Pan-Seared Filet Mignon
Thick filet mignon steaks seared in a very hot skillet for a deep brown crust and a tender, rosy center, seasoned with nothing but salt and pepper.
Follow the steps below to cook the desired recipe
1. Take the steaks out of the fridge 30 minutes before cooking so they lose their chill and cook evenly.
2. Pat the steaks completely dry with paper towels, since a dry surface is what builds a brown crust.
3. Season both sides and the edges generously with salt and freshly ground pepper, pressing it in lightly.
4. Heat a heavy cast-iron or stainless steel skillet over medium-high heat for 3 minutes, add the oil and wait until it just starts to shimmer.
5. Lay the steaks in the pan away from you and sear undisturbed for 3–4 minutes until a deep brown crust forms.
6. Flip and cook another 3–4 minutes for medium-rare (54°C inside), adding 1–2 minutes for medium. Sear the edges for 30 seconds each if you like.
7. Transfer the steaks to a warm plate and rest them for 5 minutes before serving so the juices settle.
2 filet mignon steaks (about 200 g each)
1 tbsp neutral oil such as sunflower
salt
freshly ground black pepper
25
35
30
75
40
30
