Instructions

1. Pat the meat dry with a paper towel. Wet meat tends to stew rather than brown.

2. Choose a small, heavy skillet that holds heat well. Coat the skillet with a thin layer of vegetable oil or nonstick cooking spray. Preheat the skillet over medium-high heat.

3. Place the individual filet into the hot skillet. The meat should immediately sizzle. If you don't hear the sizzle, the pan is not hot enough, remove the meat and wait until the skillet is hot.

4. Reduce the heat to medium and cook for approximately 4 to 5 minutes on each side or until the meat is brown and done to your likeness. Use a meat thermometer to ensure that the filet has reached at least 145 degrees Fahrenheit in the center. Medium-rare is 145 F, medium is reached at 160 F. Filet mignon is most tender when cooked to these temperatures.

5. Transfer to the meat to a warm plate. Allow the meat to rest covered with foil for 5 minutes before serving.