This perfect pan seared filet mignon recipe is my go-to method for making a steak dinner that feels special but still totally doable at home. It's simple, classic, and even better when finished with my compound steak butter recipe, garlic, and rosemary for the perfect steakhouse-style bite. If you're cooking for date night, Valentine's Day, or a dinner party, this is the best way I know to cook filet mignon with confidence and better luck every single time.
Why You'll Love This Recipe
Filet mignon is one of the most tender cuts of meat, but it can feel intimidating because the margin for error is small. The span of just 1-2 minutes time can be the difference between a perfect steak and an overcooked piece of meat. That's why this pan-seared filet mignon recipe focuses on heat control, timing, and internal temperature instead of guessing. And once you master that, you'll realize that cooking filet mignon is not only for a special occasion!
Letting the steaks come to room temperature helps them cook evenly, while patting them dry with a paper towel ensures a nice seared edge. Cooking the steaks in a hot pan over medium-high heat creates that perfect sear, while finishing with melted butter over medium heat adds richness without burning.
This is a great recipe that works beautifully for special occasions like galentine's day, a holiday dinner or a cozy steak night at home. Be sure to serve with my compound steak butter recipe for even more flavor! Whether you're serving it with classic side dishes or keeping things simple, this method delivers a juicy, tender steak every time without issue!
Ingredients & Substitutions
This recipe uses simple ingredients that make the perfect filet mignon shine.
- Filet mignons: Thick steaks work best and cook more evenly. Any size will work as long as you pay attention to the internal temperature in the notes section of the recipe card below.
- Butter: I like using Land O Lakes Salted Butter for flavor and consistency.
- Garlic cloves: Lightly smashed so they infuse the butter. I do not recommend using chopped garlic as it can burn easily.
- Fresh rosemary: Adds a classic steakhouse aroma. You can also use other dried herbs such as thyme.
- Kosher salt: Essential for seasoning all sides of the steaks. Do not use table salt!
- Fresh cracked black pepper: Adds balance and bite. Fresh cracked is best!
- Neutral oil: Just enough to coat the pan and help with searing. I do not recommend olive oil as has a lower smoke point.
How To Make It
This method is all about timing, heat, and trusting your thermometer.
- PREP THE STEAKS: Lay out the filet mignons at room temperature for 30 minutes. Pat them completely dry with a paper towel. Season all sides generously with kosher salt and fresh cracked black pepper. Let the steaks rest for another 30 minutes.
- HEAT THE PAN: Heat an ovensafe cast iron pan, a sauté pan or stainless steel pan over high heat until very hot. Drizzle lightly with neutral oil.
- SEAR: Add the steaks to the hot pan and cook for 2 minutes on the first side without moving them. Flip and cook for another 2 minutes on the second side. If possible, sear the side of the steaks for about 2 more minutes to create an even crust.
- REST: Remove the steaks from the pan and let them rest for 5 minutes.
- MAKE THE BUTTER: With 1 minute left of resting time, add the butter to the pan and reduce the heat to medium. Scrape up any browned bits. Once melted, add the garlic and rosemary and stir for about 30 seconds.
- BASTE & FINISH: Add the steaks back to the pan and baste continuously with the melted butter until the desired temperature is reached. Timing is all dependent on the thickness of your steak.
- SERVE: Remove from heat and let steak rest for 10 minutes. Serve with my steak butter flight.
Filet Mignon Temperature Chart
Using a meat thermometer or digital thermometer is the best way to cook filet mignon accurately. Cooking times vary based on thickness, so always go by internal temperature.
- Rare: 120-125°F
- Medium-Rare (Recommended): 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well Done: 160°F+
Most thick steaks take about 5-7 minutes of cook time total, depending on thickness and heat.
What to Serve With Filet Mignon
This steak pairs perfectly with my easy compound steak butter recipe. It also goes well with simple side dishes like roasted vegetables, mashed potatoes, or a some of these tasty side dishes. My compound butter adds so much flavor that steak sauce is optional. Here are some tasty side dishes to make the perfect meal.
And if that sounds good, check out my
- Butter Roasted Beef Tenderloin Recipe
- Crockpot Steak Bites with Garlic, Rosemary & Honey Balsamic
- Garlic Steak Bites Appetizer with Boursin Cheese
- Sesame Crusted Ahi Tuna Tacos with Sesame Slaw
- The Best Easy Steak House Creamed Spinach Recipe
Recipe
Perfect Pan Seared Filet Mignon with Butter
Equipment
- Large Cast Iron
- Stainless Steel Pan
Ingredients
- 4 medium Filet Mignons
- ½ Stick Land O Lakes® Salted Butter
- 2 Cloves Garlic
- 1 Sprig Fresh Rosemary
- Kosher Salt
- Fresh Cracked Pepper
- Compound Steak Butters (optional for serving)
Instructions
- Start by laying out your steaks at room temperature for 30 minutes. Pat them dry with a paper towel, then sprinkle all sides generously with kosher salt and fresh cracked pepper. Let rest for another 30 minutes.
- Heat a cast iron or stainless steel pan over high heat. Drizzle lightly with oil and add the steaks.
- Cook for 2 minutes on the first side until seared, then flip and cook for another 2 minutes. Sear the sides if possible for about 1 more minute.
- Turn the heat off and remove the steaks from the pan and let them rest for 5 minutes.
- With 1 minute left of resting time, add the butter to the pan and reduce heat to medium. Scrape up any browned bits. Add garlic and rosemary and stir for 30 seconds.
- Return the steaks to the pan and baste with the melted butter until desired doneness is reached. Temps can be found in the notes section below.
- Let rest for 10 minutes and serve with my compound steak butters if desired.
Notes
Filet Mignon Temperature Chart
Using a meat thermometer or digital thermometer is the best way to cook filet mignon accurately. Cooking times vary based on thickness, so always go by internal temperature.- Rare: 120-125°F
- Medium-Rare (Recommended): 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well Done: 160°F+
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