Perfectly Pan-Seared Filet Mignon: Crispy Crust, Juicy Center

• 1-4 (6oz) each filet mignon steaks
• 6 TBS butter (divided)
• 2 TBS cooking oil
• salt
• black pepper
• (optional – your favorite steak seasoning)
• 3-4 sprigs fresh rosemary
• 2 garlic cloves, sliced

Pan Gravy

• 1/4 cup all purpose flour
• 14 oz beef broth

• Remove steaks from the refrigerator and let them rest at room temperature for 30 minutes to 1 hour. This helps them cook evenly.
• Season both sides generously with salt, black pepper, and optional steak seasoning.
• Heat a cast iron or heavy skillet over medium heat. Add 2 tablespoons of cooking oil and 2 tablespoons of butter. Allow the butter to melt and begin to sizzle — this creates a hot surface ideal for searing.
• Place the steaks in the hot skillet and sear for about 2 minutes on one side. Add the rosemary sprigs, sliced garlic, and an additional 2 tablespoons of butter to the pan. Flip the steaks and sear the other side for about 2 minutes, until a golden crust forms.
• Sear the sides by holding each steak on its edge for about 1 minute, rotating to brown all around. Return the steaks to their flat sides and continue to cook, rotating as needed, until the desired internal temperature is reached — roughly 6 additional minutes for medium-rare, up to 10 minutes for medium-well, depending on thickness.
• Remove the steaks from the skillet and place them on a plate. Tent loosely with foil and let rest for 10 minutes to redistribute the juices.
• While the steaks rest, you can prepare a simple pan gravy using the browned bits left in the skillet.
• Keep the skillet over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for about 1 minute, stirring constantly to combine with the pan drippings and remove any raw flour taste.
• Gradually whisk in 14 ounces of beef broth and 1 tablespoon of butter. Stir until the gravy thickens, then remove from heat. Spoon the gravy over the steaks or serve alongside mashed potatoes.