Perfect Pan Seared Filet Mignon

Pan-seared filet mignon is a method of cooking a tender cut of beef called filet mignon on the stovetop in a skillet. This technique involves quickly searing the steaks over high heat to create a caramelized crust on the outside while keeping the inside tender and juicy. It’s a popular way to cook filet mignon because it requires minimal ingredients and preparation, yet yields a delicious and flavorful steak.

Here are the key steps involved in pan-searing filet mignon:

1. Preparation: Season the steaks generously with salt and pepper. Allow them to come to room temperature for even cooking.

2. Searing: Heat a heavy-bottomed skillet (such as cast iron) over medium-high to high heat. Add oil and heat until it shimmers but doesn’t smoke. Carefully place the seasoned steaks into the hot pan.

3. Cooking: Sear the steaks without moving them for a few minutes until a golden brown crust forms on one side. Flip the steaks and sear the other side.

4. Finishing: Optionally, add butter and aromatics (like garlic and herbs) to the pan during the last minute of cooking. Baste the steaks with the melted butter for added flavor.

5. Resting: Remove the steaks from the pan and let them rest for a few minutes before slicing. This allows the juices to redistribute within the meat.

Ingredients:

• 2 filet mignon steaks, about 1 to 1.5 inches thick

• Salt and freshly ground black pepper

• 1-2 tablespoons olive oil or vegetable oil

• 2 tablespoons butter

• Optional: garlic cloves, thyme sprigs, or rosemary sprigs for additional flavor

Instructions:

1. Prepare the Steaks:

   • Remove the filet mignon steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.

2. Season the Steaks:

   • Generously season both sides of the steaks with salt and freshly ground black pepper. You can also add other seasonings like garlic powder or smoked paprika if desired.

3. Preheat the Pan:

   • Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add olive oil or vegetable oil and heat until shimmering but not smoking.

4. Sear the Steaks:

   • Carefully place the steaks in the hot pan. Sear without moving for about 3-4 minutes on the first side, until a golden brown crust forms. Flip the steaks and cook for another 3-4 minutes for medium-rare, adjusting time for desired doneness (see note below).

5. Add Butter and Aromatics:

   • During the last minute of cooking, add butter to the pan. Optional: Add garlic cloves, thyme sprigs, or rosemary sprigs to infuse additional flavor into the butter. Tilt the pan slightly and spoon the melted butter over the steaks continuously for about a minute, basting them.

6. Rest and Serve:

   • Remove the steaks from the pan and let them rest on a cutting board or plate for 5 minutes to allow the juices to redistribute. Season with a bit more salt and pepper if needed.

7. Serve:

   • Slice the filet mignon steaks against the grain and serve immediately. They pair well with mashed potatoes, roasted vegetables, or a side salad.

Note:

• • Cooking times may vary depending on the thickness of your steaks and desired level of doneness. Use a meat thermometer to ensure accuracy:

    • 125°F (52°C) for rare

    • 135°F (57°C) for medium-rare

    • 145°F (63°C) for medium