Pan Seared Filet Mignon

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

Highlighted under: Comfort Food

When I first attempted to make pan seared filet mignon, I was surprised at how simple yet elegant the process could be. I love how the perfect sear creates a caramelized crust while locking in the moisture and flavor. Each time I cook it, I discover new ways to enhance the dish with aromas of garlic, rosemary, or even a splash of balsamic vinegar. It’s an incredible treat for special occasions or a luxurious weeknight dinner that feels indulgent yet achievable.

Created by

Skylar Jennings

Last updated on 2026-01-20T01:28:20.927Z

Creating the perfect pan seared filet mignon was a journey of trial and error for me. I learned that starting with room-temperature meat is essential for achieving an even cook. By seasoning generously with salt and pepper, I elevated the natural flavors of the beef, allowing the quality of the meat to truly shine. Each time I sear the steak, the sound of sizzling is music to my ears!

One trick I've found is to baste the filet with butter halfway through cooking. This not only adds richness but also enhances the pan sauce I prepare afterwards. Using a high smoke point oil helps ensure the perfect crust, making each bite a decadent experience.

        Why You Will Love This Recipe
        A perfectly seared crust that creates a delightful texture
Juicy and tender meat that melts in your mouth
Quick and easy to prepare, yet impressively gourmet

      

The Importance of Resting the Meat

Resting your filet mignon after cooking is crucial for achieving the perfect bite. This step allows the juices that have been pushed to the center of the steak during cooking to redistribute throughout the meat. If you cut into the steak immediately, you'll likely lose those flavorful juices, resulting in a drier texture. To achieve optimal flavor and tenderness, take it off the heat and allow it to rest for at least five minutes, covered loosely with foil to keep it warm.

During the resting period, it's helpful to mentally prepare your side dishes and any sauces you may want to serve alongside the steak. This timing not only enhances the dining experience but also ensures that every bite of your filet mignon is succulent and delicious.

Choosing the Right Cut

Filet mignon is renowned for its tender texture, primarily because it comes from the tenderloin muscle of the cow, which does minimal work. When selecting your steaks, look for a bright red color and good marbling. Marbling refers to the small streaks of fat within the muscle, which, when cooked, will add flavor and tenderness. Opt for steaks that are at least an inch thick for a better sear and to control doneness more easily.

An alternative to filet mignon for a similar culinary experience could be strip steak or ribeye, though they possess slightly different textures and flavors. If you want a more budget-friendly option, flank steak can also be tenderized through marinating, but it won’t offer the same rich flavor as filet mignon.

Enhancing Flavor Profiles

While the basic seasoning of salt and black pepper allows the natural flavor of the filet mignon to shine, incorporating additional herbs and spices can elevate your dish. For instance, fresh thyme or a dash of smoked paprika can add dimensions of flavor. I often recommend trying a splash of balsamic vinegar or a reduction made from red wine during the basting phase to create a delicious sauce for drizzling over the finished steaks.

A simple garlic-herb butter compound can also serve as a tasty finishing touch. Mix softened butter with minced garlic, chopped fresh herbs, and a sprinkle of salt. Spread it over your resting steaks for added richness and aromatic depth that complements the meaty flavors beautifully.

Ingredients

Gather these ingredients to create a delectable dish.

Ingredients for Pan Seared Filet Mignon

2 filet mignon steaks (about 6 oz each)
Salt and black pepper, to taste
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Fresh rosemary sprigs

Having fresh ingredients makes a noticeable difference!

Instructions

Follow these steps to achieve culinary perfection.

Prepare the Steaks

Remove the filet mignon from the refrigerator and let them sit at room temperature for 30 minutes. Season generously with salt and black pepper on both sides.

Sear the Steaks

In a large skillet, heat vegetable oil over medium-high heat until shimmering. Carefully place the steaks into the hot skillet and sear for 4-5 minutes without moving them. Flip and cook for an additional 4-5 minutes.

Add Flavor

During the last minute of cooking, add butter, garlic, and rosemary to the pan. Use a spoon to baste the melted butter over the steaks as they cook. This will enhance the flavor and keep them moist.

Check for Doneness

Remove the steaks from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute for maximum tenderness.

Resting the meat is a crucial step to ensure juiciness!

Pro Tips

For an extra flavor boost, consider marinating the steaks for a few hours before cooking. A simple marinade of olive oil, balsamic vinegar, and herbs works wonders.

Proper Cooking Times

Cooking the filet mignon to the perfect doneness can depend largely on your stove and skillet. Generally, for a medium-rare finish, aim for an internal temperature of 130°F to 135°F, which usually takes around 8-10 minutes total cooking time (4-5 minutes per side). If you prefer your steak medium, cook until the internal temperature reaches 140°F to 145°F. Using a meat thermometer can greatly reduce the likelihood of overcooking your prized filets.

Pay attention to visual cues, like a nice golden-brown crust forming on the sides of the steak, which indicates a good sear has been achieved. The aroma released during cooking is another hint that the steak is progressing well. If you find yourself constantly checking the doneness, resist the urge to flip too often; letting the steak sit undisturbed allows for better caramelization.

Serving Suggestions

When it comes to pairing your pan-seared filet mignon, consider sides that complement the richness of the steak. Classic choices include roasted garlic mashed potatoes or sautéed asparagus with lemon, as their flavors balance well. For an upscale dining experience, consider plating your filet with a side of truffle risotto or creamy polenta to elevate the meal to restaurant quality.

To enhance presentation, slice the filet at an angle just before serving, allowing your guests to admire the juicy interior. Drizzle any remaining basting butter or sauce over the top for a beautiful finish. A fresh herb garnish, like a sprig of rosemary or a sprinkle of fresh parsley, can add a vibrant color contrast to your dish.

Storing Leftovers

If you happen to have leftover filet mignon, proper storage is key to maintaining its texture and flavor. Allow the steak to cool completely, then wrap it tightly in plastic wrap or foil and place it in an airtight container. Leftovers can last in the refrigerator for up to 3 days. When reheating, a gentle approach is best; consider using the oven at low heat or a skillet over low flame to bring the meat back to temperature without drying it out.

For longer storage, consider freezing your cooked filet mignon. Wrap in parchment paper, followed by plastic wrap or foil to prevent freezer burn. Properly stored, your steak can retain quality in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight before reheating to ensure a tender, enjoyable meal.

Questions About Recipes

→ What is the best way to cook filet mignon?

Pan searing is one of the best methods, as it creates a beautiful crust while keeping the inside tender and juicy.

→ How do I know when filet mignon is done?

Use an instant-read thermometer. For medium-rare, the internal temperature should reach 135°F (57°C).

→ Can I cook filet mignon in the oven?

Yes! You can sear your steaks on the stove and then finish cooking them in a preheated oven for more even heat distribution.

→ What can I serve with filet mignon?

Classic sides include mashed potatoes, roasted vegetables, or a fresh salad. A rich red wine sauce also pairs beautifully.