Try this simple, straightforward, essentially foolproof recipe for the perfect Filet Mignon!
- 2 Wine’ing Butcher Filet Mignon Steaks, each about 6- to 8-ounces and 2-inches thick
- 1 Tablespoon of extra-virgin olive oil
- Kosher salt
- Freshly ground black paper
Remove the filet from your refrigerator and set them on the counter top for approximately 30 minutes. This allows them to come to room temperature before cooking.
Pre-heat your oven to 425 degrees.
After your filet have come to room temperature, season the top and bottom surfaces with salt and black pepper heavily, using your fingers to gently press down on the seasonings so it adheres to the meat. Do not season the sides.
Heat an over-proof stainless steel saute pan over medium-high heat. Add the olive oil and let it get hot. Then add the filet and let them cook undisturbed for 4 minutes. Use a pair of tongs to flip the filet over to the second side and Immediately transfer the entire saute pan to your pre-heated oven.
Cook the filet in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 for medium. Remember, depending on the size of the steak, the more or less time it will take.
Carefully remove the saute pan from your oven and transfer the filet to a clean plate, tent them with foil and let them rest for 5-7 minutes.
Transfer the filet to serving plates, spooning any residual juices over top. Serve immediately.