From DN Recipes by David Nagy · Food & Beverage

Filet mignons

Published

Superb Filet Mignon - Pan-seared and Roasted

  • Filet mignons
  • 1 tbsp Canola oil per filet
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon butter per filet
  • 1 cloves garlic per filet, smashed
  • 2 sprigs fresh thyme per filet
  • 1/2 thinly sliced onion per filet

  1. Take the filets out of the refrigerator 30 minutes before they are to be cooked so they can come to temperature.
  2. Season each filet liberally with salt and pepper.
  3. Preheat oven to 300 degrees F.
  4. Slice onion thinly
  5. Heat 1 tbsp per filet canola oil in a large heavy bottomed skilled over high heat. 
  6. Sear the filets in the skillet until brown and crispy, about 2 minutes per side.
  7. Turn the heat to low and add the the butter, onions, garlic and fresh thyme.
  8. Using a spoon, baste the filets with the melted butter.
  9. Put the pan in the oven for 4 to 5 minutes for medium-rare or until the internal temperature reaches 125 to 130 degrees
  10. Let rest for 5 minutes before serving.