Remove the filet from the skillet and tent it with foil for 10 minutes before slicing. It’s best to use an instant-read thermometer though. If the meat doesn’t jiggle but is soft, the temperature is probably good for medium-rare. If it seems like the meat is a water-filled balloon, it has to cook some more. Place a finger on the meat and see how much the meat jiggles with movement. With experience, you can judge the doneness of a filet with your fingers. Rest the beef by tenting it with aluminum foil and while it rests, the temperature will rise around 5 degrees. When cooking the beef you would remove the meat from the heat 5 degrees less than the finished temperature. Here are the recommended temperatures for the amount of doneness of the beef. Turn the heat down and flip the meat every couple of minutes until the internal temperature is around 130° for medium-rare. Let this go for a couple of minutes then turn to the opposite side. Let the meat sear for a minute then turn to another edge. Place the filet into the skillet on the edge to brown the sides of the meat. I try to aim for 425° to 440☏.Ī laser temperature gun (#ad), is a good tool to have for this. I have an electric stove so I raise the skillet off the element to let it cool a little if it’s too hot. Try to keep the temperature at no more than this. My infrared temperature gun had the temp at a little over 500☏. Place a tablespoon of canola oil in the skillet and bring the oil to smoking on high heat. The tenderloin should be seared in a heavy skillet and I recommend cast iron.Ī non-stick skillet is not good for this amount of heat and it would probably get damaged by the high heat. Lightly coat the filet with canola oil and then press all of the dry rub onto the surfaces of the filet. The recipe ingredients are enough for a 7 or 8-ounce filet.įirst, take the filet out of the refrigerator 45 to 60 minutes before searing. This gives the beef’s crust a burst of flavor. Keeping it simple, I used salt, pepper, granulated garlic, and oregano for the dry rub. Prep everything ahead of time and you can pick and choose when you are busy in the kitchen. Just allow for 15 minutes of cooking and 10 minutes of resting time. It’s something you can make in the first half and serve during the halftime show. We’re not looking for fancy here, just a dang good beef tenderloin appetizer.
This is medium-rare, spice-crusted filet mignon, cut into slabs placed on a toasted baguette with creamy horseradish sauce and bleu cheese crumbles.Īnd this is a real guy type of appetizer, so serve it in the oven tray that the baguette is toasted in. Please see our privacy policy for details. This recipe post may contain affiliate links. These individual filet mignon appetizers are sure to be a hit. You can treat your family and friends to a big-time flavor bomb.
He was officially announced as a new Negeri Sembilan player on 15 January 2023.Beef Tenderloin Crostini for an over-the-top appetizer which is perfect for the big game. He also can operate as a left-back.īorn in Miri, Sarawak, Filemon started his football career playing for Sarawak youth team in 2017. *Club domestic league appearances and goals, correct as of 12:20, J(UTC)įilemon Anyie Standly (born 27 July 1997) is a Malaysian footballer who plays as a right-back for Malaysia Super League club Negeri Sembilan.
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