Pan Seared Fillet Mignon

Posted by on

 

PAN SEARED FILET MIGNON



Perfectly cooked filet mignon is the best main course for date night, Sunday dinner, or anytime you want a tender and incredibly juicy steak!

This classic filet mignon is browned in a cast iron skillet and drizzled with butter until golden brown and incredibly delicious!


Servings: 2 servings

Preparation time: 10 minutes

Kitchen 20 minutes

Total time 30 minutes


Ingredients:

  • 12 oz filet mignon (2 6 oz filets)
  • 1 teaspoon steak seasoning.
  • 1 tablespoon olive oil (extra virgin)
  • 2 tbsp butter


Instructions:

  1. Leave the filet mignon steaks at room temperature for at least 30 minutes (and up to an hour) before cooking. Drizzle with steak seasoning on both sides and leave the lid off to settle the chill. Alternatively, you can simply season with kosher salt and a few cranks of your pepper mill. 12 ounces filet mignon, 1 teaspoon steak seasoning.
  2.  Preheat the oven to 425°F (220°C) . Bring a cast iron skillet (or heavy bottomed skillet) with the olive oil over medium-high heat. When the oil is shimmering and about to start smoking, place the filet mignon steaks in the pan or skillet. 1 tablespoon of olive oil
  3. Brown both sides of the steaks for 2-3 minutes, or until lightly caramelised and browned. Add the butter (plus optional garlic and fresh herbs), then pour the melted butter over the seared steaks 2 tablespoons of butter
  4. Transfer the steaks directly to your oven to finish. Cook an additional 4 minutes for RARE, 5-6 minutes for MEDIUM RARE, 6-7 minutes for MEDIUM, and 7-9 minutes for MEDIUM WELL DONE.
  5. When cooked, remove from the oven and transfer onto a plate or cutting board, cover with aluminum foil and leave to rest for 5 minutes before serving. Serve with an accompaniment of your choice.


Notes

• Besting the steak is optional but recommended! To searing, or basting, your steak with butter adds extra richness, flavor, and juiciness to the steak!

•Don't forget to let the steak rest! Resting the steak helps redistribute the juices evenly, so the steak doesn't dry out when served.

Comments

Post a Comment