Filet* Recipe

Time45m

Serves1

8oz center-cut certified black Angus filet mignon

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Ingredients

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1
Prepare the Filet Mignon
Take the 8oz filet mignon out of the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. This helps with even cooking.

2
Season the Filet
Pat the filet mignon dry with paper towels. Rub the olive oil all over the steak. Generously season both sides with salt and black pepper.
3
Heat the Pan
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. You can test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately.
4
Sear the Filet
Place the seasoned filet mignon in the hot skillet. Sear without moving for about 4-5 minutes, until a brown crust forms.
5
Flip and Cook
Flip the filet mignon using tongs and cook for another 3-4 minutes for medium-rare, or longer depending on your desired doneness.
6
Add Optional Garnish
If desired, add a sprig of fresh rosemary and a tablespoon of butter to the pan in the last minute of cooking. Baste the filet with melted butter for added flavor.
7
Rest the Meat
Remove the filet from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.

8
Plate the Filet
Slice the filet mignon against the grain and serve on a plate. Drizzle any leftover juices from the pan on top for added flavor.