Pan Seared and Baked Filet Mignon
Pan Seared and Baked Filet Mignon (4 Servings)
- 2 lbs. filet mignon
- 4 tbsp. butter
- 4 sprigs fresh thyme
- Sea salt, to taste
- 4 sprigs fresh rosemary
- 4 garlic cloves, smashed
- Fresh ground black pepper, to taste
Take the filet mignon out of the refrigerator and cut it into 4 pieces, about 2 inches thick each.
Allow the steaks to sit out for about an hour before you begin to prepare them; this will allow them to come to room temperature.
Coat both sides of each steak with sea salt and fresh ground pepper.
Preheat the oven to 400F.
Add the butter, smashed garlic, rosemary, and thyme to an oven safe cast iron pan.
Heat the pan and its ingredients over high heat.
Allow the butter to melt, frequently stirring to prevent it from burning.
The more you move the butter around, the less it will burn.
As soon as the butter is melted, add the four steaks to the hot pan.
Sear the steaks for 2-3 minutes on both sides.
Remember to continually keep spooning the butter onto the tops of the steaks, not letting the butter burn.
Insert a thermometer into the thickest part of one of the steaks and transfer the cast iron pan, with the steaks still in it, to the hot oven.
Continue cooking the steaks in the oven for around 10 more minutes.
For rare, remove the steaks when the internal temperature reaches 120F.
If you prefer medium-rare, remove the steaks when the internal temperature reaches 125F.
For medium, remove the steaks when the internal temperature reaches 130F.
If you prefer medium-well, remove the steaks when the internal temperature reaches 135F.
For well-done, remove the steaks when the internal temperature reaches 145F.
Allow the steaks to rest in the pan for at least 5 minutes before serving, the temperature of the steaks should rise another 5 degrees.
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