Simple Filet Mignon
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
670 kcal
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Course
Main Course
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Cuisine
American
Simple Filet Mignon
Description
This Simple Filet Mignon recipe starts by bringing steaks to room temperature and seasoning them generously with salt and pepper for seasoning penetration. The steaks are then seared in a hot, buttered skillet, with butter spooned over the surface continuously to create a flavorful crust and keep the meat moist. A short sear on each side forms a lightly caramelized exterior.
Following searing, the skillet is transferred to a preheated 400°F oven to finish cooking. This two-step method produces a filet mignon with a tender center and a lightly browned crust. Cooking times vary based on thickness, and use of a meat thermometer is recommended for precise results.
This recipe notes that searing may produce smoke; ventilation is advised. It can be doubled with increased butter and steaks. The filet mignon’s richness from butter and careful temperature control suits an elegant main course or special dinner.
Cooking times are guidelines; steaks thinner than two inches require shorter oven times. An instant-read thermometer ensures preferred doneness.
Ingredients
- 2 filet mignon 2" thick, steaks
- salt to taste
- black pepper to taste
- 1/4 cup butter unsalted; 1/2 stick
Instructions
- Take the steaks out of the fridge 30-60 minutes prior to cooking them so they come up to room temperature.
- Preheat your oven to 400F and move the rack to the middle position.
- Pat the steaks dry with paper towel and season them generously (both sides) with salt & pepper.
- Add the butter to a heavy oven-safe skillet over medium-high to high heat. The pan needs to get HOT, but be sure not to let the butter burn, so once it melts, stir it every 20-30 seconds until the pan is heated (about 4-5 minutes with cast iron over medium-high heat on my gas stove. Gas runs hotter than electric).
- Place the steaks in the pan and then continuously spoon the butter over each steak, ensuring that you're keeping the butter moving around the pan so it doesn't burn. Cook the first side for 2 minutes, and then flip (tongs make it easy) and cook the second side for another 2 minutes. Keep spooning the butter over the steaks for this entire time.
- Transfer the skillet to the oven and cook until the steaks reach 125-130F (this will yield medium steaks once they're done resting). For medium-rare, take the skillet out of the oven at 120F. A 2" thick steak will need about 10 minutes in the oven for medium doneness, but oven time will vary depending on the thickness of the steak and other factors. For best results, use an instant read thermometer with an external probe as it's very easy to overcook steak. If you have one with an external probe, insert it into one of the steaks before transferring the skillet to the oven. See blog post for more tips if you're unfamiliar with this tool.
- After you take the skillet out of the oven, let the steaks rest in the skillet for 5 minutes before cutting into them so they finish cooking and the juices redistribute (very important so the steaks will remain juicy and tender). The leftover butter can be spooned over the steaks and mashed potatoes or whatever you're serving them with.
Notes
- Bring steaks to room temperature before cooking for even heating.
- Use ventilation to manage smoke produced during searing.
- Double the recipe by increasing steaks and butter proportionally.
- Adjust oven cooking times for steak thickness; thinner steaks need less time.
- Use an instant-read meat thermometer for best doneness accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 0.01g | 0% |
| Protein | 31g | 62% |
| Fat | 60g | 92% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 86mg | 4% |
| Potassium | 524mg | 11% |
| Sugar | 0.01g | 0% |
| Vitamin A | 709IU | 14% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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