If you ever wanted to know how to cook filet mignon without a grill, I’m about to show you a perfect way to do it. I’d love to tell you that I’m a die-hard grilling machine who pulls out the grill in the dead of winter but I’m not. I hate the cold weather but I love a perfectly-cooked filet mignon so I learned a long time ago how to make them indoors. Do I prefer them grilled? Of course I do! But this is definitely the next best thing.

I use a few basic cooking tools for this, including a cast iron skillet and a probe thermometer but if you want to cook filet mignon without a cast iron skillet, use a heavy-duty stainless steel pan that’s oven-safe instead. I’ve used my heavy All-Clad skillet doing this and it works great; I’ll admit that my cast iron just cleans up easier. Whatever you do, do not try to make these in a non-stick skillet because you’re never going to get the seared crust that’s an integral part of the flavor here.

A probe thermometer helps monitor the temperature of the steaks without opening and shutting the oven and ensures perfectly-cooked filets practically every single time. If you don’t have one, it’s worth investing in a decent one for $40-$50; it will pay for itself very quickly if you oven-roast anything at all.

This recipe is for 2 filets but the technique will work for any number of steaks. You just want to be sure to never crowd the pan and give the steaks lots of space so if you’re cooking more than 2 or 3 you may need to use 2 or more pans. Of course, the garlic chips are optional but they do add a lot of flavor.

Pan Seared Oven Roasted Filet Mignon with Crispy Garlic Chips Recipe

• 1 tablespoon olive oil
• 1 tablespoon butter – break out the good stuff here; the flavor is worth it
• 4-6 large garlic cloves, peeled and gently smashed (is that a thing? :)) You want to break them up but leave some big chunks.
• 2 filet mignon, at least 2 inches thick
• 1 teaspoon coarse salt (I love my gray Celtic sea salt for this)
• Coarsely-ground black pepper

Directions

• Preheat oven to 350°
• Heat olive oil and butter in a heavy skillet over medium heat
• When butter has melted, add the garlic
• Brown the garlic by tossing it around occasionally in the pan with a pair of tongs
• When toasted, transfer the garlic to a plate and cover with a piece of aluminum foil (the foil will also need to be big enough to cover the steaks when they’re done)
• Increase heat to medium-high and add the steaks
• Sear for 3-4 minutes until a deep brown crust has formed
• Flip the steaks over and immediately remove the pan from heat.
• Insert a probe thermometer into the thickest part of one of the steaks (mine typically are temping around 45-50° at this point)
• Place pan with steaks in the oven and cook the steaks until the thermometer reads 120 for medium-rare (as shown)
• Immediately transfer the steaks to the plate and tent with the foil
• Let rest 7-8 minutes before serving

If you don’t like garlic or want to add additional flavor, toss a couple of small branches of fresh rosemary, and/or oregano in the oil before cooking the steaks. It’s also helpful if halfway through the searing process, you tilt the pan and spoon some of the butter and oil mixture over the steaks; this just helps add more flavor and keeps them moist in the oven.

If you don’t have a probe thermometer, I’ll tell you that for a 2″ steak, the oven time is only about 12-13 minutes. Filet mignon is very lean and cooks very quickly. As you can see, this method gives you a great crust while keeping the center medium rare.

These are also really delicious with a quick pan sauce; when you remove the steaks from the pan, deglaze it with some wine or beef stock or even bourbon or whiskey. Reduce the liquid to about half and add another pat of butter for a touch of decadence. Or instead of a pan sauce, add a little more oil to the hot pan and toss in some sliced onion and mushrooms and saute for a few while the steaks are resting.

I hope I’ve inspired you and made you believe you can cook filet mignon without a grill. 🙂 Enjoy!

I’ve been having so much fun posting some of my classic back-to-the-basics lately, such as my Summer Garden Gazpacho recipe, my Cucumber Salad recipe, my simple Refrigerated Beets recipe, and my Classic Potato Salad recipe, that I’m considering making it a new category on my blog. It’s always good to have some simple, easy-to-execute recipes in your arsenal; recipes that are versatile and don’t take a gazillion ingredients to prepare.

Adding to my classic recipe collection is this (in my opinion) perfectly-cooked medium rare roast beef. The beauty of this roast is that you don’t need an expensive cut of meat to make it. I’ve done this with top round roasts and bottom round roasts and they’re both delicious when cooked this way.  The roast in my photos below is a small 2 pound bottom round roast, an inexpensive cut but very tender and flavorful when cooked and sliced correctly. The bottom round roast typically has a little more marbling than a top round, so it tends to have better flavor, plus it’s usually cheaper than top round. Score.

You can season this however you like, although salt and pepper at the bare minimum is highly recommended. A little bit of oil rubbed all around helps to keep the edges from drying out in the initial high-heat sear. I love the flavor rosemary adds to this, but all kinds of herbs will work – go with what you love. This works best with a fresh roast, as freezing meat tends to draw out some of the moisture. If you can get a higher-end Black Angus cut, go for it…it’s worth it.

The key to any great roast is a probe thermometer; if you don’t have one, it’s worth your money to invest $15-$20 and have one on hand.  It will more than pay for itself in just a few no-more-over-cooked meals.

Behold a big platter of sliced roast beef.

This is one of my “it’s a technique more than it’s a recipe” posts. Why? Because it really doesn’t matter the size of the roast, what matters is this:

1. a bit of oil and seasoning rubbed all over
2. let the meat sit at room temperature for at least an hour, so the roast slow-cooks evenly
3. an initial sear in a very hot oven
4. a slow roast at a low heat
5. a probe thermometer to tell you when it’s done
6. a long resting period
7. slicing very thinly against the grain with a sharp knife or meat slicer

Alternate cooking method

If you prefer to have less of a “gray band” on the edges of your beef, you can skip the high sear step and just slow roast the beef at 275º.  While the high sear gives you a more caramelized edge and therefore a little more flavor, slow roasting the entire time works beautifully and still gives you a tender, delicious roast. I often do this when I want a more low-maintenance roast that I can pop in the oven with the thermometer and forget about it until the temperature alert sounds.

Bottom Round Deli-Style Medium Rare Roast Beef Recipe

These are the instructions for the roast pictured here – again, you can use a top round roast if you’d rather. These cuts don’t typically have a lot of fat on them but if it does, you can trim off any excess. Remember though…the fat keeps the roast from drying out.

• 1 2 lb. bottom round roast
• 1 tablespoon dried rosemary (or 3 tablespoons fresh)
• 1 teaspoon kosher salt
• 1 healthy teaspoon freshly-ground black pepper
• 1 tablespoon olive oil

Unwrap the roast, pat it dry and set it inside a large, low-sided roasting pan or on a baking sheet. Sprinkle with rosemary, salt, and pepper. Drizzle with oil and then rub the oil and seasonings all over the roast. Let sit about 1 hour at room temperature.

Preheat the oven to 500º

Place roast in oven and roast at high heat for about 12 minutes.

Remove roast from oven, reduce oven temperature to 275º, and insert the probe of the thermometer into the center of the thickest part of the roast. Set the alert temperature to 122º. I don’t insert the probe during the initial searing process, due to most probe thermometers shouldn’t be used in temperatures over 450º.

Let roast slow-roast until the probe thermometer tells you the thickest part of your roast has reached122º.

Remove from oven, cover loosely with a  piece of aluminum foil, and let rest at least 30 minutes. Remove the probe and wipe clean.

Transfer the roast to a platter or cutting board or, using a meat slicer, slice thinly across the grain with a very sharp knife or meat slicer. My trick is to cut it starting at a corner, so you cut a corner off and keep going from there. You can slice it very thinly or shave it, whichever’s your preference.

You now have perfectly cooked, tender, medium rare roast beef. Enjoy it as a dinner, with a bit of horseradish and your choice of sides or pile it onto sandwiches, bruschetta, etc.

This is, seriously, the best deli-style roast beef you can make.

Life’s too short to eat over-cooked roast beef. 🙂

If you’re cooking a larger roast, up the sear time to 15 minutes but don’t go any longer than that. The slow roasting is really the key.

So now you know how to cook a top round or bottom round roast to medium rare. Easy, right? Put that slow cooker away!

The other beautiful thing about this recipe is the roast cooks pretty quickly.  You can cook a 2 lb. roast in under an hour and that’s a wonderful thing with a busy schedule.

Are you hungry yet?