Pan Seared Filet Mignon

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 439kcal

Ingredients

  • 8 oz Beef tenderloin steaks substitute sirloin steak or your favorite
  • 1/2 tbsp Montreal steak seasoning or your desired steak seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 2 cloves Garlic whole
  • 4 sprigs Fresh thyme
  • 1/4 cup Beef broth
  • 1 tbsp Butter
  • 2 slices Crusty bread
US Customary - Metric

Instructions

  • Season the steaks generously on both sides with steak seasoning and salt.
  • Preheat a cast iron skillet or heavy bottom non-stick pan over medium heat. Once hot, add the oil.
  • Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred lower the heat as needed so the steak cooks without burning the outside.
  • Continue cooking the steaks for a few minutes, add in the garlic and thyme until they reach your desired temperature using a thermometer (see below).
    If the steak is thick it is recommended to finish the steak in a 350°F oven so that the outside doesn't burn.
  • Remove the steak from the heat and allow to rest.
  • In the same pan over medium heat add the broth and butter. Bring to a simmer and reduce to a creamy consistency. Remove from the heat and strain through a mesh strainer if needed so the sauce is creamy and without any lumps.
  • Spoon the sauce over the steak, serve with bread.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 439kcal | Carbohydrates: 35g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 605mg | Potassium: 525mg | Fiber: 2g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 5mg

Pan Seared Filet Mignon

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 439 kcal

Ingredients
 
 

  • 8 oz Beef tenderloin steaks substitute sirloin steak or your favorite
  • 1/2 tbsp Montreal steak seasoning or your desired steak seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 2 cloves Garlic whole
  • 4 sprigs Fresh thyme
  • 1/4 cup Beef broth
  • 1 tbsp Butter
  • 2 slices Crusty bread

Instructions
 

  • Season the steaks generously on both sides with steak seasoning and salt.
  • Preheat a cast iron skillet or heavy bottom non-stick pan over medium heat. Once hot, add the oil.
  • Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred lower the heat as needed so the steak cooks without burning the outside.
  • Continue cooking the steaks for a few minutes, add in the garlic and thyme until they reach your desired temperature using a thermometer (see below).
    If the steak is thick it is recommended to finish the steak in a 350°F oven so that the outside doesn't burn.
  • Remove the steak from the heat and allow to rest.
  • In the same pan over medium heat add the broth and butter. Bring to a simmer and reduce to a creamy consistency. Remove from the heat and strain through a mesh strainer if needed so the sauce is creamy and without any lumps.
  • Spoon the sauce over the steak, serve with bread.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 439kcalCarbohydrates: 35gProtein: 33gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 88mgSodium: 605mgPotassium: 525mgFiber: 2gSugar: 3gVitamin A: 297IUVitamin C: 4mgCalcium: 85mgIron: 5mg
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