Pan Seared Filet Mignon

Jeremy blogging again.  Tonight I brought out a nice cut of meat from the freezer: Filet Mignon.  This is a very simple preparation that always comes out right (once you get the cook times down).

 

Ingredients

Filet Mignon 

1 Tablespoon olive oil
Salt and Pepper

Preparation Method

1. Place a cast iron skillet into oven and preheat to 500 F.
2. Drizzle meat with olive oil and season both sides with salt and pepper.
3. Remove skillet from oven and place over high flame on cook-top.
4. Sear each side of the meat for 30-40 seconds.
5. Return skillet and meat to oven.
6. After  approx. 4 minutes (depending on thickness of meat and your preferred doneness) turn meat over.
7. Let cook another 4 (approx.) minutes.
8. Remove meat, wrap in foil and let rest for 10 minutes.
9. Slice and serve.

This is a modified version of Alton Brown's Pan Seared Rib Eye recipe from his show "Good Eats".  He cooked a different cut of meat with this method, but the basic method is the same.  You may have to experiment to get your cooking times exact for your preferred doneness.  I generally shoot for a "medium" (but sometimes overshoot).