Filet Mignon (Tenderloin)
Filet Mignon is the most tender cut of beef, and this simple pan-seared recipe delivers a buttery-soft texture with rich, elegant flavor—perfect for romantic dinners or special occasions.
Ingredients:
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2 filet mignon steaks (6–8 oz each, about 2 inches thick)
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Salt, to taste (preferably kosher salt)
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Freshly ground black pepper, to taste
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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2 garlic cloves, smashed
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2 sprigs fresh thyme or rosemary
Instructions:
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Bring steaks to room temperature: Let the filet mignons sit at room temperature for 30 minutes before cooking.
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Season: Pat dry and season generously with salt and black pepper on all sides.
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Preheat skillet: Heat a cast-iron pan over high heat until very hot.
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Sear: Add olive oil, then sear each side for about 3–4 minutes to get a deep brown crust.
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Butter-baste: Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks for 2–3 minutes.
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Check doneness:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130°F (54°C)
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Medium: 140°F (60°C)
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Rest: Remove steaks from the skillet and let rest 5–10 minutes before serving.
Cooking Tips:
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Filet mignon benefits from a quick sear and short cook time—avoid overcooking.
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Use a thermometer to avoid guessing doneness.
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For extra richness, top with a pat of herb butter when serving.
Nutrition Facts (per serving):
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Calories: 480 kcal
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Protein: 38g
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Fat: 36g
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Carbohydrates: 0g
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Saturated Fat: 15g
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Cholesterol: 120mg
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