The Perfect Seared Filet

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First, you need to find a good, quality piece of meat. That’s why I recommend a filet cut. Sure, you could cook a sirloin the same way with this recipe, but trust me, it won’t be near as good as a filet! And even though a filet is a tad more pricer, it’s worth it because you aren’t going out to eat and spending a bunch of money that way instead!

Another essential when searing a filet- use a cast iron skillet. We recently started using a cast iron skillet, and let me tell y’all, it makes all the difference in the world! It makes the crust of the filet perfectly crisp and seasoned. Definitely better than any other skillet I have used when making these filets.

Lay out the filets 30 minutes prior to cooking them. Let them come completely to room temperature during this time and season them all over on both sides with salt and pepper. You can do other seasoning if you would like, but I am telling you, just plain salt and pepper is where it is at!

Also, make sure your skillet is pipping hot before placing the filets in there. I usually put in about a tablespoon of oil. Then I wait until it is sizzling before adding the filets in.

The cooking times vary greatly depending on how thick your meat is. We usually sear one side of the filet on medium high heat for about 5 minutes and then flip it over to the other side. That side, we don’t sear as long since we place it in the oven right after. Usually we will sear it about 3-4 minutes and then throw it into a preheated oven at 425 degrees.

It is important to note that you should not move the filets around while searing them. Simply place them on the skillet and let it do its magic! You want it to have a nice blackened crust on each side. And know, that just simply searing them is not long enough to cook them through. You will still see pink on the sides. We always throw them into the oven after searing to complete the cooking process.

A good rule of thumb is to then cook them in the oven anywhere from 5-10 minutes, depending on how done you want them to be. We tend to adjust this as needed based on how thick our slices are. For these particular cuts, I believe we placed them in the oven for a full 10 minutes after searing them because they were so thick.

After cooking, place the filets on a plate tented with foil to keep them warm. Let them reset for about 5 minutes after before eating. We also like to put a slice of butter on top and sprinkle some fresh herbs on there as well while the meat is resting.

If you’re wondering what pairs well with these filets, you have plenty of options. I usually love to make scalloped potatoes if I am feeling fancy. But a regular baked potato with all the toppings is always a great option too. Another thing I like to make with them is roasted brussel sprouts with pecans and bacon with a balsamic glaze. You can get these delicious side dish recipes from one of my most favorite cookbooks, The Magnolia Table.

Trust me, after making this meal, you will make it again and again. It really is the perfect seared filet recipe. It never lets us down and gives us a wonderful, romantic dinner in every time we make it! And, if you want something sweet to compliment them after for Valentine’s Day, then check out my easy chocolate covered strawberries as well!