With a name meaning “tender fillet,” this preparation of steak or beef cut from the smaller end of the tenderloin is low in fat and highly palatable. In the United States, filet mignon is served as one of the finest cuts of beef, often prepared rarer than other cuts of meat. There is some cross-continental confusion over the cut of meat used. In the United States, the central and large end of the tenderloin are sometimes sold as filet mignon, while in France those cuts would be labeled tournedos, châteaubriand, and biftek. In France, the smaller end of the tenderloin is known as filet de boeuf, and the term filet mignon is used instead to refer to a pork tenderloin.
Recipe Servings: 2
+ 35 minutes resting
Ingredients
- 2 filet mignon steaks, each about 6–8 oz and 2 inches thick
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp extra-virgin olive oil
Directions
- Bring the filets to room temperature, letting sit for at least 30 minutes. Preheat the oven to 425°F.
- Season the tops and bottoms of the filets with salt and black pepper, gently pressing down with the fingers on the seasoning to adhere. Set aside.
- Heat an oven-proof frying pan over medium-high heat. Add the olive oil. When hot and smoking, add the filets and cook undisturbed for 4 minutes.
- Using a pair of tongs, flip the filets and immediately transfer the pan to the pre-heated oven. Cook for 5–8 minutes, depending on how well-done you would prefer the finished dish.
- Remove the pan from the oven and transfer the filets to a plate. Tent with aluminum foil and let rest for 5–7 minutes.
- To serve, transfer to plates and spoon any residual juices over the top.
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