How To Cook Filet Mignon
posted on
July 27, 2021
What kind of skillet should I use?
If you have a cast-iron skillet, use it here! If not, just make sure whatever pan you're using is oven-safe. (You're starting on the stovetop and ending in the oven.)
How do I get a good sear?
A nice, salty crust is absolutely key for filet mignon. And this is only achieved if the pan is super hot and the oil is almost smoking. Be patient! A deep, crusty sear will take about 5 minutes per side.
Do I use oil or butter?
BOTH! Start with olive oil (though a neutral oil would work too!). Then, after flipping the steak, add butter and baste it constantly. Because duh! Butter makes everything better.
Why do I need to bake it?
You only want to cook the steak on the stovetop for as long as it needs to sear. Any longer and it'll char...in a bad way. For a perfect crust and juicy as hell middle, baking is the way to go.
What temperature am I looking for?
That depends on what you like. But PLEASE do not go above 155°.
- Medium rare: 130-135°
- Medium: 135-145°
- Medium well: 145-155°.
Made it? Let us know how it went in the comment section below!
INGREDIENTS
2 tbsp. extra-virgin olive oil
4 (6-oz.) filet mignon
Kosher salt
Freshly ground black pepper
4 tbsp. butter
1 tbsp. roughly chopped rosemary
DIRECTIONS
- Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 3 to 5 minutes.
- Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium. Pro tip: Check the temperature of your meat before transferring it to the oven to see how far you are from the desired temperature. If you are within 10 degrees, you may need even less time. If your steak isn't done after 5 minutes, check every couple of minutes so you don't risk overcooking.
- Remove from pan and let rest 5 minutes before slicing.
