101 Cooking For Two - Everyday Recipes for Two: Pan Seared Oven Roasted Filet Mignon

Saturday, March 10, 2012

Pan Seared Oven Roasted Filet Mignon

Pan Seared Oven Roasted Filet Mignon from 101 Cooking For Two
Fork tender with a great garlic taste. My go to method for this cut of the beef tenderloin. An extremely dependable 30 minutes including resting time recipe. Skill level 2/10.

Start with a couple of good quality filets. I tend to be at Sam's Club early in the day on my way home from work (today I was there at 7:30AM) and they almost ways have some filets marked down. I think of that as aged beef.  So about 8 oz 1 1/2 inch thick cuts are a great start. Trim a little. Coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE) and give each side a nice sear in some butter for a few minutes and finish in a preheated over. Don't forget to let them rest for a few minutes before serving. All this in almost exactly 30 minutes every time.

Rating:
An easy 5. I have done this over and over and could survive on it.

Note: The quality of the beef is very important. If you want this to be something special buy the Choice or Prime. The Sam's is Choice and we always find it excellent.

Let the meat come to room temp if you plan ahead before starting

If you don't have a cast iron pan. YOU MUST GET ONE. For about $20 you will have a friend for live. I have a 10 inch since I'm "Cooking for 2" and I have a 12 inch "Chicken Fryer" - think frying pan with high sides. 

Preheat oven to 400 degrees convection (or 425 regular oven). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silverskin. Season all sides with 7:2:2 season. If you don't have that, use a mixture of 1 T kosher salt, 1 t course pepper and 1 t of granulated garlic powder. (see my post on making 7:2:2 HERE).
If you don't have the granulated garlic powder then use regular or a clove of garlic.
In an oven safe pan (I love my 10 inch cast iron) over medium high heat melt 1 T of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. I start with "good side up" then sear, flip, sear and final flip before going to the oven.
Transfer to your preheated oven for 15 to 20 minutes to get an internal temp of about 145. A little less or more depending on taste.
Remove and let rest for 3-5 minutes before cutting. It needs to reabsorb fluids internally and will cook a few more degrees during the rest.




Pan Seared Oven Roasted Filet Mignon


Fork tender with a great garlic taste. My go to method for this cut of the beef tenderloin. An extremely dependable 30 minute recipe. Skill level 2/10. Ingredients
Ingredients
  • 2 - 8 oz Filet Mignon about 1 1/2 inch thick
  • 1 T butter or oil
  • 7:2:1 or 7:2:2 seasoning
Instructions
1) Preheat oven to 400 degrees convection (or 425 regular oven). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silverskin. Rest to room temp if you have the time. 2) Season all sides with 7:2:2 season. If you don't have that, use a mixture of 1 T kosher salt, 1 t course pepper and 1 t of granulated garlic powder. If you don't have the granulated garlic powder then use regular garlic powder or a clove of garlic.3) In an oven safe pan (I love my 10 inch cast iron) over medium high heat melt 1 T of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. I start with "good side up" then sear, flip, sear and final flip before going to the oven.4) Transfer to your preheated oven for 15 to 20 minutes to get an internal temp of about 145. A little less or more depending on taste. 5) Remove and let rest for 3-5 minutes before cutting. It needs to reabsorb fluids internally and will cook a few more degrees during the rest.
Details
Prep time: Cook time: Total time: Yield: 2 servings

Updated

March 10 2012

Dan Mikesell

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18 Comments:

At March 10, 2012 at 4:05 PM , Blogger Chris said...

One of the tenderest cuts of beef, filet is one of my favorites. Probably anyone's favorites.

Our Sam's never knocks down the price of filet:(

 
At November 9, 2012 at 7:15 PM , Blogger Tyler Phelps said...

Looks great. I will be preparing this for dinner tonight.
Thanks :)

 
At November 9, 2012 at 7:17 PM , Blogger Tyler Phelps said...

This looks fantastic. I will be preparing this for dinner tonight :)

Thanks

 
At December 21, 2012 at 7:27 PM , Blogger artzart said...

My husband and I decided to buy steaks to celebrate our 44th anniversary instead of going out to eat. I looked on the internet for a good way to cook them inside since the BBQ is in the winter snow. My husband said this was maybe the best steak he has ever had (and we've had a few over the years!) I tweaked it and rubbed the steaks with fresh crushed garlic instead of garlic powder. Next time I'll rub the steaks a couple of hours earlier to let the garlic permeate the steak even more! Great recipe! Oh, I also have individual miniature iron skillets and they were terrific!

 
At December 22, 2012 at 10:52 PM , Blogger Dr Dan said...

Excellent. I'm so glad you enjoyed it. This is always so good. We have a whole tenderloin in the fridge for our holidays.

 
At December 24, 2012 at 3:08 PM , Blogger Kevin said...

excellent way to do any steak! cooking this tonight for Christmas eve dinner! thanks!

 
At January 26, 2013 at 2:24 PM , Blogger Arnie said...

How long should it bake for medium rare?

 
At January 26, 2013 at 2:34 PM , Blogger Dr Dan said...

Medium rare would be a temp of 130-135. I suspect in the 12-15 minute range. I have not done this though. Remember all ovens vary so cook to the temp not the time.

 
At January 28, 2013 at 9:07 PM , Blogger sempreimparo said...

This was quick and easy. I am not a cook but I have a very discerning 17 year old. It is only the two of us and what a nice change- no scads of left overs to worry about (kids never seem to eat left overs no matter how artfully they are repurposed!)

 
At January 29, 2013 at 7:49 AM , Blogger Dr Dan said...

My first filet was in my twenties. You must be a wonderful mother feeding him filet. You ARE now a cook. I clad it worked out for you.

 
At June 2, 2013 at 9:01 PM , Blogger Karen Gross said...

This was SO easy and SO good! This did a real justice to the meat I purchased at Costco. Thanks!

 
At June 2, 2013 at 9:37 PM , Blogger Dan Mikesell said...

Thanks...

 
At August 3, 2013 at 12:17 PM , Blogger Heather Cross said...

This looks easy and wonderful. What oven temp do you use?

 
At August 3, 2013 at 12:51 PM , Blogger Dan Mikesell said...

400 degrees convection (or 425 regular oven). It was a little buried in the paragraph. I moved it so it would be more obvious.

 
At September 9, 2013 at 10:05 PM , Blogger Karen said...

I tried this tonight for dinner and they came out fabulous. I thought I was a pretty experienced cook, but steak cooked any way or anything on the grill have always stumped me. You've helped me accomplish every recipe I've tried from your blog on the first try. Thanks!

 
At September 9, 2013 at 10:09 PM , Blogger Dan Mikesell said...

Glad they are working for you. If you haven't seen it, I have a post on how to grill a steak at http://www.101cookingfortwo.com/2013/07/how-to-grill-t-bone-or-porterhouse.html

 
At October 21, 2013 at 3:08 PM , Blogger Tomas Isakowitz said...

Thanks! Thanks!
The most delicious filet mignon I ever cooked!

 
At October 21, 2013 at 9:19 PM , Blogger Dan Mikesell said...

Thanks for the comment, Glad it worked well for you.

 

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