Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Pan-Seared Filet Mignon

Culinary Brush

Pan-seared filet mignon steak with herb butter on white plate showing perfect medium-rare doneness
Affiliate Links

Disclosure: This recipe contains affiliate links. As an Amazon Associate, Culinary Brush earns from qualifying purchases at no extra cost to you. 

Master the art of steakhouse cooking with this Pan-Seared Filet Mignon that rivals any fine dining experience. A perfectly caramelized crust, butter-basted finish, and melt-in-your-mouth tenderness in just 15 minutes.

Pan-Seared Filet Mignon

Restaurant-quality filet mignon with a perfectly caramelized crust and butter-basted finish. Tender, juicy, and ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American, Restaurant Classics
Servings 4 steaks
Calories 480 kcal

Equipment

Grill or cast iron skillet
Tongs
Meat thermometer
Cutting board
Sharp knife

Ingredients
  

Steaks

  • 4 filet mignon steaks 6-8 oz each, 1.5 inches thick
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp vegetable oil high smoke point

Butter Baste

  • 4 tbsp unsalted butter
  • 3 cloves garlic smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions
 

  • Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels on cutting board.
  • Season both sides generously with salt and pepper, pressing seasoning into the meat.
  • Heat grill or cast iron skillet over high heat until smoking hot. Add vegetable oil and swirl to coat.
  • Place steaks in pan without moving them. Sear for 3-4 minutes until a dark brown crust forms.
  • Flip steaks using tongs and sear the other side for 3-4 minutes for medium-rare (internal temp 130-135°F).
  • Reduce heat to medium. Add butter, garlic, thyme, and rosemary to the pan.
  • Tilt pan slightly and use a spoon to continuously baste steaks with melted herb butter for 1-2 minutes.
  • Check temperature with meat thermometer: 120-125°F for rare, 130-135°F for medium-rare, 135-145°F for medium.
  • Transfer steaks to cutting board and let rest for 5-10 minutes. Spoon remaining herb butter over steaks before serving.

Notes

Room temperature steaks cook more evenly. Don’t skip the resting period – it allows juices to redistribute. For the best crust, make sure steaks are completely dry before searing. Use a meat thermometer for perfect doneness every time. The carryover cooking will raise the temperature 5°F during resting. Cast iron retains heat better than stainless steel for this recipe. Add a pat of compound butter on top for extra richness.
ALLERGEN INFORMATION: Contains dairy (butter). This recipe is gluten-free. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 1gProtein: 42gFat: 34gSaturated Fat: 16gCholesterol: 165mgSodium: 620mg
Keyword American, Beef, Dinner, Fine Dining, Gluten-Free, Pan-Seared, Protein, Restaurant Classics, Special Occasion, Steak
Tried this recipe?Let us know how it was!
, , , , , , , ,