Here is a recipe for a 1.5-inch filet that has been adjusted for high altitude cooking:
Ingredients:
1 1.5-inch thick FILET mignon
1 tablespoon olive OIL
1 tablespoon unsalted BUTTER
Salt and pepper
Optional: minced garlic, fresh thyme, or other seasonings
Instructions:
Preheat the oven to 400°F (204°C). USE AN OVEN THERMOMETER!
Pat the filet dry with a paper towel and season generously with salt and pepper. If desired, you can also rub minced garlic or other seasonings onto the filet.
Heat a cast iron skillet over high heat until it is smoking hot. Add the olive oil to the skillet and swirl it to coat the bottom.
Add the filet to the skillet and sear it for 2-3 minutes on each side, until a crust has formed on the outside.
Add the butter to the skillet and let it melt. Using a spoon, baste the filet with the melted butter for about 1 minute.
Transfer the skillet to the preheated oven and cook the filet for about 6-8 minutes, or until it reaches your desired level of doneness.
Remove the skillet from the oven and let the filet rest for a few minutes before slicing and serving.
Note: The cooking time may vary depending on the altitude and the thickness of the filet, so it's important to use a meat thermometer. Here is a breakdown of the various levels of doneness and their corresponding internal temperatures:
Rare: The internal temperature for rare filet mignon is between 120-130°F (49-54°C). At this level of doneness, the meat will be very red in the center and have a cool or cold temperature. The exterior of the meat will be seared and browned.
Medium Rare: The internal temperature for medium rare filet mignon is between 130-135°F (54-57°C). At this level of doneness, the meat will be mostly pink in the center with a slightly warm temperature. The exterior of the meat will be seared and browned.
Medium: The internal temperature for medium filet mignon is between 135-145°F (57-63°C). At this level of doneness, the meat will be pink in the center with a slightly pinker outer ring and a warm temperature. The exterior of the meat will be seared and browned.
Medium Well: The internal temperature for medium well filet mignon is between 145-155°F (63-68°C). At this level of doneness, the meat will be mostly brown with a slightly pink center and a hot temperature. The exterior of the meat will be seared and browned.
Well Done: The internal temperature for well done filet mignon is above 155°F (68°C). At this level of doneness, the meat will be brown throughout with no pinkness and a very hot temperature. The exterior of the meat will be seared and browned.
To measure the internal temperature of the filet mignon, you can use a meat thermometer. Insert the thermometer into the thickest part of the meat, making sure not to touch any bone or fat, and wait for the temperature to stabilize. It's important to let the meat rest for a few minutes after cooking before cutting into it, as this allows the juices to redistribute and makes for a juicier and more tender steak.
Ensuring the accuracy of your oven's temperature is critical.. To achieve this, it's advisable to use an oven thermometer https://amzn.to/430XXR2 . Additionally, it's essential to check the temperature of the cake, bread, or meats you're baking or cooking with an internal thermometer. As a result, I recommend investing in a thermometer to monitor your cooking and baking accurately. Don't procrastinate as your next cake or dish may rely on it.
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