Lovely and succulent, pan-seared oven roasted filet mignon is a classic steak dish that is sure to please. The filet mignon is first seared on a hot pan to give it that delicious browned crust. Then, it is transferred to the oven to finish cooking until it’s juicy and tender. The result is a tender steak with melt-in-your-mouth texture, full of flavor.
For the best results, the filet mignon should be cooked to an internal temperature of 130-140°F. To check the internal temperature, insert a meat thermometer into the thickest part of the steak. Once the desired temperature has been reached, remove the steak from the oven and let it rest for five to ten minutes before serving. This will help the juices reabsorb into the steak for a more flavorful and juicy bite.
Pan-seared oven roasted filet mignon is a great main dish for any special occasion. It’s simple to make yet delightfully delicious. Serve it with a side of potatoes or roasted vegetables for a complete meal. Enjoy!
Ingredients
2 8-10 oz filet mignon
seasonings of your choice
1 tbsp olive oil
1 tbsp butter
Method
Preheat oven on convection bake to 425 degrees
Season both sides of the filets liberally with seasoning
Heat olive oil and butter in an ovenproof skillet over medium-high heat
Sear both sides of the filets for 2 minutes per side, flipping once.
Flip filets again and place skillet into oven and roast for 6 minutes for medium-rare, 7-8 for medium.
Remove from oven, let rest for 3-5 minutes and serve.
NOTE: Ovens differ. You may find medium-rare is only 4-5 minutes.
