Print

Pan-Seared Filet Mignon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Remove filet mignon from the refrigerator and let it sit at room temperature for 30 minutes. Pat dry with paper towels.
  2. Season steaks generously with salt and freshly ground black pepper.
  3. Heat a heavy skillet (preferably cast iron) over high heat until very hot.
  4. Add oil to the skillet, then place steaks in the pan. Sear for 2–3 minutes without moving.
  5. Flip steaks and sear the other side for another 2–3 minutes.
  6. Reduce heat to medium and add butter, garlic cloves, and rosemary or thyme.
  7. Tilt the pan and spoon melted butter over the steaks repeatedly for 1–2 minutes.
  8. Check internal temperature with a meat thermometer for doneness (125°F rare, 135°F medium-rare, 145°F medium, 150°F+ well done).
  9. 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

Find it online: https://thefamilycooking.com/pan-seared-filet-mignon/