Mouthwatering Pan Seared Filet Mignon

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Getting a perfectly cooked steak at home can feel like a pretty intimidating task. Between picking the right cut, figuring out cooking times, and trying to achieve that restaurant-quality sear, there’s a lot that can leave home cooks feeling unsure about tackling filet mignon in their own kitchen.

But here’s the good news: making a juicy, tender pan-seared filet mignon isn’t as complicated as you might think. With just a few simple techniques and the right timing, you can cook this classic steakhouse favorite right in your own kitchen, no fancy equipment needed.

What Kind of Filet Mignon Should I Use?

When shopping for filet mignon, look for cuts that are at least 1.5 inches thick with good marbling and a bright red color. The best filets typically come from the center of the tenderloin (sometimes labeled as center-cut filet mignon), though both head and tail cuts will work fine for this recipe. While USDA Prime is the top grade and will give you the most tender result, USDA Choice is also a good option that’s more budget-friendly and still delivers excellent results. Just make sure your filets have been properly trimmed of silver skin and excess fat, or ask your butcher to do this for you.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions to keep in mind:

• Filet mignon: Filet mignon is the star here, but if needed, you can use other tender cuts like ribeye or New York strip steak. Just keep in mind that cooking times may vary based on the thickness and marbling of the cut.
• Sea salt: Regular kosher salt works just fine here – use the same amount. Table salt can also work, but reduce the amount to 1.5 teaspoons since it’s more concentrated.
• Olive oil: You can swap olive oil with any high-heat cooking oil like avocado oil, grapeseed oil, or vegetable oil. The key is using something that won’t smoke at high temperatures.
• Unsalted butter: If you only have salted butter, that’s okay – just reduce the amount of salt you add to the steak by a pinch. You can also use ghee for a higher smoke point.
• Blue cheese sauce: Not a fan of blue cheese? Try a simple garlic herb butter, mushroom sauce, or classic peppercorn sauce instead. You can even keep it simple with just the pan juices.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting your steaks come to room temperature before cooking – cold meat will cook unevenly and can lead to a disappointing dinner, so take them out of the fridge at least 30 minutes before cooking. Another common error is moving the steaks too much while they’re searing; let them develop a nice crust by keeping them untouched for 4-5 minutes on each side. The temperature of your pan is crucial – if it’s not hot enough, you won’t achieve that perfect golden-brown crust, so make sure your pan is smoking hot before adding the oil and steaks. For the juiciest results, resist the urge to cut into your steak right away – letting it rest for 5-10 minutes after cooking allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.

What to Serve With Filet Mignon?

When you’re serving a nice filet mignon, you’ll want sides that complement the steak without stealing the show. A classic steakhouse-style meal pairs perfectly with creamy mashed potatoes or roasted garlic potatoes, which are perfect for soaking up any pan juices. For vegetables, try simple roasted asparagus, sautéed mushrooms, or steamed broccoli – they’re all great options that won’t overshadow your main dish. If you’re feeling fancy but want to keep things easy, a simple mixed green salad with a light vinaigrette adds freshness to balance out the richness of the steak.

Storage Instructions

Keep Fresh: Got leftover filet mignon? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. Your steak will stay good for up to 3 days. If you made the blue cheese sauce, store it separately in its own container in the fridge for up to 5 days.

Freeze: While it’s best to enjoy filet mignon fresh, you can freeze it if needed. Wrap the cooled steak tightly in plastic wrap, then place in a freezer bag with the air squeezed out. It’ll keep for up to 3 months, though the texture might change slightly.

Warm Up: To keep your filet mignon juicy when reheating, slice it thinly and warm it in a skillet over low heat just until heated through. You can also place it in a 250°F oven until warm – about 10 minutes. Try to avoid the microwave, as it can make your perfectly cooked steak tough.

Preparation Time	30-45 minutes
Cooking Time	10-20 minutes
Total Time	40-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 160-180 g
• Fat: 150-170 g
• Carbohydrates: 0-5 g

Ingredients

• Four 8-ounce filet mignon steaks (1.5 inches thick, at room temperature)
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Optional: half a batch of blue cheese sauce

Step 1: Prepare and Season the Steaks

Begin by patting the steaks dry with paper towels to remove excess moisture.

Season both sides generously with salt and pepper.

Let the steaks sit at room temperature for 30 minutes to ensure even cooking when placed on heat.

Step 2: Heat the Skillet

In a large cast iron skillet, heat the olive oil over medium-high heat for 2-3 minutes.

The oil should be sufficiently hot, sliding easily around the pan when tilted.

Have the butter ready next to the stove, so it’s within reach when needed later.

Step 3: Sear the Steaks

Arrange the filet mignon steaks in the skillet in a single layer.

Cook for 4-5 minutes, flipping every 30 seconds to create a dark crust on all sides without moving the steaks around beyond this.

Step 4: Cook to Desired Doneness

Turn the heat down to medium-low and continue flipping every 30 seconds until the steaks reach your preferred level of doneness.

For 1.5-inch-thick steaks: Add 4-6 minutes for rare, 5-7 minutes for medium rare, 6-8 minutes for medium, 8-10 minutes for medium well, or 9-11 minutes for well done.

For 1-inch steaks: Add 2-3 minutes for rare, 4-5 minutes for medium rare, 5-6 minutes for medium, 6-8 minutes for medium well, or 8-10 minutes for well done.

For 1/2 to 3/4 inch steaks: Skip this step for rare or medium rare, or add 1 minute for medium, 2 minutes for medium well, or 3 minutes for well done.

Step 5: Finish Cooking with Butter

During the last minute of cooking, about 5-10 degrees away from your target internal temperature, add butter to the pan.

Flip steaks at least once to finish cooking in the butter.

Aim for an internal temperature of 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done.

Remember, internal temperature will rise an additional 5 degrees as steaks rest.

Step 6: Rest and Serve

Remove the steaks immediately from the pan to prevent overcooking and tent them with aluminum foil for 10 minutes to rest.

If desired, drizzle with blue cheese sauce or add a pat of butter for serving.

Slice the steaks against the grain before enjoying.