Pan Seared Oven Roasted Filet Mignon
by DrDan at 101 Cooking for Two March-10-2012
Fork tender with a great garlic taste. My go to method for this cut of the beef tenderloin. An extremely dependable 30 minutes from refrigerator to plate including resting time recipe. Skill level 2/10.
1) 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. 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.
Prep time: 2 mins Cook time: 25 mins Total time: 30 mins Yield: 2