Filet Mignon Recipe
This pan-roasted filet mignon recipe is served with roasted mushrooms and a delicious, easy-to-make blue cheese butter.
Ingredients
- 3 8-ounce filet mignons
- 3 tablespoons olive oil
- 5-6 garlic cloves
- 8-10 sprigs of fresh thyme
- 3 tablespoons unsalted butter
- coarse salt and fresh cracked pepper to taste
- 1 blue cheese butter
- 1 suateed mushrooms recipe
Instructions
- Season the filet mignons on both sides with salt and pepper.
- Add the oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to smoke lightly.
- Add the steak, turn the heat down to medium and then add in the garlic cloves, thyme, and butter.
- After 3 to 3 1/2 minutes flip the steak over and begin to baste them with the hot butter and oil from the pan. Cook for 3 to 3 ½ minutes to achieve a rare to medium-rare internal temperature.
- Take the steaks out of the pan and let them rest on a plate for 5 minutes.
- Serve the filets with the mushrooms and blue cheese butter
Notes
Make-Ahead: This is meant to be served as soon as the steak rests.
How to Store: Cover and store this in the refrigerator for up to 4 days. It can also be frozen, covered for up to 3 months and covered in plastic. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add your desired portion to a small sauté or roasting pan and pour ½ cup of beef stock over it. Cover the pan in foil and cook it in the oven at 400° for 5 to 7 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
Cast iron or carbon steel are the best pans for a good sear.
This is best prepared and served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
If you are unsure of the internal temperature, be safe and use a thermometer.
Feel free to use your favorite steak seasoning.
Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
Nutrition
Calories: 519kcalCarbohydrates: 2gProtein: 19gFat: 48gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 103mgSodium: 54mgPotassium: 356mgFiber: 0.5gSugar: 0.1gVitamin A: 477IUVitamin C: 6mgCalcium: 31mgIron: 3mg