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Pan-Seared Filet Mignon Recipe

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This recipe for Pan-Seared Filet Mignon, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Center Cut Filet Mignon - 1.5 inches thick.
4 tsp olive oil
salt and ground black pepper

Directions:
Directions:
1) Remove meat from refrigerator at least one hour before
cooking. Sprinkle liberally with course salt.
2) After 1 hour, pat the meat dry with paper towels.
3) Adjust oven rack to lower-middle position, place rimmed
baking sheet on oven rack and heat oven to 450 F. Heat 10
inch heavy bottomed skillet (not nonstick) over high heat on
stove top until very hot, about three minutes. 4) Rub each side of steaks with 1/2 tsp of oil and sprinkle with a little more salt and some ground black pepper. Place steaks in skillet and cook, without moving until well browned and nice crust has formed (about 3 minutes). Turn with tongs and cook second side, about 3 more minutes. Remove from heat and use tongs to transfer steaks to the baking sheet.
5) Roast 2 to 4 minutes for very RARE, 4 to 6 minutes for rare, 6 to 8 minutes for medium.
6) Transfer to plate and loosely tent and allow to rest for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I could never get home cooked steaks to taste as rich and full bodied as restaurant steaks. This method does it. I assume you could use a similar procedure for any kind of steak.

 

 

 

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