Filet Mignon Recipe

Pull the steaks out of the refrigerator 30 minutes before cooking.

Take them out of the package, and let them rest to get to room temperature on the cutting board.

Now is a good time to preheat the oven to 425°F.

Use a paper towel to pat each steak dry.

Tie a string of cooking twine around each filet mignon steak. Tie it firm but not too tight where it starts to cut into meat. Trim off long sting ends.

TIP: Make sure to season the steaks right before placing them into the hot skillet. Salt draws out moisture from food so if you salt too early, exterior of the steak will be wet and it will hinder the beautiful sear.

Start preheating a cast iron skillet (or another oven-safe cooking pan) over medium-high heat and add some cooking oil.

Season steaks with salt and pepper on all the sides, don’t forget to season around the edge side as well.

Place steaks into the hot skillet and let them sear for about a minute and a half on each side.

Transfer the skillet into the oven and cook for 7-10 minutes before checking the temperature. Exact time that it will take to cook the steaks will highly depend on the size of the steaks. (If you have a leave in meat thermometer, insert it through the side of the largest steak to monitor the temperature.)

To check the temperature, insert meat thermometer through the side of the steak, towards the center.

The best temperatures to cook filet mignon to is medium-rare or medium. For medium-rare, cook it to 130°-135°F. For medium, cook to 135°-140°F and for rare, cook it to 120°-125°F.

Take cooked steaks out of the skillet so they don’t keep cooking and place on a cutting board. Cut the strings off and let them rest for about 5 minutes before cutting.

Butter: top each hot steak with a slice of butter for additional butter flavor and let it melt over the steaks. Keep those run off juice while the steak is resting! It's great to top off sliced filet mignon with.