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's menu)


  • 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 (make this tableside for your guests and they will be amazed).
  7. Once flames die, return pan to high heat. Bring to a boil until reduced by half.
  8. Drizzle over steaks and serve warm.