The first time I cooked Pan-Seared Filet Mignon, I wanted something restaurant-quality without needing a grill or complicated techniques.
After a few tries, I realized the secret was a sizzling hot pan, simple seasonings, and a good amount of butter for basting. The result? A steak that’s crisp on the outside, juicy inside, and packed with flavor.
This recipe delivers a steakhouse experience at home with just a few ingredients. The rich sear locks in the juices, while the butter, garlic, and fresh herbs create a sauce that coats every bite.
Whether served with mashed potatoes, roasted vegetables, or a simple salad, this filet mignon is a meal worth savoring.
What Makes This Filet Mignon Stand Out?
Filet mignon is one of the most tender and sought-after cuts of beef, but it needs the right cooking method to shine. This approach creates a perfect crust while keeping the inside juicy.
- Golden-Brown Crust, Buttery Finish – Searing the steak in a hot pan locks in flavor while butter basting adds richness.
- Tender and Juicy Every Time – Cooking it to the right temperature ensures a melt-in-your-mouth texture.
- No Special Equipment Needed – Just a pan, butter, and a few seasonings make this an easy but elegant meal.
- Pairs Well with Many Sides – Serve with garlic mashed potatoes, roasted asparagus, or a crisp salad for a complete plate.
With a good-quality steak and the right technique, filet mignon turns into an unforgettable dish.
Key Ingredients for a Perfectly Seared Filet Mignon
Cooking filet mignon doesn’t require much, but the right ingredients make all the difference.
- Filet Mignon – A thick, well-marbled cut ensures a tender, juicy bite.
- Salt & Black Pepper – Simple but essential for bringing out the natural beef flavor.
- Butter – Basting with butter adds richness and helps build a golden crust.
- Garlic & Fresh Herbs (Rosemary or Thyme) – Infuses the steak with aromatic depth while cooking.
- Olive Oil – Helps create a perfect sear without burning the butter.
With just these ingredients, the filet becomes incredibly flavorful without overpowering its natural taste.
How to Cook Filet Mignon in a Pan
Getting a restaurant-quality sear at home is easier than it looks. The key is a hot pan and proper timing.
- Let the Steak Rest – Remove the filet from the fridge 30 minutes before cooking to bring it to room temperature.
- Season Generously – Pat the steak dry, then coat both sides with salt and black pepper.
- Sear in a Hot Pan – Heat olive oil in a skillet over high heat. Add the filet and sear for 2-3 minutes per side until a golden crust forms.
- Baste with Butter – Reduce the heat to medium-low, add butter, garlic, and fresh herbs. Spoon the melted butter over the steak for 1-2 minutes.
- Check the Temperature – For medium-rare, aim for 130°F (54°C). Let the steak rest for 5 minutes before slicing.
Basting with butter adds flavor while keeping the steak tender and juicy.
Best Side Dishes for Filet Mignon
A great steak deserves equally great sides. These pair perfectly with filet mignon:
| Side Dish | Why It Works |
|---|---|
| Garlic Mashed Potatoes | Creamy, buttery potatoes balance the richness of the steak. |
| Roasted Brussels Sprouts | Adds a slight charred flavor that complements the sear. |
| Grilled Asparagus | A fresh, crisp contrast to the tender meat. |
| Crispy Parmesan Potatoes | Crunchy on the outside, soft inside—perfect with steak. |
| Classic Wedge Salad | A refreshing bite with blue cheese dressing and crispy bacon. |
These sides add texture and contrast, making the meal even more enjoyable.
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How to Store and Reheat Leftovers Without Drying Them Out
If you have leftovers, proper storage and reheating can keep the steak juicy.
- Refrigerate: Wrap in foil or store in an airtight container for up to 3 days.
- Reheat on the Stovetop: Warm over low heat with a little butter, flipping occasionally.
- Avoid the Microwave: It can make the steak tough—a skillet or oven works better.
Reheating gently keeps the filet tender and full of flavor.
Frequently Asked Questions
1. What’s the best way to get a perfect sear?
Use a heavy pan (like cast iron) and high heat to develop a rich, golden crust.
2. How do I know when the steak is done?
Use a meat thermometer:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
3. Can I cook filet mignon in the oven instead?
Yes! Sear it in a pan first, then finish in a 400°F (200°C) oven for 5-7 minutes.
4. Should I use unsalted or salted butter for basting?
Unsalted butter is best, so you can control the seasoning.
5. What’s the best way to let steak rest after cooking?
Let it sit on a plate for 5 minutes, tented with foil, so the juices stay inside.
This Pan-Seared Filet Mignon delivers steakhouse-quality results at home, making it a go-to for any special occasion or weeknight treat.
Pan-Seared Filet Mignon
Equipment
- Cast-Iron Skillet For achieving the perfect sear
- Tongs For flipping the steak without piercing it
- Meat Thermometer To check doneness accurately
- Basting Spoon For drizzling butter over the steak
Ingredients
- 2 6 oz filet mignon steaks at least 1.5 inches thick
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Remove the filet mignon from the fridge 30 minutes before cooking to bring it to room temperature.
- Pat the steaks dry and season both sides with salt and black pepper.
- Heat a cast iron skillet over high heat and add olive oil.
- Sear the steaks for 2-3 minutes per side until a golden-brown crust forms.
- Reduce the heat to medium-low, add butter, garlic, and fresh herbs, and baste the steaks for 1-2 minutes.
- Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Remove from the skillet and let the steaks rest for 5 minutes before serving.
Notes
- For a perfect crust, do not move the steak while searing.
- Use a spoon to continuously baste the steak with butter for extra flavor.
- Letting the steak rest ensures the juices redistribute evenly.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!