Succulent Pan-Seared Filet Mignon: A Step-by-Step Guide

Ingredients

  • 4 filet mignon steaks (6 to 8 ounces each)
  • 2 tablespoons of olive oil
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons of unsalted butter
  • 2 cloves of garlic, minced
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme

Steps and instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Rub the filet mignon steaks all over with olive oil. Season generously with salt and pepper.
  3. Heat a large, oven-safe pan (preferably cast-iron) over high heat.
  4. Add the steaks to the hot pan and sear on each side until browned, about 2-3 minutes per side.
  5. Reduce the heat to medium and add the butter, garlic, rosemary, and thyme to the pan.
  6. Baste the steaks with the flavoured butter, using a spoon to scoop the butter and pour it over the steaks.
  7. Transfer the pan to the preheated oven and cook for about 10-15 minutes for medium-rare, or until desired doneness is reached.
  8. Remove the steaks from the oven, cover with aluminium foil and let rest for 5-10 minutes before serving.

Tools for making

  • Cutting board - to prepare and season the steaks
  • Chef's knife - for trimming and slicing the filet mignon
  • Tongs - to flip and handle the steaks while searing
  • Oven-safe pan - preferably cast-iron, for searing and cooking the steaks
  • Spoon - for basting the steaks with flavored butter
  • Aluminium foil - to cover the steaks and let them rest after cooking

Recipe variations

  • Peppercorn Crusted Filet Mignon: Coarsely crush whole peppercorns and press them onto the steaks before searing.
  • Blue Cheese Crusted Filet Mignon: Spread a layer of blue cheese on top of each steak before transferring to the oven.
  • Mushroom Sauce: Serve the filet mignon with a rich mushroom sauce made with sautéed mushrooms, garlic, and beef broth.
  • Red Wine Reduction: Make a red wine reduction sauce by simmering red wine with shallots, beef stock, and herbs until it thickens.
  • Herb Butter: Prepare a compound butter with herbs like parsley, chives, and thyme. Place a slice of herb butter on top of each cooked steak.
  • Vegetarian Option: Replace the filet mignon with a meat-free alternative like a grilled portobello mushroom cap or a seared tofu steak.

Recipe overview

This Filet Mignon recipe is a classic and elegant dish, perfect for a special occasion or a romantic dinner at home. The tender and juicy steaks are seared to perfection, then roasted in the oven to your desired level of doneness. By adding butter, garlic, and fresh herbs to the pan, the steaks are basted with a flavorful sauce that enhances the natural taste of the meat. The result is a restaurant-quality meal that you can easily prepare in your own kitchen. Expect this dish to impress your guests or loved ones with its exquisite flavors and beautiful presentation. Enjoy this decadent treat as a centerpiece to a luxurious meal.

Common questions

  1. How long should I cook the filet mignon? - Cook the filet mignon in the preheated oven for about 10-15 minutes for medium-rare, or until desired doneness is reached.
  2. Can I use a different type of pan? - It is recommended to use an oven-safe pan, preferably cast-iron, for this recipe to ensure proper heat distribution and searing.
  3. What should I do if I don't have fresh herbs? - If you don't have fresh rosemary and thyme, you can substitute with dried herbs, but reduce the amount by half.
  4. How should I store leftover cooked filet mignon? - Allow the cooked filet mignon to cool, then wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
  5. Can I freeze the raw filet mignon? - Yes, you can freeze raw filet mignon. Wrap each steak tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before cooking.

Serving dishes and utensils

  • Cutting board - A sturdy surface for preparing and slicing the steaks.
  • Chef's knife - A sharp knife for trimming and cutting the filet mignon.
  • Tongs - Useful for flipping and handling the steaks while cooking.
  • Oven-safe pan - A large, preferably cast-iron pan that can be used on the stovetop and transferred to the oven.
  • Spoon - For basting the steaks with the flavored butter.
  • Aluminum foil - To cover the steaks and let them rest after cooking.

Origin stories

Filet mignon, a cut of meat hailed for its tenderness and subtle flavor, has its roots in French cuisine. "Filet mignon" literally translates to "cute fillet" or "dainty fillet", giving a nod to its small size and delicate texture. It's traditionally cut from the smaller end of the tenderloin, a muscle which does very little work and thus remains incredibly tender. As the story goes, it was a favorite of the 19th-century French author Alexandre Dumas, who meticulously documented the gastronomic delights of his time. His tales of lavish dinners and elaborate feasts often featured filet mignon as the pièce de résistance, elevating it to a symbol of culinary luxury and refinement. Little did he know, his writings would contribute to the worldwide popularity this cut enjoys today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.