Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil and then immediately transfer to a preheated oven at 415☏. The oven is better at providing indirect heat while pan-searing gives you the much desired, grilled, and slightly charred exterior. I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but it tends to overcook the steak and sometimes burns the outside of your filet. A cast iron skillet allows you to easily transfer your steak from the stovetop to the oven, making this a really easy filet mignon recipe to master. Why is this the best way to cook filet mignon? This method gives your filet a golden caramelized exterior with a perfectly juicy and tender inside that’s evenly cooked throughout. The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. If you’ve ever overcooked an expensive cut of beef, then this recipe is for you. I’ve followed it to the T with great success with hundreds of steaks. The overall consistency and predictability of this technique are what make this recipe work so well. There are plenty of ways to cook filet mignon but this recipe is by far my favorite along with reverse searing. If you go out to a nice steakhouse then this is most likely the method they are using to cook your steak. This method is very simple and locks in all of the juices and flavors. Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again ( unless you HAVE to grill it), I promise. I may receive a commission if you click a link and purchase a product I recommend.
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