Stove-top pan cooked filet mignon
Based on a "weeknight" recipe from Cooks Country and America's Test Kitchen.
This recipe cooks faster if the thick filets are butterflied. In turn, it will be easier to reach medium and medium-well for the steaks.
1. Butterfly the steaks if they are particularly thick or if there isn't a lot of time to prepare them.
2. Pat steaks dry with paper towels and sprinkle with salt and pepper, or with a salt-pepper-garlic mix.
3. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until sizzling.
4. Add steaks and cook until meat is well browned and registers 120 to 125 degrees (for medium-rare), about 7 minutes per side. (To get medium or medium-well cooked meat, if you haven't butterflied the steak, cut it in strips and cook those separately.)
5. Transfer to platter and tent with foil for a few minutes before serving. This helps redistribute the juices.
This recipe cooks faster if the thick filets are butterflied. In turn, it will be easier to reach medium and medium-well for the steaks.
1. Butterfly the steaks if they are particularly thick or if there isn't a lot of time to prepare them.
2. Pat steaks dry with paper towels and sprinkle with salt and pepper, or with a salt-pepper-garlic mix.
3. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until sizzling.
4. Add steaks and cook until meat is well browned and registers 120 to 125 degrees (for medium-rare), about 7 minutes per side. (To get medium or medium-well cooked meat, if you haven't butterflied the steak, cut it in strips and cook those separately.)
5. Transfer to platter and tent with foil for a few minutes before serving. This helps redistribute the juices.
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