Pan-Seared Filet Mignon

I used a 6 oz filet, seared it 5 mins on each side. Perfectly med rare (nicely pink in the middle), juicy and deelish!

5-7 min per side on a fillet? That should be total cook time. This recipe yields the most dry, most overdone steak I have ever eaten.

Melt in your mouth, very easy!

I hate to preach, but I’m sick and tired of seeing people tweak recipes. I will never put one of my recipes online. It is an insult to the author. This is the best way I have ever made Filet ! I live in Omaha, Nebraska; I only buy prime fillets. Beyond a shadow of a doubt this replaced my grill! Simple and easy and inexpensive if you need a cast iron skillet. My only recommendation is to buy one with a grid in it. I refer to All Recipes frequently especially in the pandemic. It would be better if people would review this recipe the way it was written. And there you have it!

Salt, pepper, butter, olive oil! I can't believe a serious food magazine giant would publish such a ???recipe???

Pan-searing tends to toughen the meat. You are better of pan searing in a very hot (cast iron) skillet with butter for 2 minutes on each side.
Put the skillet in a 415-degree oven for 5-6 minutes for medium-rare. Make sure you allow the steaks to rest for 5 min. on a plate after removing from the oven. Do this and you'll never do it another way again. (Well, on the grill, maybe)

Just wondering if mushrooms could be used instead of the onions? I did the port wine and it just makes it lusciously delicious. Oh my out of this world!

7/5 was a wonderful suggestion! Too Delish!

So simple a caveman could make this dish! If you have very good filet you can't go wrong, just don't overcook it. I did 7 min on one side and 5 min on the other. The result was medium rare. For rare, you'd probably be ok wit 5 min per side. Be sure to bring meat to room temp before cooking.