Featured in our Holiday 2020 Food + Entertaining article, ‘Tis the Season!, this Filet Mignon recipe is an elegant and delicious main course for your holiday table.
Filet MignonCourse: Main
2 tablespoons extra-virgin olive oil
4 (6-ounce) filet mignon steaks
Freshly ground black pepper
4 tablespoons butter
1 tablespoon rosemary, roughly chopped
- Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 3 to 5 minutes.
- Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium.
- Remove from pan and let rest 5 minutes before slicing.
- Recipe from Lindsay Funston, Delish
- If you have a cast iron skillet, use it here! If not, just make sure whatever pan you’re using is oven-safe.
- A nice, salty crust is absolutely key for filet mignon and this is only achieved if the pan is super hot and the oil is almost smoking.
- Pro tip: Check the temperature of the steaks before transferring to the oven to see how far you are from the desired temperature. If you are within 10 degrees, you may need even less time than noted in the recipe. If your steak isn’t done after 5 minutes, check every couple of minutes so you don’t risk over cooking.
Medium rare: 130–135°
Medium well: 145–155°