QiMeal
Pan-Seared Filet Mignon
Pan-Seared Filet Mignon · ready in 24 min · 4 servings · 520 kcal per serving · easy · 5 ingredients
Tender filet mignon is pan seared until beautifully browned, then rested to lock in juicy flavor with a rich buttery finish and a simple, classic seasoning.
- Prep
- 5 min
- Cook
- 14 min
- Total
- 24 min
- Serves
- 4
- kcal
- 520
- Difficulty
- easy
Ingredients · 4 servings
- 680 gBeef tenderloin
- 4 gGround black pepper, fresh
- 12 gKosher salt
- 40 gButter
- 28 gOlive oil
Equipment
stovetop, aluminum foil, cast iron skillet, serving platter, tongs
Instructions
- Season steaks
Gather a cast iron skillet and tongs, then season the beef tenderloin evenly with kosher salt and ground black pepper, pressing the seasoning onto all sides. · 3 min
What to look for: evenly coated surface
- Pan sear steaks
Heat olive oil and butter in the cast iron skillet over medium heat, add the beef tenderloin, and sear until well browned on both sides. · 14 min
When it is done: Check internal temperature with a thermometer: about 54–57°C for medium-rare, resting to 63°C for safety.
- Rest and serve
Remove the beef tenderloin from the skillet, loosely cover with foil, let rest, then plate and serve warm. · 5 min
What to look for: juices redistributing
Nutrition (per serving)
| kcal | 520 |
|---|---|
| Protein | 42 g |
| Carbohydrates | 0 g |
| of which sugars | 0 g |
| Fat | 38 g |
| of which saturated | 16 g |
| Fibre | 0 g |
| Sodium | 480 mg |
Nutri-ScoreD
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Beef tenderloin
- sirloin steak: Cook slightly longer and rest well for tenderness.
- ribeye steak: Higher fat content creates richer flavor.
Ground black pepper
- white pepper: Provides milder pepper heat.
Kosher salt
- sea salt: Use flaky variety for better control.
Butter
- ghee: Higher smoke point than butter.
Olive oil
- avocado oil: High smoke point, neutral taste.
