Pan Seared Filet Mignon

Jump to:

• ❤️ Why I Love This Recipe
• 🥘 Ingredients
• 🔪 How To Pan Sear Filet Mignon
• 🥗🥘🍲 Best Served With
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Comments & Reviews

Filet mignons are usually reserved for fancy steakhouse restaurants, but not anymore. You can make a tender, juicy, perfectly seared filet mignon right at home.

This melt-in-your-mouth filet gets a beautiful golden-brown sear from the cast iron skillet. The inside can be cooked to your preference, but I recommend keeping it a pink medium rare, so every bite is tender and full of amazing flavor.

❤️ Why I Love This Recipe

• Perfectly Cooked. Follow my step-by-step directions for a filet mignon that’s cooked to perfection every time.
• Flavorful. Filet mignon is delicious on its own, but when seasoned with my homemade steak seasoning and basted with butter the flavor is incredible.
• Perfect for Date Night! Show someone you love them with this easy, yet impressive filet mignon. The portions are exactly right for a romantic dinner for two.

🥘 Ingredients

• Filet Mignon – Depending on the size of your filets, 12 ounces is about 2 cuts of steak.
• Cooking Oil – I recommend using Extra Virgin Olive Oil (EVOO), beef tallow, or another oil with a high smoke point.
• Butter – I like to use good-quality, high-fat European butter to arroser (or baste) the steak.
• Seasoning – Use 1 teaspoon of my homemade steak seasoning, or season with your favorite brand, or 1 teaspoon of Kosher salt and a couple of cranks of some freshly ground black pepper to keep it simple.
• Optional Additions – If desired, you can add 2 to 3 sprigs of thyme or rosemary when basting the steak. You can also add 1 to 2 cloves of smashed garlic to the mix.

Whip up my steak marinade before cooking your steaks, and replace the seasoning with this tasty recipe.

🔪 How To Pan Sear Filet Mignon

All you need is a cast iron skillet (or heavy-bottomed frying pan) for this amazing pan-seared filet mignon. Be sure your cast iron is as hot as you can make it before adding the steak.

This recipe yields 2 servings, but can easily be increased to serve a family. Make sure not to crowd the pan when pan-frying your steak.

Season & Prep

Step 1: Prepare. Start by allowing your 12 ounces of filet mignon to come to room temperature for about 30 minutes to 1 hour before searing. While taking the chill off your steaks, season them generously on both sides with either 1 teaspoon of steak seasoning or 1 teaspoon of Kosher salt and some freshly ground black pepper.

Step 2: Preheat. Set your oven temperature to 425°F (220°C/Gas Mark 7) to oven finish the filet mignon after searing.

Pan Sear to Perfection

Step 3: Heat a cast iron skillet. Once your steak has come to room temp, heat your cast iron skillet (or frying pan) over medium-high heat with 1 tablespoon of tallow or oil. When the oil is heated, shimmering, and just starting to smoke, place your filet mignon steaks into the pan.

Step 4: Sear the filet mignon. Next, let the steaks sear for 2 to 3 minutes, or until the bottom side has a deep, golden-brown crust. After 2 to 3 minutes, flip the steaks and let sear for another 2 to 3 minutes for medium-rare (see note).

Baste, Finish & Rest Before Serving

Step 5: Butter baste the filet mignon. After the reverse side has seared for about 2 minutes, add 2 tablespoons of butter to the pan, along with optional herbs or garlic if desired. Then baste (or arroser) the steaks, quickly spooning butter over the tops of the steaks for about a minute, until the top has a deep brown crust.

Step 6: Transfer. Place your cast iron skillet, or an oven-safe skillet or frying pan, with the steaks from the stove top directly into the preheated oven to finish.

Cooking Time

Cook for an additional 4 minutes for RARE doneness, 5-6 minutes for MEDIUM RARE, 6-7 minutes for MEDIUM, 8-9 minutes for MEDIUM WELL DONE.

Step 7: Rest filet mignon. Once the steaks have been cooked to your desired level of doneness, remove the steaks to a cutting board or plate. Then, loosely tent a piece of foil over the top and allow the steaks to rest for about 5 minutes before serving.

🥗🥘🍲 Best Served With

This juicy, buttery pan-seared filet mignon recipe makes for an amazing steakhouse dinner that will impress anyone. Try serving with my steakhouse creamed spinach, creamed kale, oven baked potatoes, baked bacon wrapped asparagus, or dauphinoise potatoes for an amazing, restaurant-quality dinner.

Try all of my delicious steak sauce recipes and for more great steak side dishes, see my what to serve with steak collection of recipe ideas. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• I love cast iron skillets for adding great color and caramelization when cooking filet mignon and pan-seared steaks, but any oven-safe skillet or frying pan will work. When using an alternative skillet, try to pick one that is heavy-bottomed so that it transfers heat as best as possible. I've still had great luck with my copper pan and calphalon brand cookware.
• If your steaks are sticking, let them finish searing. Steaks should release or lift easily from your pan once the side that is touching the hot surface is cooked.
• Cook to your desired temperature. Use a meat thermometer to cook your steak to your preferred level of doneness. The USDA recommends a minimum internal temperature of 145°F (63°C), but you may wish to cook your steak to your desired internal temperature:
  • Rare: 125°F-120°F (52°C-54°C)
  • Medium-rare: 130°F-135°F (54°C-57°C)
  • Medium: 135°F-145°F (57°C-63°C)
  • Medium well: 145°F-155°F (63°C-68°C)
  • Well-done: 155+°F (68+°C)
• Basting the steak is optional but recommended. To arroser, or baste, your steak with butter adds richness, flavor, and extra juiciness to the steak.
• Don’t forget to rest the steak. Resting the steak helps to evenly redistribute the juices, so the steak doesn’t dry out when served.

🥡 Storing & Reheating

Place leftover, cooled filet mignon in an airtight container or wrap in foil and refrigerate for up to 4 days.

You can freeze leftovers for 3 to 4 months. Be sure to tightly wrap the steak with plastic cling film and transfer it to a freezer-safe container or storage bag. When ready to eat, thaw the steak in your refrigerator overnight.

Reheating

Reheat the steaks in the oven by first preheating your oven (or air fryer) to 250°F (120°C). Then, place your steak on a baking sheet and warm for 15 to 20 minutes, or until reheated to your desired temperature. Heat in an air fryer for 3 minutes per side (or less for small servings).

Or see my guide for how to reheat steak for more methods and all of the best tips to reheat your tasty steak. I also have tons of leftover steak recipes to make!

📖 Recipe Card

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