In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like 'Bon Appetit,' 'Conde Nast,' 'Gourmet Magazine' and 'Travel & Leisure.' Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating. So how do you cook the perfect filet mignon? Follow this simple recipe, ( Jump to Recipe) and you’ll be well on your way to cooking this delicious, mouth-watering steak!Ĭhef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. More importantly so will your special someone! It’s sure to impress your date! So go ahead and give it a try, I know you’ll love it. This sauce is sweet and savory, and pairs perfectly with the filet. Once you’ve got your filet cooked perfectly, it’s time to add in the delicious fig and marsala sauce. Another important tip is to let the filet rest for at least 5 minutes before cutting into it, as this will help to retain all of the juices. I like to cook mine medium rare, which means that the center of the filet should be pink when cut into. The key to cooking a great filet is to not overcook it, if you do it will ruin the tenderness of the meat.

This lean and tender cut is full of flavor, and when cooked properly, it can be absolutely delicious. Hello there friends, today I am going to show you how to cook a Filet Mignon with a fig and marsala sauce, delicious! This is one of the most popular cuts of beef, and for good reason. We are ready for time in the garden, hosting friends for casual dinners and family for spring holidays.8.1) Other Recipes You May Like How to Cook Filet Mignon With a Fig and Marsala Sauce – Perfect for a romantic dinner! Most importantly, the windows are open, the sprinklers are running (we need some rain!), the mornings and evenings are chilly, but the afternoons are warm. I have vases full of daffodils and pitchers with tulips, buckets of blooming branches and planters planted with topiary. This season, I am embracing blues and fresh greens with plenty of pots full of lush plants. My Spring Home Collection Our home is officially freshened for spring. Here is the easy to pin snapshot for pinterest! Get the Printable Recipe here. This photo was from our Anniversary Dinner – I’ve sliced the steak along side Homemade Tagliatelle Pasta with a Truffle Cream Sauce. The cooking time will depend on the size and thickness of the steaks. About 10 minutes before dinner, I put them in a 500 degree oven for 5-8 minutes until they are medium rare. *If you are preparing them for a crowd, I sear the tops and bottoms ahead of time (earlier in the day), then put them on a sheet pan and refrigerate them. If you prefer a more well done steak, put them in a 500 degree oven for 3-5 minutes until they are done how you’d like them. The steaks will be perfectly medium rare. After doing the top and the bottom, sear the sides for 2-3 minutes. Add 1 tablespoon of olive oil, then add steaks immediately.Ĭook on each side for 2-3 minutes until the steak easily pulls off the pan – this means that they are properly seared. Heat the skillet on high until very hot before adding the steaks – about 2-3 minutes. Coat all sides of the steaks with sea salt and fresh cracked pepper – you can’t put on too much! It is important to be generous with the seasoning because it is what creates the outside crust.

I buy the thickest filets I can find – 6 to 8 oz. After learning how to prepare seared steaks at home, I rarely order a steak at restaurant (or fix them outside on the grill…) because I’m always disappointed! I walk you thru the directions below, but for the Printable Recipe (New!), click here. The searing of the steaks with the salt and pepper creates a brown crust that seals in all of the juices that a grill just can’t match. I actually prefer a steak crusted in sea salt and cracked pepper, seared in a pan and finished in the oven*. My clients and their guests would be so amazed that I was able to cook all of them perfectly – at the same time, in the kitchen! For some reason, most people (men especially…) think you have to cook steaks outside on the grill. Why? Because almost everyone loves a good steak (well everyone except vegetarians… sorry!) and they are so easy to prepare. When I was catering, seared Filets were one of my favorite entrees to serve.

Filet minion steak