Pan-Seared Filet Mignon with Cracked Pepper
Pan-seared filet mignon with cracked pepper is the classic special-occasion cut, and a hot pan is really all the technique it needs. I.G.P. Sicilia 05's own warm spice note doubles down on the cracked-pepper crust, which is really the whole point of the dish.
Ingredients
- 2 filet mignon steaks (1.5 inches thick)
- Salt and freshly cracked black pepper
- 2 tablespoons I.G.P. Sicilia 05
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
Instructions
- Remove the steaks from the fridge about 20 minutes before cooking to take the chill off, then pat them dry and coat generously on both sides with salt and cracked pepper.
- Heat I.G.P. Sicilia 05 in a heavy skillet, cast iron works especially well, over high heat until it just starts to shimmer.
- Sear the steaks 2 minutes per side without moving them, to develop a deep, dark crust.
- Reduce the heat to medium, add the butter, smashed garlic, and thyme sprigs, and tilt the pan slightly, continuously spooning the foaming butter over the steaks for 2 to 3 minutes, until they reach about 130°F for medium-rare.
- Transfer the steaks to a plate and rest 5 minutes, this lets the juices settle back into the meat.
- Finish with a final pour of I.G.P. Sicilia 05 over the top before serving.
Nutrition
Serving size
1 filet
Calories
758
Total fat
63g
Saturated fat
24g
Cholesterol
170mg
Sodium
306mg
Carbohydrates
1g
Dietary fiber
0g
Sugars
0g
Protein
44g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
What temperature should filet mignon be for medium-rare?
130 to 135°F, a meat thermometer takes the guesswork out.
Should the steaks come to room temperature first?
Yes, let them sit 20 minutes before cooking.
What should I serve this with?
The Honey-Glazed Carrots with Herbs.
What You'll Need
I.G.P. Sicilia N° 05
$47.99
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