Ingredients
- 2 Filet Mignon about 1 1/2 inch thick and about 8 oz
- 1 tablespoon oil or butter
- salt and pepper to taste or 7:2:2
Preparation
Step 1
Instructions
Preheat oven to 400 degrees convection (or 425 regular ovens). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin.
Season all sides to taste. Just kosher salt and pepper will be fine. I use my 7:2:2 (see my post on making 7:2:2).
In an oven safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem. When hot, sear both sides of the filets for 2-3 minutes. Sear, flip, sear and final flip before going to the oven.
Transfer to your preheated oven. Cook to about your desired done temperature. (see chart). Remove from oven a few degrees early. For me, medium-rare is always about 12-15 minutes to get an internal temp of about 145.
Tme can vary some due to exact temperature of the meat to start, exact temperature of the oven, the pan used, and the thickness of the meat. Rare many be as little as 5 minutes so beware if you want rare.
DO NOT COOK BY TIME ALONE, YOU MUST CHECK INTERNAL TEMPERATURE. Times are provided to help planning only.
Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and the temperature will rise a few more degrees during the rest.
Recipe Notes