Ingredients

2 tbsp. extra-virgin olive oil

4 (6-oz.) filet mignon

Kosher salt

Freshly ground black pepper

4 tbsp. butter

1 tbsp. roughly chopped rosemary

Preparation

Step 1Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 3 to 5 minutes. Step 2Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium. Pro tip: Check the temperature of your meat before transferring to the oven to see how far you are from the desired temperature. If you are within 10 degrees, you may need even less time. If your steak isn’t done after 5 minutes, check every couple of minutes so you don’t risk over cooking. Step 3Remove from pan and let rest 5 minutes before slicing.

It’s relatively easy to make this classic steak at home, but because of it’s steeper price tag, you want to do it right. Follow our top tips and tricks to learn just how to recreate this prime steak right in your very own home: What is filet mignon? Filet mignon is the smaller tip of tenderloin and one of the most expensive cuts of steak, due to its prized texture and that’s only about 2% of the total animal. Fun fact: When filet mignon isn’t riding solo on your plate, it can also be a part of another cut, the T-bone. The T-bone consists of strip steak on the bigger side of the bone, and filet mignon on the shorter side. If you can’t decide what you like, opt for a T-bone and you can have both! What kind of skillet should I use?   For the best sear, if you have a cast iron skillet, use it here! If not, just make sure whatever pan you’re using is oven-safe—you’ll be starting on the stovetop and ending in the oven. If you aren’t using a cast iron skillet, opt for heavy bottomed skillets which retain heat and prevent sticking. Nonstick skillets are generally not made for steaks or for ovens.   How do I get a good sear?  One thing is absolutely key: a super-hot pan. Cook the steak in a super-hot preheated skillet – the oil should be almost smoking before you add the meat. Be patient! A deep, crusty sear will take about 3 to 5 minutes per side.  Another tip that’s optional but worth it if you have time: Season the steak with salt and pepper for about 45 minutes to 1 hour, refrigerate, pat dry and then sear. The long preseason draws out a bit of moisture from the steak, which helps achieve a golden crust. Do I use oil or butter?   BOTH! Start with olive oil (though a neutral oil would work too!). Then, after flipping the steak, add butter and baste it constantly. Not only does butter make everything taste better, it adds that signature steakhouse flavor – no restaurant would skip it.   What temperature am I looking for?  That depends on what you like. But we HIGHLY recommend not going above 155°.  Medium rare: 130-135°  Medium: 135-145°   Medium well: 145-155°
Made it? Let us know how it went in the comment section below!