Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again, I promise. I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the favors. There are plenty of ways to cook filet mignon but this is by far my favorite. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. High heat and real butter.

How to Cook the Perfect Filet Mignon

The secret to cooking the perfect pan-seared filet mignon is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside.

I’ve tried cooking strictly on the stove top for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge.

The stovetop and oven method is tried and true. Sear filets 2 minutes per side on the stove top in a cast iron skillet on high heat with butter or olive oil and then immediately transfer to preheated oven at 415° F. I typically bake about 6 minutes for medium rare. That’s the beauty of cast iron, you can easily transfer from stove top to oven. If you don’t have one, I highly recommend picking one up. They are very versatile and can be used for so many different recipes. Here is the one I have.

Carefully timing your cook time for steak always yields consistent results. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. If you really adhere to cook times I promise you will never overcook steak again. Which for me was always incredibly disappointing after all my hard work. Just like when you cut into your steak and it’s colorless and grey? Yeah you killed it again, Shawn.

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Season filet mignon with salt and pepper heavily. This is the only thing I put on my steaks. Filet’s are such a flavorful and tender cut, I don’t think you need anything else.

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

4.9 from 39 reviews
Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
  • 4 10 ounce thick tenderloin beef filets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • salt and pepper to taste

  • Garlic & Herb Butter:

  • ½ stick butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • ½ tablespoon minced garlic
  1. For the herb butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
  2. For the filets: Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
  3. Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
  4. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
NOTES
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F

 

148 Comments

  1. David and Brenda

    Outstanding! We tried this recipe on a snowy evening when our grill was buried under ice and snow. It was cooked to perfection following your timing chart. We agree that restaurants must use this strategy. It reminded us of Andres Steak House in Naples, Florida. Sizzling hot and juicy rare. Herbed butter added the right touch. Using the cast iron skillet reminded me of my childhood. BTW, all my sons got a Lodge for Christmas. Looking forward to trying other recipes this winter. Let it snow! let it snow!

  2. Would a grill iron skillet work?

    • Sure, I don’t see why not. As long as you can sear on the grill or stove top first and then transfer to the oven. That’s the important part.

  3. Do you keep it in the cast iron when you move it to the oven or transfer to a baking dish?

    • Hi Lisa,
      Yes, you keep it in the skillet the entire time. That’s the beauty of the cast iron. Easily transfer from stove top to oven. Sear 2 minutes per side on the stove top and then immediately transfer to preheated oven and start timer. I do about 6 minutes for medium rare.

  4. Geri Schuster

    Do you leave it in the pan for resting? And is temp 415?

    • Great question Geri. I suppose I should be a little more specific in this post.

      I remove mine from the skillet for the 5 minute resting period so the filet does not continue to cook. I place on a plate and lightly cover with tin foil (not a tight seal). The steak will actually still be “cooking” during the 5 minutes. Keeping it in the hot skillet may overcook.

      Yes, the oven should be at 415 for the oven portion. 2 minutes per side in the skillet on stove top, immediately transfer to oven at 415 and bake approx. 4-8 minutes depending on final desired doneness. Rest plated for 5 minutes!

  5. I followed your recipe and timing to the letter and made my first filet mignon dinner for my family; it was outstanding! So much so, that all three of our kids cleaned their plates and my oldest compared it to his favorite steak house. Thanks for making me look like a pro!

  6. This made the perfect steak for my hubby on Father’s day 🙂 I love my cast iron skillet, and always cook my steak in it, but I sometimes cook it to death when trying to reach “safe” temps on my meat therm. But this timing worked so perfectly I was actually a little bit surprised. Following the 2-2-6 rest for 6 rule from now on!!

  7. Samantha Fountaine

    This has to be one of the best steaks I’ve ever had. Tender, moist, flavorful, and melted in my mouth. The times were exact and perfect. I will be making this again it will go with the many new side recipes I have and want to try. Thanks so much for the great and perfect recipe.

  8. Thanks for sharing this cooking technique. I made this for dinner tonight and it turned out perfect!

  9. Flavor was incredible but I struggled with cook time since my family likes it medium-well. I did 8 min and put them in another 4 and they still were med-rare. I will need to get a good thermometer and practice temperatures to reach perfection. I’ll be cooking with a cast iron for steaks from now on. To the grill: bye Felicia!!!

    • Hi Jennifer,

      Hmmm. Make sure your cast iron is really hot before adding steaks. If you’re cooking several steaks on one cast iron, 4 or 5. It may have caused this. May take extra time on the stove top. Also, make sure your steaks sit out 30 minutes before cooking. Cold steaks right out of the fridge will take a lot longer. I hope this helps!

  10. Thank you, Shawn, for such a great recipe and for sharing! It is my favorite way to cook steak now! When I went on vacation, I took my cast iron pan! Never leave home without it!

  11. Wish I had read the comments sooner. Although the steak was very juicy and tender, it was definitely over cooked. Removing from the cooking skillet next time! You should update the recipe with that instruction. Filets are very expensive and a well done steak wastes $$.

  12. Shekinah Glory

    I absolutely loved it! You were 100% right, I’ll never go back to grilling my steaks. They were perfect! The slight charring of the outside is so flavorful and gives you the “grilled” effect that I was totally missing when I tried alternative steak cooking methods. Absolutely fabulous, and I’m a huge foodie so this made me so happy! I shared this recipe with my dad immediately because he is our grill master and steak connoisseur.. and after the pics I sent him of my results, he’s going to try it out this weekend! Thanks so much for sharing. (FYI, I don’t have a cast iron skillet so I used a stainless steel saute pan and it worked great so if you don’t have one either, don’t be scared to try it with another oven safe pan) DELISH!

  13. I am so glad that I stumbled upon your instructions.
    I was planning on grilling my filets as I do any other steak and had the grill hot already while I looked up filet specific instructions.
    I liked the sound of your technique so just put my long griddle (smooth side up) on the grill over flame and mixed the butter while that was heating.
    Seared the steaks 2min per side and then just slid the griddle over while leaving the left hand burner on high baking for another five minutes with the lid closed. Probably could have let them go for another couple minutes as the heat takes a while to build up once the lid is shut.
    Anyway, these filets ended up rare but not too bloody – perfect in my opinion but maybe a bit rare for most.
    These were Meyers steaks which you definitely do not want to overcook!
    Thank you for the excellent guidance!

    • Awesome Ben – I’m glad you found me in the nick of time. Yes, I agree with you. The grill doesn’t contain the heat like the oven so I’ve found the grill usually takes longer. I usually do 6 minutes for rare. I could eat steak with a pulse so it’s perfect for me. Grab a skillet and give that a shot next time. I think you’ll love the results.

  14. Evelyn Cathey

    The very best steak recipe ever……. and it’s so easy! Thanks for sharing!

  15. Tried this tonight. Outstanding! My husband and I loved it. Tasted great and cooked to perfection. Thank you!

  16. Tony Brookshire

    Thanks for sharing! This turned out to be some if the best steaks I have ever cooked (and I’ve cooked a lot of steaks!).

  17. Shawn,
    I will be cooking 7 steaks for Christmas Eve and want to use your recipe! I will need to buy a cast iron skillet. What would be your recommendation for this many steaks as far as skillet size and how to cook that many?

    • Sounds like a GREAT idea. I’ve cooked as many as 6 on a 12 inch. Not sure if you could do 7. You could get a 13.25 inch or the 15 inch. Those would work. Alternatively you could get two 12’s and do dueling (all depends on how much you use or love cast iron). I’m personally obsessed with mine. I would follow the recipe accordingly but if you are cooking more than 4-5 on one skillet then I would add an extra 2-3 minutes to the oven portion. I’ve found cooking several steaks absorbs more of the heat and won’t cook as fast. Good luck!

      • Thank you so much. Excited to try this. We have always barbecued our filets but with snow predicted for Christmas wanted to try something we could do indoors!

  18. Hi Shawn, I am going to be making this on Christmas and will have 2 cast iron pans w prob 6 steaks in each (if I can fit them.) any suggestions on whether I will need to tweak this recipe at all? Such great reviews, I can’t wait to try it! Thanks in advance!

    • AWESOME. Giving you same advice as above. I’ve cooked as many as 6 on a 12 inch. I would follow the recipe accordingly but if you are cooking more than 4-5 on one skillet then I would add an extra 2-3 minutes to the oven portion. I’ve found cooking several steaks absorbs more of the heat and won’t cook as fast. Let me know how this turns out! You could start with an extra minute or two and use a meat thermometer or cut into one to gauge doneness.

  19. This recipe is perfect. I’ve made filet twice using this method and they were perfect both times. Restaurant quality and consistency. Tonight my 15 year old son made them. Thanks Shawn! I’m looking forward to trying other recipes on your website.

  20. This is amazing…so simple yet so elegant! Made them for Fathers Day this past summer and making again tonight for my husbands birthday…thank you!

  21. Just curious if you could use dry herbs for butter or if I should make a trip to the grocery store! 🙂

  22. How thick are the filets? I am cooking 6 on Christmas Eve. I’ll add the 2-3 minutes to the oven time. I’m looking forward to impressing my guests!

    • Mine are typically 2-3 inches thick. I would say that is the standard thickness for this recipe. I wouldn’t add any additional time if they fall within that thickness.

  23. I thought the extra time in the oven was due to the number of filets in the pan, not the filet thickness. Please confirm. Thanks!

  24. Ace Elefteriadis

    Hi, trying this on Christmas Eve. Do you add the butter and olive olive after the skillet is scorching hot, or do you add the oil and butter and then turn the range on and on high? Thank you for your time.

  25. Amazing. Timed the steps and it turned out perfectly.

  26. After searching the internet for “How to cook Filet Mignon in an iron skillet”, your website came up.
    I made this on Christmas day – it was PERFECT! Your instructions were spot on!
    And it really couldn’t be easier…
    I plan to be making filets a lot more often.

  27. Hello! I have cooked steaks this way before and it’s amazing! I was just wondering if once you put your filets in the oven if you turn them half way through the cooking time or if that is why you use the foil. I’ve never tried the foil method but am super excited to try it. I will wait to hear back about flipping or not first!

  28. Hmmm…wondering if this method would work with pork chops, as long as you are careful to cook them thoroughly?

  29. I did this last year for New Years Eve, turned out great, doing it again this year, thanks

  30. My husband and I made this for our New Year’s Eve dinner tonight. We loved it! We used the herb butter on our potatoes and brussel sprouts, too.

  31. I used your recipe for NYE dinner and it was AMAZING! I forgot to get herbs so I made scallion butter. I also poured red wine on the steaks while searing them and while they were in the oven. My medium rare steaks came out perfectly. Thank you!

  32. I’ve always loved steaks on the grill, but I received cast iron skillets for Christmas so googled for a recipe. And I am not disappointed! Best steak I’ve ever had. Thanks for posting.

  33. Trying this tonite cant wait…on the menu…filet mignon, baked shrimp and Alaskan king crab and of course a nice red wine…

    • Well I tried this steak recipe ….let me tell you…it was the best filet mignon my hubby and I ever had.and it was done in my ktchen by me lol. I followed the recipe to a T and it melted and our mouths ….Thank you so much I will follow you for more great recipes and tips.

  34. Could I use a stainless steel pan instead?

    • Yes that’s what you want. I’ve never tried it that way but should be similar. Make sure there is no rubber or plastic on the handle!

  35. help…There is just 2 of us seniors and we rarely get 10 oz steaks….more like 4 to 5 oz at the biggest……please help me cook these properly in the skillet and then in the oven…..thanks alot………………..

  36. Scott McDonald

    Best steaks ever?? Timing was perfect

  37. Kelly Cecconi

    This was the best filet mignon I’ve ever had! Husband agrees!! He likes med rare and it came out perfect with the timing. I like mine well done so had to cook a little longer. I will try butterflying mine next time.

  38. Hi Shawn! I’m trying out this recipe this weekend. I just have one question for you. It calls for four filets, but I am only going to be making two. Should I follow the cook times exactly in your recipe or do they need to be altered? Thank you so much.
    -Stacey

    • Hey Stacey – Yes, you are all set. Recipe should be fine for cooking as few as 1 and as many as 6, anything over may require a little extra in the oven.

  39. Thank you!!

  40. Terrific recipe. Delicious steaks. This one is a keeper and is going in my permanent, hand-written recipe box. Thank you!

  41. Simply amazing! My sister got me a lodge for Christmas and I had a dinner party for 6 on New Years Eve and got rave reviews.

  42. Kyle Marie Sepersky

    Made this tonight for my “grill guy”, somewhat skeptical, husband. I think he was sure nothing would work as well as the grill on fillets.Well, he was proven wrong!! Fabulous recipe!! Just keep to the time frame – 2,2,6,5!! You’ll not go wrong! Delicious!!

    • That was me once upon a time. It’s a miracle combo. The best part is it’s so consistent. I’ve made this 100 times and it always comes out perfect!

  43. This was ridiculously easy and made incredibly delicious filet mignon!!!!!! Thank you so much!

  44. My husband and I had an early Valentine’s day dinner that we decided to do it at home. We decided on filet with halibut cheeks as a riff on surf and turf. (If you’ve never tried halibut cheeks, you must – they’re just like scallops). I’ve never done filet mignon at home actually but in principal it *should* be straight forward. I found your how-to right away searching for a simple guide to cooking timepoints and it worked amazingly well. We both thought the filet as good as any steakhouse we’ve ever been to.
    Our two filets were 5oz each at 2in thick, and well marbeled (obviously a must). Patted dry the room temp filets, sprinkled salt and pepper on all sides and followed your directions – searing hot pan 2min each side. But reduced the time in oven to 3min because of the smaller size of these guys. Rested 6 min on cutting board. Ended up being perfect med rare. Quickest meat preparation I’ve ever done!!
    We don’t have a cast iron skillet, but we do have ceramic pans (diamond clad greenpans; no plastic handles) that are actually pretty great at browning. They worked out for this high temp/hard sear recipe fabulously. So if someone doesn’t have a cast iron skillet, this recipe can still be achieved.

  45. This was the BEST steak dinner I’ve EVER made. It comes out absolutely PERFECT. Thank you so
    very much for sharing this recipe. It was a LOVELY Valentine’s Day Dinner.

  46. This was the BEST steak dinner I’ve ever made. It was cooked to absolute PERFECTION. What a hit last night for Valentines Day. Thank you very much for sharing your recipe. Please everyone just make it. It MELTS in your mouth. I must have said that was the BEST steak a 1,000 times….just saying!!

  47. I surprised my husband and cooked these for Valentine’s Day as well. Much nicer than going out, sitting in the crowded and noisy restaurant and paying $$$$. He was super pleased, as was I. Simple and straightforward and every bite was like a little bit of heaven in my mouth! Thank you for this.

  48. The steaks turned out great. I may have went a little too heavy on the salt but that is my fault. The only concern I have is living in an apartment without an industrial size kitchen, pan searing the steaks just about smoked us out! I’m talking open all the doors and windows cuz the sprinkler system is about to go off amount of smoke. I dumped out the excess butter before placing the skillet in the oven. Did I do something wrong or is this normal? If not, how can I prevent it from happening next time because I would like to make them again in the future. Thanks!

    • I feel your pain. I’m in the same situation as you right now. Maybe use a little less butter next time, or turn the heat down just a tad. It just needs to be hot enough for a good sear. I usually turn the oven vent fan on immediately so any smoke is pulled away. Hope this helps.

  49. I made this recipe last week! I loved it. 🙂 I was looking for a way to cook the filet I was given without using a grill. Since I am in an apartment I can’t have a grill! I thought that steaks were only good on grill but after cooking filet mignon this way, I will never go back to a grill! I plan on making it again this weekend. 🙂 Thank you for the recipe!

  50. John Forister

    I can’t grill a fillet if …” literally my life depended on it ” I burn them, to dry, to raw…I did this method…HOLY CRAP IT TURNED OUT PERFECT! I’m never cooking a steak any other way than this method. IT’S FAIL SAFE! I bought a quality cast iron skillet and…PRESTO!

  51. Some friends got ohmaha steaks – beef tenderloin filet mingons for cristmas, dont know how to cook them, as i used to worm in a restuarant im going yo coom them tonight. I plan on following your recipe, the only problem is these are 5 oz steaks and definitely no more than 1-1.5 inches thick. Whats the best way to get a nice medium rare on such a thin steak?

  52. Shawn- I’ll add my praise to your growing list of accolades. Yes, it’s simple and yes, it’s sublime. I don’t have a cast iron skillet (yet!) so I transferred to a foil lined cookie sheet for the oven. Turned out…you guessed it….perfect. My daughter, a VEGAN no less, was lured to the kitchen, bewitched by the smells. She proclaimed it glorious. I made your brussels sprouts to go along with it. Heavenly. Thanks for sharing!

    • Wow. You know you’ve done well when you’ve nearly converted a vegan. Brussels are also the perfect combo. Glad it worked out well, Michele.

      • Shawn! Pan seared filets for the second night in a row. Made your obscenely good s’mores dip for dessert. Now, my family thinks I’m just a show off. Mostly true. Merci beaucoup!

  53. That was exactly what I was going for. I followed your recipe exactly to a T and came out perfect!!!!

  54. Absolutely delicious! I love filet mignon but I’ve always been afraid to overcook it. These instructions are the best. Juicy and delicious medium rare!!!! Thank you!!!

  55. Scott Cawley

    Filets are in the fridge and about to come out to set for 30 mins –

    Very excited to follow your recipe – my guests aren’t prepared for what’s about to hit them tonight …..

  56. Made the best ribeye steaks using your method and I won’t ever do it any other way! Thanks for sharing!

  57. I used this recipe as my guide when cooking filet mignon for the first time recipe (also had another cut of steak I cooked at the same time, the same way). Turned out very good. 🙂 My sister was here and thoroughly enjoyed her filet. The garlic butter inspiration was a good companion. Thank you!

  58. George Murray

    Changed it up a little, sautéed mushrooms first then removed mushrooms, seared steak per recipe, then added mushrooms at end right when I put in oven. Thank you thank you for this recipe, bought half a cow, got some tenderloins and here we are . Perfection if I say so, please add a nice red wine to this, only enhances the whole dinner.

  59. THIS IS THE ONE! This is the recipe that you need to follow if you want the world’s best filets! I’ve made this twice, and both times were absolutely fantastic. The filets are better than anything I’ve ever had at any restaurant. I will never prepare filet mignon any other way. The recipe is simple, and it only takes 15 minutes from starting cooking to eating. I made this for a group of dinner guests and everyone said it was the best filet mignon they’d ever had. Try it, and you will say the same!

  60. The first time I cooked a filet in my cast iron pan it made a huge mess searimg on the stove but it was very good. The next time we seared it on the gas grill and finished it in the oven but weren’t sure about the timing and it was too rare. Tonight I found your site and liked that you used large filets and since ours was 13 oz. it seemed to be the best timing. We seared it on the grill then in the oven following your timing and adding a couple extra. I utes for the larger size and it was the best filet ever.

  61. Absolutely ASTOUNDING!! I’ve always been afraid to cook steak because it’s either still mooing or I end up killing it. I found your recipe and followed it down to the last minute (i used my phone haha)… PERFECT! Thank you for sharing!

  62. We made this last night and it left us all begging for more. Absolutely the most perfect filet I have ever had. Thank you Shawn !!!

  63. Making it now. I haven’t had red meat in eight years but tonight is the night. Thank you for the great recipe.

  64. Making it now. I haven’t had red meat in eight years but tonight is the night. Thank you for the great recipe!!!

  65. Ok, so I did tha’ damn thing and it was OUTFREAKINRAGEOUS!!! I added two dashes of worstetchire on one side of each (2) and added two drops 💦 of Merlot on the other.,., finished with the butter spice suggested and Great day in the morning!!!

  66. Excuse typos. Lol

  67. Lisa Whitfield

    Perfect recipe, never made filet mignon, didn’t want to ruin an expensive piece of meat, however, I followed your instructions to a T and it turned out perfectly. I like mine med rare and my husband likes his between done and very done:) I left his in a little longer than mine and it turned out still juicy and tender. You are correct, I will never cook steak any other way.

  68. Do you have a suggestion to replace tarragon with another her? I despise tarragon.

  69. I plan on making this recipe for mothers day. I have to make about 20 filets
    can the filets be seared and then put in large pan with the drippings to finish in oven and also can I sear it earlier and then do the baking before guest arrive?

    • Hmm this is a tough one. I’ve never tried that volume of steaks with this method, so I hate to say it but it may be better for the grill. You could do a stove top sear and then transfer to a baking sheet as you suggested, but I wouldn’t do it before guests arrive. I would do it all at once. Sear steaks 5-6 at a time, arrange on baking sheet, and then bake all 20 for 7-8 minutes. May take more time in the oven since the baking sheet won’t retain the heat like a skillet. I haven’t tried this so please do some research!

      • You could always buy a couple more cast iron griddles to increase your capacity. I think you can get a large one (16.75″ x 10″) for ~$25. Two of those should definitely be enough to do 20 filets. I am going to buy one of these myself for this exact purpose. Just realize you’re going to be very busy for those 4 minutes, because by time you’ve placed the 20th filet on the griddle, it will be almost time to flip the first one you put down.

        • True you could always do that too! Just note you may want to let the skillet heat up longer because before adding steaks because the volume of steaks will absorb more heat. May be a two person job at Mad Dog mentioned.

  70. Hi Shawn,

    Have you ever tried searing longer and finishing less in the oven to get more of a crisp texture outside? My wife and I love the crispy outside and rare/medium rare juicy inside of our filets. I’ve read other recipes that say 3-4 min per side searing and then only 3-4 min in the oven. I’m just curious how these would differ from the 2-2-6.

    • Similar results but yes, you can switch it up. I’ve done 6 per side on the stove top to completion, but I think it tends to burn the steak a little too much. I would try 3 per side on the stove on very high heat and then 3-4 in the oven. This will give you the crispy seared edge you’re looking for!

  71. Wow! Wow! Wow! Will never cook a filet any other way!

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