Description
This Simple Filet Mignon recipe delivers tender, juicy steaks perfectly cooked with a delicious butter basted finish. Using a combination of stovetop searing and oven roasting, the steaks come out medium to medium-rare, depending on your preference, with a rich buttery flavor and beautifully seared crust. Ideal for an easy yet elegant dinner for two.
Ingredients
Scale
Steak
- 2 filet mignon steaks (2″ thick)
- Salt & pepper (to taste)
Butter Sauce
- 1/4 cup unsalted butter (1/2 stick)
Instructions
- Bring Steaks to Room Temperature: Take the steaks out of the fridge 30-60 minutes prior to cooking to allow them to come up to room temperature. This ensures more even cooking throughout the steak.
- Preheat Oven: Preheat your oven to 400°F and position the rack in the middle of the oven to ensure even heat distribution.
- Season Steaks: Pat the steaks dry with a paper towel to remove excess moisture, then season both sides generously with salt and pepper to enhance flavor.
- Heat Butter in Skillet: Place the butter in a heavy oven-safe skillet (such as cast iron) over medium-high to high heat. Melt the butter and stir every 20-30 seconds to prevent burning. Heat the pan for about 4-5 minutes until it is hot but the butter is not burnt.
- Sear Steaks with Butter Basting: Place the steaks in the hot skillet. Continuously spoon the melted butter over the steaks to baste them and keep the butter moving so it doesn’t burn. Sear the first side for 2 minutes, then flip using tongs and sear the other side for another 2 minutes, continuing to baste with butter throughout.
- Finish Cooking in Oven: Transfer the skillet with the steaks to the preheated oven. Roast until the steaks reach an internal temperature of 125-130°F for medium doneness or 120°F for medium-rare, which should take about 10 minutes for 2″ thick steaks. Using an instant-read thermometer with an external probe is recommended for precise cooking.
- Rest the Steaks: Remove the skillet from the oven and let the steaks rest in the pan for 5 minutes. This allows the juices to redistribute, ensuring juicy and tender steaks. Spoon the leftover butter over the steaks or any side dishes before serving.
Notes
- Bringing steaks to room temperature before cooking ensures even heat distribution inside the meat.
- Use a heavy oven-safe skillet like cast iron for best heat retention and searing.
- Continuous butter basting during searing enhances flavor and prevents the butter from burning.
- An instant-read thermometer with an external probe helps avoid overcooking and achieves perfect doneness.
- Resting the steak after cooking is essential to keep it juicy and tender.
- Adjust oven time depending on steak thickness and desired doneness.
