Pan-Seared Filet Mignon
Treat yourself to the rich flavor of this Pan-Seared Filet Mignon recipe! Tender, juicy steak with a perfectly golden crust makes this elegant dinner ideal for date nights, special occasions, or restaurant-style meals at home.
Ingredients
- 2 filet mignon steaks (1 ½ – 2 inches thick, about 6–8 oz each)
- 2 tablespoons olive oil (or neutral high-heat oil)
- 3 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2–3 sprigs fresh rosemary or thyme
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Season the Steaks Pat filet mignon dry with paper towels to ensure a good sear. Generously season both sides with kosher salt and freshly ground black pepper.
- Heat the Pan Place a cast-iron skillet over medium-high heat and let it get very hot. Add olive oil and heat until shimmering.
- Sear the Steaks Place the filet mignon steaks in the skillet without overcrowding. Sear each side for about 2–3 minutes until a golden-brown crust forms.
- Add Butter and Aromatics Reduce heat slightly. Add butter, garlic cloves, and fresh rosemary/thyme to the skillet. Tilt the pan and use a spoon to baste the steaks with the melted butter for 1–2 minutes.
- Check Doneness For rare: 120–125°F (about 4–5 minutes total cooking) For medium-rare: 130–135°F (6–7 minutes total) For medium: 140–145°F (8–9 minutes total) For medium-well: 150–155°F For well-done: 160°F+
- Rest the Steaks Transfer steaks to a cutting board. Tent loosely with foil and let rest for 5 minutes to retain juices.