When it comes to fine dining at home, few dishes match the elegance of a perfectly cooked Pan Seared Filet Mignon. This dish is not only a symbol of luxury but also a testament to the art of cooking steak. Originating from the tenderloin of the cow, filet mignon is prized for its buttery texture and rich flavor, making it one of the most sought-after cuts of meat. Cooking it in a cast iron skillet allows for an incredible sear that locks in juices and enhances the steak's natural taste.
Ingredients
Scale:
2 filet mignon steaks (6-8 oz each) - Look for steaks that are at least 1.5 inches thick for the best cooking results and tenderness.
Salt (to taste) - Kosher salt is recommended for its larger grain size and ability to enhance flavor.
Freshly ground black pepper (to taste) - Freshly ground yields the best flavor, so consider using whole peppercorns if you have a grinder.
2 tablespoons olive oil or butter - Use high-quality extra virgin olive oil for added flavor or opt for unsalted butter for a richer taste.
4 tablespoons unsalted butter, softened - This should be at room temperature to mix easily with the herbs.
1 tablespoon fresh rosemary, finely chopped - Fresh herbs elevate the dish significantly; dried herbs won't provide the same aromatic quality.
1 tablespoon fresh thyme, finely chopped - Thyme adds a lovely earthy flavor that complements the meat perfectly.
2 cloves garlic, minced - Fresh garlic will impart a much stronger flavor than powdered garlic.
Salt and pepper (to taste) - Adjust according to your personal preference, remembering that the butter will enhance the flavor of the meat.
Instructions
Remove the filet mignon steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
Preheat your oven to 400°F (200°C) if you plan to finish the steak in the oven.
In a small bowl, mix the softened butter with rosemary, thyme, garlic, salt, and pepper until well combined. Set aside.
Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning into the meat.
Heat a cast iron skillet over medium-high heat. Add olive oil or butter and allow it to become hot but not smoking.
Carefully place the steaks in the skillet and sear for 3-4 minutes without moving them.
Flip the steaks using tongs and continue to cook for an additional 3-4 minutes for medium-rare, or to your desired doneness.
If needed, transfer the skillet to the preheated oven for an additional 2-5 minutes for further cooking.
Once cooked to your liking, remove the skillet from the oven and immediately top each steak with a generous dollop of the herb butter. Allow the butter to melt over the steaks as you let them rest for 5 minutes.
