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Simple Filet Mignon

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15min

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2 servings

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This Simple Filet Mignon recipe delivers a restaurant-quality steak with minimal ingredients and effort. The tender beef is seared to create a flavorful crust while maintaining a juicy, melt-in-your-mouth interior. By focusing on proper cooking technique rather than complicated ingredients, this method allows the natural flavor of the premium cut to shine through. Perfect for special occasions or whenever you want to treat yourself to an elegant meal, this foolproof approach to filet mignon proves that sometimes the simplest preparation yields the most impressive results.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
0 g
0 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the steaks

Remove steaks from refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels.

2
Season the steaks

Season both sides generously with salt and pepper. Press seasonings into the meat.

3
Heat the pan

Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add oil and heat until it begins to shimmer.

4
Sear the steaks

Place steaks in the hot pan. Sear for 3-4 minutes without moving them. This creates a nice crust.

5
Flip and continue cooking

Turn steaks over. Cook for another 3-4 minutes for medium-rare. Adjust time for desired doneness (2-3 minutes for rare, 5-6 minutes for medium).

6
Add butter and garlic

Peel and lightly crush garlic cloves. Add butter and garlic to the pan. As butter melts, tilt the pan and spoon the butter over the steaks repeatedly.

7
Check for doneness

For medium-rare, internal temperature should reach 130-135°F (54-57°C). Use a meat thermometer for accuracy.

8
Rest the steaks

Transfer steaks to a cutting board or plate. Let rest for 5 minutes before serving. This allows juices to redistribute throughout the meat.

9
Serve

Serve whole or slice against the grain. Drizzle with pan juices if desired.

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