How to Cook Rastelli Filet Mignon? [+ Side Dish Ideas]
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Tender, juicy, decadently rich, and absolutely perfect, Rastelli filet mignon should undoubtedly be on your culinary bucket list. I can’t even begin to describe it without smelling and tasting it in my mind.
Every time I make this dish, I enjoy it thoroughly, from the second I start cooking it to the bittersweet moment when I wipe it off my plate. So, how to cook Rastelli filet mignon?
Where Does Rastelli Beef Come From?
Rastelli food group is based in the US and is known as one of the best meat-producing companies. Their meat is of the utmost quality, always fresh, and always safe. Their beef comes from, as they say, their backyard, i.e., American farms.
The company’s policy is to find and supply their meat from the best meat farms, wherever they may be. I’ve tried their beef, and I can indeed say that it’s one of the best I have ever had.
Rastelli Filet Mignon Cooking Instructions
Before I start with the Rastelli filet mignon cooking steps, I must tell you what makes this cut so special and an absolute must. Not only is the filet mignon the most tender beef meat, but it undergoes a process making it even juicier.
Have you ever heard of wet aging? That’s what Rastelli filet mignon undergoes for 21 days. It is hand-trimmed and portioned so that we get the best of the best. The wet-aging process makes the meat even more delicious and soft, bringing out the meat’s natural deliciousness.
When cooking Rastelli filet mignon, the most important thing is to take your time with it and not rush the process. Before you start cooking it, decide whether you want it rare, medium rare, medium, medium well done, or well done. The time difference between the degrees of doneness is no more than a minute, so timing is everything.
Now, let’s get into more detail and discuss the individual steps.
Step 1: Resting
Although resting usually comes as a final step, when cooking Rastelli filet mignon, it’s the first one. Once you’ve taken it out of the fridge, let it sit at room temperature for about 30 minutes so that it reaches equal temperature everywhere, which will help it cook evenly.
I remember a time when I got impatient and skipped this step. It didn’t end well, I’ll tell you that much.
While the filet mignon rests, use this time to pat it dry to ensure better searing.
Step 2: Seasoning
Steps one and two overlap to some degree, as step one isn’t finished yet when you start with step two. While the meat rests, about 10 minutes before you start cooking it, step 2 takes place. Here, you season your Rastelli filet mignon.
Rub a generous amount of salt and pepper on all sides. You can also add other seasoning like garlic powder, onion powder, or your favorite steak seasoning blend. I usually go simple here and don’t add anything else other than salt and pepper.
The meat is delicious on its own, and you don’t need to add too much flavor. If you aren’t an experienced cook, I recommend you stick to the basics. As much as I encourage experimentation, the Rastelli filet mignon isn’t the best place to start.
Step 4: Searing
Heat a heavy-bottomed skillet or oven-safe pan over high heat. You need a high temperature here because the searing will go more smoothly. Don’t place the meat on medium or low temperature because it won’t cook properly.
Before popping the filet mignon in the skillet, add oil and butter. Allow the oil and butter to homogenize, and once the butter foam subsides, gently place the meat on the skillet.
Sear the filet mignon for two minutes per side, so four minutes in total. You will see a brown coating forming on each side, which is a sign you did a good job.
If you want your filet mignon rare, this is where you finish cooking it. If you want a higher level of doneness, follow the next steps. I prefer my filet mignon medium well, so I proceed with the next stage.
Step 5: Roasting
If you want your filet mignon to gravitate more toward well-done, i.e., medium, medium well, or well done all the way, this is a mandatory step. But why not just continue with the skillet, you may ask? Well, the skillet is only for searing, and you can’t cook a filet mignon until it’s well done on a pan.
It’s a thick piece of meat, and it won’t cook through on the pan. The more you let it fry, the thicker the outer crust, while the middle will remain raw. The final result is a raw interior and burnt exterior.
So, back to step 5. Cook the filet mignon in the preheated oven (425 °F, i.e., 220 °C) for about 5-10 minutes, depending on your desired level of doneness. If you are a newbie, I suggest you use a meat thermometer to check the internal temperature.
For medium-rare, aim for 130-135 °F, i.e., 54-57 °C; for medium, aim for 140-145 °F, i.e., 60-63 °C; and for medium-well to well done, aim for 150-155 °F, i.e., 66-68 °C.
If you are more experienced, you can track the color of the meat and the roasting time. As I said, the doneness level changes by the minute, so roast for about 6 minutes for medium-rare, about 7 minutes for medium, 8-9 minutes for medium-well, and 9-10 minutes for well-done.
Step 6: Resting
We ended the cycle as we started it, with resting. After you take your Ratelli filet mignon out of the oven, let it rest on the counter for about 20 minutes. This will allow the juices to settle and redistribute evenly through the meat so that each bite is equally juicy and delicious.
I use this time to set the table and put some finishing touches on the plate decorations to further elevate this fine dining experience.
What to Serve with Rastelli Filet Mignon?
I love serving Rastelli filet mignon as much as I love eating it. It allows me to release my creativity and go full-blown Master Chef on the table.
The serving options are endless. You can go simple and serve it with garlic mashed potatoes for a creamy wholesome meal. Roasted vegetables like asparagus, carrots, and Brussels sprouts with olive oil, salt, and pepper are excellent accompanying dishes, giving your plate a splash of color.
Creamed spinach is a luxurious and velvety side that adds a touch of elegance to the dish and is my personal favorite when serving Rastelli filet mignon.
Truffle sauce is another fancy side dish to further elevate and accentuate the elegance of the meal. Cream salads, veggie salads, or green salads can also do the trick if you don’t feel like going the extra mile.
Stir-fried rice, or rice with gravy, is a simple yet very efficient side of this juicy meat. Steamed veggies are also an option, as well as fries or a cheesy pasta dish.
How to Store Leftovers and Reheat Them?
Cooked Rastelli filet mignon doesn’t do well in the freezer, so you should keep that in mind when deciding how to store it. When I have leftovers, which almost never happens, I place them in the fridge and have them the next chance I get.
The way I like to store my Rastelli filet mignon is wrapped in tin foil and placed in an airtight container. Before you place the leftovers in the fridge, make sure that the meat is completely cold, and never store it while still warm.
To reheat it, use the oven. Preheat the oven to medium temperature and place the meat on the middle rack. Let it cook for about 10 minutes.
Have you tried to make your Rastelli filet mignon like this? Tell me what you think about it in the comments below!
Rastelli Filet Mignon
Equipment
- Pan
- Baking tray
- Baking paper
Ingredients
- 1 Rastelli Filet Mignon (5 oz)
- Salt and Pepper to Taste
- 1 tbsp Vegetable Oil
- 1 tbsp Butter
Instructions
- Once you’ve taken it out of the fridge, let your Rastelli filet mignon sit at room temperature for about 30 minutes so that it reaches equal temperature everywhere, which will help it cook evenly.
- While the meat rests, about 10 minutes before you start cooking it, step 2 takes place. Here, you season your Rastelli filet mignon. Rub the seasonings into the meat.
- Heat a heavy-bottomed skillet or oven-safe pan over hight heat. Don't place the meat on medium or low temperature because it won't cook properly.
- Before popping the filet mignon in the skillet, add oil and butter. Allow them to homogenize, and, once the butter foam subsides, gently place the meat on the skillet.
- Seat the filet mignon for two minutes per side, so four minutes in total. You will see a brown coating forming on each side, which is a sign you did a good job.
- If you want your filet rare, this is where you finish cooking it. If you want a higher level of doneness, follow the next steps.
- Preheat the oven to 425°F, i.e., 220°C.
- Cook the filet mignon in the preheated oven for about 5-10 minutes, depending on your 1desired level of doneness.
- The doneness level changes by the minute, so roast for about 6 minutes for medium-rare, about 7 minutes for medium, 8-9 minutes for medium-well, and 9-10 minutes for well-done.
- After you take your Ratelli filet mignon out of the oven, let it rest on the counter for about 20 minutes.
- Set the table, and enjoy a delicious meal!
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
