Cookbook:Pan Seared Filet Mignon
Tender filet mignon crusted with a blend of spices and seared in a cast iron pan. (That sounded like one of those fancy steakhouse menus.)
- 4 (6-8 ounce) filet mignons, 1 1/2 inch thick
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 Tbsp smoked paprika
- 1 Tbsp cayenne pepper
- Dijon mustard
- 2 tsp dried rosemary
- 1 Tbsp dried thyme
- 1 Tbsp olive oil
- 1 cup cognac
- Heat a 10-inch cast iron skillet over high heat 7-10 minutes.
- Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
- Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
- Place the pan in a 375° F oven and cook until internal temperature reaches 140° F.
- Remove steaks from pan and keep warm.
- Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.
- Once flames die, return pan to high heat. Bring to a boil until reduced by half.
- Drizzle over steaks and serve warm.