5.0 from 81 votes
Filet Mignon Recipe
This pan-roasted filet mignon recipe is served with roasted mushrooms and a delicious, easy-to-make blue cheese butter.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Servings: 3
Calories: 519 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 ounce filet mignons
- 3 tablespoons olive oil
- 5-6 garlic cloves
- 8-10 sprigs of fresh thyme
- 3 tablespoons unsalted butter
- coarse salt and fresh cracked pepper to taste
- 1 blue cheese butter
- 1 suateed mushrooms recipe
Instructions
- Season the filet mignons on both sides with salt and pepper.
- Add the oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to smoke lightly.
- Add the steak, turn the heat down to medium and then add in the garlic cloves, thyme, and butter.
- After 3 to 3 1/2 minutes flip the steak over and begin to baste them with the hot butter and oil from the pan. Cook for 3 to 3 ½ minutes to achieve a rare to medium-rare internal temperature.
- Take the steaks out of the pan and let them rest on a plate for 5 minutes.
- Serve the filets with the mushrooms and blue cheese butter
Cup of Yum
Notes
- Make-Ahead: This is meant to be served as soon as the steak rests.
- How to Store: Cover and store this in the refrigerator for up to 4 days. It can also be frozen, covered for up to 3 months and covered in plastic. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add your desired portion to a small sauté or roasting pan and pour ½ cup of beef stock over it. Cover the pan in foil and cook it in the oven at 400° for 5 to 7 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
- Cast iron or carbon steel are the best pans for a good sear.
- This is best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
- If you are unsure of the internal temperature, be safe and use a thermometer.
- Feel free to use your favorite steak seasoning.
- Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
Nutrition Information
Calories
519kcal
(26%)
Carbohydrates
2g
(1%)
Protein
19g
(38%)
Fat
48g
(74%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
23g
Trans Fat
0.5g
Cholesterol
103mg
(34%)
Sodium
54mg
(2%)
Potassium
356mg
(10%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Vitamin A
477IU
(10%)
Vitamin C
6mg
(7%)
Calcium
31mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 519
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 2g | 1% |
| Protein | 19g | 38% |
| Fat | 48g | 74% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 103mg | 34% |
| Sodium | 54mg | 2% |
| Potassium | 356mg | 8% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.