How To Cook Filet Mignon/Tenderloin
Sear all sides — edges included — then baste with butter and herbs. Pulled at 135°F, rested ten minutes.
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Filet is lean and tender, which means it asks for a good crust and a careful pull. A butter baste with herbs is the classic finish.
Directions
- Oil the steak and season with salt and pepper.
- Add oil to a pan and heat over medium-high.
- Add garlic or herbs of your choice.
- Sear about 2 to 3 minutes per side — edges included.
- Add butter and herbs and let them melt.
- Baste the steak with the pan juices.
- Continue flipping until the internal temperature reaches 135°F.
- Rest for 10 minutes.
- Slice and serve.
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