Filet mignon steak is a treat, but often it is overcooked or too rare. This is the method to prepare it perfectly every time! Use steaks that are 6 - 8 ounces and about 2-inches thick.
Ingredients
2 filet mignon steaks, 6 - 8 ounces each and 2 inches thick
1 Tablespoon olive oil
About 1/2 teaspoon each salt and pepper
Instructions
Remove the steaks from the refrigerator and set them on the counter to come to room temperature. Preheat oven to 425 degrees. Season the steaks with salt and pepper on each side.
Heat a large oven-proof skillet (I prefer cast iron) over medium-high heat. Add olive oil and let it get hot.
Add the steaks to the skillet and let them brown for 4 minutes. Use a timer and don't move them during this time. After four minutes, flip the filets and immediately place them in the oven.
Cook 5 - 7 minutes, depending on your preferred level of doneness. (less time for rare; more for well done).
Remove from oven and transfer filets to clean plate. Tent with foil and let them rest for 5 minutes.
Leaving the steaks in the baking skillet may cause them to overcook from the residual heat in the pan.
Spoon any juices from the baking skillet over the steaks and serve immediately after the 5 minute rest.
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