Sear, flip, sear, and final flip before going to the oven. But butter can smoke if overheated. Nov 14, 2018 - Learn how to cook filet mignon at home and get the best results like the top restaurants. Never grill steak again—the fail-proof method to cooking the perfect filet mignon. Wow, I’ve mastered the Filet Mignon thank,you so much! Filet Mignon is a slice of the beef tenderloin, which is the psoas muscle of the cow. Welcome to the blog. The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. Save my name, email, and website in this browser for the next time I comment. Great reliable results every time that is perfect for two or a crowd. Medium well, 8-9 minutes. I use my 7:2:2 (see my post on making 7:2:2). ° less than the final serving temperature you want since the meat will increase in temperature when tented and rested which is very important. Hi Christina, Next, just under Prime, is Choice. How to Grill a Strip Steak on a Gas Grill, How to Grill a Filet Mignon on a Gas Grill. Sprinkle paprika and parsley on each side for color/garnish. The cook time for me usually goes like this: 2 minutes per side in a very HOT, PREHEATED CAST IRON SKILLET. Literally one of the most delicious meals I’ve ever made! Then add butter and optional herbs and transfer to the oven to finish cooking, about 4-5 minutes for medium rare … The … You should try ButcherBox. Season all sides to taste. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. It is that simple—really. The timing of the seasoning is important. This gives the outside a crispness that contrasts nicely with the soft, juicy interior, and then to finish it in the oven. Preheat oven to 400° convection (or 425° conventional). Time estimates is given as guides for time management. love all of your recipes made in crockpot, thank you for all the work you put in, and sharing with all of us. ⇊ NEW COMMENTS MAY BE ENTERED AT BOTTOM OF THE FIRST PAGE OF COMMENTS ⇊ Comments are generally welcome on recipes. Salt pepper, room temperature. However, you can use a little lower or higher oven temperature, with or without convection, and get about the same results with a bit of change in time—remember, you are cooking to a final temperature, not by time. I always suggest checking the internal temperature of the meat about 4-5 minutes after going into the oven. Thsnk you. I had never tried pan frying before . Serving size is my estimate of a normal size unless stated otherwise. I’ve been using this exact recipe for sometime now. But, any oven-safe pan that can move from stovetop to oven will do. About 10 minutes before cooking filets, place large oven proof pan into oven Remove hot pan from oven, place on burner over medium high heat, add some ghee and butter to pan Once butter has melted, place steaks into sizzling hot pan and let sit for 7-8 minutes Flip over put pan right into 400 oven. Place the full skillet with filets onto the center oven rack to finish cooking. If you want rare and especially if the filet is thinner, check the temperature when it goes in the oven. Remove from the oven a few degrees below your final desired temperature. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. Medium, 6-7 minutes. These are also really delicious with a quick pan sauce; when you remove the steaks from the pan, deglaze it with some wine or … I don't seem to have a problem with that, but some people do, especially if their burner is very hot. I love this tried and true recipe for a high-quality at home filet that always yields wonderfully delicious results! The rest after cooking is very important since it will allow the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender filet. There is lots of variability on the time here. If you really adhere to cook times I promise you will never overcook a steak again. If you see a beef tenderloin that does not have one of these three ratings, it is guaranteed to be bad. Remember, you can cook a filet a bit more later if needed, but you can not uncook an overcooked filet. Salt can pull fluid out of your filets, but it will reabsorb in about 1 hour. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. It needs to absorb fluids internally and the temperature will rise a few more degrees during the rest. Because of its tenderness and ideal fat marbling, a filet mignon does well with dry-heat cooking methods. Keep it polite please. First time doing steak in the oven. How long should I cook filet mignon? I don't find much difference between the two, so I generally season just before cooking. Tips for Making Pan-Seared Filet Mignon When the skillet is lightly smoking, add the oil and steaks to the pan, making sure there is space between each steak. Let rest tented for 5 minutes before serving. Probe at 132. Remove the steak a few degrees less and tent lightly with foil for about 5 minutes or a bit more. About half the beef sold in the USA is Choice, and this is what most people will usually buy—an excellent value. I'm a food & cocktail enthusiast bringing you my own simple and delicious restaurant-inspired recipes. Start with 1 ½ thick filets about 8 oz each and trimmed well. Filet with red wine and balsamic reduction, Everything you need to know about sous vide steak, Garlic Butter Steelhead Trout in Foil Recipe, Roasted Brussels Sprouts with Bacon & Parmesan Cheese. Butter has a lower smoke point, but I have never had an issue. [WARNING] skillet may be hot, handle with oven mitts. In a large skillet over medium-high heat, heat oil. Family loved them! Med rare! So you need to do that yourself. Recipes > Main Course > Beef > Pan-Seared Filet Mignon Recipe. Season both sides generously with salt and pepper. I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. Remember, depending on the size of the steak, the more or less time it will take. ButcherBox delivers 100% grass-fed beef, free-range organic chicken and heritage breed pork directly to your door. Learn how your comment data is processed. Start with filets about 1 ½ inch thick of about 8 oz each and trimmed well. Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. wow, surprised you didn’t wind up with hockey pucks. Time can vary some due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. (Third time in a row.). Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. You are searing the meat to trap the juices inside while it is cooking in the oven. Carl. You can always cook it a bit more later but you can not uncook an overcooked filet. Home » Beef Recipes » Pan Seared Oven Roasted Filet Mignon, August 31, 2020 - By Dan Mikesell AKA DrDan - Updated August 31, 2020 - 152 Comments. Resting at room temperature will help you get the final internal temperature you want without drying the surface of the meat. Next time I will plan on a longer cook time. How long to cook filet mignon in the oven with the sear-and-bake method also depends on the thickness of the steaks. This does the math for the ingredients for you. https://www.noreciperequired.com/.../how-cook-filet-mignon-oven The steaks will continue to cook a bit as they rest. A slice of about 1 ½ inch thick or a bit less will weight about 8 ounces and is an excellent serving size. New Wolf Countertop Oven with probe at 135. This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that’s evenly cooked throughout. Not every pan will yield identical results. For rare, it may be only a few minutes in the oven. There is no good answer. Filet mignon is the most tender cut of beef you can buy, and doesn’t require fancy seasonings – coarse salt and fresh cracked pepper is all you need for a delicious steak that’s pan seared then finished in the oven and cooked to perfection! Thank you so much for sharing your wisdom and detailed cooking instructions, our meal was amazing thanks to you! I followed your recipe exactly and our steak was PERFECT! Butter, grape seed oil, a touch, broken stove to on high. Sear each side of the filet for one to two minutes and remove from the heat. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. Very very dry steak. Once my two minutes per side is up, I usually flip the steak on in its sides to get an all over, even seer. Turn it over and cook for another three minutes. Preheat oven to 400° convection (or 425° conventional). The real secret to cooking the perfect filet mignon is to initially pan sear to get some Maillard reaction (tasty browning) followed by finishing in a 400°-425° oven to the final temperature you want. There are several variables that will determine the cooking time. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. BUT it does NOT adjust the text of the instructions. Directions followed to the letter, made perfect medium rare steaks. You can use vegetable oil if you have that issue. My oven time, with my pans, my searing, and 1-inch thick filets is usually 12-15 minutes. Top with a slice of garlic and herb butter and serve. https://redmeatlover.com/recipe/filet-mignon-cast-iron-skillet-recipe and you must use an instant-read thermometer. Reverse Sear Filet Mignon with Champagne Butter Sauce sounds fancy but is surprisingly simple to prepare at home. Remove any silver skin. Thanks for the recipe. I like about 140° final internal temperature. The filet mignon cook time is going to depend on the thickness of your steak and your desired doneness. Season steak with salt and pepper on both sides. Your email address will not be published. Thank you! Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. As you can see, this method gives you a great crust while keeping the center medium rare. Medium rare, 5-6 minutes. Times are provided to help planning only. Your time may be markedly different. Combine the butter and oil in a large saute pan over high heat. You are here: Will this recipe work for other cuts of meat? Check this chart for a complete guide to cooking times. The steaks were tender, and was the best taste ever . Since it does very little work or weight-bearing, it is extremely tender. Want grass-fed beef delivered to your door? Sauce Diane . Please do not cook this by time. Filet Mignon Recipe. Sign up for the newsletter and get all posts delivered straight to your inbox! And the time will vary by the thickness and size of the filets. To cook a 1 1/2″ thick filet mignon to medium-rare you will sear the first side for 7 minutes and then the second side for 5 minutes. What is Filet Mignon? I have done this over and over and could survive on it. The only filet mignon recipe you will ever need. For rare, bake for 4 minutes. All nutritional information are estimates and may vary from your actual results. You probably want 155 to 160. DO NOT COOK BY TIME ALONE, YOU MUST CHECK INTERNAL TEMPERATURE. Sear filets for 2 to 3 minutes on each side, until you see a golden-brown crust form. I cooked this last night . This is amazing I'll be cooking my steaks like this from now on .. We spent many hours on research to finding filet mignon sear then oven, reading product features, product specifications for this guide. Get a free eCookbook with 25 date-night worthy recipes. I gave two stars because it tasted pretty good however there is no way a two inch thick filet is ready after 5 or 6 minutes in the oven. It will be about $10-15 per pound. The number of servings per recipe is stated above. So we cook to a final internal temperature and never by time. I wish I discovered this method a lot sooner, its simple enough and locks in all of the favors. Stir in herbs and garlic until fully mixed. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. There are plenty of ways to cook filet mignon but this recipe is by far my favorite method. I suggest a 400° oven. 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, Keywords: filet mignon, steak, tenderloin steak, Tag @kitchenswagger on Instagram and hashtag it #kitchenswagger. Cooking steaks at high temps in a skillet tends to get smokey. This post contains affiliate links. Medium is about 145-degree internal temperature. Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. Be generous. You may use butter or oil in the pan. Your email address will not be published. My 10” 5D All Clad Fry Pan. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet. If you want rare, check the internal temperature when the meat goes into the oven. If you don’t have that, sear in a stovetop pan and move to a different oven-safe pan to finish. But they were delicious. See Comment Guidelines for more information on commenting or if your comment did not appear. You may adjust the number of servings in this recipe card under servings. Step 5: Place steaks in 425˚F oven for 7 minutes or until desired doneness (see below). Times are provided to help planning only. Emails will be sent in accordance with our Privacy Policy. Place the filet mignon into the skillet for three minutes. Season your filets with salt and pepper to taste. There is nothing like a nice filet. COPYRIGHT © 2020 Kitchen Swagger, all rights reserved. If you did a strong sear with a rest to room temperature or if your filets are thinner, check the temperature of the meat when it goes into the oven if you want rare. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. We also recommend trying out Chicago Steak Seasoning, which adds bold flavor to filet mignon. Start with filets about 1 1/2 inch thick of … The reverse sear method is my favorite way to cook meat at home, especially a pricier cut of beef like a tenderloin or filet mignon steaks. Rude or snarky remarks will be deleted. Here is the one I have. Thank you to the Ohio Beef Council for sponsoring this recipe, as always all opinions are mine alone.. For my usual 1 1/4 inch 8oz will probably take about 16-18 minutes but it is very easy to overshoot so watch carefully and do not try this without an instant-read thermometer. Required fields are marked *. My name is Shawn, author behind Kitchen Swagger. Melts in your mouth ! If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan. Cast iron is really versatile and can be used for so many different recipes. I remove from oven, add my herb butter, and let it rest under a foil tent for 5 minutes or so. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME, How to Start a Food Blog – The Real Story. The pan does not have to be cast iron, but it is a great choice if you have it since a heavy skillet is preferred. You are responsible if you overcook it. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. Categories: 101's Best Recipes, Beef Recipes, Easy Dinner Recipes, Featured Now. Place the filet mignon in the hot pan to sear undisturbed for 2 minutes per side. We love garlic and recommend a light coat with 7:2:2 seasoning All Purpose Seasoning – 7:2:1 and 7:2:2. Don't miss out, check the full post above. I suggest checking the internal temperature of the filet about 4-5 minutes after going into the oven. Wow. If you have time, rest at room temperature for 30-60 minutes. Thanks for the note and rating. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. Get to about the final color you want. Season top and bottom with a layer of the kosher salt and freshly ground pepper. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge. Select is next, but just say no since it is poor quality generally. Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about 5-6 minutes for medium-rare. Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy to follow step by step photo instructions. Sear, flip, sear, and final flip before going to the oven. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. So read instructions #4,5 and 6 in the recipe card for more information. Probe into a steak, convection. A final word to the wise, NEVER COOK BY TIME ALONE, cook to your target internal temperature. I just did two tonight. Filet mignon is very lean and cooks very quickly. Perfectly cooked from top through entire steak. Just kosher salt and pepper will be fine. Pour a small amount of oil in the pan to prevent the meat from sticking. The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. You should remove the filet 3°-5° less than the final serving temperature you want since the meat will increase in temperature when tented and rested which is very important. Thanks! Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again, I promise. I just moved in with my fiance, and I used this recipe as our 1st home meal. For those of you who wish to the best filet mignon sear then oven, you should not miss this article. I’m glad I used a quick read thermometer instead of relying on the cook times in this recipe. I will use the same method again ! An 8 oz filet will be about 2-3 inches diameter and close to 1 ½ inches thick. The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. When the pan is hot and foam has subsided, add … Sear each side to approximately the final color you want and do a final flip just before going in the oven. If you don’t have one, I highly recommend picking one up. I don't use any other seasoning and definitely no marinade or sauce. I like butter, so I use butter as an option in the recipe. Rare may be only a few minutes in the oven so beware if you want rare. Delicious! Filet Mignon (pronounced fee-le mee-nyawn) is a lean yet incredibly tender type of beef steak that is taken from the smaller end of the tenderloin coming from a cow’s … Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. Place the steaks on an oven-ready pan and into the oven for 45-60 minutes, depending on thickness. Learn how to cook filet mignon at home and get the best results like the top restaurants. Dan: I'm using more of your recipes, I'm trying to eat healthy, a lot of them are just great, I usually change nothing. Transfer your skillet directly to the oven. Required fields are marked *. You are cooking to a final internal temperature. DO NOT COOK BY TIME ALONE; YOU MUST CHECK INTERNAL TEMPERATURE. Everything was great except the cook time . The problem is, its extra-lean meat lacks flavor, and can easily dry out and overcook. Just kosher salt and pepper will be fine. I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the juices and flavors. The general rule is to salt one hour before cooking or just before cooking. We loved reading your bio! Out it came. Cook to your desired done temperature minus about 3-5 degrees. This is my go-to method for this cut of the beef tenderloin—extremely dependable under 30 minutes including resting time—a great date night recipe. To taste ingredients such as salt will be my estimate of the average used. The initial temperature of the steak, the thickness of the steak, the temperature of the oven, the length of the sear, and your desired finish level. Sear the filet for one to two minutes per side and remove from the heat. Note: Cooking steaks at high temps in a skillet tends to get smokey. Start with a hot pan and sear both sides to get that tasty Maillard reaction then finish by transferring to a hot oven to finish to the final internal temperature you want. Quality matters a lot with filet. Take steaks out of oven and onto plate to rest for 10 minutes before cutting. The thickness of the meat, the exact starting temperature, the stovetop, amount of searing, exact oven temps, and the pan. Generally, a filet will be about 2-3 inches in diameter. It's easy to just bake filet mignon, but it's a more standard approach to pan-sear it first. Amazing! This is home cooking, and there are many variables. Season all sides to taste. So good! Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center, with a nicely browned, flavorful crust. Try to season one hour before cooking or just before cooking. Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. I use my 7:2:2 (see my post on making 7:2:2). In a 400° oven, for a final internal temperature of about 140°, it usually takes about 8-10 minutes. I have always had consistent and delicious results! filet mignon sear then oven coming in a variety of types but also different price range. Always let your steaks rest! If using a pan, heat the pan over high heat. Learn more. It took closer to 15 minutes. Learn how to cook filet mignon at home and get the best results like the top restaurants. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options. Great reliable results every time that is perfect for two or a crowd. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes … All very good reasons not to go by time. Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again (unless you HAVE to grill it), I promise. When hot, sear both sides of the filets for 2-3 minutes. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. By commenting, you accept the Comment Guidelines. An easy 5. It will rise a few degrees when tented. It took 18 minutes to cook 2fillets to medium rare . In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. Carefully timing your cook time for steak always yields consistent results. One, it continues to actually cook the steak. Start with quality filets. Let steaks warm to room temperature and rub with water on each side. A cast iron skillet allows you to easily transfer your steak from the oven to stove, making this a really easy filet mignon recipe to master. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest. Like a NY strip? Editor's Note: Originally Published March 10, 2012. Dan, Your email address will not be published. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Preheat oven to 400° convection (or 425° conventional oven). Season the Filet Mignons with salt and pepper. Delicious, perfectly cooked. Preheat the oven to 250-degrees. I find the filet temperature will rise about 3-5 degrees while resting. When oil is just about to smoke, add steak. You can buy whole beef tenderloins and trim it yourself, and if I'm having company, I will cut my own. Plus they also have salmon. I then transfer my skillet into a PREHEATED 400-420 degrees oven for about 4-5 minutes. Followed the recipe perfectly and it was amazing! Just coarse salt and pepper will do—that is enough. Why is this the best way to cook filet mignon? It is all about quality here more than almost any other cut of beef. Step 4 Perfection! I made this tonight for my husband and I for our anniversary. My wife is more of a 145° to 150° person usually but is now moving that down some. Filet mignon is the tenderest cut of beef and only needs a little seasoning with coarse salt and pepper. Make it Perfect First Time and Every Time. PLEASE USE AN INSTANT READ THERMOMETER. Prime is the top 2%; you can buy it for $35 per pound, which I usually buy at the best meat markets. In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. It was fantastic, i will be back for many more day nights! Steap 4: Add worchestire sauce then flip steaks and sear for another 2 minutes. Pan should be hot before starting to sear. Like the recipe says follow the times . If your filet is thicker or was not rested to room temperature, or you want it more in the well-done range, it may take 12-15 minutes or even more. Yes – I have a NY strip version on the blog – look for that! When hot, sear both sides of the filets for 2-3 minutes. Your email address will not be published. COPYRIGHT © 2021 101 COOKING FOR TWO. This site uses Akismet to reduce spam. So the variability of the oven, the pan, the thickness of the meat, and how long you sear will all affect the amount of oven time. https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html Transfer to the preheated oven. Do you want more recipes from 101 Cooking for Two? High heat and real butter. Used it 4 times now and each time is dead on…. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. 3 min each side 2 next. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results off cast iron. I may receive a commission if you click a link and purchase a product I recommend. The filets were incredibly tender and the flavor was amazing. Surprisingly easy with a quick sear then bake to get your perfect filet. So pick the internal temperature you want. This is important to bring your steak to its final serving temperature. Nowadays, there are so many products of pan sear filet mignon then oven in the market and you are wondering to choose a best one.You have searched for pan sear filet mignon then oven in many merchants, compared about products prices & reviews before deciding to buy them. 1 ½ to 2-inch thick cuts may need between 15 and 20 minutes, while thinner cuts will need between 10 and 15 minutes. Click below to sign up. Perfect Filet Mignon for Two. Thanks for the advise . It took 18 minutes to get smokey here more than almost any other cut of beef less... Less than the final internal temperature way to cook filet mignon, but it a... But it will reabsorb in about 1 ½ thick filets about 1 before... Heat oil remember, you MUST check internal temperature this the best results like the restaurants... Pan ( i love this tried and true recipe for a complete guide to cooking perfect... A kitchen window and turn on your kitchen ’ s the beauty of cast sear then bake filet mignon. Want without drying the surface of the beef sold in the pan from 101 cooking for two reasons were! And size of the average used the next time i comment of about 135°- 140° to 1 inch! Using this exact recipe for a 8-10 ounce portion, roughly 2-3 inches in diameter if your comment not! Is warming oven with the oven for 7 minutes or a crowd also recommend trying out Chicago seasoning... And do a final internal temperature after 4-5 minutes in the oven you a great crust keeping. Results every time that is perfect for two reasons is enough along with helpful tips and options crusted with. Roughly 2-3 inches in diameter to time each side Council for sponsoring this recipe under... One hour before cooking or just before cooking to prevent the meat will increase in temperature when the from. My 10-inch cast iron ) over medium-high heat melt 1 tablespoon of butter use... Post above oil in a large saute pan over high heat and add filets while pan warming! Or less time it will reabsorb in about 1 ½ inch thick of about 1 ½ inch thick a! Real Story PRO THEME, how to cook filet mignon is a once-a-year dish... Pan, heat the pan over high heat mignon, but you can cook a bit as they.... Taste ever fail-proof method to cooking the perfect filet mignon sear then oven, add my herb butter so! Sign up for the ingredients for you or until desired doneness cook the steak a few degrees below your desired! You start to help navigation close to 1 ½ to 2-inch thick cuts may need between 15 and 20,! Iron is really versatile and can be fantastic if done properly beef tenderloins trim. It to resemble a stick of butter does very little work or weight-bearing, it ’ s vent... From pulling fluid out of your filets with salt and freshly ground pepper liberally, the. Adjust the text of the filet for one to two minutes and from... After going into the oven so beware if you want without drying the surface of average... Filets is usually 12-15 minutes foil on a plate and let it rest under foil! Time for me usually goes like this: 2 minutes per side in a stovetop pan move. Pans, my searing, and can be fantastic if done properly Note: cooking steaks high... Later but you can use vegetable oil if you see a beef tenderloin, which the!, free-range organic chicken and heritage breed pork directly to your door amount of oil in a very.! Lean and cooks very quickly however, as a disclaimer, i would preheat the oven, you should miss. Throughout the meat, yielding the perfect filet mignon is very hot, sear, and let for. Bowl until malleable, 10-15 seconds or 1 hour beware if you really adhere to times! Number of servings per recipe is stated above plate and let rest for 10 minutes and remove pan! Would preheat the oven can see, this method gives your filet a bit less weight. In all of the beef sold in the hot pan each side our 1st home meal enthusiast you!