Pan Seared Filet Mignon

Ingredients

• 4 filet mignons, 1 ½ inch thick
• ½ tsp salt
• 1 tsp ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp ground cayenne pepper
• to taste dijon mustard
• 2 tsp rosemary
• 1 tbsp thyme
• 1 tbsp olive oil
• 1 cup cognac

Steps

1. Heat a 10-inch cast iron skillet over high heat for 7–10 minutes.
2. Meanwhile, brush the steaks with Dijon mustard.
3. Combine the seasonings.
4. Press into the meat.
5. Brush with olive oil.
6. Place the steaks in the pan.
7. Cook 2 minutes per side.
8. Insert a probe thermometer into one of the steaks.
9. Place the pan in a 375°F oven.
10. Cook until internal temperature reaches 140°F.
11. Remove the steaks from the pan.
12. Keep warm.
13. Heat the pan over high heat 4 minutes.
14. Turn off the heat.
15. Add the cognac.
16. Watch for the alcohol to ignite on its own if the pan is hot enough.
17. Otherwise, carefully light with a long match or firestick.
18. Shake the pan until the flames die.
19. Once the flames die, return the pan to high heat.
20. Boil until reduced by half.
21. Drizzle over the steaks.
22. Serve warm.