Perfect Filet Mignon - Too much smoke.

When preparing I season with coarse salt and pepper then sear both sides in a cast iron skillet with olive oil on each side for 3 to 4 minutes then add butter and finish off in a 400° oven for 8 to 10 minutes. I have a problem with the pan smoking from the high heat during searing and while in the oven. It still come out delicious. Any tips on reducing the smoke? Thanks!

TCCHEF
  • Posted by: TCCHEF
  • March 27, 2021
  • 291 views
  • 2 Comments
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2 Comments

MMH March 31, 2021
If you combine the olive oil & butter the butter will not burn.
 
Happygoin March 29, 2021
I had this problem so bad once, I had to have the fire dept to my house because the smoke alarms wouldn’t shut off. They had to use their huge fans to aerate the house! So embarrassing.

Try applying the olive oil directly to each side of the beef rather than the pan.

Then, when you add the better, maybe use a little less so the filet isn’t sitting in a huge pool of melted butter.

Good luck!
 
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