Ingredients

For the Filet Mignon:

  • 4 filet mignon steaks (6-8 oz each, about 1.5 inches thick)
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 2 tbsp vegetable oil (for searing)

For the Nashville Hot Oil:

  • 1/2 cup unsalted butter
  • 1/4 cup vegetable oil
  • 3 tbsp cayenne pepper (adjust for spice preference)
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For Serving:

  • 8 slices soft white bread
  • 1 cup sweet pickle chips (store-bought or homemade)
  • Optional: fresh parsley, chopped, for garnish

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Small saucepan
  • Tongs
  • Basting brush
  • Meat thermometer

Instructions

Step 1: Prepare the Steaks

  1. Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
  2. Pat the steaks dry with paper towels. Season generously on all sides with kosher salt and black pepper.
  3. Preheat your oven to 400°F (204°C) if finishing the steaks in the oven (optional, depending on desired doneness).

Step 2: Make the Nashville Hot Oil

  1. In a small saucepan over low heat, melt the butter with the vegetable oil.
  2. Once melted, stir in the cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
  3. Whisk until fully combined and the sugar has dissolved, about 2-3 minutes. Keep the oil warm on low heat, stirring occasionally, to maintain a smooth consistency.

Step 3: Sear the Filet Mignon

  1. Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot. Add 2 tbsp vegetable oil and swirl to coat the pan.
  2. Add the steaks to the skillet, ensuring they don’t touch. Sear for 3-4 minutes per side to develop a deep golden-brown crust. Use tongs to sear the edges briefly, about 30 seconds per side.
  3. For medium-rare (135°F/57°C internal temperature), the searing may be sufficient. If you prefer a more done steak, transfer the skillet to the preheated oven for 3-5 minutes, checking the internal temperature with a meat thermometer:
    • Rare: 125°F (52°C)
    • Medium: 140°F (60°C)
    • Medium-Well: 150°F (66°C)

Step 4: Baste with Nashville Hot Oil

  1. Remove the steaks from the skillet and place them on a wire rack or plate.
  2. Using a basting brush, generously coat each steak with the warm Nashville hot oil, covering all sides. For extra spice, let the steaks sit in the oil for 1-2 minutes, basting again as needed.
  3. Reserve some hot oil for drizzling or dipping, if desired.

Step 5: Rest and Serve

  1. Let the steaks rest for 5 minutes to allow the juices to redistribute.
  2. Place two slices of white bread on each plate. Top with a filet mignon steak.
  3. Arrange sweet pickle chips on the side or on top of the steak for a crunchy, sweet contrast.
  4. Drizzle a little extra Nashville hot oil over the steak for added flavor, if desired. Garnish with chopped parsley for a touch of color.
  5. Serve immediately while the steak is hot and the bread soaks up the spicy oil.

Tips

  • Adjusting Spice Level: Reduce the cayenne pepper to 1-2 tbsp for a milder flavor, or increase to 4 tbsp for extra heat.
  • Bread Choice: Use soft, thick-cut white bread to mimic the Nashville hot chicken tradition. Brioche or Texas toast works well.
  • Pickle Pairing: Sweet pickles balance the heat, but dill pickles can be used for a tangier bite.
  • Make-Ahead: The Nashville hot oil can be prepared a day in advance and reheated gently before basting.

Nutritional Information (Per Serving, Approximate)

  • Calories: 650 kcal
  • Protein: 38g
  • Fat: 48g
  • Carbohydrates: 18g
  • Sodium: 900mg

Serving Suggestions

  • Pair with classic Southern sides like coleslaw, macaroni and cheese, or fried okra to complement the spicy steak.
  • A cold beer or sweet iced чай helps cool the palate.

Enjoy your fiery, tender Nashville Hot Filet Mignon!