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Pan-seared filet mignon recipe with garlic & berb butter

Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it once again (unless yous HAVE to grill it), I promise. I wish I discovered this method a lot sooner, it's elementary enough and locks in all of the juices and flavors.

How to Cook Filet Mignon

There are plenty of ways to melt filet mignon but this recipe is by far my favorite method. If yous go out to a nice steakhouse and then this is nigh likely the method they are using to cook your filet. High heat and real butter.

The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. Why is this the best way to cook filet mignon? This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that's evenly cooked throughout. A bandage fe skillet allows you lot to easily transfer your steak from the oven to stove, making this a really easy filet mignon recipe to principal.

I've tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, just I feel like information technology tends to overcook the steak and sometimes burns the outside of your filet. 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?

Sear filets 2 minutes per side on the stovetop in a cast fe skillet on high heat with existent butter or oil and and so immediately transfer to a preheated oven at 415° F. I typically bake filets for about five-6 minutes for medium-rare. That's the beauty of bandage iron, you tin easily transfer from stovetop to oven. If you don't have i, I highly recommend picking ane upwardly.

Advisedly timing your cook fourth dimension for steak always yields consistent results. It may sound like overkill, simply I employ my phone to time each side on the skillet and then in the oven. If you lot actually adhere to cook times I promise you lot will never overcook a steak again.

Temperature For Steak

Doneness Temperature Range Oven Elapsing
Very Rare/rare 120° F to 125° F four minutes
Medium rare 125° F to 130° F v-6 minutes
Medium 135° F to 140° F 6-seven minutes
Medium well 145° F to 150° F 8-9 minutes
Well done 160° F and above 10+ minutes

Notation: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen'south overhead vent fan before y'all start to aid with ventilation.

Do I Demand a Cast Iron Skillet?

Cast iron is really versatile and can be used for so many unlike recipes. Here is the one I have. Whatsoever oven-safe pan should practice the trick, however, as a disclaimer, I based the cook times and results off cast fe. Not every pan volition yield identical results.

How Long Should I Let Steaks Residue?

The legend, Anthony Bourdain once said, the most important attribute of cooking any steak is the rest period after you take it off the oestrus. Letting a steak rest for v-7 minutes before cutting is critical for two reasons. 1, it continues to really cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Always permit your steaks rest!

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More Filet Mignon Recipes You'll Dear

  • Filet with blueberry glaze
  • Filet with red wine and balsamic reduction
  • Bacon-wrapped filet mignon
  • How to grill filet mignon
  • Everything you need to know about sous vide steak
Seasoned filet mignon
Pan-seared filet mignon recipe with garlic & herb butter in cast iron skillet
Medium rare pan-seared filet mignon recipe with garlic & herb butter

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Description

The but filet mignon recipe you volition ever need. Never grill steak over again—the fail-proof method to cooking the perfect filet mignon.

  • iv 10 ounce thick tenderloin beefiness filets (roughly 2 inches thick)
  • 2–3 tablespoons butter
  • salt and pepper to gustatory modality

Garlic & Herb Butter

  • 1/2 stick of butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • i/2 tablespoon minced garlic

For the herb butter

  1. Soften the butter in a microwave prophylactic bowl until malleable, 10-fifteen 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 fridge for about 10 minutes and remove five minutes before adding to the filet.

For the filets

  1. Preheat the oven to 415° F. Remove steak from the fridge xxx 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 table salt and pepper.
  2. Add the apparently butter to an oven rubber cast iron skillet and turn upward loftier, allow the skillet to become scorching hot showtime. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an boosted two minutes. This will give your filets a prissy seared edge.
  3. Transfer your skillet straight to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, broil for four minutes. Medium rare, v-6 minutes. Medium, 6-7 minutes. Medium well, viii-9 minutes. Remember, depending on the size of the steak, the more or less time information technology volition accept. This recipe is ideal for a 8-10 ounce portion, roughly two-3 inches thick. Remove filets from the skillet and set on a plate, lightly encompass with tin foil and allow sit down for 5 minutes before serving. This is of import to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

Notes

Cooking steaks at high temps in a skillet tends to get smokey. Open up a kitchen window and plow on your kitchen's overhead vent fan before you commencement to help with ventilation.

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 washed: 160° F and to a higher place

Nutrition

  • Serving Size: 1
  • Calories: 858
  • Saccharide: 0g
  • Sodium: 552mg
  • Fat: 67.5
  • Saturated Fat: 31g
  • Carbohydrates: i.1g
  • Fiber: 0.4g
  • Protein: 55.4g
  • Cholesterol: 233mg

Keywords: filet mignon, steak, tenderloin steak