How to: Sear the shiznit out of a filet mignon
Not only did I have the best filet mignon of my life on Valentine's Day.. my boyfriend and I cooked it AT HOME. We got some nice filets from a local meat market and did a simple sear with aromatic flavors. Earlier that day, I made garlic and rosemary infused butter to use for basting (you can use regular butter, as well).
Okay, so now for the process (it was so easy and basically foolproof!)
So, we got filets that were about 3 inches thick, (the thickness and desired doneness of your steak will change your cooking time). You want to take the steaks out of the refrigerator about 30 minutes before you cook them so they are room temperature/the same temperature all the way through so they cook evenly. Then, you should preheat the oven to 450 degrees. Next, heat some olive oil over high heat and place the filets in the pan and don't move them. Let them sear for about 3 1/2 minutes (again depends on thickness of the steak) and then flip the steaks and repeat. Near the end of the second 3 1/2 minutes, throw your butter and aromatics in the pan and begin to baste your steak. Infusing the butter ahead of time definitely made for some added flavor. I also added fresh rosemary sprigs for some extra power. But, I'm sure throwing the butter and herb of choice does the trick.
After basting for about a minute or so, throw your pan in the 450 degree oven, and let it cook for about 7-8 minutes or until desired doneness and set the steak out for about 5 minutes before serving. My steak was a PERFECT medium rare and you could cut it with a butter knife it was SO tender. I wish I took a picture after I cut into the steak, but that shiz was just too good to stop inhaling for even a second.