There’s something truly magical about cooking filet mignon at home. The aroma fills your kitchen, making your mouth water as you anticipate that first bite of tender, juicy steak. My pan seared filet mignon recipe perfection is my go-to for impressing guests or simply treating myself to a luxurious dinner without the restaurant price tag. I remember the first time I nailed this recipe—it was like a culinary light bulb went off! The sizzling sound of the steak hitting the pan, the rich flavors of garlic and butter basting the meat—it’s pure bliss. Trust me, with just a few simple ingredients and steps, you can create a gourmet experience right in your own kitchen!
Ingredients List
Here’s what you’ll need to make my delicious pan-seared filet mignon:
- 2 filet mignon steaks (6 oz each)
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic (crushed)
- Fresh rosemary (optional, but oh so good!)
These ingredients are simple yet impactful, combining to create that melt-in-your-mouth perfection. Just remember to keep everything at room temperature before cooking for the best results!
How to Prepare the Pan Seared Filet Mignon Recipe Perfection
Ready to cook the most heavenly filet mignon? Let’s dive into the steps! First off, remove your steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook evenly—trust me, it makes a difference!
- Once those steaks are ready, season both sides generously with salt and pepper. Don’t be shy; this is where the flavor begins!
- Now, heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. You want that oil shimmering, but not smoking—keep an eye on it!
- Carefully add the filet mignon to the pan. Sear the first side for about 4 to 5 minutes. You’re looking for a beautiful golden crust here!
- Flip the steaks over and add in the butter, crushed garlic, and optional fresh rosemary. As the butter melts, use a spoon to baste the steaks with that glorious mixture. This step is pure magic—it infuses the meat with flavor!
- Cook for another 3 to 4 minutes for a perfect medium-rare. Of course, adjust the time if you prefer it a bit more done!
- Once done, remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes. This resting period is crucial; it allows the juices to redistribute, making every bite succulent.
And there you have it! Your pan-seared filet mignon is ready to be served. Isn’t that easy? Pair it with your favorite sides, and you’re in for a treat!
Why You’ll Love This Recipe
- Quick preparation—dinner is ready in just 40 minutes!
- Delicious flavor that rivals any steakhouse
- Simple ingredients that pack a punch
- Easy cooking method that anyone can master
- Perfectly tender and juicy every single time
- Impressive enough for special occasions yet simple for weeknight meals
This recipe is a true winner, whether you’re cooking for a crowd or just treating yourself to a satisfying meal at home. You’ll be amazed at how effortlessly you can achieve restaurant-quality results!
Tips for Success
Here are my top tips to ensure your pan-seared filet mignon turns out perfect every time:
- Season generously: Don’t skimp on the salt and pepper! A good seasoning is key to enhancing the steak’s natural flavors.
- Watch the heat: Make sure your skillet is hot enough to sear the meat but not so hot that the oil smokes. A medium-high heat is just right!
- Use a meat thermometer: For those unsure about doneness, a quick probe will take the guesswork out. Aim for 130°F (54°C) for medium-rare.
- Don’t skip resting: Allowing your steak to rest for about 5 minutes is essential. It helps the juices redistribute, ensuring each bite is juicy and tender!
Follow these tips, and you’ll be well on your way to filet mignon perfection!
Variations
If you want to switch things up with your pan-seared filet mignon, I’ve got some delicious ideas! Try adding a sprinkle of fresh thyme or tarragon for a fragrant twist. For a bit of heat, consider incorporating crushed red pepper flakes into the butter basting mix. You could also serve the steak with a rich red wine reduction sauce for an elegant touch.
As for sides, creamy mashed potatoes or garlic roasted asparagus pair beautifully with the steak. You can even whip up a fresh arugula salad with a light vinaigrette for a refreshing contrast. The possibilities are endless, so feel free to get creative!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of my pan-seared filet mignon:
- Calories: 400
- Fat: 28g
- Saturated Fat: 10g
- Protein: 36g
- Carbohydrates: 0g
- Sugar: 0g
- Sodium: 80mg
- Cholesterol: 100mg
These values are estimates and can vary based on portion sizes and cooking methods. Enjoy your steak knowing it’s not just delicious, but also packed with protein!
FAQ Section
Got questions about my pan-seared filet mignon recipe? I’ve got you covered!
What is the best doneness for filet mignon?
For the perfect steak, I recommend aiming for medium-rare, which is about 130°F (54°C). This gives you that tender, juicy texture that filet mignon is known for!
Can I use a different oil for searing?
Absolutely! While I love olive oil for its flavor, you can use canola, grapeseed, or even avocado oil if you prefer. Just make sure it has a high smoke point.
How do I store leftover filet mignon?
To keep your leftover steak juicy, wrap it tightly in plastic wrap or place it in an airtight container in the fridge. It should be good for about 3 days!
Can I make this recipe without garlic?
Of course! If you’re not a garlic fan, feel free to skip it. The steak will still be delicious with just the butter and seasoning. You can also experiment with other herbs!
Storage & Reheating Instructions
To store your leftover pan-seared filet mignon, wrap it tightly in plastic wrap or place it in an airtight container. This will help keep the steak juicy and flavorful. It should last in the refrigerator for about 3 days. When you’re ready to enjoy it again, the best way to reheat is in a skillet over low heat. Just add a splash of beef broth or a little butter to keep it moist, and gently warm it until heated through. Avoid microwaving, as it can make the steak tough. Enjoy every delicious bite again!
Call to Action
I’d love to hear how your pan-seared filet mignon turns out! Please leave a comment below to share your thoughts, tips, or any variations you tried. If you enjoyed this recipe, don’t forget to rate it! And feel free to snap a pic and tag me on social media—I can’t wait to see your delicious creations!
Pan Seared Filet Mignon Recipe Perfection in 40 Minutes
- Całkowity Czas: 40 minutes
- Ustępować: 2 servings 1x
- Dieta: Bez Glutenu
Opis
A simple and delicious pan-seared filet mignon recipe that delivers perfect results every time.
Składniki
- 2 filet mignon steaks (6 oz each)
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic (crushed)
- Fresh rosemary (optional)
Instrukcje
- Remove steaks from the refrigerator 30 minutes before cooking.
- Season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add the steaks and sear for 4-5 minutes on one side.
- Flip the steaks and add butter, garlic, and rosemary to the skillet.
- Baste the steaks with the melted butter for additional flavor.
- Cook for another 3-4 minutes for medium-rare.
- Remove from the skillet and let rest for 5 minutes before serving.
Uwagi
- Adjust cooking time for desired doneness.
- Letting the steak rest helps retain juices.
- Pair with your favorite side dishes.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 10 minutes
- Kategoria: Main Course
- Sposób: Pan-Seared
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 steak
- Kalorie: 400
- Cukier: 0g
- Sód: 80mg
- Kwasy: 28g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 18g
- Tłuszcze trans: 0g
- Węglowodany: 0g
- Włókno: 0g
- Białko: 36g
- Cholesterol: 100mg
Słowa kluczowe: pan seared filet mignon recipe perfection
