Tuesday, October 12, 2010

Pan Seared Filet Mignon

This recipe is so simple and will give you a restaurant quality steak right in your own kitchen. I buy whole tenderloins at Costco to make these steaks, but you can easily have your butcher trim these for you as well. This serves four.

4 filet mignon steaks, 2" thick
Olive oil, kosher salt, fresh ground pepper


  1. Pre-heat oven to 425 degrees (rack should be in the center).
  2. Place a saute pan in the oven (should be steel or preferably cast iron...do not use non-stick).
  3. Rub olive oil on the top of the steaks. Sprinkle with kosher salt and fresh cracked pepper.
  4. After 30 minutes, turn a burner on high. Remove pan from oven and place on burner. Let it heat for two minutes.
  5. Drop steaks, seasoned side down onto pan.
  6. Sear for exactly 5 minutes. While searing, sprinkle exposed tops of steaks with olive oil, salt and pepper.
  7. Flip the steaks in the pan and place the pan in the oven. Follow these times exactly: For rare, remove after 5 minutes; for medium rare, remove after 7 minutes; for medium, remove after 9 minutes.
  8. Remove the steaks from the pan and tent with foil. Let them rest 5 minutes before serving. Top with butter or Bernaise sauce.

Wine pairing: Cabernet Sauvignon

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