Pan Seared Fillet Mignon with Tomato and Feta Bruschetta

by Lauren on January 2, 2013

If you remember, last week I posted a delicious recipe for Pan Seared Chilean Sea Bass with Orange Cranberry Relish as part of the Foodie Blogroll Certified Steak and Seafood sampling promotional opportunity.

Well, there are actually two parts to this campaign, because in case you didn’t gather, Certified Steak and Seafood is more than just seafood.  As clearly noted in their name, steak is another large aspect of this company.

Aside from receiving a few gorgeous sea bass fillets, I was also gifted with two beautiful pieces of Slow Aged Angus Fillet Mignon.

Now, here is the deal.  I don’t want to appear as a fraud, because if you know me or my dietary choices, you know that I currently don’t eat red meat.  I haven’t in about 8 years.  My decision stems purely from my intolerance to it, and has really nothing to do with taste or ethical issues.

That being said, I’ve had bites and tastes of beef throughout the past few years, and while I don’t mind the taste, I’m just fearful of incorporating it back into my regular diet.

Part of being a self-acclaimed cook requires you to step outside of your comfort zone at times and produce a meal that is entirely pleasing for others.  This was the case for the recipe below.

First, a few words on the meat itself.

From the company:

Buttery Prime Angus Filet Mignon

If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

I’m all about using quality meat and seafood, no matter what I’m eating or feeding others, and just by the look and feel of this cut, I could tell this was one exclusive piece of meat.

Again, with such a delicate cut, I didn’t want to risk overdoing it by adding too many flavors or ingredients that would take away from its natural taste.

Being that I don’t usually cook it, I’m not the best judge of character when it comes to perfecting the doneness of steak either, so I made sure to use a meat thermometer to ensure that I achieved the perfect level.

The topping was simple; sweet cherry tomatoes and creamy feta with a small drizzle of extra virgin olive oil.

Cooked medium, this steak came out perfectly.  I used a pan seared method to create a nice crust on the outer sides, and finished off the cooking in a hot oven for just a few minutes.

Pan Seared Fillet Mignon with Tomato and Feta Bruschetta
Entree, Main Course
  • 1 Slow Aged Angus Certified Steak and Seafood Company Fillet Mignon
  • salt and pepper to taste
  • 1 tsp pan searing flour
  • 2 tsp extra virgin olive oil + an additional 2 teaspoons
  • 2 tsp butter
  • ½ cup cherry tomatoes, sliced and quartered
  • 2 tbsp feta cheese
  1. Preheat oven to 450 degrees.
  2. Heat 2 tsps of oil in non-stick skillet over medium high heat on the stove.
  3. Season the steak with salt, pepper, and pan searing flour.
  4. Place steak directly in the hot oil and sear on one side for 4-5 minutes.
  5. Flip, and add the butter to the pan.
  6. Transfer the steak into the oven to continue cooking until it reaches the desired temperature. About 5-7 minutes for medium-rare - medium.
  7. Meanwhile, prepare the bruschetta by combine the tomatoes, feta, and remaining oil in a small bowl and set aside.
  8. Remove meat from the oven and top with tomato mixture.


Toly was in heaven over this meal!  Although I did not have a full fillet, I willingly tried a few bites of his and was incredibly impressed with the flavor of this meat.

It really was sweet and buttery and melted in my mouth with every bite.


It’s rare that my husband gets a real steak and potatoes dinner, so this was really a special occasion.  He had no trouble in clearing his plate and rightfully so.

I mentioned this last week, but in case you missed it,  the company would like to offer a special discount to my readers as a way to invite you all to experience their fantastic products.

Shop the online store and receive a $25 off coupon code on your purchase.  Simply use the code FBR125D to redeem your discount at checkout.

Certified Steak & Seafood

To learn more about Certified Steak and Seafood, visit them online, on Facebook, on Twitter, and/orPinterest.

Disclaimer: This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

3 thoughts on “Pan Seared Fillet Mignon with Tomato and Feta Bruschetta”

  1. That looks amazing! Nice dinner for your husband.

  2. Kerry says:

    Amazing recipe! Fillet is my favorite cut of meat.

  3. Katy says:

    I am a steak lover! Looks delicious!

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