Description
This Simple Filet Mignon recipe guides you to perfectly cook tender, juicy 2-inch thick filet mignon steaks using a combination of stovetop searing and oven roasting. The steaks are seasoned simply with salt and pepper, then basted continuously with melted butter for rich flavor and a beautiful crust. With a focus on proper resting and temperature control, this method guarantees medium to medium-rare doneness with maximum succulence.
Ingredients
Scale
Steaks
- 2 filet mignon steaks (2″ thick)
Seasoning
- Salt & pepper (to taste)
Butter Basting
- 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, which ensures even cooking.
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the middle of the oven to allow for even heat distribution during roasting.
- Season the Steaks: Pat the steaks dry thoroughly with paper towels to remove any moisture. Season both sides generously with salt and pepper to enhance flavor and promote a good sear.
- Heat Butter in Skillet: Place the unsalted butter in a heavy, oven-safe skillet (preferably cast iron) over medium-high heat. Heat until the butter melts and becomes hot but do not let it burn; stir every 20-30 seconds during the 4-5 minutes heating period to keep the butter from scorching.
- Sear the Steaks: Place the steaks carefully in the hot buttered skillet. Continuously spoon the melted butter over the steaks to baste them as they sear. Cook the first side for 2 minutes, then flip using tongs and sear the other side for an additional 2 minutes while continuing to baste.
- Roast in Oven: Transfer the skillet to the preheated oven. Cook the steaks until they reach an internal temperature of 125-130°F (52-54°C) for medium doneness; for medium-rare, remove at 120°F (49°C). This will generally take about 10 minutes but use an instant-read or external probe thermometer for accuracy, especially for thick steaks.
- Rest the Steaks: Remove the skillet from the oven and let the steaks rest in the pan for 5 minutes. Resting allows the juices to redistribute, resulting in juicy and tender steaks. Spoon the leftover butter from the pan over the steaks or sides as desired.
Notes
- Letting steaks reach room temperature before cooking helps them cook evenly.
- Patting the steaks dry ensures a better sear with a golden crust.
- Using an oven-safe skillet, especially cast iron, is important for transitioning from stovetop to oven.
- Continuous basting with butter adds richness and prevents the pan fat from burning.
- Use an instant-read or probe thermometer to avoid overcooking.
- Resting the steak is crucial for juicy results; do not skip this step.
