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Pan-seared filet mignon recipe with garlic & berb butter

Pan sear filet mignon in a bandage atomic number 26 skillet once and y'all will NEVER grill information technology again (unless you Take to grill it), I hope. I wish I discovered this method a lot sooner, it's uncomplicated enough and locks in all of the juices and flavors.

How to Cook Filet Mignon

There are plenty of ways to cook filet mignon but this recipe is by far my favorite method. If you go out to a nice steakhouse so this is most likely the method they are using to cook your filet. High estrus and real butter.

The secret to cooking the perfect filet mignon is to combine pan searing with an oven terminate. Why is this the all-time way to cook filet mignon? This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that's evenly cooked throughout. A bandage iron skillet allows you to hands transfer your steak from the oven to stove, making this a really easy filet mignon recipe to master.

I've tried cooking filet mignon strictly on the stovetop for 6-vii minutes per side, but I experience like it tends to overcook the steak and sometimes burns the exterior of your filet. The oven is amend at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge.

How Long Should I Melt Filet Mignon?

Sear filets 2 minutes per side on the stovetop in a cast fe skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about v-six minutes for medium-rare. That's the beauty of cast iron, you can easily transfer from stovetop to oven. If you don't have i, I highly recommend picking i up.

Carefully timing your cook time for steak ever yields consequent results. It may sound similar overkill, but I use my phone to time each side on the skillet and then in the oven. If yous really attach to cook times I promise you will never overcook a steak again.

Temperature For Steak

Doneness Temperature Range Oven Duration
Very Rare/rare 120° F to 125° F iv minutes
Medium rare 125° F to 130° F 5-6 minutes
Medium 135° F to 140° F half-dozen-7 minutes
Medium well 145° F to 150° F 8-9 minutes
Well washed 160° F and above 10+ minutes

Note: 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 lot start to assist with ventilation.

Exercise I Demand a Cast Iron Skillet?

Bandage iron is really versatile and can be used for so many different recipes. Here is the one I have. Any oven-safe pan should do the trick, however, every bit a disclaimer, I based the melt times and results off bandage fe. Not every pan will yield identical results.

How Long Should I Let Steaks Rest?

The fable, Anthony Bourdain once said, the most important attribute of cooking any steak is the residue menses after you take it off the oestrus. Letting a steak rest for 5-seven minutes before cutting is critical for two reasons. I, it continues to really cook the steak. 2d, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Ever permit your steaks rest!

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More than Filet Mignon Recipes Yous'll Dearest

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  • Bacon-wrapped filet mignon
  • How to grill filet mignon
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Pan-seared filet mignon recipe with garlic & herb butter in cast iron skillet
Medium rare pan-seared filet mignon recipe with garlic & herb butter

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Description

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

  • 4 ten ounce thick tenderloin beefiness filets (roughly 2 inches thick)
  • 2–3 tablespoons butter
  • table salt and pepper to gustation

Garlic & Herb Butter

  • 1/2 stick of butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • 1/ii tablespoon minced garlic

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 fridge 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 thirty minutes earlier cooking, this is to bring the steak to room temperature and ensure your cooking times are more authentic. Season both sides generously with common salt and pepper.
  2. Add the plain butter to an oven safe bandage iron skillet and turn up high, allow the skillet to get scorching hot showtime. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an boosted 2 minutes. This will requite your filets a dainty seared edge.
  3. Transfer your skillet straight to the oven. [Alert] skillet may be hot, handle with oven mitts. For rare, bake for four minutes. Medium rare, v-6 minutes. Medium, half dozen-vii minutes. Medium well, 8-9 minutes. Retrieve, depending on the size of the steak, the more or less fourth dimension it will take. This recipe is ideal for a eight-10 ounce portion, roughly ii-3 inches thick. Remove filets from the skillet and fix on a plate, lightly cover with tin foil and let sit for v minutes before serving. This is important to bring your steak to its final serving temperature. Peak with a slice of garlic and herb butter and serve.

Notes

Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen'due south 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

Nutrition

  • Serving Size: i
  • Calories: 858
  • Sugar: 0g
  • Sodium: 552mg
  • Fat: 67.five
  • Saturated Fat: 31g
  • Carbohydrates: 1.1g
  • Cobweb: 0.4g
  • Protein: 55.4g
  • Cholesterol: 233mg

Keywords: filet mignon, steak, tenderloin steak