Best 3 Pan Seared Filet Mignon Finished In Oven Recipes
Indulge in a culinary masterpiece with our pan-seared filet mignon, an exquisite dish that elevates the classic steak experience. This recipe combines the best of both worlds, offering a beautifully seared exterior and a tender, juicy interior that will tantalize your taste buds. Accompanied by a rich and flavorful red wine sauce, this dish is perfect for a romantic dinner or a special occasion. But that's not all! This article also features a delectable collection of filet mignon recipes, each with its own unique twist. From a mouthwatering filet mignon with a creamy mushroom sauce to an elegant filet mignon wrapped in bacon, there's something for every palate. Prepare to embark on a culinary journey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
SEARED FILET MIGNON
Steps:
- Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
PAN-SEARED & ROASTED FILET MIGNON
This recipe is adapted from several roasted steak recipes with a few modifications that I feel makes the ultimate steak.
Provided by jpknight22
Categories Steak
Time 20m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees.
- Let steaks warm to room temperature and rub with water on each side. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. Sprinkle paprika and parsley on each side for color/garnish.
- Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. As steaks begin to sizzle, adjust temperature to high heat, gently lift the steaks to prevent sticking and apply pressure to ensure steaks are browning. Repeat process and adjust heat as necessary until steaks are brown (roughly 2 to 3 minutes on each side).
- 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:.
- Rare - 4 to 6 minutes (130 to 140 degrees internal temperature).
- Medium Rare - 6 to 8 minutes (140 to 150 degrees internal temperature).
- Medium - 8 to 10 minutes (150 to 160 degrees internal temperature).
- Use a foil tent as necessary to keep steaks warm until serving. Remember they will continue to cook as they are removed from the heat. I prefer to serve with mashed potatoes and stir fried green beans or sauteed mushrooms.
- The following guidelines help to determine steak temperature without cutting into the steak and ruining the presentation according to Big Oven: very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch.
- Safety note per Big Oven: "Doneness" is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. A thick cut of beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.
PAN-SEARED FILET MIGNON
I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.
Provided by KathyP53
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
- Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
- Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.
Nutrition Facts : Calories 532.9, Fat 43.5, SaturatedFat 17.1, Cholesterol 160.1, Sodium 354.2, Carbohydrate 0.4, Fiber 0.1, Protein 33.5
Tips:
- Choose high-quality filet mignon steaks that are at least 1 inch thick for best results.
- Pat the steaks dry with paper towels before seasoning to help the seasonings adhere.
- Season the steaks liberally with salt and pepper. You can also add other seasonings of your choice, such as garlic powder, onion powder, or dried herbs.
- Heat a heavy-bottomed skillet over medium-high heat. Add a drizzle of oil and swirl to coat the pan.
- Sear the steaks for 2-3 minutes per side, or until they are browned and have a nice crust.
- Transfer the steaks to a baking dish and cook in a preheated oven at 400°F for 10-12 minutes, or until they reach your desired doneness.
- Let the steaks rest for 5-10 minutes before serving.
Conclusion:
Pan-seared filet mignon is a classic dish that is sure to impress your guests. It is a relatively simple dish to make, but it does require a bit of attention to detail. By following the tips above, you can ensure that your pan-seared filet mignon comes out perfectly cooked and delicious.
This dish is perfect for a special occasion or a romantic dinner. It is also a great way to show off your culinary skills. Serve pan-seared filet mignon with your favorite sides, such as mashed potatoes, asparagus, or grilled vegetables.
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