Best Filet Mignon

Filet Mignon is one of most tender cuts of beef, making it fairly expensive. Cooked right, it is absolutely delicious.

Yield: 2 servings

Ingredients

• 2 (8 ounce) filet mignon steaks, about 2 inches thick
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon oil (neutral, such as Canola)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 3 sprigs rosemary
• 2 sprigs thyme

Instructions

1. Bring steaks to room temperature for about one hour before you plan to cook them. Coat both sides with salt and pepper.
2. Heat oven to 400 degrees F.
3. Heat an oven-safe stainless steel or cast iron skillet over medium-high to high heat. Add oil, garlic, rosemary and thyme.
4. Add both steaks to the hot skillet. Sear for 2 to 3 minutes on each side.
5. Add butter to the skillet. Insert thermometer into thickest part of steaks and transfer the pan with steaks to hot oven.
6. Finish cooking in hot oven. Remove when internal temperature reaches the desired temperature (see Notes). Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).

Notes

Internal temperature recommendations for different levels of doneness

• Rare: 125 degrees F (red with red juices)
• Medium Rare: 130 degrees F (deep pink with reddish juices)
• Medium: 140 degrees F (light pink with more clear juices)
• Medium well: 150 degrees F (slightly pink center with clear juices)
• Well done: 160 degrees F (fully cooked through, no longer pink at all)

Attribution

Photo credit: kurmanstaff on VisualHunt