Bobby Flay’s Pan-Seared Filet Mignon
Filet mignon is a tender cut taken from the beef tenderloin. Bobby Flay’s technique involves searing it in a hot pan to develop a rich crust, then finishing it in the oven for even doneness. He enhances the flavor by basting the steak with butter, garlic, and herbs, creating a luxurious and aromatic finish that elevates the natural flavor of the beef.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Pan-Searing and Oven Finishing
- Cuisine: American
Ingredients
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2 filet mignon steaks (about 6–8 oz each, 1 ½ inches thick)
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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2 garlic cloves, smashed
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2 sprigs fresh rosemary or thyme
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Salt and freshly ground black pepper, to taste
Instructions
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Preheat the oven – Set the oven to 400°F (200°C).
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Prepare the steaks – Let the filets sit at room temperature for 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and pepper.
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Sear the steaks – Heat olive oil in a cast-iron skillet over high heat until shimmering. Add the steaks and sear for 2–3 minutes on each side until a golden crust forms.
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Add butter and aromatics – Reduce heat to medium. Add butter, garlic, and rosemary to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks for 1–2 minutes.
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Finish in the oven – Transfer the skillet to the oven and cook for 4–6 minutes for medium-rare or longer for desired doneness.
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Rest and serve – Remove from the oven, transfer the steaks to a plate, and let rest for 5 minutes before serving. Spoon remaining butter from the pan over the top.