Pan-Roasted Filet Mignon
serves 2-4
The quick caramelization that this technique creates on the filet gives you a tasty brown crust, while some time in the oven lets the filet cook through without drying out. These "cute" filets are not to be taken lightly, but are easy to prepare with a simple pan-roasting.
2 (2-inch thick) filet mignon steaks
salt and pepper
1 tablespoon olive oil
prep: 5 minutes
total: 25 minutes
oven-safe sauté pan
1. Preheat the oven to 350F and put the rack in the middle position. Generously sprinkle the steaks on all sides with the salt and pepper.
2. Heat the oil in an oven-safe pan until it begins to lightly smoke. Add the steaks, with plenty of room between them, and let them develop a rich brown crust on the first side, 3-5 minutes. Flip them and brown 2 minutes.
3. Put the pan and steaks in the oven until they reach an internal temperature of 130F for rare. Remove the steaks to a plate and let them rest, loosely covered with foil, 5 minutes.
2. Heat the oil in an oven-safe pan until it begins to lightly smoke. Add the steaks, with plenty of room between them, and let them develop a rich brown crust on the first side, 3-5 minutes. Flip them and brown 2 minutes.
3. Put the pan and steaks in the oven until they reach an internal temperature of 130F for rare. Remove the steaks to a plate and let them rest, loosely covered with foil, 5 minutes.
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