If you’re craving a steakhouse-quality meal at home, this filet mignon recipe pan seared is your golden ticket. It’s rich, buttery, and juicy—with a crust that crackles and a center that melts. In this guide, you’ll learn the exact method chefs use to pan sear filet mignon and finish it in the oven, ensuring flawless doneness every time. Whether you’re planning a date night, impressing dinner guests, or just treating yourself, this method is foolproof and beginner-friendly. You’ll also get insider tips, expert timing, and side dish ideas to make your dinner unforgettable.

Part 1: Why Pan-Seared Filet Mignon is My Favorite « Wow » Dinner

The Special Occasion Steak You Can Master at Home

Years ago, I made my first filet mignon recipe pan seared on a rainy Friday night with candles, jazz music, and no clue what I was doing. What came out of that pan wasn’t just dinner—it was magic. Since then, filet mignon has been my go-to for romantic dinners, birthdays, and celebrations. Why? Because it makes people feel special.

This site—Recent Recipe—was born from that same spark: the joy of simple, feel-good meals you’re proud to share. Filet mignon is surprisingly easy once you know the method: sear it hot, finish it in the oven, rest, and serve. No grill required. No guesswork either.

If you’ve tried before and ended up with a gray, dry, or bland steak—don’t worry. This guide fixes all of that. Using the same pan seared filet mignon recipes top chefs rely on, we’ll walk through every step from prep to plating. You’ll master the crust, the flavor, and the doneness. With just a few tricks and tools (like a meat thermometer), your next steak night will rival any $80 restaurant filet.

What Makes Filet Mignon So Special?

Filet mignon comes from the tenderloin, the most delicate muscle on the cow. It’s prized for its tenderness—it cuts like butter with a steak knife—but it also has a very mild flavor. That’s why pan searing is essential: high heat gives you that golden-brown crust while butter, garlic, and fresh herbs infuse flavor into the surface.

This cut is lean, so it’s quick-cooking and responds beautifully to our pan-to-oven method. You get total control over doneness, especially if you follow our internal temperature guide in Part 3. With a filet mignon recipe pan seared like this, you can hit that juicy medium-rare target every time—without overthinking.

Want to know the best part? Ready to serve in only 20 minutes. And if you pair it with something classic like garlic mashed potatoes or roasted green beans (find them in our dinner recipes), you’ve got a complete meal that feels elegant yet totally doable on a weeknight.

Perfect Filet Mignon Recipe Pan Seared Like a Steakhouse Chef

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• Author: Emilie
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

Learn how to cook a filet mignon recipe that delivers steakhouse-level quality at home. With a seared crust and juicy center, this method is foolproof and packed with flavor.

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Ingredients

Scale 1x2x3x

2 filet mignon steaks (8–10 oz each, 1.5–2 inches thick)

Kosher salt and freshly ground black pepper

1 tbsp canola or avocado oil

2 tbsp unsalted butter

2 cloves garlic, smashed

2 sprigs fresh rosemary

2 sprigs fresh thyme

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Instructions

1. Take filet mignon out of the fridge and let it come to room temperature for 30–60 minutes.

2. Preheat your oven to 400°F.

3. Pat the steaks dry thoroughly and season all sides with kosher salt and black pepper.

4. Heat a cast iron skillet over high heat until just smoking. Add oil and swirl to coat.

5. Place the steaks in the skillet and sear without moving for 2–3 minutes per side.

6. Add butter, smashed garlic, and herbs. Baste the steaks by spooning the melted butter over them for 30 seconds.

7. Transfer the skillet to the oven and cook to your desired doneness (see temperature chart).

8. Remove steaks when they are 3–5°F below the target temperature. Let rest for 5–10 minutes tented in foil.

9. Serve topped with remaining pan butter and your favorite sides.

Notes

Use a high-smoke-point oil like avocado or canola.

Always use a digital thermometer for accurate doneness.

Resting is key—do not skip this step!

Perfect with garlic mashed potatoes, roasted asparagus, or green beans almondine.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Pan-Seared and Oven-Finished
• Cuisine: American

Nutrition

• Serving Size: 1 steak
• Calories: 530
• Sugar: 0g
• Sodium: 400mg
• Fat: 34g
• Saturated Fat: 14g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 48g
• Cholesterol: 120mg

Keywords: filet mignon recipe, steak dinner, pan seared steak

Part 2: How to Pan Sear and Oven-Finish Filet Mignon

Ingredients You Need for a Juicy, Pan-Seared Filet Mignon

Cooking a filet mignon recipe pan seared the right way starts with the right ingredients—and quality matters. Look for steaks about 1.5 to 2 inches thick, with deep red color and fine marbling. The rest is all about creating rich, layered flavor.

Here’s what you’ll need:

• 2 filet mignon steaks (8–10 oz each, 1.5–2 inches thick)
• Kosher salt and freshly ground black pepper
• 1 tablespoon of canola or avocado oil (ideal for high-heat cooking)
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Optional Add-ins:

• ½ tbsp minced shallots (for deglazing)
• 1 tbsp Worcestershire sauce (for umami depth)
• 1 tbsp chopped parsley (for garnish)

These ingredients work together to highlight the beef’s natural tenderness while building a savory crust and aromatic butter sauce.

Cooking Instructions – From Fridge to Fork

Here’s the step-by-step process for a flawless pan seared filet mignon recipe that delivers steakhouse results every single time.

1. Bring to Room Temp
   Let the steaks sit at room temperature for at least 30 minutes before cooking. This ensures even doneness and avoids a cold, raw center.
2. Preheat Oven to 400°F
   You’ll finish the steaks here after the sear. Use a calibrated oven thermometer if needed for accuracy.
3. Dry and Season
   Pat steaks dry with paper towels. Season generously with kosher salt and black pepper on all sides, pressing seasoning into the meat.
4. Heat the Skillet
   Use a cast iron skillet or heavy stainless steel pan. Add oil and heat over high until just smoking.
5. Sear the Steaks
   Carefully place steaks in the pan and let them sear, undisturbed, for 2–3 minutes. Turn the steak and sear the opposite side for 2–3 more minutes. Don’t poke, move, or press them.
6. Add Flavor
   Lower the heat a bit, then add butter, garlic, and herbs. Tilt the pan and spoon the melted, infused butter over the steaks for 30 seconds (called basting).
7. Oven Finish
   Transfer the pan directly to your preheated oven. See the doneness chart below for recommended baking times. Use a meat thermometer for accuracy.
8. Rest the Steaks
   Remove steaks when they’re 3–5°F below your target temperature. Place the steak on a cutting board and loosely cover with foil. Rest 5–10 minutes to let juices redistribute.
9. Serve and Enjoy
   Spoon the herbed pan butter over the steak. Pair with your favorite side dishes like roasted potatoes, green beans, or creamed spinach.

Doneness & Internal Temperature Chart

Here’s your essential chart for hitting the perfect doneness level. Always use a digital meat thermometer inserted into the center of the thickest part.

Part 3: Internal Temperatures and Pro Steakhouse Tips

Temperature Guide for Filet Mignon Doneness

When it comes to cooking filet mignon perfectly, nothing matters more than internal temperature. Just a few degrees separate a perfectly juicy medium-rare from a dry, overcooked steak.

Always insert your digital meat thermometer into the thickest part of the steak. This ensures you’re reading the core temperature—not surface heat.

Here’s what you need to know for the most accurate results:

• Rare: 120–125°F (cool red center)
• Medium-Rare: 125–130°F (warm red center)
• Medium: 135–140°F (warm pink center)
• Medium-Well: 145–150°F (slightly pink center)
• Well-Done: 160°F+ (little to no pink)

Pull your steak from the oven 3–5°F before your target temperature. This accounts for carryover cooking, where the meat continues to rise in temp as it rests. For example, remove at 125°F if you want a final 130°F medium-rare.

Resting time is critical—don’t skip it. During rest, juices redistribute evenly throughout the filet, giving you that signature melt-in-your-mouth texture.

Want extra assurance? Touch the top of the filet with your finger. A rare steak feels soft and spongy, while a well-done steak feels firm with little give. Use this as backup—but rely on the thermometer first.

3 Expert Tips for Nailing Filet Mignon

Mastering this pan seared filet mignon recipe isn’t about complexity—it’s about precision. Follow these expert tips and you’ll never overcook a filet again.

1. Use the Right Oil
   Use oils that can handle high heat, like canola, avocado, or grapeseed. Olive oil burns too quickly and turns bitter. You want your skillet hot and smoking when the steak hits it. That’s how you create a deep brown crust.
2. Don’t Move the Steak During Searing
   Let it sear undisturbed for 2–3 minutes per side. Movement prevents crust formation. Listen for the sizzle—when the steak naturally releases from the pan, it’s ready to flip.
3. Baste with Garlic Herb Butter
   After flipping, add butter, smashed garlic, and rosemary to the pan. Tilt the skillet and spoon the melted butter over the steaks repeatedly. This basting technique gives you rich, aromatic flavor with a steakhouse finish. You’ll smell the difference—and taste it too.

For extra richness, try adding a splash of Worcestershire sauce or a spoon of Dijon mustard to the butter before serving. The result? A filet mignon recipe pan seared that’s bold, balanced, and unforgettable.

Part 4: What to Serve with Pan-Seared Filet Mignon

Impressive Side Dishes That Let the Main Shine

A steak this perfect deserves the right supporting cast. Your filet mignon recipe pan seared is rich, buttery, and deeply savory—so pair it with sides that add contrast and balance without overpowering.

Here are our favorite ideas:

• Garlic Mashed Potatoes: Classic, creamy, and comforting. A spoonful of roasted garlic mixed in brings warmth without stealing the show.
• Roasted Asparagus with Lemon Zest: Adds freshness and a bit of snap to balance the steak’s richness.
• Green Beans Almondine: A simple sauté with olive oil, almonds, and sea salt.
• Parmesan Herb Polenta: Velvety smooth with a slight tang. A restaurant-quality side that feels effortless.
• Creamed Spinach or Sautéed Broccoli Rabe: Earthy and soft, these greens are ideal for soaking up pan juices.

For a lighter meal, consider a salad with arugula, shaved Parmesan, toasted walnuts, and balsamic glaze. And don’t forget the wine: a bold Cabernet Sauvignon or aged Malbec pairs beautifully with pan seared filet mignon recipes.

Need inspiration for more side dishes? Check out our full dinner collection or visit lunch ideas for lighter veggie-forward options.

Recipe Variations & Advanced Options

Once you’ve mastered this basic filet mignon recipe pan seared, try one of these creative twists to impress guests or simply treat yourself:

• Bacon-Wrapped Filet Mignon: Wrap a strip of thick-cut bacon around the edges before searing. Secure with butcher’s twine. It adds smoke and fat to the lean cut.
• Red Wine Pan Sauce: After removing the steaks, deglaze the skillet with ½ cup red wine and 1 tbsp shallots. Reduce and whisk in 1 tbsp cold butter for a silky finish.
• Shallot Cream Sauce: Add heavy cream, Dijon mustard, and sautéed shallots for a French bistro-style take.
• Air Fryer Adaptation: Pat steaks dry, season, and cook in a 400°F air fryer for 10–12 minutes total, flipping halfway. You’ll still get a solid crust.
• Surf & Turf: Pair filet with pan-seared scallops, grilled shrimp, or lobster tail for the ultimate indulgence. Finish with a garlic butter drizzle for both.

And don’t forget to end the night with something sweet. We recommend checking out our dessert collection for cozy cakes and simple tarts that complete the meal.

Conclusion

This filet mignon recipe pan seared is your secret weapon for turning an ordinary night into an unforgettable experience. With just a few key ingredients, the right timing, and smart technique, you can serve a restaurant-worthy steak without leaving your kitchen.

From the crusty sear to the buttery finish, every bite delivers comfort, flavor, and elegance just like every recipe at Recent Recipe. Whether you’re cooking for someone special or savoring a solo indulgence, this guide ensures your filet mignon will be nothing short of sensational.