Indulge in culinary perfection with our exquisite Filet Mignon recipe. Elevate your dining experience as you savor the tender, melt-in-your-mouth texture of this premium cut of beef, expertly seared to a delectable crust and infused with a symphony of flavors. Whether you’re celebrating a special occasion or simply seeking a gourmet delight, our Filet Mignon recipe promises an unforgettable culinary journey that embodies sophistication and taste.
How to make perfect Pan-Seared Filet Mignon
Filet mignon is a highly prized and tender cut of beef that comes from the smaller end of the tenderloin muscle, located along the spine of the animal. This premium cut is renowned for its exceptional tenderness and buttery texture, making it a favorite among steak enthusiasts. Due to its lean nature, filet mignon is often considered one of the most tender cuts of beef, requiring careful cooking to preserve its tenderness and delicate flavor. It's a popular choice for fine dining and special occasions, and it's typically prepared through methods like grilling, pan-searing, or broiling to bring out its exquisite qualities.
Ingredients
- 2 filet mignon steaks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2-3 cloves garlic (optional)
- Fresh thyme or rosemary sprigs (optional)
Instructions
- Remove the filet mignon from the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Heat a heavy skillet (preferably cast iron) over high heat. Add olive oil and swirl to coat the bottom of the pan.
- Once the oil is shimmering and almost smoking, carefully place the filet mignon steaks in the skillet. Sear undisturbed for about 3-4 minutes on one side until a deep brown crust forms.
- Flip the steaks using tongs and sear for an additional 3-4 minutes for medium-rare doneness. Adjust the time according to your preferred level of doneness.
- If desired, during the last minute of cooking, add butter to the pan along with crushed garlic cloves and thyme or rosemary sprigs. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter.
- Remove the steaks from the pan and let them rest on a cutting board or plate for a few minutes. This allows the juices to redistribute throughout the meat.
- Slice and serve the filet mignon steaks with your favorite side dishes or sauces.Enjoy your perfectly cooked and flavorful filet mignon!
Video
Notes
Note: Cooking times may vary based on the thickness of the steaks and your preferred level of doneness. Using a meat thermometer can help you achieve the desired internal temperature (about 130°F / 54°C for medium-rare).
One important thing to note when making a filet mignon recipe is to avoid overcooking the steak. Due to its lean nature, filet mignon can become tough and dry if cooked beyond the desired level of doneness. Use a meat thermometer to accurately monitor the internal temperature, and aim for an internal temperature of around 130°F (54°C) for medium-rare, which is the recommended level for bringing out the best tenderness and flavor of the cut. Remember to let the steak rest for a few minutes after cooking before slicing, as this allows the juices to redistribute and ensures a juicy, flavorful result.
Nutrition
Serving: 75g
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