In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. Start with 1 ½ thick filets about 8 oz each and trimmed well. This is my go-to method for this cut of the beef tenderloin—extremely dependable under 30 minutes including resting time—a great date night recipe. This site uses Akismet to reduce spam. Delicious, perfectly cooked. [WARNING] skillet may be hot, handle with oven mitts. Remove from the oven a few degrees below your final desired temperature. I find the filet temperature will rise about 3-5 degrees while resting. The general rule is to salt one hour before cooking or just before cooking. The real secret to cooking the perfect filet mignon is to initially pan sear to get some Maillard reaction (tasty browning) followed by finishing in a 400°-425° oven to the final temperature you want. However, you can use a little lower or higher oven temperature, with or without convection, and get about the same results with a bit of change in time—remember, you are cooking to a final temperature, not by time. If you really adhere to cook times I promise you will never overcook a steak again. I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the juices and flavors. Place the filet mignon into the skillet for three minutes. And the time will vary by the thickness and size of the filets. So the variability of the oven, the pan, the thickness of the meat, and how long you sear will all affect the amount of oven time. You may adjust the number of servings in this recipe card under servings. Thanks for the advise . As you can see, this method gives you a great crust while keeping the center medium rare. Cook to your desired done temperature minus about 3-5 degrees. Steap 4: Add worchestire sauce then flip steaks and sear for another 2 minutes. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. We spent many hours on research to finding filet mignon sear then oven, reading product features, product specifications for this guide. The cook time for me usually goes like this: 2 minutes per side in a very HOT, PREHEATED CAST IRON SKILLET. If you did a strong sear with a rest to room temperature or if your filets are thinner, check the temperature of the meat when it goes into the oven if you want rare. There is lots of variability on the time here. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results off cast iron. Butter, grape seed oil, a touch, broken stove to on high. We love garlic and recommend a light coat with 7:2:2 seasoning All Purpose Seasoning – 7:2:1 and 7:2:2. Preheat the oven to 250-degrees. Your email address will not be published. Try to season one hour before cooking or just before cooking. Great reliable results every time that is perfect for two or a crowd. Great reliable results every time that is perfect for two or a crowd. This does the math for the ingredients for you. Perfection! Reverse Sear Filet Mignon with Champagne Butter Sauce sounds fancy but is surprisingly simple to prepare at home. I just moved in with my fiance, and I used this recipe as our 1st home meal. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. Serving size is my estimate of a normal size unless stated otherwise. Rude or snarky remarks will be deleted. Delicious! Remember, depending on the size of the steak, the more or less time it will take. Editor's Note: Originally Published March 10, 2012. The rest after cooking is very important since it will allow the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender filet. Stir in herbs and garlic until fully mixed. Melts in your mouth ! Cast iron is really versatile and can be used for so many different recipes. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. Once my two minutes per side is up, I usually flip the steak on in its sides to get an all over, even seer. Get a free eCookbook with 25 date-night worthy recipes. https://redmeatlover.com/recipe/filet-mignon-cast-iron-skillet-recipe When the skillet is lightly smoking, add the oil and steaks to the pan, making sure there is space between each steak. Learn how your comment data is processed. Filet with red wine and balsamic reduction, Everything you need to know about sous vide steak, Garlic Butter Steelhead Trout in Foil Recipe, Roasted Brussels Sprouts with Bacon & Parmesan Cheese. Will this recipe work for other cuts of meat? Sear filets for 2 to 3 minutes on each side, until you see a golden-brown crust form. Filet Mignon Recipe. Nowadays, there are so many products of pan sear filet mignon then oven in the market and you are wondering to choose a best one.You have searched for pan sear filet mignon then oven in many merchants, compared about products prices & reviews before deciding to buy them. 3 min each side 2 next. Your email address will not be published. Sear each side to approximately the final color you want and do a final flip just before going in the oven. In a 400° oven, for a final internal temperature of about 140°, it usually takes about 8-10 minutes. If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan. Start with quality filets. COPYRIGHT © 2021 101 COOKING FOR TWO. Information are estimates and may vary from your actual results for time.... Sear undisturbed for 2 to 3 minutes on each side, until you a... Also recommend trying out Chicago steak seasoning, which is the tenderest cut beef... 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