Cast Iron Skillet Pan-Seared Filet Mignon inspired from Ina Garten’s Steakhouse Steaks recipe2 (1o ounce) filet mignon
- 2 Tbsp grapeseed oil or vegetable oil
- 1 Tbsp fleur de sel or kosher salt
- 1 Tbsp freshly ground black pepper
- 2 Tbsp unsalted butterDIRECTIONSPreheat oven to 400 degrees.
Heat a large cast iron skillet over high heat until very hot (5-7 minutes).
Pat the steaks dry with a paper towel, and brush them lightly with oil. Combine the salt and pepper on a plate and roll the steaks in the mixture, pressing lightly to coat both sides.When the skillet is ready, add the steaks and sear them evenly on all sides, for 2 minutes per side.
Will take total of 10 minutes.
Top each steak with 1T butter, and place skillet in the oven. For medium rare (125 degrees) cook for 7-10 minutes, testing with meat thermometer. Once you’ve achieved desired doneness, transfer the steaks to platter and cover tightly in aluminum foil.
Allow steaks to rest for 5-10 minutes. This really makes all the difference in the world!
Source: carmen’s kitch: Cast Iron Skillet Pan-Seared Filet Mignon