Pan Seared Filet Mignon

Name: Pan Seared Filet Mignon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (about 6 oz each); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, crushed; Fresh rosemary sprigs (optional)

Highlighted under: Comfort Food

I have always found that cooking a perfect filet mignon is an art form. The rich, buttery flavor paired with a beautifully seared crust transports me to fine dining moments. With just a few simple ingredients and techniques, I can elevate a weeknight dinner into something truly special. Each time I make this dish, I am reminded of how the right balance of heat and timing creates an incredibly tender steak that melts in your mouth. It’s a recipe that never fails to impress.

Created by

Harriet Collins

Last updated on 2026-01-20T00:31:19.252Z

In my culinary journey, I've often sought to master the art of steak preparation, and the pan-seared filet mignon has become one of my favorite recipes. The beauty of this method lies in the juxtaposition of a high heat sear followed by a gentle finish in the oven, resulting in a beautifully cooked piece of meat with a satisfying crust. I've learned that letting the steak rest after cooking enhances its juiciness and flavor.

During one memorable dinner party, I served this filet mignon with a side of garlic mashed potatoes, and the combination was sublime. The key is to use quality meat and not to rush the process; allowing the steak to come to room temperature before cooking truly makes a difference. It’s a dish that brings smiles to the table, making any occasion feel special.

        Why You'll Love This Recipe
        Rich, buttery flavor that only filet mignon can offer.
Perfectly seared crust that contrasts beautifully with tender meat.
Impressive yet simple enough for any weeknight dinner.

      

Understanding Filet Mignon

Filet mignon is prized for its tender texture and rich flavor, making it one of the most sought-after cuts of beef. The muscle from which it's cut doesn’t get much exercise, resulting in its melt-in-your-mouth quality. When shopping for filet mignon, look for steaks with a bright red color and marbling that indicates buttery fat running through the meat. This fat is crucial as it enhances flavor and juiciness when cooked, especially with the high-heat method used in this recipe.

To ensure the best results, selecting steaks that are uniformly thick is important for even cooking. Steaks that are roughly 1.5 to 2 inches thick will develop a lovely crust while remaining tender inside. If your butcher offers filet mignon that is pre-cut but uneven in thickness, you can ask them to trim it for you so that all pieces can sear similarly and avoid overcooking.

Lastly, high-quality steaks should be used to get the most out of this recipe. Prime grade or choice grade meats will yield the best flavors thanks to their superior marbling. This, combined with the cooking techniques you will utilize, maximizes the enjoyment of the buttery, rich taste of the filet.

Perfecting the Sear

Searing the filet mignon is a crucial step that enhances the flavor profile through the Maillard reaction, which creates a deep, savory crust. Preheating the skillet until the olive oil shimmers is essential; this indicates it has reached a sufficient temperature to start the sear. A cast iron or heavy-bottomed skillet is recommended for this step, as it retains and distributes heat evenly, preventing hot spots and ensuring a consistent sear across the steak’s surface.

Resist the temptation to move the steak once it’s in the pan; allowing it to sear undisturbed for 3-4 minutes forms that perfect crust. If you notice excessive smoking, lower the heat slightly. After the initial sear, flipping the steaks only once ensures that they cook evenly and minimizes moisture loss. Properly done, the bottom should develop a nice golden color consistent across the surface.

To achieve your desired doneness, use an instant-read meat thermometer; for medium-rare, target 130°F (54°C) after pulling from the oven. This step offers a reliable method to ensure you don’t overcook the filet, which can lead to a loss of that tender, juicy quality for which this cut is renowned.

Ingredients

Here’s what you’ll need to create this sumptuous dish:

Ingredients

2 filet mignon steaks (about 6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Fresh rosemary sprigs (optional)

Gather these ingredients for flavorful fillets!

Instructions

Follow these steps for a perfectly seared filet mignon:

Prepare the Steaks

Take the filet mignon out of the refrigerator and let it sit at room temperature for about 30 minutes. Season both sides generously with salt and pepper.

Sear the Steaks

In a heavy skillet, heat the olive oil over high heat until it shimmers. Place the steaks in the skillet, being careful not to overcrowd the pan. Sear for 3-4 minutes without moving them, until a golden crust forms.

Add Butter and Flavor

Add the butter and crushed garlic to the skillet. As the butter melts, spoon it over the steaks while they cook for another 3-4 minutes for medium-rare. If desired, add rosemary for additional flavor.

Finish in the Oven

Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and cook for an additional 5 minutes or until the desired doneness is achieved.

Rest and Serve

Remove the steaks from the oven and let them rest for about 5 minutes before slicing. Serve with your favorite sides and enjoy the indulgence.

Enjoy your perfectly pan-seared filet mignon!

Pro Tips

Letting the steak rest is crucial for juiciness. Invest in a good quality cut of meat for the best flavor.

Storage and Reheating Tips

If you have leftovers, it’s important to store them properly to retain their tenderness. After allowing the steaks to cool, wrap them tightly in foil or store them in an airtight container in the refrigerator. They are best enjoyed within 2-3 days. If you find yourself with extra filet mignon, slicing it thinly for a steak salad or sandwich is a delicious way to utilize the leftovers.

Reheating filet mignon can be tricky since you want to preserve its texture and flavor. The best method is to gently reheat the sliced steak in a skillet over low heat, adding a splash of beef broth to introduce moisture. Covering the skillet allows steam to help warm the meat evenly without overcooking it. Aim for a maximum internal temperature of 140°F (60°C) to enjoy it at a safe temperature while minimizing moisture loss.

Variations and Serving Suggestions

While this is a classic preparation, consider experimenting with different herb butters to further elevate the flavors. Adding freshly chopped herbs such as thyme, chives, or tarragon to the melted butter can create a wonderful aromatic touch. Alternatively, you could use blue cheese crumbles atop the steaks just before serving for a rich, tangy twist that complements the filet’s natural flavors beautifully.

For sides, a creamy garlic mashed potato or a fresh arugula salad dressed with lemon adds brightness to your meal. Additionally, sautéed mushrooms and shallots can add an earthy depth that pairs perfectly with the filet mignon. Don't forget a rich red wine reduction sauce to drizzle on top for an exquisite dining experience that gives your meal a fine dining flair.

Questions About Recipes

→ What is the best doneness for filet mignon?

Filet mignon is best served at medium-rare, which is about 130°F (54°C) internally.

→ Can I use a different oil for searing?

Yes, you can use grapeseed or canola oil, but olive oil adds a wonderful flavor.

→ What are good side dishes for filet mignon?

Garlic mashed potatoes, sautéed asparagus, or a fresh salad work beautifully with filet mignon.

→ Can I marinate filet mignon before cooking?

Yes, a marinade can enhance the flavor, but it’s not essential due to the natural tenderness of filet mignon.