There are two simple secrets to getting your filet Mignon perfect every time, first, sear it over high heat in a cast iron pan and two, finish the filet Mignon in the oven.
To ensure your steak remains juicy, allow it to rest for a few minutes after cooking before slicing it. If you cut into your steak immediately after you are done cooking all the juices will spill out onto the plate and you’ll end up with a dry steak, and we don’t want that!
- 170 g filet Mignon (6 oz)
- 2 tablespoons unsalted butter
- 1 tablespoon grape-seed oil, or other high-heat, neutral oil of choice
- 2 sprigs fresh rosemary
- 1 clove garlic
- freshly ground black pepper, to taste
- coarse salt, to taste
- On a chopping board, pat the filet Mignon dry with paper towels and allow to sit at room temperature for about 30 minutes.
- Preheat the oven to 230˚C (450˚F).
- Season all sides of the filet Mignon with salt and pepper. Be generous with the seasoning to ensure maximum flavor.
- Heat a cast iron skillet over high heat for 5 minutes.
- Add the grape-seed oil and heat until it starts to smoke, then add the filet Mignon to the pan. Cook without moving for about 2-3 minutes, until a crust is formed.
- Using tongs, flip the steak over, then add the butter, rosemary, and garlic to the pan. Tilt the pan and spoon the butter continuously over the steak for about 2-3 minutes.
- Transfer the pan to the oven and cook for 7 minutes for a medium rare steak.
- Remove from the oven and transfer the steak to a cutting board and allow to rest for at least 10 minutes before slicing.
- Serve and Enjoy!