This pan seared filet mignon is restaurant quality without the price tag -- and SO easy to do no matter your skill level. Don't be intimidated by filet -- it cooks up so nicely on the stove top then finishes in the oven.
Keyword: easy cooked meats, filet mignon, pan seared filet
2beef tenderloin filets (filet mignon)
⅛teaspoon black pepper
2-3sprigsrosemary (or whatever fresh herbs you have on hand)
Preheat oven to 425˚F. Heat a cast iron, non-stick skillet or regular skillet (as long as it is oven safe) with olive oil over medium high heat until the pan is very hot. Pan should be sizzling.
Pat your steaks dry with a paper towel and add salt and pepper to all sides of the filet. Place on the pan and sear for 2 minutes. During the two minutes, add butter, garlic, and fresh herbs to the pan. Swirl around to make sure the butter makes its way to the steak.
Pour Worchestire sauce on top of each of the steaks and flip. Sear other side for 2 minutes.
Place the whole pan in the oven for 7 minutes for medium steak. Remove from the pan and place steaks onto a plate to rest for 10 minutes before cutting.