Pan Seared Filet Mignon

Name: Pan Seared Filet Mignon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6 oz each); Salt to taste; Freshly ground black pepper to taste; 2 tablespoons high smoke point oil (like canola or grapeseed); 2 tablespoons unsalted butter; 2 cloves garlic, smashed; Fresh thyme sprigs

Highlighted under: Comfort Food

I absolutely love how simple yet indulgent this Pan Seared Filet Mignon is. The juicy and tender cuts of filet mignon have a luxurious texture that is heightened by the perfect sear. During cooking, I enjoy using a combination of butter and herbs to enhance the flavors, making each bite truly special. Whether it’s a special occasion or just a craving for a delicious steak dinner, this recipe never disappoints. Let me guide you through this delightful process that will impress everyone at your table.

Created by

Camilla Rhodes

Last updated on 2026-01-20T02:16:09.090Z

When I first attempted Pan Seared Filet Mignon, I wanted to achieve a perfect crust while keeping the inside tender and juicy. The high-heat searing method really brings out the natural flavors of the beef, and I learned that resting the meat after cooking makes a world of difference in juiciness.

One game changer for me was adding garlic and thyme to the butter during the last minutes of cooking. This technique not only boosts the aroma but also infuses the steak with a rich flavor that takes it to another level. Trust me; it's worth the extra steps!

        Why You'll Love This Recipe
        Succulent tenderness with every bite
A perfect blend of rich flavors from herbs and butter
Elevates any dining experience with minimal effort

      

Mastering the Sear

The searing process is crucial for achieving that beautiful golden-brown crust on your filet mignon. Begin by using a heavy skillet, preferably cast iron or stainless steel, as these retain and distribute heat evenly. Ensure your skillet is hot enough before adding the oil; it should shimmer but not smoke. If you see smoke, the pan is too hot, and your steak may burn instead of sear. This should take about 3-5 minutes on medium-high heat.

When placing the steaks in the pan, do so gently but quickly. Avoid moving them around during this initial sear; this allows a crust to form that locks in the juices. You can tell it’s time to flip when the edges are a rich, golden color, and the steak easily releases from the pan without sticking.

The Flavors of Butter and Herbs

Incorporating butter, garlic, and fresh thyme during the cooking process not only enhances the flavor but contributes to the overall tenderness of the steak. As the butter melts, it creates a luscious sauce that's perfect for basting the meat. Baste by tilting the pan slightly to pool the butter, then spoon it over the steaks for the last few minutes of cooking. This technique enriches the filet mignon, adding complexity to its natural flavors.

Thyme pairs beautifully with the filet mignon, imparting a subtle earthiness that complements the richness of the steak. If you don’t have fresh thyme, dried thyme can be used sparingly. For a twist, consider adding some rosemary or even a splash of red wine into the pan after flipping the steaks for additional depth.

Resting for Perfection

Resting your steaks post-cooking is an essential step that many overlook. Allowing the filet mignon to rest for about 5 minutes before slicing lets the juices redistribute throughout the meat. This way, each bite remains succulent and tender rather than dry. While the steaks rest, you can prepare a simple side salad or roasted vegetables to accompany your meal, enhancing the overall dining experience.

If you have leftovers (which is rare!), you can store the cooked steak in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently in a skillet over low heat to maintain moisture, or slice it thin and serve it cold in salads or sandwiches to make the most of your delicious filet mignon.

Ingredients

For the Steak

2 filet mignon steaks (6 oz each)
Salt to taste
Freshly ground black pepper to taste
2 tablespoons high smoke point oil (like canola or grapeseed)
2 tablespoons unsalted butter
2 cloves garlic, smashed
Fresh thyme sprigs

Instructions

Cooking Instructions

Prepare the Steaks

Take the filet mignon out of the refrigerator and let sit at room temperature for about 30 minutes. This helps them cook more evenly. Season both sides liberally with salt and freshly ground black pepper.

Sear the Steaks

In a heavy skillet over medium-high heat, add the oil. Once hot, carefully place the steaks in the pan. Sear without moving them for about 4-5 minutes until a golden-brown crust forms.

Add Flavor

Flip the steaks and add the butter, garlic, and thyme to the pan. Spoon the melted butter over the steaks as they cook for another 4-5 minutes for medium-rare.

Rest and Serve

Remove the steaks from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.

Pro Tips

For an added touch, serve with a simple arugula salad or garlic mashed potatoes for a complete meal.

Enhancements and Variations

Feel free to experiment with different flavor profiles for your filet mignon. A drizzle of balsamic reduction or a sprinkle of blue cheese can transform the dish into something unique. You could also marinate your steaks for a few hours before cooking; a simple mix of olive oil, soy sauce, and balsamic vinegar works wonders in tenderizing and adding flavor.

For a richer sauce, after removing the cooked steaks, you can deglaze the skillet with a splash of beef broth or red wine to create a quick pan sauce. Scrape up the browned bits from the bottom of the pan and let it reduce to your desired consistency, then pour it over the resting steaks for an extra touch of indulgence.

Pairing and Serving Suggestions

Pan seared filet mignon pairs wonderfully with a variety of sides. Classic options include creamy mashed potatoes or garlic buttery asparagus. For a lighter choice, consider a crisp arugula salad with a lemon vinaigrette to balance the richness of the steak. A glass of full-bodied red wine, like a Cabernet Sauvignon or Malbec, complements the flavors beautifully.

Presentation is key when serving this elegant dish. Slice the filet mignon against the grain for tenderness, and arrange the slices artfully on a warm plate. Garnish with fresh thyme leaves or a sprig of rosemary for an attractive finish that elevates the dining experience.

Questions About Recipes

→ What temperature should I cook filet mignon?

Aim for medium-rare at 130-135°F (54-57°C) for the best results.

→ Can I use a different cut of steak?

Yes, though filet mignon is known for its tenderness, you can use ribeye or sirloin too.

→ What's the best way to store leftovers?

Wrap the leftovers tightly in plastic wrap or foil and store in the refrigerator for up to 3 days.

→ Should I remove the silver skin from the filet mignon?

Yes, removing the silver skin helps prevent toughness and ensures a more enjoyable eating experience.