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A photo of a perfectly cooked filet mignon steak. The steak rests on a white ceramic plate, sliced to reveal a warm pink center. The steak is topped with fresh rosemary, and there is a drizzle of butter sauce pooled around it. A side of garlic mashed potatoes and roasted Brussels sprouts complete the dish.

Pan-Seared Filet Mignon

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This Pan-Seared Filet Mignon is tender, juicy, and packed with flavor. Cooked in a hot skillet and basted with butter, garlic, and fresh herbs, it develops a golden crust while staying perfectly tender inside. A simple yet elegant dish that brings steakhouse quality to your table.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Steakhouse
Ingredients Equipment Method Notes

Ingredients
  

  • 2 6 oz filet mignon steaks at least 1.5 inches thick
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic smashed
  • 2 sprigs fresh rosemary or thyme

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

Method
 

  1. Remove the filet mignon from the fridge 30 minutes before cooking to bring it to room temperature.
  2. Pat the steaks dry and season both sides with salt and black pepper.
  3. Heat a cast iron skillet over high heat and add olive oil.
  4. Sear the steaks for 2-3 minutes per side until a golden-brown crust forms.
  5. Reduce the heat to medium-low, add butter, garlic, and fresh herbs, and baste the steaks for 1-2 minutes.
  6. Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  7. 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.

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