These fork tender pan-seared filet mignon steaks have the perfect steakhouse peppercorn crust and pink medium rare center from the cast iron sear and oven finish. They are the perfect date night delight and pair perfectly with a red wine or brandy peppercorn sauce.
1tbspOoomamiGirlCarnivore mushroom powder or any mushroom powder
For the in the pan
4tbspButterdivided
2cloves Garlicsmashed
2sprigs fresh rosemary
Instructions
Season the filet steaks
Using a mortar and pestle, grind the peppercorns
Season the filet mignon steaks with salt
Let them sit for 45 minutes.
Season the steaks with Ooomami mushroom powder and press them into the peppercorns to heavily coat each side, being sure to roll the steaks along the edges too to coat all sides.
Pan sear the filet mignon steaks
Preheat the oven to 400 degrees F.
Preheat a cast iron skillet over medium-high heat.
When the pan is hot, quickly swirl butter to coat the pan.
As soon as the butter stops foaming, gently place the steaks into the pan.
Allow them to cook for 2 to 3 minutes untouched.
Flip the steaks and add the remaining butter, garlic, and rosemary to the pan and carefully transfer it to the oven.
Finish in the oven
Cook the steaks 4 to 5 minutes longer until they reach an internal temperature of 125 degrees F.
Rest and Serve
Remove from the pan and rest on a clean cutting board with a dollop of butter on each steak. See our notes about sauce below.
Serve hot.
Video
Notes
If serving with a pan sauce, like our red wine pan sauce or peppercorn sauce, use the pan the steaks were seared in to make the sauce, scraping up the browned bits for extra flavor. Because filet has a very mild flavor, we recommend these steaks to be served with a red wine sauce or peppercorn sauce. For the best crust, we highly recommend a cast iron pan. Carbon pans are also great but a lot more expensive, and we find a classic cast iron skillet works great for this recipe. It's naturally non-stick, oven safe, and holds heat incredibly evenly for a perfect edge-to-edge sear.