Description
This classic filet mignon recipe offers a tender and flavorful steak experience through a simple yet elegant preparation technique. Perfect for impressing guests or a special dinner, the filet is seared to a beautiful crust, infused with garlic and rosemary, finished in the oven to juicy medium-rare perfection, and rested to retain all its natural flavors.
Ingredients
Scale
Filet Mignon Steaks
- 2 filet mignon steaks (6 oz each)
Seasoning and Aromatics
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the steaks after searing.
- Season Steaks: Pat the filet mignon steaks dry and season both sides evenly with salt and black pepper to enhance flavor.
- Heat Skillet and Oil: Place a skillet over medium-high heat and add the olive oil, heating until shimmering but not smoking.
- Sear Steaks: Sear each steak in the hot skillet for 2-3 minutes per side until a rich brown crust forms, developing deep flavor.
- Add Aromatics: Add the minced garlic and chopped rosemary to the skillet, allowing their aroma to infuse the oil and meat.
- Butter Baste: Add the butter to the skillet and use a spoon to baste the steaks continuously, enriching their flavor and keeping them moist.
- Oven Finish: Transfer the entire skillet to the preheated oven and cook the steaks for 5-7 minutes to reach medium-rare doneness.
- Rest Steaks: Remove the skillet from the oven and let the steaks rest for 5 minutes, allowing juices to redistribute for optimal tenderness.
Notes
- Make sure to use an oven-safe skillet for the finishing step to avoid transferring steaks to another pan.
- Adjust the oven time slightly if you prefer your steak more rare or well-done.
- Resting the steak is critical to keeping it juicy and tender when cut.
- Fresh rosemary can be substituted with thyme for a different aromatic profile.
