Seared Filet Mignon

Seared Filet Mignon

Ready in 10 minutes
4 review(s) averaging 4.2. 100% would make again

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Top-ranked recipe named "Seared Filet Mignon"

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Try this Seared Filet Mignon recipe, or contribute your own. "collx5" and "collxrom" are two tags used to describe 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!"


Ingredients

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984 gram Filet Mignon
Salt and pepper
6 tablespoons butter
1 1/2 tb olive oil

Original recipe makes 6 Servings

Servings  

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.

Topped with a pat of simple compound butter (infused with a puree of roasted garlic and tuscan herbs).
sgrishka

Well-browned and crusty on the outside with a pinkish red medium-rare center...perfect!
sgrishka

Calories Per Serving: 514 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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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!
TonyBeardotcom 1 year ago

Excellent and simple; loved it!
Ardansharp 5 years ago

So very simple yet so utterly delicious!
jdesieldoggy 5 years ago

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.
sgrishka 5 years ago

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