PAN SEARED FILET MIGNON RECIPE (2024)

By delish28Posted on May 17, 2021May 17, 20213,966 views

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

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.

READ MORE SMOTHERED GREEN CHILE CHICKEN BURRITOS

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.

garlic & herb butter

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

INSTRUCTIONS

For the herb butter

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

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.
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.
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.

FAQs

How long to sear a filet mignon on each side? ›

Place the filets on the grill over direct heat. Allow to sear for 4-5 minutes until a rich, golden-brown crust forms. Then, flip the filets over to the other side to sear for another 4-5 minutes.

Is filet mignon better grilled or pan seared? ›

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

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What is the best way to have filet mignon cooked? ›

After testing, I've found that the best way to cook filet mignon is to pan sear it in a hot cast iron skillet. Some recipes have you get a good sear on the stovetop and then finish in the oven but I don't find that to be the best method.

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Is it better to cook steak with butter or oil? ›

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

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How long do you cook a 2 inch thick filet mignon? ›

FILETS MIGNON & CENTER-CUT RIBEYES

Thickness	Rare 110 to 120 F	Medium Rare 120 to 130 F
1.5"	3 minutes EACH SIDE	3.5 minutes EACH SIDE
1.75"	3.5 minutes EACH SIDE	4 minutes EACH SIDE
2"	4 minutes EACH SIDE	4.5 minutes EACH SIDE

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How much oil do I need to sear filet mignon? ›

Simple Pan Seared Filet Mignon Recipe

2 filet mignon steaks, about 1.5 inches thick.
Salt and pepper, to taste.
1 tablespoon olive oil.
2 tablespoons unsalted butter (optional)
Optional: minced garlic, thyme, rosemary, or other herbs for flavor.

Can you cook filet mignon in a nonstick pan? ›

If you have a nonstick frying pan, you can use it to prepare your steak, but be aware it's not the appliance for the job. With this pan, keeping the cooking temperatures at a moderate level (below 570°F) is needed to preserve the nonstick surface.

How does Bobby Flay cook a filet mignon? ›

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

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Do you sear all sides of filet mignon? ›

Searing the Steaks

Heat a large cast iron skillet over medium high heat. Add the olive oil and brush to evenly distribute in the pan. Allow to heat up for one minute. Add the steaks into the hot pan, cooking for 3-4 minutes on each side, depending on thickness and preferred doneness.

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Should filet mignon be seasoned before cooking? ›

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

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How does Gordon Ramsay cook steak in a skillet? ›

Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.

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How does Ina Garten cook filet mignon? ›

Directions

Preheat the oven to 400 degrees F. ...
Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. ...
Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare.

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