Pan-Seared Filet Mignon

From Steak House Dinners

Why This Recipe Works

The goal in developing our filet mignon recipe was to replicate the best restaurant filet at home, with a rich, brown crust and a tender interior, topped with a luscious pan sauce. To cook our filets perfectly, inside and out, we pan-seared...

Why This Recipe Works

The goal in developing our filet mignon recipe was to replicate the best restaurant filet at home, with a rich, brown crust and a tender interior, topped with a luscious pan sauce. To cook our filets perfectly, inside and out, we pan-seared evenly cut, well-dried filets in a 10-inch heavy-bottomed skillet, then transferred the meat to a hot oven. In our filet mignon recipe, finishing the steak in the oven prevented the fond—the richly flavored brown bits in the bottom of the pan—from burning and gave us time to start the sauce, which we made in minutes while the steaks were in the oven.

Watch the Full Episode

Steak House DinnersSeason 3, Ep. 305

The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcoo...