"Pan Seared Filet Mignon. Go all Christian Grey & tie it up Season aggressively. Pre-heat that cast iron pan. Rest the meat after. What's ur fav cut of steak? #FlavCity"
Pan Seared Filet Mignon
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Recipe Intro From flavcity
Now that is a beautiful steak.
INGREDIENTS
2 filet mignon steaks, at least 1.5 inches thick
3/4 tsp kosher salt
Freshly cracked pepper
2 Tbsp vegetable oil
DIRECTIONS
Use two pieces of butcher's twine and tightly tie the steaks around their "waist", one piece towards the top and one towards the bottom. This will help the steak cook evenly and not sag.
Season the steaks with a few cracks of pepper and a generous amount of salt all over. Let the steaks sit at room temperature for 30 minutes because you never want to put cold meat in a hot pan/oven.
Pre-heat a cast iron pan, over medium-high heat, with oil for 3 minutes. Sear the steak on one side for 2 minutes, flip, insert a probe thermometer in the deepest part of the steak, and immediately put in the oven.
Cook for about 15 minutes or until the internal temperature reaches 125-130F for medium rare (very pink inside). Cook 5 minutes longer or 135F for medium.
Take the steak out, leave the thermometer in, and place them on a clean plate with some tin foil covering them. Let rest for 7-10 minutes so the juices can re-distribute. During this time the internal temperature will rise another 5-7 degrees. Cut the twine off and enjoy!