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!
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Resting Time 8 minutes mins
Total Time 18 minutes mins
Course Main Course
Cuisine French
- 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
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!
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!
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