Learn how to prepare filet mignon perfectly with this easy Filet Mignon recipe from scratch. It rivals the best steakhouse in terms of tenderness, juicy flavor, and butteriness, but it’s far less expensive!

FILET MIGNON RECIPE

Filet mignon is best cooked in a cast-iron skillet on the stovetop.

This pan-seared filet mignon recipe comes together quickly and easily using a cast-iron skillet.

This is the greatest filet mignon I’ve ever had. Period. That delicious, juicy, buttery medium-well steak is perfect for this dish.

I guarantee you’ll never cook anything quite like this at home again, precisely like Gordon Ramsey.

WHAT IS FILET MIGNON?

Filet Mignon is a pricey boneless beef cut from the tenderloin’s tiny end, as shown in the graph above. There are several other names for this cut of meat: Tenderloin, Beef Loin, and Chateaubriand.

This is the most sought-after beef cut due to its buttery texture and combination of tenderness, leanness, and succulents.

The best cooking methods are pan-searing on a skillet, oven-to-skillet, broiling, sous vide, or grilling.

Please visit this website to learn more about this primal cut of beef.

RECIPE INGREDIENTS

Seasoning and flavoring your meat with only a few simple items is simple when you use premium grade meat:

• Freshly ground black pepper.
• Garlic.
• Rosemary
• Salt. I used Maldon sea salt flakes.

COOK’S TIPS

Here are the most excellent methods and strategies for making the best steak at home.

• Purchase only the finest cuts of meat. KC Cattle Company sold me my Wagyu beef mignon. Top-notch quality and freshness are evident.
• Instead of browning the food on a skillet and then baking it, just bake it as is. The steak tends to dry out when cooked in an oven.
• The most pleasing way to cook filet mignon is in a cast-iron skillet. It is ideal to use a cast-iron skillet with a well-seasoned patina.
• Make sure you’re using high-quality salt, like Maldon sea salt. It’s okay if you don’t have it on hand.
• The pungent scent of freshly ground black pepper is a welcome addition to any dish. Black pepper in a jar should be avoided.
• To enhance the buttery flavor of filet mignons, use unsalted butter.
• 3 minutes of resting after grilling a steak. Adding a lid to the skillet is a great way to keep the juices and flavors within.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 459 calories.

With this recipe, what are its complementary dishes?

Serve the steak with roasted potatoes or vegetables to complement the main course. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• BROWN BUTTER GARLIC HONEY ROASTED CARROTS
• SAUTEED ASPARAGUS
• GARLIC BUTTER ROASTED FINGERLING POTATOES
• ULTIMATE FRENCH MASHED POTATOES (JOËL ROBUCHON)

INGREDIENTS

• Maldon sea salt flakes
• ground black pepper
• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 3 sprigs rosemary
• 4 cloves garlic, peeled and lightly pounded
• 12 oz. (356 g) filet mignon steak (2 pieces)

Instructions

1. Set aside a filet mignon steak that has been seasoned with sea salt flakes and black pepper.
2. High-heat a cast-iron skillet. Add the olive oil after it reaches the correct temperature. For 3 minutes, sear the filet mignon on both sides in a hot skillet. Resist the impulse to roll over and keep your feet on the ground.
3. After 2-3 minutes on one side, flip and pan sear the other. 2 tablespoons of butter on the bare skillet’s empty side will be enough until you’re ready to flip the chicken. Garlic and rosemary should be added at this point.
4. Cover the skillet with a lid and turn off the heat. Take a few moments to let it cool off. A tablespoon of unsalted butter on top of the steak should be served immediately. For those who prefer additional salt, feel free to do so.

Notes

• For this recipe, I suggest KC Cattle Company.