Why spend a fortune at a fancy restaurant when you can easily make this elevated dish right in your own kitchen? Crafting the perfect filet is nearly foolproof and takes just minutes from start to finish.
The secret to a flawless filet lies in using a cast-iron skillet, which delivers unbeatable caramelization during the sear. Plus, it’s incredibly convenient to pop the entire skillet into the oven to finish cooking, ensuring a perfectly cooked steak every time.
Pan-Seared Filet Mignon
Restaurant-quality filet, made simple at home.
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Servings: 4 people
Ingredients
- 2 whole high-quality beef filets, approximately 2" thick
- 4 T butter high-quality pure butter (e.g. Kerrygold).
- 1 whole sprig fresh rosemary
- 1-2 whole sprigs fresh thyme
- 2 whole garlic cloves
- salt and pepper
Instructions
- Take the filets out of the refrigerator and let them sit at room temperature for 30 minutes before cooking.
- Preheat the oven to 425°F. Meanwhile, place a cast-iron skillet on the stovetop and heat it over high heat. Make sure the skillet is extremely hot before adding the filets. (This is a good time to turn on your exhaust fan).
- Generously season each filet with salt and pepper, then add them to the skillet, ensuring there’s enough space between each filet for even cooking. Set a timer for 2 minutes and resist the urge to touch or move the filets during this time to achieve a perfect sear.
- Meanwhile, add the aromatics—garlic, rosemary, and thyme—to the skillet. Push them to the side while the searing the first side of the steak.
- After 2 minutes, flip each steak over and reset your timer for another 2 minutes. While the other side sears, add 3 tablespoons of butter to the pan. Slightly tilt the pan towards you so the butter and aromatics pool together. Using a spoon, continuously baste each filet with the buttery aromatic mixture until the timer goes off.
- Remove the pan from the heat and transfer the skillet to the preheated oven. Cook for 5-6 minutes to achieve a perfect medium-rare filet (recommended). If you prefer your steak more done, keep it in the oven for an additional 1-2 minutes for medium or longer for well-done.
- Remove the skillet from the oven and top each steak with remaining butter. Let the steaks rest for at least 5 minutes before cutting. This allows the juices to redistribute, ensuring a tender and flavorful bite.
Notes
I like to roast mushrooms alongside the steak before placing it in the oven. Simply keep the mushrooms whole or slice them in half, toss them with salt, pepper, and a tiny bit of oil, and add them to the skillet, filling in all the spaces between the steaks.
