Well-browned and crusty on the outside with a pinkish red medium-rare center...perfect!
photo by sgrishka
Seared Filet Mignon
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Notes Ingredients
Original recipe makes 6
Seared Filet Mignon Preparation
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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Calories Per Serving: 97
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Seared Filet Mignon Reviews
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Excellent and simple; loved it!
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So very simple yet so utterly delicious!
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A 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.
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