Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again (unless you HAVE to grill it), I promise. I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the juices and flavors.
There are plenty of ways to cook filet mignon but this recipe is by far my favorite method. 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 Filet Mignon
The secret to cooking the perfect pan-seared filet mignon is to combine pan searing with an oven finish. This gives your filet a slightly crusted outside with a juicy tender inside.
I’ve tried cooking filets strictly on the stovetop 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.
How Long Should I Cook Filet Mignon?
Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about 5-6 minutes for medium-rare. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. If you don’t have one, I highly recommend picking one up.
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 a 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.
Do I Need a Cast Iron Skillet?
Cast iron is really versatile and can be used for so many different recipes. Here is the one I have. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results off cast iron. Not every pan will yield identical results.
How Long Should I Let Steaks Rest?
The legend, Anthony Bourdain once said, 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 before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Always let your steaks rest!
Now, if you’re looking to really ramp up your steak, I suggest you try of 100% grass-fed beef with ButcherBox. Grass-fed beef is leaner, juicer and more difficult to overcook.
Give it a try and let me know what you think. Grass-fed beef tends to cook a little quicker, I would subtract a minute from the oven time specified below for best results. Get $10 off your first box plus free bacon with code AP10.
Temperature For Steak
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
Looking for Other Filet Mignon Recipes? Try These
- Filet with blueberry glaze
- Filet with red wine and balsamic reduction
- Bacon-wrapped filet mignon
- How to grill filet mignon
The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.
- 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick)
- 2–3 tablespoons butter
- salt and pepper to taste
Garlic & Herb Butter
- 1/2 stick of butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon minced garlic
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.
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.
- Add the 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.
- 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, roughly 2-3 inches thick. 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.
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. Temperatures for steak 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
Keywords: filet mignon, steak, tenderloin steak