Pan Seared Filet Mignon

Name: Pan Seared Filet Mignon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks (about 6 oz each); Salt and freshly ground black pepper to taste; 2 tablespoons of olive oil; 2 tablespoons of butter; 2 cloves of garlic, crushed; Fresh herbs (such as thyme or rosemary) for garnish

Highlighted under: Traditional Comfort Kitchen

When it comes to special occasions, I always find myself reaching for a perfectly pan-seared filet mignon. The smell of the beef browning in the pan is simply irresistible! I love how this cooking method enhances the natural flavors of the meat while keeping it tender and juicy. It’s my go-to dish for impressing friends and family, and it always leaves them raving. With just a few simple ingredients and some attention to detail, you can create a meal that feels gourmet yet achievable at home.

Created by

Blair Hudson

Last updated on 2026-01-20T02:19:13.223Z

One evening, I decided to treat myself to a restaurant-quality meal at home, and the filet mignon was my top choice. I was determined to achieve that perfect sear and tender texture that makes this cut so beloved. By preheating the pan and using just the right amount of oil, I discovered how important it is to let the steak rest afterwards, allowing the juices to redistribute for the best flavor.

As I plated the dish, the beautiful crust and rich aroma confirmed all my efforts were worth it. I paired it with garlic mashed potatoes and steamed asparagus, which made for a delightful presentation. Honestly, the joy of serving this dish and watching my guests savor each bite made the evening memorable.

Why You'll Love This Recipe
The rich beef flavor perfectly paired with a savory crust
Juicy and tender texture that melts in your mouth
Impressive dish that’s easier to make than you think

Understanding the Ingredients

The filet mignon is a premium cut of beef taken from the tenderloin, known for its buttery texture and rich flavor. Select steaks that are at least 1.5 inches thick to ensure even cooking. Look for a bright, deep red color and a good amount of marbling; this fat will render during cooking, enhancing both flavor and juiciness.

When it comes to seasoning, simplicity is key. The combination of salt and freshly ground black pepper allows the natural taste of the filet mignon to shine. I recommend using kosher salt for better coverage and a touch of texture. If you want to experiment, adding a sprinkle of smoked sea salt before serving can elevate the flavor profile.

Mastering the Cooking Technique

To achieve the perfect sear, make sure your skillet is truly hot before adding the oil. A cast iron or stainless steel skillet works best as these retain heat well. The oil should shimmer without smoking; if it smokes, remove it from heat and let it cool slightly before proceeding. This initial high heat is crucial for developing that delicious crust.

While cooking, resist the urge to move the steaks around. This allows the crust to form properly. After flipping, lowering the heat to medium helps cook the interior evenly without burning the exterior. Use a meat thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, and 145°F for medium.

Ingredients

Gather all your ingredients before you start cooking to make the process smooth and enjoyable.

For the Filet Mignon

2 filet mignon steaks (about 6 oz each)
Salt and freshly ground black pepper to taste
2 tablespoons of olive oil
2 tablespoons of butter
2 cloves of garlic, crushed
Fresh herbs (such as thyme or rosemary) for garnish

Feel free to get creative with your sides; a simple salad or roasted vegetables can complement your meal beautifully.

Instructions

Make sure your steaks are at room temperature before cooking for an even sear.

Prepare the Steaks

Remove the filet mignon from the refrigerator and let them come to room temperature for about 30 minutes. Preheat your skillet over medium-high heat.

Season and Sear

Pat the steaks dry with paper towels and generously season both sides with salt and pepper. Add olive oil to the hot skillet, then place the steaks in the pan and let them sear without moving them for about 3-4 minutes until a golden crust forms.

Flip and Baste

Turn the steaks over, lower the heat to medium, add butter, crushed garlic, and herbs to the pan. Baste the steaks with the melted butter for an additional 3-5 minutes, or until they reach your desired level of doneness.

Rest and Serve

Once cooked, remove the filet mignon from the skillet and let them rest on a plate, loosely covered with foil, for 5-10 minutes before serving.

Serve your filet mignon with your choice of sides and enjoy a restaurant-quality meal at home!

Pro Tips

For a more robust flavor, consider adding a splash of red wine to the pan after removing the steaks, scraping up all the flavorful browned bits. This creates a quick sauce to drizzle over the meat.

Resting Your Steak

Resting is an essential step that many people overlook. Letting the filet mignon rest for 5-10 minutes after cooking allows the juices to redistribute throughout the meat, leading to a more flavorful and moist bite. Tenting the steak with foil during this time keeps it warm without continuing to cook.

Keep in mind that the steak will carry over cook slightly while resting, raising the internal temperature by about 5°F. If you're aiming for medium-rare, take it off the heat when it reaches around 130°F to achieve the perfect doneness after resting.

Serving Suggestions

This filet mignon pairs beautifully with a variety of sides. Classic choices include creamy mashed potatoes or roasted asparagus, which complement the richness of the beef. For a fresh twist, consider a simple arugula salad dressed with lemon vinaigrette to cut through the heaviness.

If you're feeling adventurous, try deglazing the pan with a splash of red wine or beef broth after cooking the steaks. Scrape up those flavorful brown bits, and simmer until thickened to create a quick sauce that adds another layer of flavor to your dish.

Questions About Recipes

→ What is the best way to cook filet mignon?

The best way to cook filet mignon is to sear it in a hot skillet and then finish cooking it in the oven if needed, or continue basting in the pan.

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

Use a meat thermometer; the internal temperature should reach 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

→ Can I use a different cut of meat?

Yes, you can substitute with other tender cuts like ribeye or sirloin, though cooking times may vary.

→ What should I serve with filet mignon?

Filet mignon pairs beautifully with sides like garlic mashed potatoes, sautéed green beans, or a simple arugula salad.