Cookbook:Pan Seared Filet Mignon

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Cookbook | Ingredients | Recipes

Tender filet mignon crusted with a blend of spices and seared in a cast iron pan. (That sounded like one of those fancy steakhouse menus.)


  • 4 (6-8 ounce) filet mignons, 1 1/2 inch thick
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp smoked paprika
  • 1 Tbsp cayenne pepper
  • Dijon mustard
  • 2 tsp dried rosemary
  • 1 Tbsp dried thyme
  • 1 Tbsp olive oil
  • 1 cup cognac


  1. Heat a 10-inch cast iron skillet over high heat 7-10 minutes.
  2. Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
  3. Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
  4. Place the pan in a 375° F oven and cook until internal temperature reaches 140° F.
  5. Remove steaks from pan and keep warm.
  6. Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.
  7. Once flames die, return pan to high heat. Bring to a boil until reduced by half.
  8. Drizzle over steaks and serve warm.