Cookbook:Pan-Seared Filet Mignon

Tender filet mignon crusted with a blend of spices and seared in a cast iron pan.

Ingredients

 * 4 ea. (24–32 ounces) filet mignons, 1 ½ inch thick
 * ½ tsp salt
 * 1 tsp freshly ground black pepper
 * 1 tbsp smoked paprika
 * 1 tbsp ground cayenne pepper
 * Dijon mustard
 * 2 tsp dried rosemary
 * 1 tbsp dried thyme
 * 1 tbsp olive oil
 * 1 cup cognac

Procedure

 * 1) Heat a 10-inch cast iron skillet over high heat for 7–10 minutes.
 * 2) Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
 * 3) Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
 * 4) Place the pan in a 375°F oven and cook until internal temperature reaches 140°F.
 * 5) Remove steaks from pan and keep warm.
 * 6) Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.
 * 7) Once flames die, return pan to high heat. Boil until reduced by half.
 * 8) Drizzle over steaks and serve warm.