Pan-Seared Filet Mignon Dinner

 

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Pan-Seared Filet Mignon

2 servings

Ingredients

2 Filet Mignon about 1 ½ inch thick and about 8 oz

1 tablespoon butter or butter

salt and pepper to taste or 7:2:2

Directions

Preheat oven to 400°. Start with 1 ¼ to 1 ½ inch thick filets, about 8 oz each, and trim well. Rest at room temperature for 30-60 minutes if you have time.

Pat dry well with paper towels. Season all sides to taste with the seasoning of your choice. Just kosher salt and black pepper or all-purpose seasoning - 7:2:1 and 7:2:2 are enough.

In a cast iron or other oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and a final flip before going into the oven.

Transfer to the preheated oven. Cook to your desired internal temperature minus about 3°-4°. Medium-rare takes about 8-10 minutes to get an internal temp of about 135°- 140°. Check the internal temperature when the meat goes into the oven if you want it rare. Also, check the temperature a few minutes early to prevent overcooking.

Remove from pan and tent lightly with foil on a plate and rest for 5-8 minutes before cutting.

Braised Mushrooms

Ingredients

2 tablespoons olive oil

1 shallot, finely chopped

1 1/2 teaspoons kosher salt, divided

3 (10-ounce) packages of cremini mushrooms, trimmed and quartered

4 sprigs fresh thyme

2 tablespoons dry Marsala, sherry, or white wine, optional

1/2 cup chicken or vegetable broth

1 tablespoon unsalted butter

Directions

Heat a large straight-sided skillet over medium-high heat. Add the oil and heat for another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.

Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium, and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter, and serve.

Serve this entree with baked potatoes and your favorite salad.