The Perfect Filet Mignon
This is such an easy recipe to make the perfect Filet Mignon that is sure to impress.
Prep Time5 mins
Cook Time15 mins
Resting Time5 mins
Total Time20 mins
Servings: 4 servings
- 4 2 inch thick filet mignons
- 2 tbsp olive oil
- sea salt and fresh cracked pepper, to taste
Preheat oven to 375 degrees F
Remove filets from refrigerator 1/2 hour before cooking to bring to room temperature.
Season filets with sea salt and pepper, using your personal judgement in the amount that you prefer.
Heat a medium to large oven safe skillet or pan over medium-high heat. Add the olive oil and let it get hot. Not smoking hot, but hot.
Place the filets into the skillet and do not touch for 4 minutes.
Using tongs, turn the filets over and sear for 3 minutes, again, do not disturb them while they cook.
Slightly brown the edges by standing each filet up on it's edges for about 45 seconds each edge. Lay them back down when finished with the edges. Browning the edges is completely optional.
Place skillet into the oven and cook to your desired doneness. For rare - 4 to 6 minutes, for medium-rare - 5 to 7 minutes and for medium, which I prefer, 6 to 8 minutes.If using a meat thermometer (remove from oven 2-5 degrees before desired temperature, as the cooking continues slightly as meat rests):Rare: 120°-125°F,
Medium Rare: 130°-135°F, Medium: 135°-140°F Medium Well: 145°-150°F Well Done: I'm not even going to give you this. This is not a cut of meat you "chomp" on!!
Remove the skillet from the oven and remove the filets to a plate. If desired, you can add a pat of softened butter on top of each filet (or ghee to remain paleo).Tent loosely with foil and allow the meat to rest 3-5 minutes.
Remove the butcher twine (if present) and serve.