Pan Seared Filet Mignon Finished In Oven
Camila Farah
Combine the butter and oil in a large saute pan over high heat.
Sear for three. Rare 4 to 6 minutes 130 to 140 degrees internal temperature. How long should i cook filet mignon. Plate the steaks and top with a knob of butter and a fresh sprig of thyme or rosemary.
The real secret to cooking the perfect filet mignon is to initially pan sear to get some maillard reaction tasty browning followed by finishing in a 400 425 oven to the final temperature you want. Remove hot pan from oven place on burner over medium high heat add some ghee and butter to pan. For medium rare filet mignon remove steaks from oven when internal temperature reaches about 120 degrees. Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415 f.
When the pan is hot and foam has subsided add the beef. Season the filet mignons with salt and pepper. Allow the steaks to rest at least 5 minutes to retain maximum juices. Once butter has melted place steaks into sizzling hot pan and let sit for 7 8 minutes.
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Medium rare 6 to 8 minutes 140 to 150 degrees internal temperature. 7 or so minutes. Upon browning both sides place steak in an oven safe pan or skillet and roast using the following temperature guidelines which vary depending upon the thickness of the meat rotate halfway through cooking.
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