I successfully cooked my first filet mignon last night thanks to your tutorial here. Only cast iron pan I have is a huge 17" so I opted for my Cuisinart stainless steel pan. I followed your instructions but I only left it in the oven for 3 minutes. It was 140 when I checked it so it was medium-well to well after resting on the cutting board. I didn't mind the doneness because it tasted so good. Also, I only had Thyme so I used it. BTW, I will be subscribing to your channel and I ordered a 10.75" cast iron from Amazon last night. ;) Thank you again for this video.
Hi Tim, thanks for the comment! Sounds like you did a great job! Thanks for subscribing, I've got lots of recipes for you to try out. Thank you for purchasing your cast iron pan through my link. It is much appreciated! Again, welcome to my channel!
I just got done eating my filet...oh my goodness...it was so good! I've done the skillet/oven technique before but this was the best so far. THANK YOU!!!
Thank you for all of your tips!! After watching your video...today was the first time the house wasn't all smokey...and the steaks weren't under cooked and so much more flavor... thank you!! Xoxo
I followed Robin's method but added a pinch of seasoning salt to the salt and pepper. I substituted the rosemary for quartered mini sweet white onions and added a generous splash of Worcestershire sauce with the butter. Used my oven's temp probe along with a grill temp probe and turned out two of the best medium done filets I have ever fixed or eaten. Thanks Robin!
Thank you so much for posting this. I couldn't cook a steak to save my life. I kept burning them. Until I was given the challenge by my friend to cook a smaller piece of Filet mignon, which means I cut the time in half but followed the same instructions. The steak came out so perfect! It was so juicy and tender. Thank you Rockin' Robin! I have now found the skill to cook the perfect filet mignon.
My market had a sale on bone in standing rib roast. I used your recipe and I can't tell you how good it was!! You are my go to gal for simple and delicious! Thank you so much, Robin, you really have the best recipes!!!!
HI Robin, I followed your directions except I didn't have rosemary. And at the end I added blue cheese, it was amazing. Thank you, Looking forward to seeing more. I just subscribed to your site.
Thanks for making this quick and easy to understand. You covered all the basics without a lot of useless info. This gave me the confidence to make the perfect filet.
Looks great we were given some filet mignon's from Omaha steaks for Christmas and have not cooked yet but your recipe looks really good and easy. The only thing is I do not like my steaks rare so I am not sure what to put my temp. stick on maybe 140 not sure if you have any idea let me know.
Just wanted to let you know that we just did this; the steaks came out fantastic! I overcooked them just a bit in the oven but they were still super juicy because of the sear. Learning curve for me; I did 5min in the oven then another 2min because I thought they were too rare. The extra 2min was too much and we wound up with closer to medium well but damn it was still great! One unintended bonus: the leftover butter sauce in the pan went into the mashed potatoes...holy shit that was good!!
*That is a beautiful Steak and you did an amazing job cooking it! I love to come and read comments on steak videos. This is where people come to a “how to” video to learn something, and the trolls come to tell you that you did it wrong and then try to tell you how to do it! lol*
I tried your method of cooking my filet after marinating it in a teriaki marinade ....turned out perfect ............ thanks so much Robin ... you rock !!
Hi robin.. totally enjoyed the video as it was simple and less intimidating for a novice like me. thanks again... my question is what should be the temperature of the cast iron pan when the steak is put in it... for medium rare... thanks
Some chefs suggest a temp of 450. Then again, do you have an oven thermometer? As you know, many ovens are off from what they are set at. I've been using 430 degrees to split the difference. And the touch test - medium well when you push down on the steak with your finger should feel fairly firm and spring back, but still have some give. If it feels kinda soft, back into oven and check again in 1-2 minutes.
Hi Robin, we’ve been making it 4 mins on each side on a cast iron with EVOO, then 5 minutes in the oven that is 425. I think we’ll try your method I find that we’d like it more rare. Not always sure if olive oil is the best. I’ll be looking out for your videos you seem like a great teacher, thank you!
Hi Kenia, I made NY steak for our New Years Eve dinner using this method with my smashed potatoes and it was awesome. I did not put the steaks in the oven as they were only an inch thick and cooked up rather quickly. 2 minutes each searing on both sides. Then added the butter, garlic and rosemary for another 3 to 4 minutes. It was perfect. Thank you for watching my videos. Happy New Year!!
Robin, this looks so delish! WOW! But.. What can I do to cook a Filet Minion like you have but if I do not have any oven, just a small toaster oven? I do have a cast iron pan but it won't fit in my very small oven. Help!
Seasoned mine with regular Morton salt. (you have a taste for FM or a pretzel?) I tossed out my PAINTED cast iron pan which began flaking paint. I'm not into martinis or a smoked up house, either, so I used (neutral) canola oil. Came out great - Yum! just like the ones at LG's.
Excellent instruction, Robin! Love your style. My concern is always this-How to cook if you are doing 2 -one likes medium and one likes med rare. Just a simple matter of taking the first out T -125 and the other at 130, I guess:)
Thank you so much for your kind words! I'm glad you enjoyed the instruction. As for cooking two steaks to different levels of doneness, you're on the right track! Taking one out at 125°F for medium and the other at 130°F for medium rare is a great solution. Happy cooking!
Hi Jennifer, I just rinse and scrape out my pan (with a nylon scraper) under hot water. Then I wipe it out with a paper towel and place it on the stove. I pour just a little avocado oil in the pan and spread it around with a clean paper towel to lightly coat the pan. Then I let it "cook" the oil into the pan for like 15 - 20 min. This seems to help keep the finish intact. Let the pan cool then put away. Hope that helps. No matter how you clean it, make sure to put it on the stove to dry it so it won't rust.
@@RockinRobinCooks that's great!! That's how I've been doing it because I can't just wipe it off with a paper towel and no water. I've had my pain 30+ years. Did a dufus move though and really started using it almost always the last 15 years. Great videos. Btw....I've been making the poblano cheese tacos for lunch!! Never bought a pablano before and I love to cook. What was I thinking lol
Awesome Video Rockin Robin. made dinner for my wife exactly the way you said too. ..........except for the fresh rosemary. which. I could not aquire on a moments notice. It was delicious. and I also cooked my asparagus on the butter garlic sauce. Thanks so much for sharing ....also I didnt have a cast Iron skillet :)
Now that's my kind of meal. That steak looked perfect and so did the zucchini Robin. I do love the sear that a hot cast iron skillet gives to a steak. And the addition of the rosemary and garlic was perfect for a nice steak. If it were me, I think I would have to practice making this a few times before shooting video of it. That way I can eat lots of steak!! I hope you have a fabulous week my friend. God Bless!!!
+T-ROY COOKS Howdy Troy! Oh I practiced a few times! No one in my house complained one little bit! One of my son's keep encouraging me to practice! It was quite delicious. Thanks for stopping in Troy! It's always good to talk to you! I can't wait to see what you are up to once you go full time! You will blast off for sure! Give my best to Karen!
Rockin Robin Cooks so I made this last night for my husbands birthday. And he’s used to eating at good steak places and he enjoyed it! I’m so happy! It made for a memorable birthday. Thanks for the excellent recipe and instructions!
+Smoky Ribs BBQ & Southern Cuisine HI Russ, thank you for stopping by! Yes it was a delicious steak. Definitely for special occasions! Have a great week!
Rockin Robin's Cooking Mexican Recipes Robinsita!!!! Wow! This recipe totally rocked! Infinite props to you! Everyone loved it! I can't thank you enough. I'm sharing on social media and letting everyone know how magical your cuisine is. Big ups! Love you! 💝
+Nancy Davila Love hearing your results Nancy! Glad it turned out so well. It says something about the person cooking it! Good job! Thank you for sharing on social media! I really do appreciate it! Have a great weekend!!
Hi Katie, there are different opinions so here is mine. Medium 140 to 145 F., medium well 150 to 155 F. I would cook to the lower temperature because the steak will continue to cook while it is resting before you cut into it. Hope that helps.
Oh and let me tell you how tasty it was Dwayne!! You gotta try this! The technique will work for any steak by the way. You just have to adjust the cooking time for the thickness of your steak.
OMG Robin!!! I made this steak tonight! It was Amazing! The spooning of the butter sauce over the meat was absolutely key. Not a fan of rosemary, so I didn't use it. Garlic is good for me. I used Himalayan pink salt also. But your method was flawless. I have a new way of making filet. It was great!!!
Hi Robin, happy Easter to you and your family. That steak looks delicious, I love making a garlic butter sauce with filet Mignon, hubby is the steak lover in my house. Love your cooking method.
+FitAngie Hi Angie! Thank you for your wonderful comments. My hubby loves his steak and potatoes too. Is this kind of steak on your diet? I enjoy your instagram posts!
Great video and thanks, but by adding a glass of wine or water or the mix, to your pan, while its hot will make a great juice to go over your steak. Remember your pan is hot and when you put liquids, it sparkles. Another thing, those pans don't scratch, so use your fork to rub the bottom of your pan and mix all the flavours in your juice. One important thing, add your liquid in one shot, if you stop and start, your juice will be watered.
Hi Robin. I must complement you on your video. I checked out many other videos and yours has the most complete instructions on how to do it. I do have a question. I prefer my filet rare. Should I just skip the oven and possibly just sear and baste it a little longer then let it rest?
+Spanisheyes27 Hi Spanish eyes, the problem with using a griddle is keeping all that butter contained in the griddle. If the edges are high enough give it a go otherwise you may have a mess on your hands. Thanks for the good question!
Hi Keith, I have rosemary growing in my backyard so I'm not too concerned about how to store it in the refrigerator. But for you, if you buy some or get some from someone's yard, I would wrap in in a damp paper towel and place it in a ziploc bag. I would also leave the stems intact and peel them off the petals when you are ready to chop it up and use it or use it whole. I hope that helps. Let me know if you have any more questions.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I successfully cooked my first filet mignon last night thanks to your tutorial here. Only cast iron pan I have is a huge 17" so I opted for my Cuisinart stainless steel pan. I followed your instructions but I only left it in the oven for 3 minutes. It was 140 when I checked it so it was medium-well to well after resting on the cutting board. I didn't mind the doneness because it tasted so good. Also, I only had Thyme so I used it. BTW, I will be subscribing to your channel and I ordered a 10.75" cast iron from Amazon last night. ;) Thank you again for this video.
Hi Tim, thanks for the comment! Sounds like you did a great job! Thanks for subscribing, I've got lots of recipes for you to try out. Thank you for purchasing your cast iron pan through my link. It is much appreciated! Again, welcome to my channel!
I just got done eating my filet...oh my goodness...it was so good! I've done the skillet/oven technique before but this was the best so far. THANK YOU!!!
Glad you liked it!! Thanks for letting me know!
Thank YOU Robin. You’re very practical and your cooking makes me hungry and inspired.
You are so welcome Roseann! Thanks for stopping in!
Thank you for all of your tips!! After watching your video...today was the first time the house wasn't all smokey...and the steaks weren't under cooked and so much more flavor... thank you!! Xoxo
I’m glad the video helped you out! You are very welcome!
I followed Robin's method but added a pinch of seasoning salt to the salt and pepper. I substituted the rosemary for quartered mini sweet white onions and added a generous splash of Worcestershire sauce with the butter. Used my oven's temp probe along with a grill temp probe and turned out two of the best medium done filets I have ever fixed or eaten. Thanks Robin!
Awesome! That really sounded good! Glad you had great results! Thanks for sharing!
Followed to a T and enjoyed the best tenderloin ever. Beats the BBQ by a country mile. Thank you Robin.
Glad to hear it Ron! Thanks for getting back to me. I appreciate the feedback!
Yumm, just made this. This is fool proof. Easy peasy. I usually do it a little different every time. No more. This is my new go to.
Thanks for letting me know your results Tami!
Great directions explaining the “why” for the process that gives a delicious steak! Thanks D
Thank you so much for posting this. I couldn't cook a steak to save my life. I kept burning them. Until I was given the challenge by my friend to cook a smaller piece of Filet mignon, which means I cut the time in half but followed the same instructions. The steak came out so perfect! It was so juicy and tender. Thank you Rockin' Robin! I have now found the skill to cook the perfect filet mignon.
Glad I could help you out with your filet mignon Wendy! Thanks for letting me know!
I've always been too intimidated to try filet mignon, but you made it look so easy & delicious too! Can't wait to try it!
Let me know how it turns out for you Karen!
I love the video! Very easy to follow and I come back to it all the time 💗
Awesome! Thank you!
Thanks for the tutorial. Looks great! I'm going to have to try this. 🥩🔥😋
My market had a sale on bone in standing rib roast. I used your recipe and I can't tell you how good it was!! You are my go to gal for simple and delicious! Thank you so much, Robin, you really have the best recipes!!!!
+Daisy Mouri Thank you Daisy! I bet your roast was awesome! Good job! Thank you for watching and supporting my channel! I hope you will share!
Always follow this recipe Robin! Just excellent!😊
Glad you like it William! Thanks for letting me know.
HI Robin, I followed your directions except I didn't have rosemary. And at the end I added blue cheese, it was amazing. Thank you, Looking forward to seeing more. I just subscribed to your site.
Thanks for making this quick and easy to understand. You covered all the basics without a lot of useless info. This gave me the confidence to make the perfect filet.
You are welcome Gigi. Thanks for the feedback! Glad your filet turned out perfect!
this is the best recipe and I follow this recipe, the results is amazing!
Glad to hear it! Enjoy!
Love it. When I was working on ab international oil rig. Twice a week they served steak cooked rare medium.
Looks great we were given some filet mignon's from Omaha steaks for Christmas and have not cooked yet but your recipe looks really good and easy. The only thing is I do not like my steaks rare so I am not sure what to put my temp. stick on maybe 140 not sure if you have any idea let me know.
I use this video every time I make filet mignon and it is THEE BEST ONE EVER!!!
Thank you so much!
Looks delicious and good video Lady 👍
Thank you! You are welcome!
Excellence training video GOOD job!
Thank you very much!
Just wanted to let you know that we just did this; the steaks came out fantastic! I overcooked them just a bit in the oven but they were still super juicy because of the sear. Learning curve for me; I did 5min in the oven then another 2min because I thought they were too rare. The extra 2min was too much and we wound up with closer to medium well but damn it was still great! One unintended bonus: the leftover butter sauce in the pan went into the mashed potatoes...holy shit that was good!!
Nice Harley! The next time you make this, it will be perfect due to your experience. Glad you liked it! Thanks for getting back to me!
What temperature do you set the oven for?
*That is a beautiful Steak and you did an amazing job cooking it! I love to come and read comments on steak videos. This is where people come to a “how to” video to learn something, and the trolls come to tell you that you did it wrong and then try to tell you how to do it! lol*
That looks sooo good!!
Thanks Teresa!
thank you for teaching us how long do i cook it if i wanted well done.
You really don't want to cook a filet mignon well done. It will not be tender.
I like mine well done.
If you were going for a medium/well how long do you think oven time would be? 10-15 mins?.....I know I know...Thats how I like it :)
I tried your method of cooking my filet after marinating it in a teriaki marinade ....turned out perfect ............ thanks so much Robin ... you rock !!
Glad to be of help! Enjoy your steak!
did it JUST as you said.... came out AWESOME TY!!
Well done.Very easy to understand
Glad you enjoyed the video Monica!
Hi robin.. totally enjoyed the video as it was simple and less intimidating for a novice like me. thanks again... my question is what should be the temperature of the cast iron pan when the steak is put in it... for medium rare... thanks
I would get the pan pretty hot to sear and then turn it down a bit to cook to your desired finish.
@@RockinRobinCooks thanks for your response....
Every time I see your videos which are awesome I sing "Rockin Robin'' by the Jacksons!
Hahaha! My aunt starting calling me Rockin Robin because of that song!
Beautiful!
Thanks!
A superb presentation.
This looks sooo good! 😋 My husband and I like prefer medium well. What temp would you suggest for oven time?
All pros say medium rare, but I like mine medium. In my mind I can hear Gordon Ramsay say GET OUT!😀
But I say, whatever you like.
Depends on thickness, for that one I wouldn't go much longer than 2 minutes.
Some chefs suggest a temp of 450. Then again, do you have an oven thermometer? As you know, many ovens are off from what they are set at. I've been using 430 degrees to split the difference. And the touch test - medium well when you push down on the steak with your finger should feel fairly firm and spring back, but still have some give. If it feels kinda soft, back into oven and check again in 1-2 minutes.
SO Keto! I prefer mine on the rare side, so no oven required. Nice channel Robin!
Thank you Eliza Beth! I appreciate you stopping in!
Looks fantastic. What temperature was you oven at please. Ty
I believe she stated 400 degrees.
Hi Robin, we’ve been making it 4 mins on each side on a cast iron with EVOO, then 5 minutes in the oven that is 425. I think we’ll try your method I find that we’d like it more rare. Not always sure if olive oil is the best. I’ll be looking out for your videos you seem like a great teacher, thank you!
Hi Kenia, I made NY steak for our New Years Eve dinner using this method with my smashed potatoes and it was awesome. I did not put the steaks in the oven as they were only an inch thick and cooked up rather quickly. 2 minutes each searing on both sides. Then added the butter, garlic and rosemary for another 3 to 4 minutes. It was perfect. Thank you for watching my videos. Happy New Year!!
Robin, this looks so delish! WOW! But.. What can I do to cook a Filet Minion like you have but if I do not have any oven, just a small toaster oven? I do have a cast iron pan but it won't fit in my very small oven. Help!
I would cook the steak on the stove until it’s done. Just continue to baste with the butter and turn the steak over from time to time.
Awesome. I never saw any other videos where they baste the steak in the butter sauce, Nice touch. I will try that now.
Hi Ron, let me know how your steak turns out!
Seasoned mine with regular Morton salt. (you have a taste for FM or a pretzel?) I tossed out my PAINTED cast iron pan which began flaking paint. I'm not into martinis or a smoked up house, either, so I used (neutral) canola oil. Came out great - Yum! just like the ones at LG's.
I made this for Christmas dinner, Exelent 👍
That's great to hear Carol! Glad you had a delicious Christmas dinner!
No fresh rosemary today in supermarkets due to Covid 19 went to 4 stores here in Vegas, Yummy preparation
Excellent video. Going to try tomorrow. Thanks.
I love your videos!!!
Thank you Tina!
it looks great!
Thanks Catherine!
Excellent instruction, Robin! Love your style. My concern is always this-How to cook if you are doing 2 -one likes medium and one likes med rare. Just a simple matter of taking the first out T -125 and the other at 130, I guess:)
Thank you so much for your kind words! I'm glad you enjoyed the instruction. As for cooking two steaks to different levels of doneness, you're on the right track! Taking one out at 125°F for medium and the other at 130°F for medium rare is a great solution. Happy cooking!
Great video! My steaks always come out perfect!
Awesome! Thanks for letting me know!
I have been cooking my steaks similar to your method except I have been using fresh Thyme. Now I'm ready to try it with Rosemary! Thanks for the vid
Thank you for a wonderful step by step recipe. How do I properly clean the cast iron pan?
Hi Jennifer, I just rinse and scrape out my pan (with a nylon scraper) under hot water. Then I wipe it out with a paper towel and place it on the stove. I pour just a little avocado oil in the pan and spread it around with a clean paper towel to lightly coat the pan. Then I let it "cook" the oil into the pan for like 15 - 20 min. This seems to help keep the finish intact. Let the pan cool then put away. Hope that helps. No matter how you clean it, make sure to put it on the stove to dry it so it won't rust.
@@RockinRobinCooks that's great!! That's how I've been doing it because I can't just wipe it off with a paper towel and no water. I've had my pain 30+ years. Did a dufus move though and really started using it almost always the last 15 years. Great videos. Btw....I've been making the poblano cheese tacos for lunch!! Never bought a pablano before and I love to cook. What was I thinking lol
What has mark do you set the oven to achieve 400f.please
Great video, thanks for adding the flame settings, helps alot!
You are welcome! Glad it was helpful..
If I am making 6 pieces at the same time, do I use the same amount of time, i.e. 2 mins on each side, etc.?
Pretty much, yes.
and if i dont have a oven,, how much time should i play with the steak on the cast iron itself... i m from India.. thanks
Awesome Video Rockin Robin. made dinner for my wife exactly the way you said too. ..........except for the fresh rosemary. which. I could not aquire on a moments notice. It was delicious. and I also cooked my asparagus on the butter garlic sauce. Thanks so much for sharing ....also I didnt have a cast Iron skillet :)
Glad your filet turned out great Jon! Thanks for letting me know!
Now that's my kind of meal. That steak looked perfect and so did the zucchini Robin. I do love the sear that a hot cast iron skillet gives to a steak. And the addition of the rosemary and garlic was perfect for a nice steak. If it were me, I think I would have to practice making this a few times before shooting video of it. That way I can eat lots of steak!! I hope you have a fabulous week my friend. God Bless!!!
+T-ROY COOKS Howdy Troy! Oh I practiced a few times! No one in my house complained one little bit! One of my son's keep encouraging me to practice! It was quite delicious. Thanks for stopping in Troy! It's always good to talk to you! I can't wait to see what you are up to once you go full time! You will blast off for sure! Give my best to Karen!
Thank you so much Robin. I am looking forward to having fun working for a change. Karen says Howdy and she's wearing her Cowgirl boots!!!!
T-ROY COOKS *Hey Troy! Funny seeing you here! lol*
I made my first filet mingon and it turned out fabulous! I cooked mine though to Medium not Medium Rare!
That's great Kathy! Thanks for letting me know!
Looks amazing!
Thanks! I just made this last night for dinner! Hope you enjoy it!
Rockin Robin Cooks so I made this last night for my husbands birthday. And he’s used to eating at good steak places and he enjoyed it! I’m so happy! It made for a memorable birthday. Thanks for the excellent recipe and instructions!
What steak would you suggest if not fillet mignon being that I'm kosher and that part of the cow is not.
Beautiful color, Robin.
+Brian Cox Thanks Brian!!
Thanks Robin! I’m trying your recipe right now with the exception I didn’t have any rosemary in the house lol I’ll let you know how it goes!
So how did it go
Great video! Love it
Glad you enjoyed it! Thanks Keith!
Loved the vidio
Looks absolutely delicious Robin! That's is a picture perfect steak for my liking!
+Smoky Ribs BBQ & Southern Cuisine HI Russ, thank you for stopping by! Yes it was a delicious steak. Definitely for special occasions! Have a great week!
Check out my channel we captured the start of the Grizzly Creek Fire
Perfect to my liking.
Awesome video! Thanks for sharing!
Great video. For a medium as well as medium-high what temperature does the meat need to be when it comes out of the oven?
She said 135
Thank you for the tip. I will try it tonight.
Hi Ivan, how did your steak turn out?
Lovely!
Thanks!
Why is watching food being prepared/cooked so satisfying?
what oven temperature?
If I butterfly my steak should I decrease the time when cooking it? Thank you
Most definitely Denise!
Best video Thank you
Most welcome!
Thanks ,goin to try it tonight
Using it now
Some people advise not do use olive oil. What is your opinion please ?
Some people are concerned about the higher heat when cooking with olive oil. If you don't want to use it, my second choice is avocado oil.
@@RockinRobinCooks Thanks
How long to cook for well done BUT not burnt/ruined??
My son loves steak I will make it for him🤗 thanks for the recipe!!
Hi Mati, how did the steak turn out for your son?
He loved it. Very delicious 👍
Great video...looks yummy 😋
Thank you!
What timing! I was given a couple of filet mignon and was wondering how to cook them. Thank you for this recipe, Robin💝
+Nancy Davila The timing is everything Nancy! I hope you filets turn out as good as mine did!
Rockin Robin's Cooking Mexican Recipes Robinsita!!!! Wow! This recipe totally rocked! Infinite props to you! Everyone loved it! I can't thank you enough. I'm sharing on social media and letting everyone know how magical your cuisine is. Big ups! Love you! 💝
+Nancy Davila Love hearing your results Nancy! Glad it turned out so well. It says something about the person cooking it! Good job! Thank you for sharing on social media! I really do appreciate it! Have a great weekend!!
I love it!!!!!
Thanks Caleb!
I’m going to try this tonight. How many degrees should I set my oven for?
She said 400 degree
Thank you for sharing this recipe, I will be making it for my husband.. you’re so amazing Robin! We love your recipes!
Thank you Pamela! I hope your hubby enjoyed his filet mignon!
You've made me hungry! :-) That looks delicious.
+Dirk Stabins Believe me it was delicious! I hope you give this a try, you won't be disappointed!
You what about me?
thank you ,cooking channel rocks!
Thank you very much!
What temperature do you need filet Mignon to be for medium
To medium well done?
Hi Katie, there are different opinions so here is mine. Medium 140 to 145 F., medium well 150 to 155 F. I would cook to the lower temperature because the steak will continue to cook while it is resting before you cut into it. Hope that helps.
don't you dare making filet mignon higher than 135 F :-D
That looks so tasty.
Oh and let me tell you how tasty it was Dwayne!! You gotta try this! The technique will work for any steak by the way. You just have to adjust the cooking time for the thickness of your steak.
OMG Robin!!! I made this steak tonight! It was Amazing! The spooning of the butter sauce over the meat was absolutely key. Not a fan of rosemary, so I didn't use it. Garlic is good for me. I used Himalayan pink salt also. But your method was flawless. I have a new way of making filet. It was great!!!
Glad you liked it Ron. Thanks for letting me know!
@@RockinRobinCooks I actually make all my steak like this now. Three times a week. LOL. I like it better than grilling. Wow! did I just say that?
what temp. is the oven?
400F
Can I use fresh thyme instead of rosemary? also can I use pink Himalayan salt?
Sure you can use fresh thyme instead of rosemary. Same with the salt. Don't be afraid to experiment a little. Good questions tho. Thanks for asking.
@@RockinRobinCooks It was the best thank you so much!! Your recipe is 5 stars
Hi Robin, happy Easter to you and your family. That steak looks delicious, I love making a garlic butter sauce with filet Mignon, hubby is the steak lover in my house. Love your cooking method.
+FitAngie Hi Angie! Thank you for your wonderful comments. My hubby loves his steak and potatoes too. Is this kind of steak on your diet? I enjoy your instagram posts!
Fantastic video!!! Definitely "liked" nd subscribed.
Thank you so much! Welcome to my channel!
Great video and thanks, but by adding a glass of wine or water or the mix, to your pan, while its hot will make a great juice to go over your steak. Remember your pan is hot and when you put liquids, it sparkles. Another thing, those pans don't scratch, so use your fork to rub the bottom of your pan and mix all the flavours in your juice. One important thing, add your liquid in one shot, if you stop and start, your juice will be watered.
Many cast iron skillets they sell today are painted (black)! Even not so cheap ones. I had to throw my $40 name brand one out.
So anyone know what to preheat the oven to?
Hi Robin. I must complement you on your video. I checked out many other videos and yours has the most complete instructions on how to do it. I do have a question. I prefer my filet rare. Should I just skip the oven and possibly just sear and baste it a little longer then let it rest?
Hi Sam, yes since you like rare that is exactly what you should do. Happy New Year!
Hello Robin, could I use a cast iron griddle pan?Thank you!
+Spanisheyes27 Hi Spanish eyes, the problem with using a griddle is keeping all that butter contained in the griddle. If the edges are high enough give it a go otherwise you may have a mess on your hands. Thanks for the good question!
Thank you, Robin the sides are high, I'll let you know how it turns out!
What is the best way to keep rosemary and how long .
Hi Keith, I have rosemary growing in my backyard so I'm not too concerned about how to store it in the refrigerator. But for you, if you buy some or get some from someone's yard, I would wrap in in a damp paper towel and place it in a ziploc bag. I would also leave the stems intact and peel them off the petals when you are ready to chop it up and use it or use it whole. I hope that helps. Let me know if you have any more questions.
Your Filet looks perfect and delicious
Thank you Theresa, it was delicious!
I use an infrared thermometer gun to check the pan temp before cooking. Do you know what the right temp is for this...500F-550F ?
Temp is not so important as "hot and ready to fry." The oil's surface will let you know that.
Awesome... thanks!!