This postal service contains affiliate links. I may receive a commission if you click a link and purchase a product I recommend.

Pan-seared filet mignon recipe with garlic & berb butter

Pan sear filet mignon in a bandage fe skillet in one case and you will NEVER grill it again (unless you HAVE to grill it), I promise. I wish I discovered this method a lot sooner, it'due south elementary enough and locks in all of the juices and flavors.

How to Melt Filet Mignon

At that place are enough of ways to melt filet mignon just this recipe is past far my favorite method. If you go out to a squeamish steakhouse and so this is most probable the method they are using to melt your filet. Loftier oestrus and existent butter.

The hugger-mugger to cooking the perfect filet mignon is to combine pan searing with an oven finish. Why is this the best way to cook filet mignon? This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that'southward evenly cooked throughout. A bandage iron skillet allows y'all to easily transfer your steak from the oven to stove, making this a really easy filet mignon recipe to master.

I've tried cooking filet mignon strictly on the stovetop for vi-7 minutes per side, just I feel like information technology tends to overcook the steak and sometimes burns the outside of your filet. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge.

How Long Should I Cook Filet Mignon?

Sear filets 2 minutes per side on the stovetop in a bandage fe skillet on high heat with real butter or oil then immediately transfer to a preheated oven at 415° F. I typically broil filets for about five-half-dozen minutes for medium-rare. That's the beauty of bandage atomic number 26, you can easily transfer from stovetop to oven. If you don't take one, I highly recommend picking one up.

Carefully timing your melt time for steak always yields consistent results. It may audio like overkill, but I use my phone to time each side on the skillet and so in the oven. If yous really adhere to cook times I promise you volition never overcook a steak over again.

Temperature For Steak

Doneness Temperature Range Oven Elapsing
Very Rare/rare 120° F to 125° F iv minutes
Medium rare 125° F to 130° F 5-half dozen minutes
Medium 135° F to 140° F vi-7 minutes
Medium well 145° F to 150° F 8-nine minutes
Well done 160° F and above x+ minutes

Annotation: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen's overhead vent fan earlier y'all start to help with ventilation.

Exercise I Need a Cast Iron Skillet?

Cast iron is really versatile and can be used for and then many unlike recipes. Hither is the 1 I have. Whatsoever oven-safe pan should do the fob, however, as a disclaimer, I based the cook times and results off cast iron. Not every pan will yield identical results.

How Long Should I Let Steaks Rest?

The legend, Anthony Bourdain in one case said, the most important attribute of cooking whatever steak is the rest period afterward you take it off the oestrus. Letting a steak residuum for 5-7 minutes before cutting is critical for ii reasons. I, it continues to really cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Always permit your steaks rest!

Try Grass-fed Beef From ButcherBox

Want grass-fed beefiness delivered to your door? You should try ButcherBox. ButcherBox delivers 100% grass-fed beef, gratis-range organic chicken, and heritage breed pork directly to your door. Plus they too have seafood like salmon. You can read my ButcherBox review here.

More Filet Mignon Recipes Yous'll Dearest

  • Filet with blueberry glaze
  • Filet with red vino and balsamic reduction
  • Bacon-wrapped filet mignon
  • How to grill filet mignon
  • Everything you need to know about sous vide steak
Seasoned filet mignon
Pan-seared filet mignon recipe with garlic & herb butter in cast iron skillet
Medium rare pan-seared filet mignon recipe with garlic & herb butter

Print

clock clock icon cutlery cutlery icon flag flag icon folder binder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon center heart icon heart solid heart solid icon

Description

The just filet mignon recipe you will ever demand. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.

  • four 10 ounce thick tenderloin beefiness filets (roughly ii inches thick)
  • 2–3 tablespoons butter
  • table salt and pepper to sense of taste

Garlic & Herb Butter

  • ane/2 stick of butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • i/ii tablespoon minced garlic

For the herb butter

  1. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes earlier calculation to the filet.

For the filets

  1. Preheat the oven to 415° F. Remove steak from the fridge xxx minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with table salt and pepper.
  2. Add together the plain butter to an oven safe bandage atomic number 26 skillet and turn upwardly loftier, allow the skillet to become scorching hot outset. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This volition requite your filets a nice seared border.
  3. Transfer your skillet straight to the oven. [Alarm] skillet may be hot, handle with oven mitts. For rare, bake for four minutes. Medium rare, five-six minutes. Medium, 6-seven minutes. Medium well, 8-nine minutes. Remember, depending on the size of the steak, the more or less time it volition accept. This recipe is ideal for a 8-x ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and allow sit for 5 minutes earlier serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

Notes

Cooking steaks at high temps in a skillet tends to get smokey. Open up a kitchen window and turn on your kitchen's overhead vent fan before you lot start to help with ventilation.

Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above

Nutrition

  • Serving Size: ane
  • Calories: 858
  • Sugar: 0g
  • Sodium: 552mg
  • Fat: 67.5
  • Saturated Fat: 31g
  • Carbohydrates: 1.1g
  • Fiber: 0.4g
  • Protein: 55.4g
  • Cholesterol: 233mg

Keywords: filet mignon, steak, tenderloin steak