PAN SEARED FILET MIGNON RECIPES

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PAN-SEARED FILET MIGNON RECIPE | MYRECIPES



Pan-Seared Filet Mignon Recipe | MyRecipes image

Prepare this simple, but outstanding seared beef tenderloin recipe for guests.

Provided by MyRecipes

Total Time 29 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield Makes 4 servings

Number Of Ingredients 5

4 (6-oz.) beef tenderloin fillets
1 teaspoon freshly cracked pepper
½ teaspoon kosher salt
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Sprinkle fillets with pepper and salt.
  • Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

PAN-SEARED & ROASTED FILET MIGNON RECIPE - FOOD.COM



Pan-Seared & Roasted Filet Mignon Recipe - Food.com image

This recipe is adapted from several roasted steak recipes with a few modifications that I feel makes the ultimate steak.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 8

2 teaspoons kosher salt, to taste
1 teaspoon garlic salt, to taste
1 teaspoon meat tenderizer, to taste
1 1/2 teaspoons fresh ground pepper, to taste
1 teaspoon paprika
2 teaspoons dried parsley
2 teaspoons olive oil
2 beef tenderloin steaks (1 to 1.5 inches in thickness, USDA prime beef works best)

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.

Nutrition Facts : Calories 47.7, FatContent 4.7, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 1746.6, CarbohydrateContent 1.8, FiberContent 0.9, SugarContent 0.1, ProteinContent 0.4

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