Guy Fieri Cooks Filet Mignon with Rev Run | Guy's Big Bite

Guy's got Rev Run in the kitchen, and they're making show-stopping Beef Tenderloin Filets with Habanero Butter with a smart technique that starts the steak in a cold oven. #GuyFieri #GuysBigBite #RevRun #Steak #FiletMignon Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/46kgby7 Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Beef Tenderloin Filets with Habanero Butter RECIPE COURTESY OF GUY FIERI Level: Easy Total: 50 min (includes resting time) Active: 30 min Yield: 4 servings Ingredients Beef Tenderloin Filets: One 2-pound center-cut beef tenderloin, cut into four 2-inch steaks Kosher salt and fresh cracked black pepper 1 tablespoon grapeseed oil 4 tablespoons unsalted butter Habanero Butter: 1 stick unsalted butter, room temperature 1 habanero, seeded, minced Zest and juice of 1 lime 2 tablespoons minced shallot 2 tablespoons minced roasted garlic, see Cook's Note 1 tablespoon minced parsley 1 teaspoon kosher salt 4 to 5 turns fresh ground black pepper Directions For the beef tenderloin: Put a rack in the center of the oven and preheat to 150 degrees F, or lowest temperature setting. Season the steaks liberally all over with salt and pepper. Place on a rack over a roasting pan and cook until an instant-read thermometer reads 125 degrees F when inserted into the thickest part of a steak, about 90 minutes. Rest for 10 minutes. Meanwhile, make the habanero butter: Whisk together the butter, habanero, lime zest and juice, shallot, roasted garlic, parsley, salt and pepper. Refrigerate, covered, to firm up slightly. Set a large cast-iron skillet over high heat. Get it extremely hot, and then add the grapeseed oil. Add the rested steaks and cook for 1 minute to add color, turn and cook 1 minute on the second side. Add the butter; as soon it starts to melt spoon it over the meat, and then immediately remove the steaks from pan. Rest 8 minutes and serve with the habanero butter on top. Cook’s Note: To make roasted garlic, cut the top off a head of garlic (the pointy end), drizzle with a little olive oil, wrap in foil and bake at 350 degree F. until very tender when pierced with a knife, about 20 minutes. Cool, squeeze the cloves out of the skins, and mash or mince. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Guy Fieri Cooks Filet Mignon with Rev Run | Guy's Big Bite | Food Network https://youtu.be/WNAU-9dRLEQ