RCI-MT.004.0004.001
Pan Seared Filet Mignon
Tender filet mignon crusted with a blend of spices and seared in a cast iron pan. (that sounded like
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (6-8 ounce) filet mignons4 unit1 1/2 inch thick
- salt1/2 tsp
- freshly ground black pepper1 tsp
- smoked paprika1 tbsp
- cayenne pepper1 tbsp
- Dijon mustard1 unit
- dried rosemary2 tsp
- dried thyme1 tbsp
- olive oil1 tbsp
- cognac1 cup
Method
1
Heat a 10-inch cast iron skillet over high heat 7-10 minutes.
2
Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
3
Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
4
Place the pan in a 375° F oven and cook until internal temperature reaches 140° F.
5
Remove steaks from pan and keep warm.
6
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 (make this tableside for your guests and they will be amazed).
7
Once flames die, return pan to high heat. Bring to a boil until reduced by half.
8
Drizzle over steaks and serve warm.