Filet mignon is two 8-ounce steaks seared in a cast iron skillet for 2 minutes per side, basted in rosemary garlic butter for 1 minute, then finished in a 400F oven for 4 to 10 minutes depending on doneness. Twenty minutes, serves 2.
Using a timer for every step is what makes this recipe work on an expensive cut of meat. Two minutes first side, one minute on the edges, one minute basting, then the oven. Every extra 30 seconds past those marks pushes a $40 steak further from medium rare, and there is no way to undo overcooking once it happens.
Letting the steaks sit at room temperature for 30 to 40 minutes before they touch the pan is not a suggestion. A cold steak from the fridge sears unevenly because the outside overcooks before the centre warms up. Room temperature means the heat travels evenly from crust to centre, which is why every temperature in the doneness chart below assumes you started warm.
Filet Mignon
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings5
minutes10
minutes566
kcalFilet mignon steaks seasoned with salt and pepper, seared in a screaming hot cast iron skillet, basted with butter, rosemary and garlic, then finished in a 400F oven to your chosen doneness. Gluten-free, low-carb, four real ingredients.
Ingredients
2 (8-ounce) filet mignon steaks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil
2 tablespoons butter
2 sprigs fresh rosemary
2 peeled garlic cloves
Directions
- Bring to room temperature:Remove the steaks from the fridge 30 to 40 minutes before cooking. Season all sides generously with salt and pepper. Preheat the oven to 400F.
- Sear the first side:Heat a cast iron skillet over high heat until very hot. Add the oil, wait for it to shimmer, then sear the steaks for exactly 2 minutes without moving them.
- Sear the edges:Roll the steaks onto their sides and sear for 1 minute to brown the edges.
- Butter baste:Flip onto the final side. Add the butter, rosemary and garlic to the pan. Tilt the pan and spoon the melted butter over the steaks continuously for exactly 1 minute.
- Finish in the oven:Transfer the skillet to the oven. Bake for 4 to 10 minutes depending on doneness. Remove at 120F for medium rare, 130F for medium, 140F for medium well.
- Rest and serve:Move the steaks to a plate, cover loosely with foil, and rest for 5 minutes. The temperature will rise another 5 to 10 degrees as it rests.
FAQs
What temperature do you pull filet mignon for medium rare?
Remove at 120F internal. After resting for 5 minutes, carryover heat brings it to 125 to 130F, which is medium rare. Rare is 115F, medium is 130F, medium well is 140F, well done is 150F. Use an instant-read thermometer and do not guess.
Why does the pan need to be so hot before the oil goes in?
A hot dry pan heats the oil instantly and creates the conditions for a proper sear. Oil added to a cold pan heats slowly and the steak starts to steam instead of crust. Wait until the empty pan is visibly hot, add the oil, wait for the shimmer, then lay the steak in.
Can you use a stainless steel pan instead of cast iron?
Yes, as long as it is oven-safe. Cast iron holds heat more evenly and produces a better crust, but stainless steel works. Do not use a nonstick pan, since it cannot handle the high heat needed for searing and most are not safe in a 400F oven.
What oil should you use?
Avocado oil, because its smoke point is high enough for the searing temperature. Olive oil and butter both smoke and burn at high heat, which fills your kitchen with smoke. Several commenters learned this the hard way. The butter goes in after the sear, not before.
How do you store and reheat leftover filet mignon?
Slice it before storing and it reheats more evenly. Fridge for 4 to 5 days, freezer for up to 3 months in a sealed bag with the air squeezed out. Thaw overnight in the fridge. Microwave for a minute or two until warmed through, though the texture will never match fresh.
