Perfect Filet Mignon
Always take your meat out of the refrigerator for about 20 minutes to remove the chill before you start cooking. Resist the urge to move the meat around in the pan while it’s searing. And most importantly, use a timer to keep track of the time. Things happen fast, and you don’t want to overcook filet mignon.
- 2 filet mignon steaks, each about 6-ounces and 2-inches thick
- 1 tablespoon extra-virgin olive oil
- About ½ each salt and pepper
- Remove the filet mignon from your refrigerator and set them on your counter top to come to room temperature, about 20 minutes. Filet mignon is very lean and doesn’t usually require any trimming.
- Preheat the oven to 425 degrees. Season the filet mignon with salt and pepper on both sides. Use approximately 1/8 teaspoon salt and pepper per side. Heat a large ovenproof sauté pan (preferably a stainless steel skillet; don't use a nonstick pan) over medium-high heat. Add the olive oil and let it get hot.
- Add the filets to the hot pan and let them cook undisturbed for 4 minutes. Use a timer and don’t move the filets around in the pan during this time. After 4 minutes, flip the filets. Then immediately transfer the sauté pan to your pre-heated oven and set your timer. Cook in the oven for 5 to 7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare or 7 minutes for medium.
- Remove the pan from the oven and transfer the filets to a clean plate. Tent with foil and let them rest for 5 minutes. Do not leave the filets to rest in your sauté pan or they will overcook from the residual heat in the pan. Spoon any juices from the sauté pan over the filets and serve immediately.