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–+ servings
Sliced pan seared filet mignon on a white plate with potatoes and green beans.

Pan Seared Filet Mignon

Chef Dennis Littley
Nothing beats a pan seared filet mignon. Seared stove-top in a garlic herb butter and finished in the oven yields a juicy, tender, perfectly cooked steak every time.
5 from 47 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Entree
Cuisine American, French
Servings 2
Calories 729 kcal

Equipment

Ingredients
  

  • 2 8 oz filet mignon -about 2 inches thick - room temperature
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon salted butter – European butter is preferred
  • 2 cloves garlic – smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions
 

  • Take steaks out of refrigerator about 30-60 minutes before you plan to cook them to allow them to come to room temperature.
  • Liberally season both sides of each steak with salt and black pepper.
  • Preheat the oven to 400°F.
  • Add the butter, garlic, rosemary, and thyme to a cast iron pan over medium heat.
  • Let the garlic and herbs cook for 2-3 minutes. Swirl the pan frequently to prevent the garlic, herbs, and butter from burning.
  • Increase the heat to medium-high and when the pan is hot enough place the seasoned steaks into the hot pan.
  • Sear the steaks for 2-3 minutes on each side, spooning the butter over the steaks during the cooking process. Don’t move the steak until it’s time to flip it. Don’t let the butter burn, constantly spooning and swirling.
  • Flip the steaks over and repeat the process searing the other side for 2-3 minutes.
  • Insert a meat thermometer into the thickest part of the steak and transfer the pan with the steaks to the middle rack of the preheated oven.
  • When the internal temperature reaches 125-130° F the steak will be medium rare. Very carefully remove the pan from the oven and remove the steaks from the pan. The internal temperature will continue to rise by about 5 degrees.
    Rare: 115-120° F; Medium rare 125-130° F; Medium 130-135° F; Medium well 140-145
  • Place the steaks on a plate and let them rest for 5 -8 minutes before slicing. This gives the juices time to reabsorb and redistribute into the beef.
  • Serve with roasted or baked potatoes and your favorite green vegetable or salad.

Nutrition

Calories: 729kcalCarbohydrates: 2gProtein: 42gFat: 61gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 24gTrans Fat: 0.5gCholesterol: 189mgSodium: 1365mgPotassium: 718mgFiber: 0.3gSugar: 0.04gVitamin A: 403IUVitamin C: 3mgCalcium: 32mgIron: 6mg
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