Filet mignon is a fancy cut of beef that’s super tender and juicy. It’s perfect for special dinners and will impress anyone at your table!
Cooking filet mignon is a treat! Just season, sear, and cook to your liking. I love serving it with a side of mashed potatoes—it makes a beautiful dish that feels super classy!
Key Ingredients & Substitutions
Filet Mignon: This is the star of the dish! Filet mignon is known for its tenderness and rich flavor. If you don’t have filet mignon, you could use other tender cuts like ribeye or sirloin, but cooking times may vary.
Butter: Unsalted butter is used for controlling the salt level. You can substitute with ghee for a richer flavor or plant-based butter if you want a dairy-free option.
Olive Oil: I prefer using olive oil for searing as it has a high smoke point. Grapeseed oil or avocado oil works well too if you want something neutral.
Potatoes: For creamy mashed potatoes, I recommend russets or Yukon Golds. If you’re in a hurry, you can use pre-made mashed potatoes or even cauliflower for a low-carb alternative.
Herbs: Fresh thyme adds a lovely flavor, but you can use rosemary or even a dried herb mix if fresh isn’t available. Just remember to adjust the quantity since dried herbs are stronger.
How Do I Get a Perfect Crust on My Filet Mignon?
Getting a perfect crust is all about heat and timing. Here’s how to do it:
- Use a heavy skillet, like cast iron, which retains heat well.
- Make sure the skillet is preheated on medium-high for a few minutes until it’s shimmering but not smoking.
- Pat the steak dry with paper towels before adding it to the pan to ensure it browns nicely—wet meat steams instead!
- Don’t move the steak while it’s searing; let it create that crust, about 3-4 minutes per side.
- Remember to baste with butter and herbs to enhance flavor while cooking.
With these tips, your filet mignon should have a delicious crust that’s crispy and flavorful, perfect for that special meal!
How to Cook Pan-Seared Filet Mignon with Herb Butter and Mashed Potatoes
Ingredients You’ll Need:
For the Filet Mignon:
- 3 filet mignon steaks (around 6 oz each, about 2 inches thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or neutral cooking oil
- 2 tablespoons unsalted butter
- 2-3 sprigs fresh thyme (plus extra for garnish)
- 2 cloves garlic, smashed
For the Mashed Potatoes:
- 1 lb potatoes
- 1/4 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
How Much Time Will You Need?
This delightful meal takes about 15 minutes of prep time, followed by around 20-25 minutes of cooking, and you’ll want to set aside an additional 5-10 minutes for resting the steaks. In total, you’ll need about an hour for this delicious feast!
Step-by-Step Instructions:
1. Prepare Mashed Potatoes:
First things first, let’s get those mashed potatoes going! Peel and cube the potatoes, then place them in a pot of cold salted water. Bring it to a boil and let them cook until they’re tender, about 15-20 minutes. Once cooked, drain the potatoes well, then mash them up with butter, heavy cream, salt, and pepper until they’re all smooth and creamy. Set them aside and keep them warm.
2. Prepare the Steaks:
While your potatoes are cooking, take the filet mignon out of the fridge about 30 minutes prior to cooking so they can come to room temperature. Next, pat the steaks dry with paper towels to remove any excess moisture, which will help in getting a good sear. Generously season all sides with salt and freshly ground black pepper; this is key for flavor!
3. Sear the Filet Mignon:
Now, let’s get cooking! Heat a heavy skillet (a cast iron skillet works best) over medium-high heat until it’s very hot. Add the olive oil and wait until it’s shimmering. Carefully place the steaks in the pan and let them sear without moving them for about 3-4 minutes; you want a beautiful brown crust. Flip the steaks and add the butter, thyme, and smashed garlic to the pan. Tilt the pan and use a spoon to baste the melted butter and herbs on top of the steaks as they cook on the other side 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 rare or well done.
4. Rest the Steaks:
Once you’ve cooked the steaks to your preferred doneness, carefully transfer them to a plate and tent loosely with foil. Let them rest for about 5-10 minutes; this helps the juices redistribute throughout the meat, making for a more tender bite!
5. Serve:
It’s time to plate up! Serve the filet mignon alongside a generous scoop of those creamy mashed potatoes. Don’t forget to spoon some of the pan juices and melted herb butter over the steaks for extra flavor. Garnish with a sprig of fresh thyme for that lovely finishing touch.
Dig in and enjoy your perfectly seared, juicy filet mignon with a luscious buttery crust and creamy mashed potatoes!
Can I Use a Different Cut of Beef?
Yes! If you can’t find filet mignon, you can substitute with other tender cuts like ribeye or sirloin. Just keep in mind cooking times may vary slightly based on thickness.
How Should I Store Leftover Steaks?
Store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a bit of beef broth to keep it moist.
Can I Make the Mashed Potatoes Ahead of Time?
Absolutely! You can prepare the mashed potatoes ahead of time and keep them warm in a slow cooker or reheat them on the stovetop with a splash of milk or cream to refresh their creaminess.
What Sides Pair Well with This Dish?
Aside from mashed potatoes, you can add a side of roasted vegetables, creamed spinach, or a fresh salad to complete your meal. These sides complement the richness of the filet mignon beautifully!
