Pan Seared Filet Mignon

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

Highlighted under: Comfort Food

I absolutely love preparing pan seared filet mignon for special occasions. This recipe combines the rich flavor of beef with a heavenly sear that locks in juices, creating a mouthwatering experience. With just a few simple ingredients, I’ve learned to elevate this dish to restaurant-quality right in my own kitchen. Perfect for impressing guests or celebrating a milestone, this steak is both elegant and comforting. Join me in crafting the perfect filet mignon that always leaves a lasting impression.

Created by

Diana Brooks

Last updated on 2026-01-20T03:28:13.742Z

When I first tried pan searing filet mignon, I was amazed by how simple yet impressive it turned out. The process involves high heat to achieve that perfect crust while keeping the inside tender and juicy. I've found that letting the steak rest after cooking is crucial; this allows the juices to redistribute, ensuring each bite is flavorful. Using a cast-iron skillet definitely enhances the sear, giving a wonderful depth to the flavor.

One of my favorite tips is to finish the steak with a pat of compound butter—it's simple to make and adds an incredible richness that takes the dish over the top. I remember serving it at a dinner party, and my guests were blown away by the taste. Now, it's my go-to recipe for celebrating life's special moments!

        Why You'll Love This Recipe
        Rich, savory flavor complemented by a perfect sear
Tender and juicy texture that melts in your mouth
Impressive dish that's perfect for celebrations

      

Understanding Filet Mignon

Filet mignon is known for its tenderness, which is attributed to the muscle it comes from. Specifically, this cut is taken from the tenderloin, located along the spine, making it less worked than other cuts. As a result, filet mignon has a buttery texture that pairs beautifully with a sear. When selecting your steaks, look for ones with bright red color and fine marbling; these indicators ensure a juicy and flavorful result.

While filet mignon is already a premium cut, the right preparation can elevate it further. Ensuring the meat is at room temperature before cooking is crucial; this allows for more even cooking and a better sear. Additionally, seasoning is key—don't shy away from generous amounts of salt and freshly cracked black pepper to enhance the natural flavors of the beef.

Mastering the Sear

Achieving a perfect sear on your filet mignon requires a hot skillet. Using a cast-iron skillet is ideal because it retains heat well, leading to a beautifully caramelized crust. Once the oil in the pan shimmers, indicating it’s hot enough, add the steaks and do not move them for the first 3-4 minutes. This undisturbed cooking allows a golden-brown crust to form, enhancing both flavor and presentation.

When you flip the steaks, the addition of butter, garlic, and herbs elevates the dish further. The butter not only adds richness but also helps baste the meat, keeping it moist. I find spooning the melted butter over the filets enhances both flavor and texture, creating a deliciously indulgent experience. It's important to constantly monitor the cooking time—medium-rare typically requires 6-8 minutes total.

Serving and Pairing Ideas

Resting your filet mignon after cooking is essential—it allows the juices to redistribute throughout the meat, ensuring each slice is tender and juicy. I recommend waiting at least 5 minutes before slicing to achieve the best texture. During this time, you can prepare complementary sides like roasted vegetables or a creamy potato puree, which work beautifully with the richness of the steak.

For sauce ideas, a red wine reduction or a simple garlic herb butter can elevate the dish even further. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. When reheating, a low-and-slow approach in a skillet over medium heat can help maintain the tenderness without drying out the meat.

Ingredients

Gather the following ingredients to prepare your delicious filet mignon:

Ingredients

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

Ensure all ingredients are prepped and ready to cook.

Instructions

Follow these steps to achieve the perfect pan seared filet mignon:

Prepare the Steaks

Remove the filet mignon from the refrigerator and allow them to reach room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

Heat the Skillet

In a cast-iron skillet, heat the olive oil over medium-high heat until it starts to shimmer. This ensures a good sear.

Sear the Filets

Place the seasoned filets in the hot skillet and sear for 3-4 minutes without moving them, until a golden-brown crust forms.

Flip and Add Flavor

Flip the steaks and immediately add the butter, garlic, and herbs to the pan. Spoon the melted butter over the steaks for added flavor and moisture.

Finish Cooking

Cook for an additional 3-4 minutes for medium-rare, adjusting the time if you prefer a different doneness.

Rest and Serve

Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing. Serve with your favorite sides.

Your pan seared filet mignon is now ready to enjoy!

Pro Tips

For enhanced flavor, use grass-fed beef fillets, and don't hesitate to experiment with different herbs and spices to suit your taste.

Ingredient Variations

If you're looking for a leaner option, consider substituting filet mignon with a sirloin steak or tenderloin; these cuts are still flavorful but with a slightly different texture. Keep in mind that cooking times will vary; sirloin may require shorter cooking times due to its leanness.

For a more aromatic flavor, you can experiment with different herbs. While thyme and rosemary complement the steak wonderfully, you could also try adding a little sage or tarragon to the butter during the basting process, giving the dish a unique twist.

Troubleshooting Common Issues

A common mistake when cooking filet mignon is overcooking the meat. Use a meat thermometer to check for doneness; for medium-rare, aim for an internal temperature of 130-135°F. If you find the meat is cooking faster than expected, reduce the heat to medium to ensure a slower, more controlled finish.

If the sear isn't achieving that desired crust, make sure your skillet is hot enough before adding the steak. Adding too soon can prevent a proper sear, leading to steaming rather than browning. Also, avoid overcrowding the pan—if you're cooking multiple steaks, cook in batches for the best results.

Make-Ahead Strategies

While it’s ideal to cook filet mignon fresh, you can prep the steaks ahead of time. Season them with salt and pepper, then wrap tightly in plastic wrap and refrigerate for up to 24 hours. This 'dry brining' can enhance flavor and moisture, making your cooking process easier on the day of serving.

If you have a busy schedule, consider cooking the filet mignon sous vide for precise doneness. After cooking, a quick sear in the skillet will give you that restaurant-quality finish while saving you time and effort. Just remember, the sous vide method requires planning ahead as it typically takes 1-2 hours depending on the thickness of the steaks.

Questions About Recipes

→ What doneness levels can I achieve with this recipe?

This recipe gives you control over the doneness level from rare to well-done by adjusting the cooking time.

→ Can I use a different cut of beef?

While filet mignon is ideal for this recipe, ribeye or sirloin can also work though they have different textures and flavors.

→ What sides pair well with filet mignon?

Vegetable medleys, creamy mashed potatoes, or a fresh salad all complement filet mignon beautifully.

→ Is it necessary to let the steak rest after cooking?

Yes, resting the steak helps redistribute the juices, ensuring a more tender and flavorful result.