Pan Seared Filet Mignon
Ingredients
The steak
-
2
pieces
filet mignon (about 8 oz each, 2 inches thick, room temperature)
The seasoning
-
1
teaspoon
salt
-
½
teaspoon
black pepper
The cooking fat and aromatics
-
2
tablespoons
salted butter (European butter preferred)
-
2
cloves
garlic (smashed)
-
2
sprigs
fresh rosemary
-
2
sprigs
fresh thyme
Instructions
- Take the steaks out of the refrigerator 30-60 minutes before cooking to bring them to room temperature.
- Preheat the oven to 400°F.
- Pat the filet mignon steaks dry and season both sides with salt and pepper.
- In a cast iron pan over medium heat, add butter, garlic, rosemary, and thyme, cooking for 2-3 minutes while swirling to prevent burning.
- Increase heat to medium-high and place the seasoned steaks in the hot pan.
- Sear the steaks for 2-3 minutes on each side, spooning the herb butter over them while cooking.
- Insert a meat thermometer into the thickest part of the steak and transfer the pan to the oven.
- Remove the pan from the oven when the internal temperature reaches 125-130°F for medium rare.
- Let the steaks rest on a plate for 5-8 minutes before slicing.
Nutrition Facts (estimated)
Servings
2
Calories
729
Total fat
61g
Total carbohydrates
2g
Total protein
42g
Sodium
1365mg
Cholesterol
189mg
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