Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again, We promise!The secret to cooking the perfect pan-seared filet mignon is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside.
4 Beef Tenderloin Steaks2 Table Spoons Olive Oil2 Table Spoons ButterSalt and Pepper to TasteFor the Garlic and Herb butter sauce1/2 Stick Butter1 Table Spoon Chopped Fresh Rosemary1 Table Spoon Chopped Fresh Tarragon1/2 Table Spoon Minced Garlic
1. For the herb butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.2. For the filets: Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.3. Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.4. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take.5. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F