Top-ranked recipe named "Seared Filet Mignon"
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!"
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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TonyBeardotcom 1 year 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 4 years agoExcellent and simple; loved it!
jdesieldoggy 5 years agoSo very simple yet so utterly delicious!
sgrishka 5 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.