To be honest, I made this dinner because I really wanted to make the delicious Bordelaise (Red Wine) Sauce to go with the Pan Seared Filet Mignon. The combination is wonderful and while it looks fancy, the easiest part of this meal is the Filet Mignon.
|Degree of Difficulty|
- 2 10 oz slices of beef tenderloin about 2" thick
- kosher salt and freshly ground black pepper
- 2 tbsp unsalted butter
- 1/2 cup Bordelaise (Red Wine) Sauce
- Gather all ingredients before starting the recipe.
- Remove beef from refrigerator one hour before cooking and generously season all sides of the beef with salt and pepper; set aside at room temperature until ready to cook.
- Pre-heat oven to 415°
- Place a medium cast iron skillet on medium high heat for 3-4 minutes, or until a drop of water quickly beads on the surface of the skillet.
- Add 1/2 tablespoon of butter to one half of the pan and quickly place one of the filets on top of the melting butter. Repeat for the second fillet.
- Sear for 2 minutes, do not move the filet while it's searing.
- After 2 minutes, add a bit more butter to the pan and flip the filets and sear the 2nd side for 2 minutes. If you want to sear the edges, then turn and sear the edges turning to sear all the way around for no more than 1-2 minutes longer.
- Move pan to the oven and bake for 5 to 6 minutes for medium rare. The total time, including the searing should be about 9 minutes. Test the filets by pressing down on the center, if it moves easily, the steak will be too rare, if it's soft but firm, the steak should be a medium rare. You can also test the meat by inserting a meat thermometer, the filet should be 125° to 130° for medium rare.