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I will show you how to cook a filet mignon on the stove and then in the oven, that is easy and oh so delicious! So come along and …

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Comments

  1. Carol Bodie

    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.

  2. Wendy Torres

    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.

  3. Abdulgani Serang

    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

  4. Izzy Robles

    Robin…I love this recipe.Can’t wait to cook it for my quest and show off my cooking skill (thanks to you) and if they love it I’m gonna say “CHECK OUT ROCKIN ROBIN ON YOU TUBE”..and keep the corny jokes going..😂

  5. DCfuels

    $24 a pound? I went to max Bauer’s meat market in my town and it’s $30 a pound for a beef tenderloin. I bought it… so I hope it’s worth it. Adding rosemary/butter/chime/black pepper/salt, basing it with the seasonings, hope it turns out good.

  6. Brett McNear

    Come on Baby! That amazingly well cooked steak deserved so much more than just a chopped in half zucchini. Are you literally joking me? Gimme somethin' to love here girl; like some asparagus wrapped in prosciutto with vine roasted tomatoes, or some blue cheese baked onions with balsamic glaze.

    Serving the Fillet Mignon authentically wrapped in prosciutto or bacon on a large butter seared crouton (fried bread…..and don't be afraid to soak some of that melted butter up into that bread before you fry it) is a nice touch, but the sky's the limit here……

    Fillet Mignon with……..

    Worcestershire sauce?
    Bearnaise?
    Glace de viande (Meat glaze or jus)?
    Tarragon, fennel seed & anchovy butter?
    Garlic & almond green beans?
    Herb & Horseradish mashed potatoes?
    Broccolini, fried leeks and roasted stuffed mushrooms.
    Duck fat fondant potatoes with capers and pancetta?
    Shiraz shallot jam with cinnamon, mustard & ginger on a dark rye Parmesan crouton?
    Black beer battered onion rings & chips with chipotle Bearnaise?
    Duck liver pastry on garlic spinach with juniper berry & Bourbon jus?
    Sauteed maron & lardons with truffle & vermouth beurre blanc?
    Fried caper berries with micro herb salad, shaved radish, herb croutons, Salsa Verde & celeriac foam?
    Truffle oil & thyme blini with chicory smoked marrow & fortified aspic?
    Garlic & green peppercorn ice-cream, single malt whisky licorice powder, salted caramel hazelnut waffle, edible flowers, freshly shaved truffle, & dark chocolate syrup with tobacco infused Merlot reduction & five (fingers of death) spiced beetroot confit?

    (Just ask any kid, Ice-cream totally goes with beef, just gotta melt it on there a little)…..

    Get out of town there's so many ways to take this…..

    ……But your fillet was cooked in the best way possible currently known to humanity….. WOW! You Totally Feakin' Nailed That Shit…..POW! Seriously Fucking Deluxe.

    I like your style lady, you rock.

    …..I'm comin' over to your house for dinner……. 😉

    Keep on doing the good thing for the good people…"Keep on rockin' in the free world…….dang dang dang dang…..'

    PS. Please feel welcome anybody, to add to my list as I need a few new ideas myself……..

  7. Harley Bonham

    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!!

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