Pan-Seared Filet Mignon
Tender filet mignon crusted with a blend of spices and seared in a cast iron pan.
Source and licence
"Pan-Seared Filet Mignon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pan-Seared_Filet_Mignon, revision 4615176), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pan-Seared_Filet_Mignon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615176
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 ea. (24–32 ounces) filet mignons, 1 ½ inch thick
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp ground cayenne pepper
- Dijon mustard
- 2 tsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp olive oil
- 1 cup cognac
Method
- Heat a 10-inch cast iron skillet over high heat for 7–10 minutes.
- Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
- Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
- Place the pan in a 375°F oven and cook until internal temperature reaches 140°F.
- Remove steaks from pan and keep warm.
- Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.
- Once flames die, return pan to high heat. Boil until reduced by half.
- Drizzle over steaks and serve warm.