Pan-Seared Filet Mignon
Pan-seared filet mignon with a spiced crust and a flamed cognac sauce makes a serious dinner from one skillet. The steaks are coated in mustard, smoked paprika, cayenne, rosemary and thyme, which grips the meat and browns hard against hot cast iron. After a short oven finish, the same pan is used to flame the cognac and reduce it, so every browned bit becomes the sauce.
Instructions
Set a 10-inch cast iron skillet over high heat and let it heat for 7 to 10 minutes, so it is very hot before any meat goes in.
While the pan heats, brush the steaks all over with Dijon mustard. Mix the salt, pepper, paprika, cayenne, rosemary and thyme, press the blend firmly into the meat, then brush the steaks with olive oil.
Lay the steaks in the hot pan and sear them for 2 minutes on each side. Push a probe thermometer into the thickest part of one steak.
Move the pan into a 375°F oven and cook until the probe reads 140°F. Take the steaks out of the pan and keep them warm.
Put the empty pan back over high heat for 4 minutes, then turn the heat off and pour in the cognac. A hot pan will ignite the alcohol on its own; if it does not, light it carefully with a long match or firestick. Shake the pan until the flames die out.
Return the pan to high heat and boil the liquid until it has reduced by half. Drizzle it over the steaks and serve warm.
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