Filet mignon can be an intimidating piece of meat to cook because of its large price tag. It is not exactly more difficult to cook, but it does require care to get as much flavor out of the cut as possible. When you feel like splurging this is a wonderful recipe that will guarantee a perfectly cooked filet mignon.
30 minutes before you start cooking remove your filet mignon from the fridge and let it rest at room temperature on a cutting board. You never want to throw a cold steak into a hot pan because it will mess up the beautiful crust we want to get. Pat your steak dry with a paper towel to remove any access moisture. Generously season your filet mignon with coarse salt, pepper, and Nancy's garlic butter seasoning. Make sure you cover every side of the steak.
Next, we are going to sear our filet mignon in a stainless steel or cast iron pan as they are both oven safe and can maintain a high heat. Heat the pan on high (without the steak) for about five minutes. Drizzle the pan with vegetable or sunflower oil.
Sit your filet mignon in the pan for two minutes without moving it, which is going to form a really delicious crust on the bottom. After the crust is formed flip your steak and begin to sear the opposite side. Begin to baste your steak with a couple of tablespoons of butter and herbs of your choice. As the butter melts spoon it over your filet mignon for 2 minutes.
Finally, we are going to finish our steak off in the oven to get an even cook. Place your pan in a preheated oven at 450 degrees. Seven minutes will get you a delicious beautiful medium rare steak. It should be a 130 degrees when you take it out of the oven.
Let it rest at room temperature for 10 minutes to make sure it stays juicy and tender. Don't cut your steak too early because this will cause the juices to run out which will dry out your steak. The temperature will rise by about 5 degrees while it is resting.
Cut your steak and enjoy!
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