Filet Mignon* Recipe

Bring Filet Mignon to Room Temperature

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps in achieving an even cook.

Season the Meat

Generously season both sides of the filet mignon with salt and black pepper.

Heat the Pan

In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat until it shimmers.

Sear the Filet Mignon

Add the filet mignon to the pan, cooking for about 4-5 minutes on one side until a golden-brown crust forms. Avoid moving the meat around during this time.

Flip the Filet

Using tongs, carefully flip the filet mignon and cook for an additional 4-5 minutes for medium-rare. Adjust cooking time for desired doneness.

Add Flavor (Optional)

During the last minute of cooking, add the butter and fresh rosemary to the pan. Baste the filet with the melted butter for added richness.

Let it Rest

Remove the filet mignon from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for about 5-10 minutes to allow the juices to redistribute.

Slice and Serve

Slice the filet mignon against the grain and serve immediately. Optionally, drizzle with the pan juices for extra flavor.