- Yield : 4 filet mignons
- Servings : 4
- Prep Time : 5m
- Cook Time : 8m
- Ready In : 20m
I followed the principles on how to cook filet mignon here: http://www.noreciperequired.com/technique/how-cook-perfect-filet-mignon#
- 4 cuts of filet mignon
- 2 tsp butter
- 1 tsp rosemary
- Salt and Pepper to taste
Liberally salt and pepper the meat on both sides. Set out meat about half an hour before cooking to bring to room temperature. Preheat oven to 450 degrees and place iron skillet to warm in oven.
Using either a very hot grill or heavy skillet set on high heat, put the meat on the cooking surface and let it sear for 3 minutes. Do not touch or move the meat around, just let it sit there and cook.
Flip the meat over and cook another 3 minutes on the other side. Do not overcook and do not move the meat around at all.
Take the meat off the grill if you were using the grill, and take the skillets out of the hot oven and put the meat on them now. If you were already using a skillet, then just add butter and rosemary to the skillet, basting the meat with the melted herb butter sauce. Place the skillets in the oven for just 2 minutes more.
Take it out of the oven and baste the meat again, letting it rest a full 5 minutes before putting it on the plate. Do not cut into the meat to see if it is done.
This will result in a cut of meat that is medium rare. If you want a medium steak, put it in the oven for 2 more minutes. Do not overcook.