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

What's the best way to season filet mignon? ›

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

A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

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How do you get a good sear on a filet? ›

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. ...
Add the steaks into the hot pan, cooking for 3-4 minutes on each side, depending on thickness and preferred doneness.
Remove steaks to rest for at least 5 minutes before slicing.

Feb 1, 2022

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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 130 to 140 F
1.5"	3 minutes EACH SIDE	4 minutes EACH SIDE
1.75"	3.5 minutes EACH SIDE	4.5 minutes EACH SIDE
2"	4 minutes EACH SIDE	5 minutes EACH SIDE

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How do top chefs cook filet mignon? ›

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

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Do you use olive oil or butter for filet mignon? ›

Use olive oil and butter to cook your Filet Mignon. Olive oil is best for holding up while cooking, the butter is used for basting. Add garlic cloves, cracked open but skin on, and a whole sprig of rosemary to your pan to flavor the butter. To "baste" the Filet Mignon, add the butter to the hot pan.

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Should I marinate filet mignon before cooking? ›

Filet mignon is one exception to the full-of-flavor rule. It's not as beefy as other cuts, but it's one of the most tender cuts there is. Therefore, a marinade isn't the best option. However, it can benefit from an au jus or an herb butter placed on top after cooking for just the right amount of flavor.

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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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Is it better to grill or pan fry filet mignon? ›

The best method for how to cook filet mignon is quickly with direct heat. Opt for cooking methods such as broiling, grilling, and pan-frying. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and tenderness.

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How hot should the pan be for filet mignon? ›

First, cook your steaks on low heat until they reach about 90 to 100 degrees. Then, crank up the heat to high and allow the outside to sear on all sides until the brown, crisp crust forms. Check the internal temperature of each filet to ensure the inside is at the proper temp.

How long should filet mignon rest before cooking? ›

As a rule of thumb, we recommend you let your meat sit out for 60 minutes before cooking. Once the resting steak is safely covered, all is good. This room temperature resting is also the perfect opportunity to season the steak , pat the surface dry with a paper towel and season your steak with Kosher Salt.

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How does Gordon Ramsay cook the perfect filet mignon? ›

Sear the Filet Mignon

Allow the steak to sear for about 2-3 minutes on each side, without moving it, to achieve a beautiful caramelized crust. For a perfect medium-rare doneness, aim for an internal temperature of around 130°F (55°C). Use a meat thermometer for accuracy.

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How to pan fry a fillet steak? ›

Method. Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes. Remove from the pan and leave to rest for a good 3 minutes to allow to juices to reabsorb and the meat to relax.

How long to sear 1 inch filet? ›

Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

How to cook fillet steak in a pan? ›

By Jordan

Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. ...
Step 2: Heat a large, dry wide-based pan until it's ripping hot! ...
Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. ...
Step 5: Rest your meat!

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Is filet mignon better grilled or pan seared? ›

The best method for how to cook filet mignon is quickly with direct heat. Opt for cooking methods such as broiling, grilling, and pan-frying. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and tenderness.