Pan Seared Filet Mignon

Pan Seared Filet Mignon is wonderful and such a treat.  This cut of meat will melt in your mouth.  So because this is typically an expensive cut of meat, it is important that you don’t over cook it, and that you enjoy the taste of the meat.  In this post, I explain how to pan sear filet mignon, and if you are looking for a little something extra, I included a mushroom sauce for a variation.  This is a quick meal, the steak cooks pretty fast to your desired wellness level.  It serves great with mashed potatoes, potatoes, rice, specialty rice, and salads.  I consider it a deluxe comfort meal, or make for someone special.  So whether you make it with or without the sauce, you will enjoy pan seared filet mignon.

 

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Ingredients

• 2-4 thick filet mignon steaks
• Coarse black pepper
• Granulated garlic or garlic powder
• Onion salt
• Dried parsley flakes (optional)
• 1/2 stick of butter

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Filet Mignon Mushroom Sauce

• 1/2 cup heavy cream
• 1/2 cup Marsala wine
• 1 teaspoon of granulated garlic or garlic powder
• 1/4 teaspoon of coarse black pepper
• 1/4 teaspoon of onion salt
• 1 Tablespoon of Worcestershire sauce
• 8oz container of fresh white sliced mushrooms
• 1 small onion (finely chopped)
• 1 stick of butter
• Olive oil

 

Supplies

• Airtight container with lid
• Large skillet
• Sharp knife
• Cutting board
• Measuring cups

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Direction For Filet Mignon and Creamy Sauce

• Please steaks on counter for 20-30 minutes before cooking and allow them to rest at normal room temperature.
• Next, season the steak on each side by lightly shaking or pinching on coarse black pepper, garlic powder, parsley flakes and onion salt.  So, you want to make sure you lightly season because you want to enhance the steak and not overwhelm it with seasonings.

• Then, melt a half a stick of butter (if cooking 4 or more), or 2-3 tablespoons of butter on medium heat (if cooking 2 or 3).

• Next, place the filets in the skillet, and increase the heat to medium high.  Then, cook filets for 3-4 minutes on each side for rare, 4-5 minutes for medium-rare, or 5-6 minutes for medium.  Cooking time depends on the thickness of the steaks. So the thicker the steak, add another 30 seconds.  Another tip is to not move the steak around while cooking.  The only time you touch the steak is to flip over and to move to the container when you are done cooking.

• Now, place the filets in an airtight container and seal.  Allow the steaks to rest and the juices to redistribute for at least 5 minutes for a perfectly cooked steak.

If you want a wonderful sauce to accompany the steak to go on rice or potatoes, see my mushroom filet mignon sauce below.  Also, you can make this before or after making the steak.

• Start by chopping the onion into small pieces.  So, if you did not purchase sliced mushroom, slice the mushrooms to your desired thickness.  I start this process while my steaks are acclimating to room temperature.
• In the same saucepan with all the drippings, if not enough drippings, add a Tablespoon of Olive oil.  So if you make the sauce first, add the olive oil to the pan and then the chopped onions.  Sauté for 3-5 minutes on medium-high heat.

• Next, add in the stick of butter.

• Then, add in the sliced mushrooms and stir.

• Now, add in the spices:  granulated garlic, coarse black pepper, onion salt, and Worcestershire sauce and stir.  Then add in the heavy cream, and Marsala wine or you could also use sherry, and reduce heat to medium-low and cook for 5-10 minutes until your desired thickness.  I like to serve over the steak, and either mashed potatoes, or rice.  Enjoy!