Filet Mignon is a tender and juicy cut of beef that melts in your mouth. It’s perfect for a special dinner or when you want to impress your guests.
I love making Filet Mignon for celebrations! Just a little seasoning and a quick sear, and it’s ready. Trust me, everyone will be asking for seconds! 😋
Key Ingredients & Substitutions
Filet Mignon: The star of the dish! This cut is super tender and delicious. If you can’t find it or want a budget-friendly alternative, look at sirloin or ribeye, though they won’t be as tender.
Butter: Unsalted butter is best for adjusting flavors. If you’re dairy-free, use olive oil or a plant-based butter for basting.
Garlic: Fresh garlic enhances flavor. You could use garlic powder in a pinch, but fresh makes a big difference.
Herbs: Fresh rosemary and thyme add an incredible aroma. If you don’t have these, dried herbs can work, just use less since they’re more concentrated.
How Do You Achieve a Perfect Sear on Filet Mignon?
Searing is key to getting that yummy crust. Here are some important tips:
- Heat your skillet well! A hot pan creates the great sear and prevents sticking.
- Don’t rush! Let the steak cook without moving it for a good 3-4 minutes for a nice crust.
- When flipping, add butter and herbs right away. Basting helps to keep the meat juicy while adding flavor.
- Always let your steaks rest after cooking. This helps the juices stay inside for a tender bite. Just loosely cover with foil.
Trust me, these steps make all the difference for a juicy and flavorful filet mignon!
How to Make Pan-Seared Filet Mignon with Garlic Herb Butter
Ingredients You’ll Need:
- 2 filet mignon steaks (6-8 oz each), about 1.5 to 2 inches thick
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil (high smoke point oil)
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Optional sides: sautéed green beans and roasted potatoes
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-15 minutes of cooking time, depending on your desired level of doneness. Don’t forget to let the steaks rest for about 5-10 minutes after cooking to ensure they are juicy and tender!
Step-by-Step Instructions:
1. Prepare the Steaks:
First, take your filet mignon steaks out of the refrigerator. Let them sit at room temperature for at least 30 minutes. This helps them cook evenly. While waiting, season both sides of the steaks generously with salt and freshly ground black pepper.
2. Heat the Skillet:
Next, heat a heavy skillet over medium-high heat. A cast iron skillet works best! Make sure it gets really hot, so it creates a good sear when you add the steaks.
3. Sear the Steaks:
Pour in the vegetable oil, swirling it around to coat the bottom. Carefully place the seasoned steaks in the hot skillet. You should hear a satisfying sizzle! Don’t touch or move them for about 3-4 minutes, allowing a nice dark brown crust to form.
4. Add Flavor:
After 3-4 minutes, flip the steaks over. Immediately add the butter, minced garlic, rosemary, and thyme to the pan. This will infuse your steaks with delicious flavors!
5. Baste for Perfection:
Now, slightly tilt the skillet and use a spoon to baste the steaks with the melted herb butter. Continue to cook for another 3-4 minutes for medium-rare (aim for an internal temperature of about 130°F / 54°C). Adjust your time if you like it more or less done.
6. Resting and Serving:
Once cooked to your liking, remove the steaks from the skillet and place them on a plate. Spoon some of the pan juices and herbs over the top for added flavor. Let the filet mignon rest for 5-10 minutes, loosely covered with foil. This step is crucial for keeping the steak juicy!
7. Enjoy Your Meal:
Serve your perfectly seared filet mignon topped with that irresistible garlic herb butter, along with your favorite sides like sautéed green beans and roasted potatoes. Enjoy every bite!
Happy cooking! Your mouthwatering filet mignon is sure to impress!
Can I Use Frozen Filet Mignon?
It’s best to thaw your filet mignon before cooking! For best results, transfer it to the fridge a day before or thaw it quickly by placing it in a sealed bag submerged in cold water for a couple of hours. Make sure it’s fully thawed to ensure even cooking.
What if I Don’t Have Fresh Herbs?
No problem! You can substitute fresh rosemary and thyme with dried herbs. Just use about one-third of the amount since dried herbs are more potent. For example, use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
How Can I Adjust Cooking Time for Different Doneness?
If you prefer your filet mignon less or more cooked, here’s a quick guide: for rare, aim for about 120°F (49°C) cooking time of 2-3 minutes per side; for medium, go for 140°F (60°C), cooking 5-6 minutes per side; and for well-done, target 160°F (71°C), cooking 6-8 minutes per side. Always use an instant-read thermometer for accuracy!
What’s the Best Way to Store Leftovers?
Store any leftover filet mignon in an airtight container in the refrigerator for up to 3 days. To reheat, use a low setting on the stovetop or microwave. If possible, cover with a little broth or water to keep it from drying out! Enjoy it in salads or as a sandwich the next day!
