Pan-Seared Filet Mignon
Tender filet mignon crusted with a blend of spices and seared in a cast iron pan.
4 ea. (24–32 ounces) filet mignons, 1 ½ inch thick
½ tsp salt
1 tsp freshly ground black pepper
1 tbsp smoked paprika
1 tbsp ground cayenne pepper
Dijon mustard
2 tsp dried rosemary
1 tbsp dried thyme
1 tbsp olive oil
1 cup cognac
Heat a 10-inch cast iron skillet over high heat for 7–10 minutes.
7–10 minutes
Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
2 minutes
Place the pan in a 375°F oven and cook until internal temperature reaches 140°F.
Remove steaks from pan and keep warm.
Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.
4 minutes
Once flames die, return pan to high heat. Boil until reduced by half.
Drizzle over steaks and serve warm.