Pan-Seared Filet Mignon
This pan-seared filet mignon delivers a deeply browned crust and a tender, buttery interior with minimal ingredients. Perfectly seasoned with salt and freshly ground black pepper, it lets the natural richness of the steak shine in every bite.
Follow the steps below to cook the desired recipe
1. Step 1: Remove the filet mignon steaks from the refrigerator 20-30 minutes before cooking so they come closer to room temperature for even cooking.
2. Step 2: Pat the steaks completely dry with paper towels. A dry surface is essential for achieving a well-browned crust in the pan.
3. Step 3: Season both sides of each steak generously with salt and freshly ground black pepper, pressing the seasoning lightly into the meat so it adheres.
4. Step 4: Place a heavy skillet over medium-high heat and allow it to get very hot before adding the steaks. A properly heated pan helps sear the exterior quickly.
5. Step 5: Carefully lay the steaks in the hot skillet and cook undisturbed for 3-4 minutes on the first side, until a deep golden-brown crust forms.
6. Step 6: Flip the steaks and cook for another 3-4 minutes on the second side for medium-rare, adjusting the time slightly depending on thickness and desired doneness.
7. Step 7: If needed, reduce the heat slightly and continue cooking in 30-second intervals until the steaks reach your preferred internal temperature.
8. Step 8: Transfer the steaks to a plate and let them rest for 5-10 minutes before serving so the juices redistribute and the meat stays tender.
2 filet mignon steaks, about 6-8 oz each
Salt, to taste
Freshly ground black pepper, to taste
40
45
35
35
35
30
