Perfect Pan Seared Filet Mignon with Butter
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 finished with butter, garlic, and rosemary for the perfect steakhouse-style bite.
Equipment
- Large Cast Iron
- Stainless Steel Pan
Video
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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