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.
Tried it today for Christmas dinner with relatives. I did a twice baked potato to accompany the steak. It was a home run. The steaks were perfect!
Tried it today for Christmas dinner with relatives. Double backed potato to accompany the steak. It was a home run. The steaks were perfect!
This will be what I’m cooking for Christmas diner… can’t wait to eat
Hi Shawn! Cooking filets tonight for Christmas Eve. I will be cooking 5 filets with 2 of them being 16 oz. What would you recommend on the oven time? This will be my first time using your method, but I am stoked about trying this. Have you ever used Grape seed oil while searing?
OMG!!!! It was amazing!!!! My guests still texting me how delicious it was!!!! Love it and thank you for sharing !!!
For me it took a little more time then Suggested and I changed a few ingredients up…. used thyme and basil with the butter had to use what I had but OMG it turned out so good….. will do again
Its a cold rainy night here in Iowa tonight and I was I really wanting steak with mushrooms and onions when I found you on pinterest. As I’d already sliced up a couple of onions in anticipation of that what I did was follow your instructions with the steaks up to the point of placing it in the oven. At that point I sat the steaks aside on a plate and tossed the onions in the skillet with a bit more butter and a bit of sugar and cracked pepper, put a glass lid on it and lowered the temp and carmelized the onions. I then transferred those to a glass bowl, returned the steaks to the skillet for about a minute then put it all in the oven for the 6 minutes then let the herb butter melt over the steaks. I just let them rest in the pan since we like our steaks a little more done. Without a doubt this is my new favorite way to eat steaks. The onions got the flavor of the steaks better in the cast iron skillet than any pan I’d ever done them in. Couple the onions with the steaks, add a salad and roasted asparagus with a balsamic butter reduction and this meal is a new favorite. I saw some people comment how messy the splatter could be so I used our induction cooker hot plate thing. I put it on the kitchen island and set it at high/Sear. It worked perfectly and cleanup was just a few sprays of pine sol followed by granite cleaner. Thank you for sharing this great recipe/technique.
Hi Shawn! My husband asked me to make Filet Mignon for his birthday today. I searched for a recipe because I had never made it. Your recipe was the first I found, I liked the name Kitchen Swagger and feeling confident I went for it.
My husband high-fived me, fist pumped me and cut into it before we were all even seated for dinner. My boys, 24 and 21 years old were psyched. The youngest even said why go out to dinner when mom can make this for dinner.
I am so glad I found your incredible recipe and I thank you for sharing.
~ Caryn
I’m a life-long vegetarian but my partner is not. He wanted steak. I wanted to break in my new cast iron skillet. I found this post, it was kismet! It turned out perfect, my guy thinks I’m an Iron chef, so thanks!
My stove is electric and I wound up using the 8 setting instead of high. It was smoking at the end of the searing and a bit in the oven. Is that normal or should reduce the heat, the oil (I eyeballed the 2 Tbsp., might have been too much)? It was still perfect, my kitchen was just smokey.
Sometimes this happens. Usually I suggest to turn the heat down a tad and use a little less olive oil. I usually cook with the vent on from the very beginning to help with the smoke. I can’t think of a better recipe to bust out the skillet for!
I was looking for this type of recipe for a quick tenderloin. I followed the instructions precisely; no extra turning or peeking at it’s progress. I cooked it in the oven for 8 minutes because it was a thick cut. The butter and herbs were outstanding and just right for the steak. I had some A1 sauce, but never opened the bottle; it was not necessary. The tenderness, juiciness and flavor rivaled a professionally prepared steak. It was so good that I ate my salad first so the steak would last. Thank you!
Thanks Maryann – it’s amazing how good a perfectly cooked steak tastes. No sauce needed.