Pan to Oven Filet Mignon

Tuesday, February 10, 2015

This recipe results in a perfect steak! Simple, delicious and few ingredients. Just the way I like it.
Searing the steak first gives it a nice crust on the outside as well as seal in all the juices. Baking it afterwards results in a steak that is cooked through just the way you like it , for me, that would be medium with a nice pink center.

1 filet mignon steak per person, mine were about 5 ounces each and about 1 inch thick
2 tablespoons of unsalted butter
Salt and Pepper to Taste.

Remove the steaks from the fridge about 1/2 to 1 hour prior to cooking to allow them to come to room temperature. 

Season with salt and pepper on both sides.

Preheat oven to 400 degrees.

Heat butter in an oven proof skillet till hot. Add steaks and cook 2 minutes, flip over and cook another 2 minutes. Do not disturb while cooking to allow crust to form.

When your oven is preheated, place skillet with steaks into the oven. Cook for about 10 minutes for medium. Internal temperature should be approximately 150 F.

Cooking time will vary based on the size and thickness of your fillet as well as your cooking preference.

Rough guidelines for cooking time:

Rare 6 minutes 130-140F
Medium Rare 8 minutes 140-150F
Medium 8-10 minutes 150-160F

You can keep the steaks warm by covering with foil. They will continue to cook a bit after removing from oven.

I served these with roasted potatoes and sauteed kale for a delicious meal the whole family enjoyed.

Pan to Oven Filet Mignon with Roasted Potatoes and Pan Sauteed Kale

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