Perfect Filet Mignon for Two
User Reviews
4.9
Perfect Filet Mignon for Two
Description
The Perfect Filet Mignon for Two recipe guides you through preparing two 6-ounce beef tenderloin steaks seasoned simply with kosher salt and freshly cracked black pepper. The process starts by bringing the steaks to room temperature to ensure even cooking. They are then seared in a very hot cast iron or heavy skillet to develop a flavorful crust, cooking for several minutes per side and browning the edges. Finishing in a 400°F oven allows gentle heat to reach the center for the desired level of doneness.
The method emphasizes temperature control, with recommended internal temperatures for doneness ranging from rare to well done. Resting the steaks after cooking lets the juices redistribute, resulting in a tender and juicy texture rather than a dry cut. This approach highlights the natural flavor and premium texture of filet mignon without complicated seasoning or sauces.
The straightforward seasoning and cooking steps make this recipe well-suited for a special dinner for two, focusing on quality and tenderness more than elaborate preparation.
Using a meat thermometer is recommended to achieve precise doneness, removing the steak about 5 degrees before the target temperature as carryover heat will continue cooking during resting. Rest steaks 5 to 10 minutes before serving.
Ingredients
- 2 beef tenderloin 6 oz, filet mignon steaks, trimmed of fat
- olive oil spray
- kosher salt fresh cracked
- black pepper fresh cracked
Instructions
- Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook
- Preheat the oven to 400°F.
- Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
- When the oven is ready, heat the a heavy skillet or cast iron skillet over high heat until the pan is very hot.
- When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.
- Sear the sides of the steaks for about 1 minute so it's browned all over.
- Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.
- Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
- Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Notes
- Bring steaks to room temperature before cooking for even doneness.
- Use a meat thermometer and remove steaks 5°F before target temperature to allow for resting carryover.
- Recommended internal temps: Rare 125°F, Medium-Rare 130–135°F, Medium 140–145°F, Medium Well 150–155°F, Well 160°F.
- Rest steaks 5 to 10 minutes after cooking for juicier results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1steak | |
| Calories | 246kcal | 12% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Cholesterol | 101mg | 34% |
| Sodium | 75mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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