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Try this Seared Filet Mignon recipe, or contribute your own. "collx5" and "collxrom" are two of the tags cooks chose for Seared Filet Mignon.
"Great recipe! Mine was marinated in a white cooking wine/white balsamic/Jack Daniel's concoction over night.
The cooking was the interesting part, as the apartment did become a smoke-filled room pretty quickly! Mos def will be on the menu again!"
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Top-ranked recipe named "Seared Filet Mignon"
Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare.
Transfer to a warm platter.
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t_bear 4 months agoGreat recipe! Mine was marinated in a white cooking wine/white balsamic/Jack Daniel's concoction over night. The cooking was the interesting part, as the apartment did become a smoke-filled room pretty quickly! Mos def will be on the menu again!
Ardansharp 3 years agoExcellent and simple; loved it!
jdesieldoggy 4 years agoSo very simple yet so utterly delicious!
sgrishka 4 years agoA good recipe for filet mignon steaks simply seasoned with salt and pepper and pan-seared in butter. We used 8-ounce steaks, about 2-inch thick, and seared them undisturbed in the hot butter and oil as directed for rare steaks (both sides were well-browned and a nice crust had formed). However, we like our steaks medium-rare...so we then transferred them to a 500 degree F oven to finish cooking for about 6 minutes. We then let them rest, loosely tented with foil, for about 5 minutes before serving. The resulting steaks (pictured) had wonderful pinkish red medium-rare centers and fabulous flavor. For a nice counterpoint, we topped each steak with a pat of a simple compound butter infused with a puree of roasted garlic and tuscan herbs.