Pan sear fillet mignon in a cast iron frying pan once and you will NEVER grill it again ( unless you HAVE to grill it ), I promise. I wish I discovered this method acting a batch oklahoman, it ’ south simple enough and locks in all of the juices and flavors .
How to Cook Filet Mignon
There are enough of ways to cook fillet mignon but this recipe is by far my favorite method acting. If you go out to a dainty steakhouse then this is most probably the method they are using to cook your fillet. high heat and real butter.
Reading: Pan-Seared Filet Mignon Recipe
The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. Why is this the best means to cook fillet mignon ? This method acting gives your fillet a slenderly crusted outside with a absolutely juicy and tender inside that ’ s evenly cooked throughout. A cast iron frying pan allows you to well transfer your steak from the oven to stove, making this a in truth easy fillet mignon recipe to chief .
I ’ ve try on cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your fillet. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge .
How Long Should I Cook Filet Mignon?
char filets 2 minutes per english on the stovetop in a vomit iron frying pan 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 5-6 minutes for medium-rare. That ’ s the beauty of cast iron, you can easily transfer from stovetop to oven. If you don ’ t have one, I highly recommend picking one astir .
carefully timing your cook time for steak constantly yields consistent results. It may sound like overkill, but I use my earphone to time each side on the frying pan and then in the oven. If you very adhere 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||4 minutes|
|Medium rare||125° F to 130° F||5-6 minutes|
|Medium||135° F to 140° F||6-7 minutes|
|Medium well||145° F to 150° F||8-9 minutes|
|Well done||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 start to help with ventilation.
Do I Need a Cast Iron Skillet?
Cast iron is truly versatile and can be used for sol many unlike recipes. here is the one I have. Any oven-safe pan should do the whoremaster, however, as a disclaimer, I based the cook times and results off vomit iron. not every pan will yield identical results .
How Long Should I Let Steaks Rest?
The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak respite for 5-7 minutes before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the kernel, yielding the perfect pungency every time. Always let your steaks rest !
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More Filet Mignon Recipes You’ll Love
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Pan-Seared Filet Mignon Recipe with Herb Butter
- homework time : 10 mins
- cook time : 10 mins
- sum time : 20 mins
- give :
- class : Dinner
Read more: Garlic Roasted Radishes
- cuisine : american english
The only fillet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect fillet mignon .
- 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick)
- 2– 3 tablespoons butter
- salt and pepper to taste
Garlic & Herb Butter
- 1/2 stick of butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon minced garlic
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 the plain butter to an oven safe cast iron skillet and 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.
Cooking steaks at high temps in a frying pan tends to get smokey. Open a kitchen window and turn on your kitchen ’ randomness disk overhead vent fan before you start to help with breathing .
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
- Serving Size: 1
- Calories: 858
- Sugar: 0g
- Sodium: 552mg
- Fat: 67.5
- Saturated Fat: 31g
- Carbohydrates: 1.1g
- Fiber: 0.4g
Read more: The Best Baked Buffalo Wings Recipe
- Protein: 55.4g
- Cholesterol: 233mg
Keywords: fillet mignon, steak, tenderloin steak