Every Monday we share a tasty dinner recipe you can make during the busy work week. Terry John Zila stopped by to share how he makes Pan Roasted Filet Mignon.
Serves 4
Ingredients:
4 filet mignon steaks, about 1-¼ inches thick and 6 ounces each, (well-trimmed of fat)
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 large cloves garlic, minced
1 cup drinking quality red wine or vegetable stock
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter
- Preheat oven to 350°F. Pat any excess moisture off of the steaks with paper towels. Season with salt and pepper on both sides.
- Heat a large skillet over high heat. Add the oil and butter and swirl to coat bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 3 to 4 minutes or until well browned.
- Turn the steaks over and place into preheated oven and roast until a digital thermometer reads the desired internal temperature. See list below.
- Place the cooked steaks on individual serving dishes.
- Add the garlic the pan, and cook one minute until golden. Add the cup of wine or vegetable stock to the pan and stir with a whisk to incorporate. Simmer until reduced by half.
- Add the parsley and the additional 2 tablespoons of butter to the pan and heat for an additional 30 seconds. Drizzle some of the pan juice/ garlic mixture over each steak. Serve immediately.
Internal Meat Temperatures for Doneness:
- 135°F Rare
- 145°F Medium-Rare
- 155°F Medium
- 165°F Medium-Well
