Pan-Seared & Roasted Filet Mignon
"This recipe is adapted from several roasted steak recipes with a few modifications that I feel makes the ultimate steak."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 steaks
- Serves:
- 2
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
Originally from Greenville, SC, I currently live in Charlotte, NC with my lovely new wife (just married on June 14, 2008 in historic Charleston, SC). I work for a major global logistics company, managing our domestic air cargo and distribution products. My wife is originally from South Haven, MI and has interjected an array of Midwestern fare including casseroles and soups into my somewhat southern background. She is a graduate of the University of Michigan (Go Blue!), and works as a project manager for a marketing/brand consulting firm in Charlotte. My wife and I both enjoy trying new recipes at home, and venturing out on the town to sample new restaurants and cuisines, often trying to replicate things we enjoy in the kitchen.
I was raised in the Carolinas, so my first exposure to cooking came from my immediate family - I'm talking fried chicken, cube steak, potato salad, macaroni and cheese, fried okra, squash casserole, homegrown vegetable dinners, and the list goes on... Everyone in my family is a pretty good cook in some capacity, so I've grown up around great food my entire life.
I also spent some time studying abroad in Europe between my college years at Clemson University (Go Tigers!!!). I had the fortune of living with a family in the Loire Valley of France for a summer. Their passion for food, wine and culture really resonated with me. The father in that family did most of the cooking, shopped every day at the bakery, butchery, produce market etc., and often spent 2-3 hours cooking dinner every night. Everyone participated in some capacity making dinner a true family event.
Shortly thereafter I had the opportunity to work in a fine dining restaurant which really pushed me to a running start in the kitchen. By the time I finished college, I was cooking pretty decent meals for myself, although I've learned a lot in the years since then.
I'm lazy when it comes to packing my lunch, but I'm also good at finding a bargain, often times at one of my favorite ethnic dives in Charlotte. On the contrary, we cook dinner at home about 90% of the time, trying something new 10 to 15% of the time. Recipezaar is a new addiction...
