Perfect Filet Mignon

One thing is for sure- every cook {really every human} should have a fool proof steak recipe. I did my best to perfect this one in law school and I think we got pretty close. The best part about this recipe is that you don’t have to mess with an outdoor grill and they only take about 10 minutes!

When I make filets, I like to keep the seasoning very simple- the natural flavor of the meat is so good, you don’t want to get too crazy with the seasoning. I stick to Kosher salt, black pepper, worcestershire sauce and garlic powder.

I start with a 6 oz filet and season both sides with the salt, pepper, garlic powder and worcestershire sauce. Then cover the steaks and set aside for about 30-45 minutes so they can come to room temperature.

Next, heat about 2 tablespoons of extra light flavored olive oil on high in a saute pan. It is very important to get the extra light oil, if you get regular olive oil it will burn. If you can’t find it- use any light colored oil.

When the oil is very hot, place the steak in the pan and sear for 1-2 minutes.

After 1-2 minutes, or until the steak has a crust, flip and sear the other side.

When you have seared both sides, add a tab of butter to each steak.

Using the same pan, place the steaks into a 500 degree oven and cook for 6 minutes for medium.

Take the steaks out of the oven

Cover with foil and let rest for about 5-7 minutes before serving.

Enjoy!

Ingredients

{Feeds 4}

• 4 6oz filets

• 5 tablespoons worcestershire sauce

• 2 teaspoons Kosher salt

• 2 teaspoons pepper

• 2 teaspoons garlic powder

• 2 tablespoons extra light olive oil

• 2 tablespoons salted butter

Directions

• Preheat the oven to 500 degrees

• Season the one side of the filets with 2 1/2 tablespoons worcestershire sauce, and 1 teaspoon of the salt, pepper and garlic powder

• Flip the steaks and season the other side as above

• Cover the steaks with plastic wrap and set aside for about 30-45 minutes until the steaks come to room temperature

• Heat 2 tablespoons of extra light olive oil on high in  a large saute pan

• When the oil is very hot, add the steaks and sear for 1-2 minutes until they have a dark crust

• Flip the steaks and sear on the other side for another 1-2 minutes

• Top each steak with 1/2 tablespoon of butter and place the entire saute pan into a 500 degree oven

• Cook for 6 minutes at 500 for medium to medium rare. Cook for 8 minutes for medium well.

 

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