Seared Filet Mignon

Seared Filet Mignon Recipe

This recipe yields 2 servings.

Prep time: 30 minutes (including time to rest steaks at room temperature)

Cook time: Approximately 6-10 minutes (depending on desired doneness)

Resting time: 5-10 minutes

Ingredients:

• 1-2 (6-8 ounce) filet mignon steaks, about 1.5-2 inches thick

• 1 teaspoon coarse sea salt (or more, to taste)

• Freshly ground black pepper, to taste

• 1-2 tablespoons high smoke point oil (such as grapeseed, avocado, canola, or clarified butter)

• 2 tablespoons unsalted butter (optional, for basting)

• 1-2 cloves garlic, smashed (optional)

• 1-2 sprigs fresh rosemary or thyme (optional)

Equipment:

• Heavy-bottomed oven-safe skillet, preferably cast iron

• Meat thermometer

• Tongs

Instructions:

1. Bring steaks to room temperature: Remove the filet mignons from the refrigerator at least 30 minutes prior to cooking. This helps them cook more evenly. Pat the steaks dry with paper towels.

2. Season the steaks: Generously season both sides of the filet mignons with coarse salt and freshly ground black pepper. Press the seasoning gently into the meat.

3. Preheat the skillet: Place the oven-safe skillet over medium-high to high heat for 5-7 minutes, until it is very hot. The pan is ready when a drop of water evaporates immediately upon contact.

4. Sear the first side: Add the oil to the hot skillet. Once the oil is shimmering and almost smoking, carefully place the seasoned steaks in the skillet. Sear for 2-4 minutes without moving them, until a deep golden-brown crust forms.

5. Sear the second side and baste (optional): Flip the steaks using tongs. If desired, add the butter, smashed garlic, and fresh herbs to the skillet. As the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the melted butter for another 2-4 minutes, until the second side is also nicely browned.

6. Cook to desired doneness: For medium-rare, the internal temperature should reach 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Use a meat thermometer inserted into the thickest part of the steak to check the temperature. The total cooking time in the pan will vary depending on the thickness of the steaks and your desired level of doneness.

   • Approximate total cook times for a 1.5-2 inch thick steak:

     • Rare: 4-6 minutes total (115-120°F/46-49°C internal)

     • Medium-Rare: 6-8 minutes total (130-135°F/54-57°C internal)

     • Medium: 8-10 minutes total (135-140°F/57-60°C internal)

     • Medium-Well: 10-12 minutes total (140-145°F/60-63°C internal)

     • Well-Done: 12-15 minutes total (160°F+/71°C+ internal)

7. Rest the steaks: Once the steaks reach the desired internal temperature, immediately transfer them to a clean cutting board or plate. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. The internal temperature will continue to rise by a few degrees during resting (carry-over cooking).

8. Serve: Slice the filet mignons against the grain and serve immediately. You can drizzle any remaining butter from the pan over the steaks for extra flavor.

Enjoy your perfectly seared filet mignon!