Filet Mignon (Foolproof Recipe)
User Reviews
5
Filet Mignon (Foolproof Recipe)
Description
This Filet Mignon recipe centers on 8-ounce steaks seasoned simply with kosher salt and black pepper. The steaks come to room temperature before searing in a very hot cast iron pan using avocado oil. Rolling the steak to sear the edges develops crust on all sides. Adding butter, garlic cloves, and fresh rosemary while basting enhances flavor and aroma during searing.
After searing, the pan moves to a 400°F oven to finish cooking the steaks to the desired doneness. This method locks in juices and develops a tender center with a crispy outer crust. Taking steaks out at about 120°F internal temperature yields medium rare. The recipe suggests resting steaks before serving for juices to redistribute.
Serving the filet with compound herb butter or béarnaise sauce adds richness complementing the mild beef flavor. The recipe recommends buying similar sized steaks and heating the pan before oil to ensure even cooking and a great crust.
Key tips include seasoning just before cooking and careful monitoring of doneness times for perfect results. The technique combines stove-top searing and oven roasting for optimal texture and flavor.
Ingredients
Filet Mignon Steaks
- 2 (8-ounce) filet mignon steaks
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons avocado oil or other high heat oil
Basting Butter
- 2 tablespoons butter
- 2 prigs rosemary fresh
- 2 garlic peeled cloves
For Serving
- compound butter herb; or bearnaise sauce
Instructions
- Preheat the oven to 400°F (200°C). Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). Season all sides of the steaks with salt and pepper.
- Heat an empty oven-safe pan (I recommend cast iron) on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), sear the steaks for 2 minutes, until they have a nice golden crust. Roll them on their sides for another 1 minute to get a crust on the edges. Lastly, flip them onto their final side and while the steak is searing, add the butter, garlic, and rosemary to the pan. Butter baste the steaks with a spoon for 1 minute (watch the video above to see how I do this).
- Transfer the hot pan to the oven (make sure to use oven mitts with cast iron) and bake for an additional 4 to 10 minutes, depending on the desired level of doneness (see chart above). My personal favorite is removing the steaks from the oven at 120°F for medium rare.
- Remove the cooked filet mignon steaks to a plate, cover them with aluminum foil, and let them rest for 5 to 7 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.
- Top with hot melted herb butter from the pan (alternatively, you could add a fresh slice of compound butter) or a drizzle of bearnaise sauce before serving.
Notes
- Choose filet mignon steaks of uniform size and thickness to ensure even cooking.
- Preheat the pan thoroughly before adding oil to create a proper sear on the steaks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 851 kcal
% Daily Value*
| Calories | 851kcal | 43% |
| Carbohydrates | 1g | 0% |
| Protein | 42g | 84% |
| Fat | 75g | 115% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 34g | 170% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 189mg | 63% |
| Sodium | 1365mg | 57% |
| Potassium | 712mg | 15% |
| Fiber | 0.2g | 1% |
| Sugar | 0.04g | 0% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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