This post may contain affiliate links. Please read our disclosure policy.
This pan-seared filet mignon recipe is so easy to master and renders perfect filet mignon every single time! While there are plenty of ways to cook tenderloin steak, this technique is the easiest and most repeatable. If you go out to a nice steakhouse then this is most likely the method they are using to cook your steak.
The secret to cooking the perfect steak is combining pan searing with an oven finish. This gives you a nicely seared exterior (high heat) with a juicy and evenly cooked interior (indirect lower heat). A cast iron skillet allows you to easily transfer your steak from the stovetop to the oven, making this a simple recipe to master.
The overall consistency and predictability of this cooking technique give this recipe a very high success rate on the very first try. I’ve followed it to the T with great success with hundreds of steaks. If this is your first time preparing filet mignon or if you’re struggling to get it right, then this recipe is for you.
I highly recommend you also check out my blueberry glazed filet mignon, balsamic glazed filet mignon, and bacon-wrapped filet mignon. If you’re looking for a good steak to share with a crowd, look no further than my porterhouse steak recipe with dipping sauces or my surf and turf recipe for two! Also, see reverse searing or grilling filet mignon.
Table of Contents
Ingredient Notes and Substitutions
- 10-12 ounce tenderloin beef filets (roughly 1.5- 2 inches thick): look for steaks that are about 2 inches thick and appear plump and deep red in color. Avoid steaks with signs of browning or slimy texture.
- Salt and pepper: for seasoning and optional dry brining.
- Vegetable or canola oil: these oils are best for searing because they have a higher smoke point than butter or olive oil.
See the recipe card for full information on ingredients and quantities below.
Dry Brining Steak
Dry brining is the process of drying the exterior of the steak with salt before cooking, locking in the juices, and enhancing the flavor. To dry brine steak, place the steaks on a wire rack set on a baking sheet and season liberally with coarse sea salt or kosher salt, and pepper.
Place the steaks in the fridge uncovered for a few hours at a minimum but preferably overnight. The drier steak exterior will improve the sear and make for a better-textured crust. Steak should always rest on the counter for at least 30-45 minutes before cooking to climatize. No additional salt or seasoning is required.
Expert Tips
- Precisely timing your cooking time for steak always yields consistent results. Use a timer for each side on the skillet and then in the oven.
- If you don’t have an oven-safe pan, you can sear your filets on the stovetop and then transfer them to a baking sheet lined with a wire rack. Just note, that this will likely add additional baking time.
- If cooking more than 4 steaks on a standard skillet, you may need to adjust the cooking times to account for heat loss.
- Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
- The most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest for 5-7 minutes redistributes the juices and ensures you hit your final cooking temp.
- Always remove your steak below your final desired serving temp by 5-7 degrees Fahrenheit. Your steak will continue to cook after it’s been removed from the heat.
Steak Temperature Chart
The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your steak’s internal temperature for the desired level of doneness.
| Doneness | Internal Temp | Oven Duration |
|---|---|---|
| Very Rare/rare | 120°F to 125°F | 4 minutes |
| Medium rare | 125°F to 130°F | 5-6 minutes |
| Medium | 135°F to 140°F | 6-7 minutes |
| Medium well | 145°F to 150°F | 8-9 minutes |
| Well done | 160°F and above | 10+ minutes |
More Steak Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Filet Mignon
Ingredients
- 4, 10 ounce thick tenderloin beef filets, roughly 1.5- 2 inches thick
- salt and pepper to taste
- 1 tablespoon vegetable or canola oil, can use 1 tbsp butter but it has a lower smoke point
Garlic & Herb Butter
- 1/2 stick of butter, softened
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon minced garlic
Instructions
For the herb butter
- Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.
For the filets
- Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
- Add 1 tablespoon of oil (all you need is a very light coating) to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, 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.
- Optionally add some herb butter and a whole garlic clove/herbs to the pan before transferring it to the oven. The butter will melt and the herbs will season the pan drippings for a later step. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 1.5-2 inches thick.
- Optionally spoon some of the seasoned pan drippings over the steak to infuse it with extra flavor.
- Remove filets from the skillet and set them on a plate and let sit for 5-10 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
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Thank you for this perfect recipe!!!! I’m a vegan but I cook meat for my husband and family.
My meat thermometer broke and I was panicked that I would ruin the filets I bought. When I tell you I followed these instructions to a T and my filets were PERFECTION.
My mom and husband were licking their plates clean.
I can’t attest to the flavor (obvi) but from their reactions I felt like a chef. Lol thank you!!!
Thanks for confirming my experience. After 6 minutes they were raw. Put in for another 8 minutes to make them med rare. They were room temp to start, and too well done on the edges.
You seared for 2 minutes per side in a hot skillet and then after 6 minutes in the oven, they were raw? Filet mignon still has a pink center even at 140F, which is bordering on medium. I would try verifying the internal temp next time to double-check. The color can be deceiving.
Thanks for sharing this cooking technique. I made this for dinner tonight and it turned out perfect!
Excellent! happy to help.
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.
Thanks Samantha, glad it turned out well.
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!!
Yes! I know, I’ve been in your shoes many times before. Have to trust the cook times.
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!
So happy to hear it Rehani! There is nothing like being a hero in the kitchen. Thanks for the comment.
Do you still sear the filet for two minutes per side when the cut is on 1.5 inches? And then how long do you recommend keeping the filet rounds in the oven for to get a medium rare/medium temperature? Thanks!!
I would follow directions as listed for 1.5 inches
Hi Darren – I wouldn’t worry about that as it won’t make a noticeable difference. I’ve never had one side turn our more seared than the other. Ideally, a steak only needs to be flipped once. You’d also be surprised how much direct heat is lost when transferring to an oven. The burner is what really delivers the direct heat. The purpose of the sear is just to crisp up both edges. You could bake for the entire cooking time but you lose that seared finish. I also can’t guarantee the same results if you switch up pans. Hope this helps.
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!
Thanks for the clarification. Can’t wait to try it tonight!
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.
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.
I’m trying this Saturday!
How’d it turn out?
Ridiculously delicious!
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!
Awesome! Glad you liked it…I love my cast iron skillet.
Hi Shawn! I made this last night for my husband….(Valentines Day). It was delicious and he loved it! I’m NOT a fan of Valentines Day, so this was a perfect way to celebrate without wasting money, haha! I used a iron skillet with ridges and it worked out great. Thank you for sharing your recipe!
This is the ONLY way I cook filets since I read this recipe. Better than any steak at any steak house . We never go out for steak. Not even to Ruth’s Chris steakhouse!!
Am I the only who, when using a cast iron skillet, has their entire house filled with thick smoke? Every time I try to make a steak on a cast iron skillet it looks like my house is on fire. That’s the only reason I don’t like to make steaks in the house.
No – this happens to me as well. You can try to turn down the heat a little, but unfortunately some smoke is inevitable. Turn on your stove or microwave vent before you start cooking and open a window. Hopefully this will help combat the smoke. If it’s still too much, try using canola oil in place of butter for searing. This has a higher smoke temp.
I had the same problem. Installed a range vent hood that vents out of the house. Problem solved. Worth every penny.
I know this is an older post but those complaining of smoke can use Clarified butter or Ghee in the pan. High smoke point (485deg) and you still get the butter flavor.
This was unbelievable!we always grill filets but thought we’d try this.using your times made it so simple..had to show hubby your recipe cause he didn’t believe I made it.it was better then alot of restaurants!thank you so much!