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pan fried filet mignon 5 easy recipe to cook

Pan Seared Filet Mignon

Jenni Cole
You sear the filet mignon briefly in a cast iron skillet to give it a golden crust that locks in moisture and flavor, then finish it in the oven until it's cooked to perfection to get the perfect filet mignon dinner.
5 from 4 votes
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Course Dinner, Main Course
Servings 2 steaks
Calories 165 kcal

Ingredients
  

  • 2-4 6-ounce filet mignon steaks
  • Salt and black pepper
  • 1 tablespoon Oil
  • 2 tablespoon Butter
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh parsley

Instructions
 

  • Let the steaks sit out for 30-60 minutes before cooking them to bring them to room temperature. Pat the steaks dry with paper towels.
  • Preheat your oven to 425°F.
  • Generously season the filet mignon steaks on both sides with salt and pepper. Turn on your stove fan.
  • In a large oven-safe pan (a cast iron skillet is ideal), heat the olive oil over medium-high heat.
  • When the cast iron skillet is hot, pan sear the filet mignon steaks cook for 2-3 minutes on the first side until you get a deep brown crust. Do not check the meat during this time and leave the sear undisturbed to get that nice, seared edge.
  • Flip the meat over and add the butter, minced garlic, and minced parsley to the pan after the first side sears. Cook the second side for 2-3 minutes as well for a medium rare steak.
  • If you don't have an oven proof cast skillet or oven safe pan, transfer the steaks to a baking sheet. Alternatively, you could grill the cooked filet mignon to finish instead of baking it.
  • Transfer the hot cast iron skillet with the steaks to the preheated oven and bake for an additional 5-7 minutes, or until the internal temperature reaches 135°F for medium-rare or 140°F for medium.
  • The cooking times can vary based on your desired temperature. Remove filets from the oven with oven mitts.
  • Lightly cover the steaks with tin foil and let the pan seared filet steaks rest on a cutting board for 5 minutes before serving.
  • The final serving temperature will increase slightly during the rest period. Spoon more of the garlic herb butter over the top and enjoy your perfect filet mignon dinner!

Notes

  • The best pan for cooked filet mignon is a cast iron skillet. It helps to create that crisp sear, it cooks evenly, plus it is a stovetop to an oven pan.
  • Make sure your steaks are at room temperature before cooking, we have them sit out on the counter for 30-60 minutes prior to cooking filet mignon or any type of steak.
  • Season the steaks generously, we used the salt and pepper classic combo alongside our garlic butter sauce, but feel free to experiment with other spices and herbs to add depth of flavor. We personally love McCormick's grocery store seasonings, especially their steak seasoning.
  • We highly recommend using a digital meat thermometer, it's the only way you'll know for sure when your steaks are done cooking in the oven to your desired doneness.
  • Let the filet mignons rest for 5-10 minutes before serving, this allows the juices to redistribute, resulting in a juicier steak that's tender inside.

    • Nutrition

    Calories: 165kcalCarbohydrates: 1gProtein: 0.2gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 30mgSodium: 90mgPotassium: 10mgFiber: 0.03gSugar: 0.03gVitamin A: 354IUVitamin C: 1mgCalcium: 6mgIron: 0.04mg
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