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Filet Mignon

Filet Mignon
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Learn how to cook perfect, restaurant-quality Filet Mignon at home with this easy-to-follow guide. Featuring expert tips for seasoning, searing, and resting, this recipe delivers a tender, juicy, and flavorful steak every time. Ideal for special occasions or a gourmet dinner any night, this recipe highlights the unmatched tenderness and rich taste of this premium beef cut.

Ingredients

Steaks

  • Filet Mignon Steaks, center-cut, 1.5 to 2 inches thick (quantity as needed)

Seasonings

  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Cooking Oils and Fats

  • Olive Oil or High-Smoke Point Oil, 1-2 tablespoons
  • Unsalted Butter, 2 tablespoons

Herbs and Aromatics

  • Fresh Rosemary Sprigs, 2-3 sprigs
  • Fresh Thyme Sprigs, 2-3 sprigs
  • Garlic Cloves, 2-3 whole smashed cloves

Instructions

  1. Preparing the Steak: Pat your Filet Mignon dry with paper towels to remove any excess moisture. Generously season both sides with kosher salt and freshly ground black pepper about 30 minutes before cooking to allow the seasoning to penetrate the meat.
  2. Preheat Your Pan: Place a heavy skillet or cast iron pan over medium-high heat and add a splash of olive oil. Heat until the oil shimmers but does not smoke, which is important for developing a rich, golden crust on the steaks.
  3. Sear the Steak: Carefully place the steaks into the hot pan, laying them away from you to avoid splatter. Sear each side for 2-3 minutes until a deep brown crust forms. Avoid moving the steak to ensure the crust forms evenly.
  4. Add Butter and Herbs: Reduce the heat slightly, then add unsalted butter along with smashed garlic cloves and sprigs of rosemary or thyme. Tilt the pan and spoon the melted, flavored butter over the steaks repeatedly to baste and infuse flavor.
  5. Finish Cooking: Depending on your desired doneness, cook the steaks for an additional 2-4 minutes, flipping occasionally and continuing to baste with the butter. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium.
  6. Rest Before Serving: Remove the filet mignon from the pan and let it rest on a warm plate or cutting board for 5-10 minutes to allow juices to redistribute, ensuring tender and juicy meat.

Notes

  • Bring the steaks to room temperature before cooking for even doneness.
  • Do not skip resting the steak after cooking to lock in moisture.
  • Use USDA Prime or Choice grade Filet Mignon for best flavor and texture.
  • Always pat the steak dry before seasoning to get a great sear.
  • Flip the steak only once to achieve a consistent crust.
  • Use a reliable meat thermometer to ensure perfect doneness.

Nutrition

Keywords: Filet Mignon, steak recipe, pan-seared steak, tender beef, gourmet dinner, restaurant-quality steak

Find it online: https://marygourmet.com/filet-mignon/