LM AspirationsLM AspirationsEasy pan grilled Filet Mignon
Want great, tender, decadent pan seared steak? How about Beef Tenderloin with a mouthwatering char?
Pan Grilled Filet Mignon
Ingredients:
Beef Tenderloin Filets (aka Filet Medallions or Filet Mignon)
3 Tablespoons Olive Oil
2 Tablespoons Salt (Sea Salt or Kosher)
4 to 5 Sprigs of fresh Thyme
2 to 3 Tablespoons Unsalted Butter
Optional – Black Pepper
Tools:
Cast Iron Skillet (provides the heat for the perfect char)
Tongs
Basting Spoon
Instructions:
Remove your steak filet from fridge
Let rest for about 20 minutes to bring to room temp
Dry with paper towels
Oil your steak
Salt your steak
Bring your cast iron skillet to high heat. Add your steak filet. Reduce heat to medium. Add a few springs of fresh thyme. Cook for 4 to 5 minutes on medium heat. Now it’s time to flip your steak filet, there should be a nice crust on that first side. Add 2-3 tablespoons of unsalted butter. Baste with butter and thyme, cook for about another 6 minutes or so. You can add some of your favorite veggies, if you like. We’re looking for an internal temperature of about 155 to 160 (or 165 for well), depending on your preferred doneness. Remove your steak filet, place on a warm plate, and let rest for about 6 to 9 minutes. Enjoy!
Internal Temperature for Filet Mignon
Rare: 130 to 140 Fahrenheit
Medium-Rare: 145 Fahrenheit
Medium: 160 Fahrenheit
Medium-Well: 165+ Fahrenheit
Well-Done: 170+ Fahrenheit