Pan Seared Filet Mignon
Pan Searing for a delicious buttery tender filet.
Equipment
- cast iron skillet
Ingredients
- 1-4 (6oz) each filet mignon steaks
- 6 TBS butter (DIVIDED)
- 2 TBS cooking oil
- salt
- black pepper
- (optional-favorite steak seasoning)
- 3-4 sprigs fresh rosemary
- 2 garlic cloves, sliced
Pan Gravy
- 1/4 cup all purpose flour
- 14 oz beef broth
Instructions
- Remove steaks from refrigerator and allow to rest on countertop for 30 minutes to 1 hour.
- Season generously tops and bottoms of steak with salt, black pepper, and steak seasoning.
- Heat a cast iron skillet or other large skillet over medium heat. Add 2 TBS cooking oil and 2 TBS butter. Allow butter to melt and start sizzling. (This will aid in the searing process.)
- Place steaks into sizzling pan and sear for 2 minutes one one side. Add in rosemary and garlic and an additional 2 TBS of butter. Turn steaks over and sear another 2 minutes until a nice crust has formed and is golden.
- Sear on all sides for 1 minute turning it all around the sides. Place steaks back on their front side. Continue rotating until desired temperature of inside of steak is achieved. It could take an additional 6 minutes for medium rare up to 10 minutes for medium well.
- Remove steaks from skillet and place on a plate. Cover with foil for 10 minutes.
- In the meantime, if desired, you can make a delicous gravy from the pan drippings.
- Leave skillet on a medium heat, whisk in 1/4 cup of all purpose flour and continue to whisk for 1 minute to incorporate into the pan drippings.
- Stir in beef broth and 1 TBS of butter until gravy thickens. Turn off heat. Pour over your steaks or mashed potatoes.