PanSeared Filet Mignon with Garlic & Herb Butter Recipe Kitchen Swagger

To the Pan. Take a little bit of oil and coat the pan as it heats on medium-high heat. Once it's hot, you're ready to tackle your filet. Begin cooking fat side down to grease the pan a bit more. Since the filet isn't super fatty, you don't need to cook it for too long. Sprinkle just a tiny bit of salt onto the Wagyu steak, but don't.

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Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400 degrees Fahrenheit. Place cast iron skillet over medium to medium-high heat for 3 to 4 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.

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Preheat the oven to 400 degrees F. Heat the olive oil in the cast iron pan until it begins to smoke. Pan-fry the steaks for 2-3 minutes or until that side is golden brown. Flip the steaks and add the butter, garlic cloves, and herbs to the pan. Continue to cook the steaks and baste them with the melted butter.

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Pan sear the filet mignon steaks. Preheat the oven to 400 degrees F. Preheat a cast iron skillet over medium-high heat. When the pan is hot, quickly swirl butter to coat the pan. As soon as the butter stops foaming, gently place the steaks into the pan. Allow them to cook for 2 to 3 minutes untouched.

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Pan-searing tends to toughen the meat. You are better of pan searing in a very hot (cast iron) skillet with butter for 2 minutes on each side. Put the skillet in a 415-degree oven for 5-6 minutes for medium-rare. Make sure you allow the steaks to rest for 5 min. on a plate after removing from the oven. Do this and you'll never do it another way.

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If your filets are thicker than 1 ½ inches, preheat oven to 400°F with a rack in the center. Pat filets dry with paper towels and season with the salt and pepper. Heat a 12-inch cast iron pan over high heat until very hot. Carefully pour in oil and coat bottom of pan by swirling or spreading with a spatula.

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2. Pat dry well with paper towels and season to your taste. 3. In a cast iron or oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. 4. When hot, sear both sides of the filets for 2-3 minutes. 5. Transfer to the preheated oven. Cook to your desired internal temperature minus about 3°-4°.

PanSeared Filet Mignon with Garlic & Herb Butter Recipe Kitchen Swagger

Heat olive oil in a cast-iron skillet until shimmering, then add filet mignons to the hot pan. Cook on one side until a dark golden brown crust forms, then flip the steaks over. Sear the other side until golden brown, then flip over again. Add the butter, garlic, and thyme.

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Season one side of steaks liberally with salt and pepper in an even layer. Place filets seasoned side down into the skillet and cook, undisturbed until a rich golden brown crust has formed, about 3 minutes. Season the other side with salt and pepper and flip the steaks. Cook 2 minutes longer and then move the skillet to the preheated oven.

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Liberally season both sides of each steak with salt and black pepper. Preheat the oven to 400°F. Add the butter, garlic, rosemary, and thyme to a cast iron pan over medium heat. Let the garlic and herbs cook for 2-3 minutes. Swirl the pan frequently to prevent the garlic, herbs, and butter from burning.

PanSeared Filet Mignon with Garlic & Herb Butter Recipe Kitchen Swagger

Filet mignon, seared in a cast iron skillet with butter, rosemary, and garlic. After that, move the filet mignon up closer to the top edge of the pan. Then, gather all that good stuff—butter, herbs, garlic—at the bottom of the pan. Tilt the pan, grab a spoon, and start basting the steak with the butter, aiming for 30 to 60 seconds on each side.

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Rare is 120-130, Medium-Rare is 130-140, Medium is 140-150. Remove your steak from the pan, tent with foil if you like, and let rest for 5 minutes. do not cut into immediately! Resting allows the meat to absorb all the juices and be so delicious! While your meat rests mix together the softened butter and blue cheese.

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Preheat oven to 400°F. Prepare infused butter ingredients: Add butter, garlic, rosemary and thyme to an oven safe stainless steel or cast iron pan. Infuse butter: Heat butter, garlic cloves, and fresh herbs over medium-high heat. You want the pan to be as hot as you can get it without burning the butter.

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Pan searing filet mignon is just one part of the cooking process. Searing generally takes 4-5 minutes. Then, you'll move the filet mignon into the oven to finish it off. Depending on your preferred doneness level, filet mignon cooks for up to 20 minutes in the oven after searing. For medium-rare, expect it to take between 5-8 minutes.

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Sear the Steak: Heat a cast-iron skillet or oven-safe pan over high heat with a bit of oil. Once hot, add the filet mignon and sear for about 2-3 minutes on each side, until a crust forms. Transfer to Oven: Place the skillet with the filet mignon into the preheated oven.

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Add the remaining 1 tablespoon oil to the pan and swirl to coat. Carefully place the filet mignons in the pan using tongs. Sear the first side for 2 minutes undisturbed. Then flip and sear the other side for 2 minutes more. Add the garlic, butter and optional rosemary to the pan. Then transfer to the oven.