Pan Seared Filet Mignon

Name: Pan Seared Filet Mignon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks (6-8 oz each); Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, crushed; Fresh herbs (like thyme or rosemary), optional

Highlighted under: Rustic Comfort Cooking

I have always found that the simplest ingredients often lead to the most impressive dishes, and this Pan Seared Filet Mignon is a perfect example. Preparing a steak at home can seem intimidating, but with just a few techniques, we can elevate it to restaurant-quality. The juicy, tender filet mignon, seared to perfection, creates a delicious crust that is bursting with flavor. This recipe not only showcases the meat's superb quality but also pairs well with various sides, making it a versatile choice for any occasion.

Created by

Autumn Pierce

Last updated on 2026-01-20T02:10:09.790Z

When I first tried making a filet mignon at home, I was blown away by how straightforward the process was. I learned that the secret to a perfect sear lies in using a high heat and a good cast-iron skillet. This helps create a beautiful crust while keeping the inside tender and juicy. I experimented with different seasonings, but a simple salt and pepper blend allows the meat's natural flavors to shine.

To finish, I always add a pat of herb-infused butter right before serving. This not only enhances the flavor but also adds a touch of elegance. With this technique, every bite becomes an indulgent experience, reminding me why I love cooking so much.

Why You'll Love This Recipe
Perfectly seared crust with juicy tenderness inside
Elevates any occasion with minimal effort
Versatile pairing options for sides and sauces

Choosing the Perfect Filet Mignon

When selecting filet mignon, look for steaks that have a bright red color and a good amount of marbling. The marbling, or intramuscular fat, is crucial as it renders during cooking, keeping the steak juicy and flavorful. If possible, source your filet from a trusted butcher or high-quality grocery store; locally sourced meat often boasts superior texture and taste. For this recipe, opt for steaks that are around 2 inches thick to ensure a proper sear while maintaining the desired doneness inside.

Filet mignon is a premium cut of beef, so handling it with care is essential. Ensure that your steaks are trimmed of any excess fat but have enough to enhance the flavor during cooking. If planning to serve a larger group, consider asking your butcher to cut larger, thicker filets; just adjust the cooking time accordingly, aiming for an additional minute per side for every half inch of thickness.

Mastering the Art of Searing

The searing process is vital for developing a beautifully caramelized crust on the filet mignon. To achieve this, heat your skillet until it reaches around 400°F (204°C). A cast-iron skillet is ideal due to its excellent heat retention, but if you don't have one, a heavy stainless steel pan will also work. Avoid overcrowding the pan; if you're cooking two or more steaks, sear them one by one to maintain temperature and ensure even cooking.

During the initial sear, resist the urge to flip the steak too soon. A good rule of thumb is to wait until you see a golden-brown crust forming along the edges before flipping. This typically takes about 4-5 minutes depending on the heat of your pan. If a lot of smoke is rising or the oil is smoking, reduce the heat slightly to prevent burning. Once flipped, the addition of butter not only enhances flavor but also aids in basing, which will further infuse the steak with richness.

Ingredients

For the Steak

2 filet mignon steaks (6-8 oz each)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Fresh herbs (like thyme or rosemary), optional

Make sure to bring the steaks to room temperature before cooking for even doneness.

Instructions

Prepare the Steak

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

Heat the Pan

In a cast-iron skillet, heat the olive oil over high heat until it's shimmering but not smoking. Ensure your area is well-ventilated.

Sear the Steaks

Place the filet mignon in the skillet and sear for about 4-5 minutes on one side without moving it. This helps to develop a nice crust.

Add Butter and Finish Cooking

Flip the steaks and add butter, garlic, and herbs. Continue cooking for an additional 3-4 minutes while basting the steaks with the melted butter using a spoon.

Rest and Serve

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

Enjoy your gourmet meal right at home!

Pro Tips

For an extra layer of flavor, try marinating the steaks in garlic and herbs for a couple of hours before cooking.

Resting Your Steak

Resting is a crucial step that allows the juices to redistribute within the meat fibers. After removing the filet mignon from the skillet, let it rest on a cutting board for at least 5 minutes before slicing. This simple technique can mean the difference between a juicy steak and a dry one, as cutting too early can cause all those delicious juices to run out. For optimal results, you can loosely cover the steak with aluminum foil to keep it warm while resting.

To enhance your serving experience, consider slicing the steak against the grain once it has rested. Doing so will yield tender, bite-sized pieces that are easier to chew. If you’re serving a crowd, you might want to slice the steak in front of your guests to showcase the perfectly cooked interior and create an inviting presentation.

Pairing Ideas for Your Filet Mignon

The beauty of filet mignon lies in its versatility. Pair it with classic sides such as creamy mashed potatoes or garlicky sautéed asparagus for a traditional dinner. Alternatively, for a twist, try serving it atop a bed of arugula dressed with a balsamic glaze, which adds a peppery bite and a touch of acidity that compliments the richness of the meat beautifully. Don't forget about sauces; a red wine reduction or chimichurri can elevate the dish even further.

If you’re in a rush or looking to save time, consider prepping your sides while the filet is resting. Easy options include roasted vegetables, sautéed mushrooms, or a simple salad. Each of these not only complements the flavors of the steak but also adds a fresh element to your plate, making the meal more balanced and satisfying.

Questions About Recipes

→ What's the best way to cook filet mignon?

Searing in a hot skillet is the best method to achieve a perfect crust while keeping the inside tender.

→ How do I know when my filet mignon is done?

Use a meat thermometer; 130°F for rare, 135°F for medium-rare, and 145°F for medium.

→ Can I grill filet mignon?

Absolutely! Use high heat and make sure to oil the grates to prevent sticking.

→ What sides pair well with filet mignon?

Classic sides include asparagus, mashed potatoes, or a fresh salad to complement the richness of the steak.