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Pan searing filet mignon is just one part of the cooking process. Searing generally takes 4-5 minutes. Then, you'll move the filet mignon into the oven to finish it off. Depending on your preferred doneness level, filet mignon cooks for up to 20 minutes in the oven after searing. For medium-rare, expect it to take between 5-8 minutes.
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To the Pan. Take a little bit of oil and coat the pan as it heats on medium-high heat. Once it's hot, you're ready to tackle your filet. Begin cooking fat side down to grease the pan a bit more. Since the filet isn't super fatty, you don't need to cook it for too long. Sprinkle just a tiny bit of salt onto the Wagyu steak, but don't.
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After 2 to 3 minutes, flip the steaks and let sear for another 2 to 3 minutes for medium-rare (see note). Butter baste the filet mignon. After the reverse side has seared for about 2 minutes, add 2 tablespoons of butter to the pan, along with optional herbs or garlic if desired. Then baste (or arroser) the steaks, quickly spooning butter over.
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If your filets are thicker than 1 ½ inches, preheat oven to 400°F with a rack in the center. Pat filets dry with paper towels and season with the salt and pepper. Heat a 12-inch cast iron pan over high heat until very hot. Carefully pour in oil and coat bottom of pan by swirling or spreading with a spatula.
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Add the remaining 1 tablespoon oil to the pan and swirl to coat. Carefully place the filet mignons in the pan using tongs. Sear the first side for 2 minutes undisturbed. Then flip and sear the other side for 2 minutes more. Add the garlic, butter and optional rosemary to the pan. Then transfer to the oven.
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Pan sear the filet mignon steaks. Preheat the oven to 400 degrees F. Preheat a cast iron skillet over medium-high heat. When the pan is hot, quickly swirl butter to coat the pan. As soon as the butter stops foaming, gently place the steaks into the pan. Allow them to cook for 2 to 3 minutes untouched.
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Preheat the oven to 400 degrees F. Heat the olive oil in the cast iron pan until it begins to smoke. Pan-fry the steaks for 2-3 minutes or until that side is golden brown. Flip the steaks and add the butter, garlic cloves, and herbs to the pan. Continue to cook the steaks and baste them with the melted butter.
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Preheat oven to 400°F. Prepare infused butter ingredients: Add butter, garlic, rosemary and thyme to an oven safe stainless steel or cast iron pan. Infuse butter: Heat butter, garlic cloves, and fresh herbs over medium-high heat. You want the pan to be as hot as you can get it without burning the butter.
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Pan-searing tends to toughen the meat. You are better of pan searing in a very hot (cast iron) skillet with butter for 2 minutes on each side. Put the skillet in a 415-degree oven for 5-6 minutes for medium-rare. Make sure you allow the steaks to rest for 5 min. on a plate after removing from the oven. Do this and you'll never do it another way.
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1. Let your filet mignon rest on the counter for 15 minutes before cooking. Liberally season the steak with kosher salt and fresh ground black pepper on both sides. 2. Preheat your oven to 400 degrees F. 3. Heat a cast iron (or heavy-bottomed, oven-safe) skillet over high heat. Add the olive oil and butter to the pan.
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Sear the Steak: Heat a cast-iron skillet or oven-safe pan over high heat with a bit of oil. Once hot, add the filet mignon and sear for about 2-3 minutes on each side, until a crust forms. Transfer to Oven: Place the skillet with the filet mignon into the preheated oven.
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Liberally season both sides of each steak with salt and black pepper. Preheat the oven to 400°F. Add the butter, garlic, rosemary, and thyme to a cast iron pan over medium heat. Let the garlic and herbs cook for 2-3 minutes. Swirl the pan frequently to prevent the garlic, herbs, and butter from burning.
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2. Pat dry well with paper towels and season to your taste. 3. In a cast iron or oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. 4. When hot, sear both sides of the filets for 2-3 minutes. 5. Transfer to the preheated oven. Cook to your desired internal temperature minus about 3°-4°.
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Add 1-3 tablespoons of high smoke point oil or fat, like grapeseed oil, canola oil, ghee or duck fat, to the preheated skillet. Let the oil or fat get hot. 7. Place Steaks in Pan. It's time to cook! Carefully place each filet mignon in the hot pan. Leave at least one inch of space between each steak. 8.
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Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet. Step 2. Preheat the oven to 415°F.
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Season one side of steaks liberally with salt and pepper in an even layer. Place filets seasoned side down into the skillet and cook, undisturbed until a rich golden brown crust has formed, about 3 minutes. Season the other side with salt and pepper and flip the steaks. Cook 2 minutes longer and then move the skillet to the preheated oven.
