Pan Seared Filet Mignon

Name: Pan Seared Filet Mignon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6-8 oz each); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cloves garlic, crushed; Fresh herbs (such as thyme or rosemary); Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love making Pan Seared Filet Mignon for special occasions. The beef is tender, juicy, and packed with flavor, especially when cooked to perfection. I typically pair it with a rich sauce and seasonal vegetables, creating a meal that feels luxurious yet achievable. The best part? With just a few simple steps, I’m able to impress family and friends without spending all day in the kitchen. This dish truly elevates any dining experience!

Created by

Lydia Barrett

Last updated on 2026-01-20T01:25:42.496Z

Cooking the perfect filet mignon has always been a point of pride for me. I remember the first time I tried it; I was intimidated by the thought of cooking such a prized cut of meat. However, once I mastered the technique, I discovered how rewarding it is to create a dish that tastes as if it came straight from a five-star restaurant.

My secret lies in using a cast iron skillet for that beautiful sear, which locks in the juices and creates a tantalizing crust. Additionally, a pat of herb-infused butter adds an incredible depth of flavor that makes each bite heavenly. Just remember not to rush the resting period after cooking—it’s essential for a tender texture!

        Why You'll Love This Recipe
        Decadent flavor from a perfectly aged filet mignon
Quick cooking time that doesn’t compromise on taste
Ideal for impressing guests at dinner parties

      

Understanding Filet Mignon

Filet mignon is one of the most tender cuts of beef available, taken from the tenderloin section. This cut is prized not only for its buttery texture but also for its rich flavor, which can be enhanced through proper cooking techniques. The secret to achieving the perfect filet mignon lies in choosing the right cut; look for steaks that are bright red with ample marbling. This marbling contributes to the flavor and juiciness of the meat, making your meal truly indulgent.

For the best results, I recommend using filet mignon that has been aged for at least 21 days. This aging process allows enzymes to break down the connective tissues, resulting in an even more tender steak. When prepping your steak, it's crucial to let it rest at room temperature before cooking; this ensures that it cooks evenly, preventing a raw center or overcooked edges.

Mastering the Sear

Achieving the perfect sear on your filet mignon is all about heat and timing. When heating your olive oil, look for it to reach a shimmering state, which indicates that it is hot enough for searing. This is essential for forming a golden-brown crust that locks in flavor. Adding the steaks too early can lead to sticking; ensure your pan is hot before introducing the meat to avoid this common pitfall.

Once you've seared one side, refrain from moving the steaks around in the pan. This allows for the Maillard reaction to occur, giving you a deeper flavor profile and a satisfying crunch. To test for doneness, use a meat thermometer; 130°F (54°C) is ideal for a perfect medium-rare. Remember, the steaks will continue to cook slightly during the resting phase, so it's smart to pull them off the heat just before they reach that temp.

Ingredients

Ingredients for Pan Seared Filet Mignon

2 filet mignon steaks (6-8 oz each)
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, crushed
Fresh herbs (such as thyme or rosemary)
Salt and pepper to taste

Prepare these ingredients and get ready to cook!

Cooking Steps

Prepare the Steaks

Take the filet mignon steaks out of the refrigerator, and let them sit at room temperature for about 30 minutes. Season each side generously with salt and pepper.

Heat the Skillet

In a cast iron skillet, heat olive oil over medium-high heat until it starts to shimmer. This ensures a beautiful sear on your steaks.

Sear the Steaks

Carefully place the steaks in the skillet and sear for about 3-4 minutes on one side without moving them. This allows a nice crust to form.

Add Butter and Aromatics

Flip the steaks, then add the butter, crushed garlic, and fresh herbs. Baste the steaks with the melted butter for about 3-4 more minutes for medium-rare.

Rest and Serve

Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes. This redistributes the juices and results in a juicier bite!

Enjoy your delicious filet mignon!

Pro Tips

For even more flavor, you can marinate the steaks with garlic and herbs a few hours beforehand. Additionally, using a meat thermometer can help ensure you cook the steaks to your desired doneness (130°F for medium-rare).

Serving Suggestions

Filet mignon pairs beautifully with a variety of sides that complement its richness. I often serve it with roasted seasonal vegetables such as Brussels sprouts or asparagus, drizzled with a balsamic reduction for acidity. A light, fresh salad with lemon vinaigrette balances the meal well, cutting through the steak's richness.

For sauce options, consider a red wine reduction or a classic béarnaise, both of which enhance the natural flavors without overwhelming them. If you want to elevate the dish further, finish it with a sprinkle of flaked sea salt or a drizzle of truffle oil just before serving.

Make-Ahead Tips

While filet mignon is best cooked fresh, you can prepare a few components in advance to streamline your dinner preparation. For example, you can crush the garlic and chop your herbs ahead of time, storing them in the refrigerator until you're ready to cook. This will save you time and reduce stress while ensuring the flavors are vibrant when you cook.

Additionally, consider marinating the steaks for a couple of hours before cooking. A simple marinade of olive oil, garlic, and herbs can infuse extra flavor into the meat. Just remember to pat the steaks dry before searing to achieve that perfect crust, as excess moisture will prevent browning.

Questions About Recipes

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

Using a meat thermometer, aim for about 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

→ Can I use a different type of steak?

Yes, while filet mignon is recommended for its tenderness, you can substitute ribeye or sirloin for a different flavor and texture.

→ What sides pair well with filet mignon?

Classic sides include mashed potatoes, asparagus, or a fresh salad. For a more elegant touch, consider a red wine reduction sauce.

→ Can I make this recipe in the oven?

Absolutely! You can sear the filet mignon on the stovetop and finish cooking in a preheated oven at 400°F for about 5-10 minutes depending on thickness.