PAN SEARED FILET MIGNON RECIPE (2024)

The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.

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Container burn filet mignon in a cast iron skillet once and you won’t ever barbecue it again (except if you HAVE to flame broil it), I guarantee. I wish I found this strategy a great deal sooner, it’s straightforward enough and secures the entirety of the juices and flavors.There are a lot of approaches to cook filet mignon however this formula is by a long shot my number one technique. In the event that you go out to a pleasant steakhouse, this is in all likelihood the technique they are utilizing to cook your filet. High warmth and genuine margarine.

The key to cooking the ideal filet mignon is to join dish singing with a stove finish. Why would that be the most ideal approach to cook filet mignon? This technique gives your filet a marginally crusted outside with a completely succulent and delicate inside that is equitably cooked all through. A cast iron skillet permits you to effectively move your steak from the broiler to oven, making this a truly simple filet mignon formula to master.I’ve taken a stab at cooking filet mignon stringently on the burner for 6-7 minutes for each side, yet I feel like it will in general overcook the steak and some of the time consumes the outside of your filet. The broiler is better at giving aberrant warmth while burning gives you the much wanted, barbecued and somewhat scorched edge.

Burn filets 2 minutes for every side on the burner in a cast iron skillet on high warmth with genuine spread or oil and afterward promptly move to a preheated stove at 415° F. I ordinarily heat filets for around 5-6 minutes for medium-uncommon. That is the magnificence of cast iron, you can without much of a stretch exchange from burner to stove. In the event that you don’t have one, I enthusiastically suggest picking one up.Carefully timing your cook time for steak consistently yields reliable outcomes. It might seem like over the top excess, yet I utilize my telephone to time each side on the skillet and afterward in the stove. On the off chance that you truly hold fast to cook times I guarantee you won’t ever overcook a steak again.

The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.

INGREDIENTS

• 410 ounce thick tenderloin beef filets (roughly2inches thick)
• 2–3tablespoons butter
• salt and pepper to taste

garlic & herb butter

• 1/2stick of butter
• 1 tablespoonchopped fresh rosemary
• 1 tablespoonchopped fresh tarragon
• 1/2 tablespoonminced garlic

INSTRUCTIONS

For the herb butter

1. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the filets

1. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
2. Add theplainbutter to an oven safecast iron skilletand turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
3. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

• Temperatures for steak
• Rare:120° F to 125° F
• Medium rare: 125° F to 130° F
• Medium: 135° F to 140° F
• Medium well: 145° F to 150° F
• Well done: 160° F and above