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Pan sear the filet mignon steaks. Preheat the oven to 400 degrees F. Preheat a cast iron skillet over medium-high heat. When the pan is hot, quickly swirl butter to coat the pan. As soon as the butter stops foaming, gently place the steaks into the pan. Allow them to cook for 2 to 3 minutes untouched.

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Preheat the oven to 400°F. Pat the filet mignon steaks dry with a paper towel, then liberally season both sides of each steak with salt and pepper. Add the butter, garlic, rosemary, and thyme to a cast iron pan over medium-low heat and let the garlic and herbs cook for 2-3 minutes.

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Rare is 120-130, Medium-Rare is 130-140, Medium is 140-150. Remove your steak from the pan, tent with foil if you like, and let rest for 5 minutes. do not cut into immediately! Resting allows the meat to absorb all the juices and be so delicious! While your meat rests mix together the softened butter and blue cheese.

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Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes. Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt.

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Sear the Steak: Heat a cast-iron skillet or oven-safe pan over high heat with a bit of oil. Once hot, add the filet mignon and sear for about 2-3 minutes on each side, until a crust forms. Transfer to Oven: Place the skillet with the filet mignon into the preheated oven.

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2. Pat dry well with paper towels and season to your taste. 3. In a cast iron or oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. 4. When hot, sear both sides of the filets for 2-3 minutes. 5. Transfer to the preheated oven. Cook to your desired internal temperature minus about 3°-4°.

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Always Check with a Thermometer. Choosing the Right Cut of Filet Mignon. Filet Mignon Pan Searing Instructions. Step 1: Prepare for Cooking. Step 2: Sear Filet Mignon. Step 3: Cook in the Oven. Step 4: Finish Up. Filet Mignon Pan Searing FAQ's. Your Guide to Pan-Searing Filet Mignon.

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Heat olive oil in a cast-iron skillet until shimmering, then add filet mignons to the hot pan. Cook on one side until a dark golden brown crust forms, then flip the steaks over. Sear the other side until golden brown, then flip over again. Add the butter, garlic, and thyme.

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Pre-heat oven to 400 degrees. About 15-20 minutes before cooking filets, place cast iron skillet into oven. Remove hot pan from oven, place on burner over medium high heat, add some cooking oil, I typically use a little avocado oil plus butter. Once butter has melted, place steaks into sizzling hot pan and let sit for 7-8 minute, until it.

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Filet mignon, seared in a cast iron skillet with butter, rosemary, and garlic. After that, move the filet mignon up closer to the top edge of the pan. Then, gather all that good stuff—butter, herbs, garlic—at the bottom of the pan. Tilt the pan, grab a spoon, and start basting the steak with the butter, aiming for 30 to 60 seconds on each side.

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Preheat the oven to 415º F. Heat 1-2 tablespoons of oil in an oven-safe cast iron skillet over high heat until the pan is very hot. Swirl the pan to evenly distribute the oil. Once the oil begins to smoke, sear the filets without moving them for 2 minutes. Flip and sear the other side for an additional 2 minutes.

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Finish filet mignon in the oven. Transfer the skillet to the oven to finish cooking to your desired doneness. (See tips and time chart below for perfect filet mignon every time!) Top with garlic herb butter. Rest. Transfer the steak to a plate and let it rest for 5 minutes before cutting into it.

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After 2 to 3 minutes, flip the steaks and let sear for another 2 to 3 minutes for medium-rare (see note). Butter baste the filet mignon. After the reverse side has seared for about 2 minutes, add 2 tablespoons of butter to the pan, along with optional herbs or garlic if desired. Then baste (or arroser) the steaks, quickly spooning butter over.

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Place the filet mignon in the hot pan to sear undisturbed for 2 minutes per side. Then add butter and optional herbs and transfer to the oven to finish cooking, about 4-5 minutes for medium rare (see details below). Remove the meat to a plate to rest for 5 minutes tented with foil to keep warm. The temperature will rise 5-10°F more while the.

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Preheat the oven to 400 degrees F. Heat the olive oil in the cast iron pan until it begins to smoke. Pan-fry the steaks for 2-3 minutes or until that side is golden brown. Flip the steaks and add the butter, garlic cloves, and herbs to the pan. Continue to cook the steaks and baste them with the melted butter.

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Preheat oven to 400° F. In a large skillet over medium-high heat, heat olive oil and melt herbed butter. Season room temperature steaks with salt and coarse black pepper. When butter is frothy and oil is just about to smoke, add steak. Using tongs sear the edges of the steak on both sides.