Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F) and pat the filet mignon dry with paper towels.
- Drizzle olive oil over both sides of the steak, and season with kosher salt and freshly ground black pepper.
- Let the steak sit at room temperature for about 10 minutes.
- Heat the oven-safe skillet in the oven for a few minutes until piping hot, then remove it carefully.
- Sear the steak in the skillet for 2½ minutes on each side without moving it.
- Transfer the skillet to the oven and cook for about 5 minutes until the internal temperature reaches 52°C (125°F) for medium-rare.
- Let the steak rest for 5 minutes under loosely covered foil before slicing against the grain.
Nutrition
Calories: 335kcalProtein: 30gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 620mgIron: 15mg
Notes
Always bring your steak to room temperature for even cooking. Avoid overcrowding the pan; cook one steak at a time if necessary. A meat thermometer is key to avoid overcooking for perfect doneness. For added flavor, consider topping the steak with compound butter after resting. Store leftovers wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to three days, or freeze in an airtight container for up to three months. Reheat gently in the oven, covered with foil.
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