Why go to a fancy restaurant when you can make this elevated dish at home? Creating the perfect filet is nearly foolproof and takes only minutes from start to finish.
The key to a perfect filet is using a cast-iron skillet to get the best caramelization during the sear process. It’s also super convenient to pop the whole skillet into the oven to finish cooking.
Get that skillet piping hot and place the well-seasoned filets in the pan. I like to add some mushrooms and aromatics to take things to the next level.
Sear in a dry skillet for 2 minutes. Flip the filets and add a generous amount of butter. Sear for another 2 minutes, tilting the pan slightly and using a spoon to baste the steaks the entire time.
Put the entire skillet in a hot oven and cook for 6 minutes for medium-rare. Add another minute or two if you like to your filet more towards the medium temperature.
Remove and place a small pat of butter on each filet for maximum richness.
It doesn’t get much better than this.
If you look closely at the image above, you’ll see that I didn’t let the meat rest long enough before digging in, thus the juices pooling. I couldn’t help myself.
Perfect Filet Mignon
Ingredients
- 2 high-quality beef filets
- 4 T butter (I use pure Irish butter like Kerrygold)
- fresh rosemary
- fresh thyme
- 1 whole clove garlic
- salt and pepper
Instructions
Allow the filets to come to room temperature by removing them from the refrigerator 30 minutes before cooking.
Preheat the oven to 425 degrees. Start heating a cast-iron skillet over high heat on the stovetop. You want the skillet super hot before adding the filets.
Add the aromatics (garlic, rosemary, thyme) to the skillet. Push them to the side to make room for the filets.
Generously season each filet with salt and pepper and add them to the skillet. Be sure to allow some space between each filet.
Sear the first side for 2 minutes and then flip each filet over using tongs.
Add 3T of butter to the pan and use a spoon to baste each filet continuously for another 2 minutes.
Remove from heat and place the skillet with the filets into the oven. Cook for 6 minutes for medium-rare.
Remove from oven and let rest for 5-8 minutes to redistribute the juices.
