Pan-Seared Filet Mignon
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Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV
For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the right size pan) and finish in the oven.
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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...
