< Back to Blog
Original link:

2023-07-10 09:15:47

Filet Mignon Steak in Cast Iron Skillet - EASY STEAK RECIPE!!

video content Image generated by Wilowrid

In fact , I think one of my very first short format pieces of content was a pie sandwich and I think it kind of blew a few people's minds both for nostalgic reasons and I think they thought I was bonkers .

Alright .

The carrot we're just gonna dice as well .

Doesn't need to be super even .

And yeah , it looks like there's a lot of onion in this but it will kind of dissolve down um and it just gives like a really nice savory flavor and sweet flavor of the onion and for those of you who are wondering , yes , I still cry when I'm cutting onions some time and there's only one trick to not crying and that's having a really sharp knife .

Clearly , my life needs a bit of work at the moment .

I'm crying like a baby .

Alright .

So that's all the hard work done .

Pretty much pretty easy .

Start making our pie filling so heavy base pot , something like this , something that you've got the lid for , you're gonna need the lid for this .

You want a high temp neutral flavor oil and make sure you get hot before you put food in it or it will stick .

video content Image generated by Wilowrid

So you're probably gonna have to do some batches I reckon or probably gonna go with two batches for this one .

We want nice browning on all sides .

Uh And if you have got pieces like this that have the fat on them still at the top , then make sure you put that fat side down first if you can , what that will do is it will render that fat out and help with flavor and also help with sealing and take your time with us .

No need to rush it .

You want good color .

The more color you can uh fill it at this stage , the more flavor you're gonna have in your end , put it in there , let it sit , just let it kind of get that color .

Get that flavor and that's what you're looking for , you know , really nice caramel color right now .

We've got a good flavor .

Pull this batch out , get the next one in , we'll just leave all that fat in there .

You might need to take them out before you cook the onions but worry about that then .

video content Image generated by Wilowrid

Alright .

Sorry .

A bit loud , sorry .

Um but this second batch is pretty much done .

I actually wouldn't mind getting a bit more color on it but the fond or the stuff on the bottom of the pan is starting to get a bit hot .

Uh and we don't wanna burn that .

So if we burn that , then we lose all that flavor as well .

So I'd rather a little bit less color on the meat and keep our fond then get better color on the meat and lose our fond .

So we'll pull that out and we'll get our onions in there .

Turn those around and immediately those onions have soaked up all that fat and they don't look too greasy at all .

Get a little bit of salt in there .

Salt also helps to break the onions down faster .

Now again , these onions aren't quite ready , but I can see that my fond , although the color on the pan is still getting a bit dark .

So what I'm gonna do is use a bit of chicken stock to deglaze that now to save that flavor , which will perpetrate the onions and then we'll continue saut the onions .

video content Image generated by Wilowrid

So I just don't wanna lose all that flavor .

Now , be really careful when you do that , when you pour that hot stock in there .

Um steam's gonna come off in a lot of steam at a pretty good rate .

Now , steam it hurts .

Steam .

Burns are the worst .

So just be careful , you kind of want to move that around pretty quickly and scrap the bottom and get all that stuff off but don't burn yourself uh in the process right now .

I'm happy that we've got most of that beautiful flavor off the bottom and my onions are kind of sauteed enough .

We've got the rest of that veg in there .

Carrot and celery saute that down a bit .

It doesn't need long .

Alright .

Bay leaves can go in a bit of liquid that's come off the meat .

Don't be afraid to put that in there as well .

It's not blood .

I think the term for it is hemoglobin .

I could be wrong .

Jump in the comments .

Let me know if I stuff that up .

I'm sure you would anyway hemoglobin .

My it could be completely wrong .

I think that's right , but it could be completely wrong .

Don't quote me on that one .

video content Image generated by Wilowrid

So get your veg kind of evenly distributed across the meat .

Um , one other optional flavoring that I like to use is a H sauce and I think that just adds a really nice umami to kind of the western version of MS G or something , I guess .

Get a little bit of that in there and then we're just gonna top it up with beef stock .

You only want just enough to cover it and you're gonna cook this with the lid on for a couple of hours until your meat is pretty close to being tender .

And then we're gonna take the lid off for the last sort of half an hour and thicken that sauce .

So make sure that's all moving around , all that beautiful stuff off the bottom , put the lid on once it simmers , turn the pan down low two hours .

We'll see you then .

Alright .

It's time to start making this pie .

So this is what I want to use to make my pie .

So I'm gonna make what's like a family flies pie .

And the beauty of this is it's a little bit less work .

You can also do individual pies , you can do mini pies and muffin tins .

video content Image generated by Wilowrid

We wanna go ahead and leave all that awesome bacon grease in the pan because we're gonna use that to help Sear the steak add some additional flavor as it cooks .

Now we're ready to drop the steak and I follow very strict timing guidelines for searing the steak .

I'm gonna cook it for three minutes on one side and I'm gonna flip it and cook it for one minute on the other side .

Can you hear that at home ?

Can you hear that steak sear ?

If delicious ?

Could make a sound , that would be it .

All right , the steak is cooked on this side for three minutes .

So I'm gonna flip it now and let it cook on the other side for just one minute .

Look at that great crusted tasty exterior on that steak that's gonna provide some nice crunch once we bite into it .

video content Image generated by Wilowrid

Now that the steak is seared on this side for one minute , I'm gonna go ahead and take this pan and transfer it over to the oven where again , I have this oven heating at 435 degrees .

We've placed that steak in the middle rack and we're going to allow it to cook in there for about another six or eight minutes , as I mentioned earlier , there's absolutely no need to flip the steak as it cooks .

So why are we using the oven today ?

Well , while we're cooking a filet , this method works well for any thick cut steak .

Any steak that's an inch and a half thick or greater .

The reason we can't just cook it on the stove top is because of the thickness .

If we only cooked it there , what would happen is this , it would take a , a very long time and b the exterior would become actually burnt and once it burns , it will provide a really bitter flavor .

And , and trust me , I know I've messed a few up in my time .

video content Image generated by Wilowrid

If you don't want anything too deep , you kind of want something that's not too deep .

So pretty simple .

We're gonna grease this up ever so slightly and for my peanut .

I forgot to get spray oil , but not to worry , I'm sure our ancestors didn't always have spray oil .

So a little bit of oil , paper towel grease all the way around .

Pretty simple .

So , we're gonna blind bake this .

So I've got my oven set at 100 and 80 F .

We're gonna use these chickpeas that I use to blind bake .

I reckon these are the best things to use for blind baking .

They're heavy enough to work .

Um They're a good enough shape that they kind of fill in all the gaps .

So have a piece of baking paper ready .

Like I was saying , at the start at the bottom , you want short crust pastry .

So these should fit just and I mean , just ideally you want a bit of overhang like you got here , we can probably push it up , stretch it out a little bit .

video content Image generated by Wilowrid

Now , the trick is to use some of the off cuts , roll it up into a ball and use that to push out your corners .

And then the reason that that works so well is that it's , it adheres to the shape of it really well and you wanna kind of avoid heat .

So the less you can kind of handle this , the better now leave the majority of the edges hanging over .

We'll cut that off once it's cooked , it just gives the pie a bit of groom in case the casing shrinks a bit , which it normally does so this isn't perfect by no means it's a bit light here , it's a bit light here .

Paper in baking wil .

Alright we're gonna put that 100 and 80 grab them for 20 minutes and I'm gonna pull it out , pull the pie weights out and put it back in for another 10 minutes .

Alright 20 minutes take the pie weights out back in the other another 15 minutes .

video content Image generated by Wilowrid

And my answer is always right next to my other steak .

I'll see you next time .

Thanks guys .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.