So simple a caveman could make this dish! If you have very good filet you can't go wrong, just don't overcook it. I did 7 min on one side and 5 min on the other. The result was medium rare. For rare, you'd probably be ok wit 5 min per side. Be sure to bring meat to room temp before cooking.
Pan-Seared Filet Mignon
Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
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Stand: 5 Minutes
- 4 (6-oz.) beef tenderloin fillets
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1. Sprinkle fillets with pepper and salt.
- 2. Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
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