ATK Pan-seared Filet Mignon
NOTES:
1. Serves 4.
2. Determining when the meat is cooked to your liking is key, so pay close attention to the visual cues in step 3, or follow our suggestions below.
3. If you choose to serve the steaks with one of the linked sauces , have all the sauce ingredients ready before searing the steaks. Begin the sauce while the steaks are in the oven.
4. To cook six steaks instead of four, switch to a 12-inch pan and use 6 teaspoons of olive oil.
INGREDIENTS
4 center-cut filets mignons, 1-1/2 inches thick, 7 to 8 ounces each
4 tsp olive oil
salt and pepper
PREPARATION
1. Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees.
2. When oven reaches 450 degrees, heat traditional 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
3. While oven and skillet are heating, dry the steaks thoroughly with paper towels, rub each side of steaks with 1/2 teaspoon oil, and sprinkle generously with salt and pepper.
4. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
5. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer.
6. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
7. DETERMINING DONENESS:
8. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
1. Serves 4.
2. Determining when the meat is cooked to your liking is key, so pay close attention to the visual cues in step 3, or follow our suggestions below.
3. If you choose to serve the steaks with one of the linked sauces , have all the sauce ingredients ready before searing the steaks. Begin the sauce while the steaks are in the oven.
4. To cook six steaks instead of four, switch to a 12-inch pan and use 6 teaspoons of olive oil.
INGREDIENTS
4 center-cut filets mignons, 1-1/2 inches thick, 7 to 8 ounces each
4 tsp olive oil
salt and pepper
PREPARATION
1. Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees.
2. When oven reaches 450 degrees, heat traditional 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
3. While oven and skillet are heating, dry the steaks thoroughly with paper towels, rub each side of steaks with 1/2 teaspoon oil, and sprinkle generously with salt and pepper.
4. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
5. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer.
6. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
7. DETERMINING DONENESS:
- Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes for rare (centers will appear red and soft), 6 to 8 minutes for medium-rare (centers will appear pink and feel firm but juicy), or 8 to 10 minutes for medium (centers will appear light pink and feel firm and compact). (After transferring steaks to oven, proceed with pan sauce of your choice.)
- Take the temperature: Hold the steak aloft with a pair of tongs and slide an instant-read thermometer through the side, making sure to avoid bone. The temperature should read 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium.
8. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
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