Why You’ll Love This Recipe
This filet mignon recipe is all about simplicity and high-impact flavor. The searing process locks in juices while creating a beautifully caramelized crust. It’s a no-fuss method that results in restaurant-quality steak at home. With minimal ingredients and a quick cook time, it’s perfect for both beginners and experienced cooks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
filet mignon steaks
salt
freshly ground black pepper
vegetable oil (or other high-heat oil like grapeseed or avocado oil)
unsalted butter
garlic cloves
fresh rosemary or thyme sprigs
Directions
- Remove filet mignon from the refrigerator and let it sit at room temperature for 30 minutes. Pat the steaks dry with paper towels.
- Season generously with salt and freshly ground black pepper on all sides.
- Heat a heavy skillet (preferably cast iron) over high heat until very hot.
- Add a small amount of oil to the pan, then place the steaks in the pan and sear for 2–3 minutes without moving them.
- Flip the steaks and sear the other side for another 2–3 minutes.
- Reduce the heat to medium and add butter, smashed garlic cloves, and herbs to the pan.
- Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes to baste them.
- Check the internal temperature with a meat thermometer for desired doneness (e.g., 125°F for rare, 135°F for medium-rare).
- Transfer steaks to a plate and let rest for 5 minutes before serving.
Servings and timing
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Rest time: 5 minutes
Total time: 20 minutes
Variations
- Crusted filet: Add a peppercorn crust or coat with crushed garlic and herbs before searing.
- Oven finish: After searing, finish the steaks in a 400°F oven for a few minutes to reach desired doneness.
- Wine sauce: Deglaze the pan with red wine or cognac and reduce to create a simple pan sauce.
- Blue cheese topping: Add a dollop of blue cheese or compound butter on top for extra richness.
- Wrapped in bacon: Wrap each steak with bacon before searing for added flavor and texture.
Storage/Reheating
Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days.
To reheat, place the steak in a skillet over low heat with a splash of broth or butter, cover, and heat until warmed through. Avoid microwaving to preserve the texture.
FAQs
How do I know when filet mignon is done?
Use a meat thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, and 150°F+ for well done.
Do I need to marinate filet mignon?
No, filet mignon is naturally tender and flavorful. A simple seasoning of salt and pepper is enough.
Can I cook filet mignon without a cast iron skillet?
Yes, any heavy-bottomed skillet that can withstand high heat will work, but cast iron is best for a good sear.
Should I let the steak rest after cooking?
Yes, resting the steak for about 5 minutes allows the juices to redistribute and keeps the meat moist.
Can I use olive oil for searing?
It’s better to use oils with a high smoke point like vegetable, avocado, or grapeseed oil.
What is the best thickness for filet mignon?
Steaks that are 1.5 to 2 inches thick are ideal for pan-searing.
Can I make filet mignon in advance?
It’s best served fresh, but you can sear and refrigerate, then gently reheat before serving.
What sides go well with filet mignon?
Popular choices include mashed potatoes, roasted vegetables, asparagus, or a simple salad.
How long should I sear each side?
About 2–3 minutes per side, depending on the thickness and your preferred doneness.
Is filet mignon the same as beef tenderloin?
Filet mignon is cut from the smaller end of the beef tenderloin and is more tender and smaller in portion size.
Conclusion
Pan-seared filet mignon is a simple yet impressive dish that’s all about quality ingredients and careful cooking. Whether you’re preparing a romantic dinner or treating yourself to something special, this recipe delivers restaurant-quality results in your own kitchen.
PrintPan-Seared Filet Mignon
A luxurious and simple pan-seared filet mignon recipe that delivers a tender, juicy steak with a rich buttery crust. Perfect for special occasions or an elevated weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
- Diet: Halal
Ingredients
- 2 filet mignon steaks (about 6–8 oz each, 1.5–2 inches thick)
- 1 tsp salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 1 tbsp vegetable oil (or grapeseed/avocado oil)
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Remove filet mignon from the refrigerator and let it sit at room temperature for 30 minutes. Pat dry with paper towels.
- Season steaks generously with salt and freshly ground black pepper.
- Heat a heavy skillet (preferably cast iron) over high heat until very hot.
- Add oil to the skillet, then place steaks in the pan. Sear for 2–3 minutes without moving.
- Flip steaks and sear the other side for another 2–3 minutes.
- Reduce heat to medium and add butter, garlic cloves, and rosemary or thyme.
- Tilt the pan and spoon melted butter over the steaks repeatedly for 1–2 minutes.
- Check internal temperature with a meat thermometer for doneness (125°F rare, 135°F medium-rare, 145°F medium, 150°F+ well done).
- Transfer steaks to a plate and let rest for 5 minutes before serving.
Notes
- Letting steaks rest before cooking ensures even cooking.
- Use a meat thermometer for accurate doneness.
- Cast iron skillet provides the best sear, but any heavy pan works.
- Avoid microwaving leftovers to preserve texture—reheat gently in a skillet.
- Pair with mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition
- Serving Size: 1 steak (approx. 6 oz)
- Calories: 520
- Sugar: 0g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 165mg
