Pan Seared Filet Mignon Recipe

For the most tender cut of steak that you've had, ask for a filet mignon and be ready to be impressed.

A Cut Above The Rest

A filet mignon is a cut of meat from the tenderloin primal of a cow. The filet mignon was once cut only from shorter most tender tip of the tenderloin but now any cut from the tenderloin is considered a filet mignon.

The tenderloin is a muscle that does not get much of a workout and, as such, is very tender. But because the tenderloin doesn't get much exercise, it doesn't develop a very beefy flavor. What this means to you as a cook is that you have to be a bit more careful when working with filet mignon. Filet Mignon is French for "dainty filet" and that should be a clue as how to approach it.

When you are cooking a tougher cut of beef, like the shank, you will be cooking it a long time with a low heat. Think along the lines of a stew. But with a tender cut like filet mignon, you want to cook it fast over high heat. This will sear the outside of the meat but leave the inside cooked perfectly. Filet mignon is best when served rare or medium rare. Cooking a filet mignon any more than medium rare would not take full advantage of this succulent cut of beef.

Adding Flavor To a Filet Mignon

You don't really need to add much flavor to a filet mignon but you can't go wrong by adding some seasoning. Rubbing the steak with salt and freshly ground pepper will bring out the best of the steak but adding a bit of fresh herb can be very pleasing as well.

Wrapping a strip of bacon around each filet before cooking them will add a smoky flavor to your steak. This technique is usually used when cooking a filet mignon in an oven or on a grill. Simply wrap a slice of bacon around the filet and secure it using a toothpick. Remember to remove the toothpick before serving.

Filet Mignon Recipes

Your target temperature for a perfect filet mignon is between 120 and 130 degrees. I suggest using your cast iron pan to cook your steaks, but any pan you have on hand will work just as well. If at all possible use a regular pan and not a non-stick pan. This will help in the building of the sauce.

Basic Filet Mignon

This recipe serves two.

Ingredients

• 2 1-1/2 inch filet mignon
• Kosher salt and freshly ground pepper
• 1 cup of red wine
• 1 cup of sliced mushrooms
• 2 tablespoons of vegetable oil

Instructions

1. Place the filets on a plate and cover them with plastic wrap.
2. Let them rest outside of the refrigerator for half an hour.
3. Rub each side of the steaks with salt and pepper.
4. Place the pan over a high flame.
5. Place the oil in the pan There should be enough to just coat the bottom of the pan.
6. Once the pan is very hot, place the steaks in the pan and do not move them for at least 4 minutes.
7. Flip the steaks over and cook the other side for 4-5 minutes.
8. Test the temperature of the steaks; they should be between 120 and 130 degrees.
9. Remove the steaks to a plate and tent loosely with foil.
10. Add the mushrooms to the pan and sautée for 2 minutes or until the mushrooms release their moisture.
11. Add the wine to the pan and reduce by half while scraping the bottom of the pan with a rubber spatula.
12. Place one steak on a plate and pour the sauce over the steak.

Filet Mignon

Although you can keep you filet mignon recipes rather simple, you might want to explore steak rubs, spice rubs, and marinades. In fact, a marinated filet grilled over high heat can be a delightful dinner.

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