There’s something truly magical about a perfectly cooked filet mignon. The tender, juicy meat practically melts in your mouth, and when paired with a rich, flavorful herb butter, it becomes an unforgettable culinary experience. Today, I’m excited to share my favorite recipe for a pan-seared filet mignon that will make you feel like a professional chef in your own kitchen.
Ingredients
For the Filet Mignon:
- 2 filet mignon steaks (about 6 oz each)
- 2 tbsp high-heat cooking oil (such as avocado or grapeseed)
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper
For the Herb Butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 small garlic clove, minced
- 1/4 tsp lemon zest
- Pinch of salt
Preparation
- Remove the filets from the refrigerator 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and season generously with salt and pepper on all sides.
- In a small bowl, mix all the herb butter ingredients until well combined. Set aside.
The Perfect Pan-Sear
- Heat a cast-iron skillet over high heat until it’s smoking hot.
- Add the oil to the pan and swirl to coat.
- Carefully place the filets in the pan and do not move them for 3-4 minutes to develop a beautiful crust.
- Flip the steaks and add the crushed garlic cloves and rosemary sprigs to the pan.
- Cook for another 3-4 minutes, occasionally tilting the pan and basting the steaks with the hot oil and herbs.
Achieving Medium-Rare Perfection
For that perfect medium-rare doneness, you’ll want to aim for an internal temperature of 130-135°F (54-57°C). Here’s a pro tip: use a meat thermometer for precision. Insert it into the thickest part of the steak to check the temperature.
Once your steaks reach about 125°F (52°C), remove them from the pan and let them rest on a cutting board for 5-7 minutes. The temperature will continue to rise slightly, reaching that ideal medium-rare sweet spot.
Serving Your Masterpiece
Place a dollop of the herb butter on top of each filet while it’s still warm. Watch as it slowly melts, creating a luscious, aromatic sauce that complements the rich flavors of the meat.
Serve your filet mignon alongside roasted vegetables or a crisp salad for a balanced meal. A full-bodied red wine, like a Cabernet Sauvignon or Malbec, pairs beautifully with this dish.
Final Thoughts
Cooking the perfect filet mignon might seem daunting, but with these steps, you’re well on your way to creating a memorable meal. Remember, the key is in the details: room temperature meat, a screaming hot pan, and patience during the resting period.
So go ahead, treat yourself to this luxurious dish. You deserve it! And who knows? This might just be the beginning of your own culinary adventure.
