Filet mignon is a tender and juicy cut of beef that melts in your mouth. It’s perfect for special occasions or a nice dinner at home, making anyone feel fancy!
Cooking filet mignon is a treat! I love searing it to get that delicious crust, and it pairs wonderfully with mashed potatoes or veggies. Your tastebuds will thank you! 😋
Key Ingredients & Substitutions
Filet Mignon: This is the star of the dish! Look for steaks that are about 1.5 to 2 inches thick for a nice sear. If you’re on a budget, tenderloin is a good substitute, although it may be slightly less flavorful.
Olive Oil: Extra virgin olive oil is my go-to for its flavor. However, you can use vegetable oil or grapeseed oil instead, which have higher smoke points for searing.
Unsalted Butter: Butter adds richness. If you’re looking to cut calories, you can use a bit more oil or a butter alternative, but nothing beats the flavor of real butter during cooking.
Mushrooms: Cremini mushrooms are great, but white button or even shiitake work well too. If mushrooms aren’t your thing, feel free to swap them for sautéed spinach or another green vegetable.
Fresh Rosemary: Rosemary adds a wonderful aroma. If you don’t have it, thyme or sage can be used for a different flavor profile. Dried versions are okay, but fresh herbs are always best.
How Can I Get a Perfectly Searing on My Filet Mignon?
Searing the filet mignon properly will give it that amazing crust. Here’s how to achieve it:
- Start with room-temperature steaks. Removing them from the fridge 30 minutes beforehand helps them cook more evenly.
- Pat them dry with paper towels. Moisture will create steam, which prevents a good sear.
- Use a heavy skillet, like cast iron, and heat it until it’s very hot before adding the oil.
- Don’t crowd the pan. Cook in batches if necessary; this ensures even cooking and better browning.
- Let the steaks sear undisturbed for 3-4 minutes before flipping. This helps develop that delicious crust.
- Use a thermometer! The perfect medium-rare is around 130°F (54°C). Always let your meat rest for a few minutes before serving to keep it juicy.
Pan-Seared Filet Mignon with Sautéed Mushrooms and Asparagus
Ingredients You’ll Need:
- 2 filet mignon steaks (about 6 oz each), 1.5 to 2 inches thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary (plus extra for garnish)
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil (for asparagus and mushrooms)
- Salt and pepper, to taste (for vegetables)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. With a little bit of patience and attention, you’ll have a fancy meal that’s sure to impress!
Step-by-Step Instructions:
1. Prepare the Steaks:
Start by taking the filet mignon steaks out of the refrigerator. Let them sit for about 30 minutes to come to room temperature. This helps them cook evenly. While they’re resting, pat them dry with paper towels to ensure a nice sear.
2. Season the Steaks:
Generously season both sides of the steaks with salt and freshly ground black pepper. This will enhance the flavor and create a beautiful crust.
3. Sear the Steaks:
Heat 2 tablespoons of olive oil in a heavy skillet, preferably cast iron, over medium-high heat until it’s shimmering. Add the steaks to the hot pan without moving them. Sear for about 3-4 minutes until a deep brown crust forms.
4. Add Flavor:
Carefully flip the steaks using tongs. Add the butter, smashed garlic cloves, and rosemary sprigs to the pan. This is where the magic happens! Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics for another 3-4 minutes for medium-rare (aim for an internal temperature of about 130°F/54°C). Adjust the cooking time if you prefer them more done.
5. Rest the Steaks:
Once cooked to your liking, remove the steaks from the pan and let them rest on a plate, tented with foil. Resting allows the juices to redistribute for a tender bite.
6. Sauté the Mushrooms:
In another pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-6 minutes until they’re golden and tender. Don’t forget to season them with a little salt and pepper as they cook!
7. Cook the Asparagus:
In the same pan (or another skillet if you prefer), add the trimmed asparagus. Stir occasionally and cook for 3-4 minutes until tender but still crisp. Season with salt and pepper to taste.
8. Serve and Enjoy:
Now it’s time to plate up! Place each filet mignon on a plate, topped with a fresh sprig of rosemary. Serve alongside the sautéed mushrooms and crisp asparagus. Enjoy your perfectly cooked filet mignon!
Can I Use Other Cuts of Beef Instead of Filet Mignon?
Absolutely! While filet mignon is known for its tenderness, you can use ribeye or sirloin as a more affordable alternative. Just keep in mind that these cuts may require slightly different cooking times to reach your desired doneness.
What’s the Best Way to Store Leftovers?
Store any leftover steak, mushrooms, and asparagus in airtight containers in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave, making sure not to overcook the steak.
How Can I Make This Recipe Dairy-Free?
If you prefer a dairy-free option, simply substitute the unsalted butter with a dairy-free alternative such as avocado oil or a dairy-free butter spread. This will still provide a nice richness to the dish without using dairy!
Can I Make This Dish on the Grill?
Yes! You can grill your filet mignon instead of pan-searing it. Preheat your grill to high heat and cook the steaks for about 4-5 minutes per side for medium-rare. You can also grill the asparagus in a grill basket for an added smoky flavor!
