Pan Seared Filet Mignon
It is really hard to turn out a great steak at home. Part of the problem is the meat and part of it is the oven. In a commercial steak operation they use USDA Prime filets that are at least 2 inches think and they cook them well over 500 degrees. At home it is hard to find Prime beef and it is hard to get them as thick. Futher, most home ovens also don’t go much beyond 500 degrees. However, with a pan seared start and and oven finish it is possible to get a pretty good steak at home. This basic formula works well for NY Strips, Ribeyes, et al. but you will have to adjust timing slightly based on size. Bone in cuts will require quite a bit more oven time.
Pat the filets dry and rub each with fine salt and pepper. Allow filets to sit covered at room temperature for an hour.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large ovenproof frying pan (preferably cast iron) over medium high heat until just starting to smoke. Add filets. Do not press down on the filets or move them once they make contact with the pan. Sear for 3 minutes and flip the filets and sear for 3 minutes on the other side. If the juice released from the filets turns black on the bottom of the pan the heat is too high.
Remove the filets from the pan and place them on a rack at room temperature for 30 to 60 minutes.
Preheat oven to 425 degrees. Return filets to frying pan and ladle 4 tablespoons beurre monté or melted butter over them. Cook in oven for 12-15 minutes depending on desired doneness. Remove steaks and allow to rest on a plate for 8 minutes.
Plate filets and sprinkle with coarse ground sea salt.
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- Recipe byNathan Thomas
- Viewed 70 times
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
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