Best Filet Mignon by Gastro Guru – How to Make Perfect Fillet Mignon Recipe #180
Nothing like a succulent filet mignon, pan seared to perfection! You will love this recipe and so will your friends & family. So make enough quantity!
Filet Mignon
SUCCULENT FILET MIGNON FOR YOU! Filet Mignon generously seasoned with coarse salt and black pepper, then pan seared to perfection in a butter, garlic, rosemary & thyme sauce! Simply delicious!
Equipment
- Cast iron skillet
Ingredients
- 1 LB Filet Mignon you can buy 2 small or 1 large piece
- 2 TBSP Canola Oil
- 3 TBSP Butter at room temperature
- 3 CLOVES Garlic whole
- 1 TBSP Dry Thyme leaves
- 1 TBSP Dry Rosemary leaves
- Coarse salt and crushed black pepper to taste
Instructions
- Remove filet mignon from fridge 30 minutes prior to cooking it
- Generously season filet mignon pc/pcs with coarse salt and black pepper
- Next heat up a cast iron skillet or stainless steel pan on stove top
- Once skillet is smoking hot add canola oil, swirl pan to coat evenly
- Now add filet mignon to the hot pan and sear each side for 2 minutes
- If its a large pc sear sides as well
- Now add butter, garlic cloves, Rosemary and Thyme leaves
- Cook for 1 more minute, basting the filet mignon pc/pcs with buttery sauce that's in the skillet/pan
- Turn off heat and transfer filet mignon to cutting board
- Let the filet mignon rest for 8 to 10 minutes
- Slicing/Cutting it right away will make the juices run off and it will become dry!
- After 8 minutes transfer to serving dish
- Wallah! Your tender, juicy Filet Mignon is done and ready!
- Bon Appetit!
Video
Notes
Resting time of 8 to 10 minutes is very important!
Please do not slice it before that or your Filet Mignon will taste dry & rubbery!
Bon Appetit!