Simple Pan Seared Filet Mignon
Ingredients
- 2 filet mignon steaks, about 1.5 inches thick
- salt, to taste
- pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter (optional)
- optional: minced garlic, thyme, rosemary, or other herbs for flavor
Instructions
- Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
- Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and pepper.
- Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the olive oil to the skillet and swirl to coat the bottom evenly.
- Once the skillet is hot, carefully place the filet mignon steaks in the skillet. Make sure they are not crowded; you want some space between them to ensure even cooking.
- Sear the steaks for about 3-4 minutes on one side without moving them. This will give them a nice crust.
- Flip the steaks using tongs and sear for an additional 3-4 minutes on the other side. If you prefer your steaks rare, reduce the cooking time slightly.
- Optional: Add the butter and any minced garlic or herbs to the skillet during the last minute of cooking. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics.
- Once the steaks reach your desired level of doneness, remove them from the skillet and transfer to a plate. Let the steaks rest for about 5 minutes before serving to allow the juices to redistribute.
- Serve the pan-seared filet mignon steaks with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.
Notes
*Photo by Kurman Communications, Inc. licensed under CC BY 2.0
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