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Easy Seared and Baked Filet Mignon

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5 from 1 review

EatSimpleFood.com

This simple, perfect, and easy filet mignon recipe is pan seared in a cast iron skillet on the stovetop for a couple minutes. The filet mignon is then transferred to the oven and cooked at 400F for 6-7 minutes.

Ingredients

  • 5 pieces filet mignon (~ 2 lbs), ~ 1 ½ inches thick
  • ~ 1 tsp salt
  • pinch black pepper
  • 1 Tbsp vegetable oil
  • 1 1/2 Tbsp unsalted butter, cut into 5 slices

Instructions

  • Let beef stand at room temperature for 1 hour before cooking.
  • Preheat oven to 400F.
  • Liberally salt the beef and add a bit of black pepper on all sides but even more on the two sides that will be seared.  The salt promotes better searing.
  • Bring a large pan (I prefer cast iron) up to medium-high heat and add enough oil to lightly coat the bottom of the pan.  When hot, add filets to pan (it should loudly sizzle - you may want to grab a splatter guard). 
  • Cook ~3 minutes undisturbed (ok to look if needed) on the first side until seared dark brown. 
  • Flip onto the 2nd uncooked side and cook 2 - 2 ½ minutes or until seared and brown.  Add a tab of butter to each filet and immediately transfer pan to the oven.
  • Bake ~ 6-7 minutes (for medium rare) or until desired doneness.  A thermometer should read 115-120F for rare; 120-125F for medium rare; 130-135F for medium.
  • Transfer meat to a grooved cutting board and rest covered loosely with aluminum foil ~ 5 minutes.
  • Serve with the butter sauce from the pan or with a horseradish sour cream sauce.  Happy Eating!  Beckie

Notes

  • Smaller and thinner pieces cook faster.  Keep this in mind
  • Focus first on the sear.  If it's not done to your liking, cut it into pieces and cook faster on the stovetop or leave it whole and place back in the hot oven for as long as you like (~ 3 - 10 more minutes).
  • The trick for this recipe is to know your oven.  Is it spot on for temperature or does it run hot, cold, or uneven?  The best thing to do is undercook it if you're not sure.  You can always put it back in or sear it on the stovetop but you can't make it rarer.  Once you know your time on the particular weight, make sure to WRITE it down!

Find it online: https://eatsimplefood.com/easy-perfect-filet-mignon/