8 Oz. Center-cut Filet Mignon Recipe

ANTIPASTI

1. 1

   Prepare the Filet Mignon

   Take the 8 oz. center-cut filet mignon out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

2. 2

   Season the Steak

   Drizzle 1 tablespoon of olive oil over the filet mignon. Season both sides generously with 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper. Rub the seasoning into the meat.

3. 3

   Add Fresh Herbs and Garlic

   Chop 1 tablespoon of fresh rosemary and mince 2 cloves of garlic. Sprinkle the rosemary and garlic on both sides of the filet mignon, pressing gently to adhere.

4. 4

   Preheat the Pan

   Place a cast-iron skillet or heavy-bottom pan over medium-high heat. Allow it to heat for about 5 minutes until it’s very hot.

5. 5

   Sear the Steak

   Add the filet mignon to the hot skillet. Sear for 4-5 minutes on one side without moving it, until a nice crust forms.

6. 6

   Flip and Cook

   Using tongs, carefully flip the filet mignon and cook for an additional 4-5 minutes for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130°F for medium-rare).

7. 7

   Rest and Serve

   Once cooked to your liking, remove the filet mignon from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute within the meat. Slice and serve as desired.