- 2 filet mignon steaks, each about 6-ounces and 2-inches thick
- 1 tablespoon extra-virgin olive oil
- About 1/2 tsp. each salt and pepper
- Remove the filet mignon from your refrigerator and set them on your counter top to come to room temperature, about 20 minutes. Filet mignon is very lean and doesn’t usually require any trimming.
- Pre-heat your oven to 425 degrees. Season the filet mignon with salt and pepper on both sides. I use approximately 1/8 tsp. salt and pepper per side.
- Heat a large oven-proof sauté pan (I prefer a stainless steel skillet; don’t use a non-stick pan) over medium-high heat. Add the olive oil and let it get hot.
- Add the filets to the hot pan and let them cook undisturbed for 4 minutes. Use a timer and don’t move the filets around in the pan during this time. After 4 minutes, flip the filets. Then immediately transfer the sauté pan to your pre-heated oven and set your timer. Cook in the oven for 5-7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare or 7 minutes for medium.
- Remove the pan from the oven and transfer the filets to a clean plate. Tent with foil and let them rest for 5 minutes. Do not leave the filets to rest in your sauté pan or they will overcook from the residual heat in the pan.
- Spoon any juices from the sauté pan over the filets and serve immediately.
#FACTS Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet.