Europe / Main
Pan-Seared Filet Mignon
Tender filet mignon crusted with a blend of spices and seared in a cast iron pan.
Ingredients
- filet mignons, 24–32 ounces total; 1 1/2 inch thick4 piece
- salt1/2 tsp
- black pepper, freshly ground1 tsp
- smoked paprika1 tbsp
- ground cayenne pepper1 tbsp
- Dijon mustard
- rosemary, dried2 tsp
- thyme, dried1 tbsp
- olive oil1 tbsp
- cognac1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat a 10-inch cast iron skillet over high heat for 7–10 minutes.
Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
Place the pan in a 375°F oven and cook until internal temperature reaches 140°F.
Remove steaks from pan and keep warm.
Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.
Once flames die, return pan to high heat. Boil until reduced by half.
Drizzle over steaks and serve warm.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：Dijon mustard、cognac）
