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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.
Nope. Am very experienced cook anddon’t know why it worked for everyone else, but won’t be easting good meat with this one. Meat was room temp, we have an awesome thermometer, the steaks were about 1and1/2 inch, and my oven seems to work perfectly otherwise. Followed timing exactly, 2266. Middle was absolutely raw and there were gradations of doneness from outside to raw middle, which should not happen.
The center will certainly be rare, but it shouldn’t be raw. I’d suggest turning the heat up when searing in the skillet. Also make sure the skillet is hot before starting.
Finally! I didn’t ruin a steak! I was very nervous to try this method for cooking filets. I’ve never been able to cook a steak properly on the stove or in the oven, but I finally succeeded! I did everything exactly as directed and it came out perfectly. Nice sear on the outside and juicy tender medium rare on the inside.
Fantastic! Best steak I’ve had since my father-in-law had his supper club- and that was years ago. Will be a favorite recipe from here on.
BRAVO Shawn! Cast iron steaks are great! Most people say they will never go back to the grill. Didn’t have time to skim through all of the posts here but I do know why most people do like the grill…..SMOKE! My suggestion is to combine the cast iron with the grill. Charcoal not gas. In a short time you can get a little bit of that SMOKE in your steak by using the cast iron skillet over a nice hot bed of coals. Thanks and bon appetite!
Shawn
Just learned of your truly awesome use of cast iron for searing meat and finishing in the over. My first try at the filet & garlic butter was with family on New Years eve 2017 Everyone liked it but it was a bit salty to me. No castiorn available or gas. But I made the the best with what I had. I made my next run at the perfect filet last night on a cast iron griddle with ridges. On gas seasoned more appropratly. My guests were impressed. Very professionally done was one comment as it was prepared right in front of them. Do you have any recipies using a cast iron dutch oven with lid? I’ve had it for 20 years but only used it while camping or over my firepit
Holy smokes this is by far the best way to cook a filet by far gets the the kitchen a lil Smokey but we’ll worth and the 5 min rest time is just perfect if your doing steak and eggs since eggs cook in no time everything is hot a ready thanks shawn
Shawn, I have done filet mignon before but after following your instructions, the only I can say is; WOW, the filet came out so tender and juicy and the combination of the butter and herbs was exquisite. I am glad I found your instructions. This is going to my recipe book and of course your name will be next to the source. 🙂
I’ve never had filet mignon in my life (I’m 42) before due to the fact that I thought I hated steak (or any kind of beef other than very lean ground beef) because it was always so fatty, hard for me to chew, and I often almost choked while trying to eat it. So I after trying steak a couple times at restaurants, homemade roast beef, etc. I gave up on beef other than hamburger. Thanks to a fluke in my grocery delivery service, I was mistakenly sent a piece of filet mignon. I decided to try to cook it since I’d never had it before, knew it was expensive, and I don’t like to throw away food because I’m on a very tight budget. I cooked it 3-4 minutes on each side because it didn’t get browned in the skillet in 2 minutes on each side, but I figured out that I didn’t have the butter/olive oil hot enough because it browned in another minute or so once I turned the fire up more. I moved it to the oven and cooked for 7 minutes because I was nervous about undercooking since I never cook beef, and I’d read that you shouldn’t cut it open to test doneness. It smelled soooo good while cooking. When I took it out, let it rest, then cut it, it had just a little pink color inside. Then I tasted it. OMG, I couldn’t believe how tender, juicy, and flavorful this meat was! It was amazing! And this was before I put the herb butter on. I couldn’t believe how delicious this was and that I had NO trouble chewing or swallowing it. Thanks so much for sharing how to cook it. I checked the price of the meat on the web site and it I can’t afford to buy this very often, but I’m definitely gonna treat myself from time to time. I’m so ignorant about beef. Could you tell me if there are any other kinds of steak that you would recommend I try that might be tender and easy for me to chew, but more affordable than filet mignon? Thanks again for the great instructions that a non-cook like myself could follow and get great results!
Hi Tasheka – so glad you you found a new love for steak. Filet Mignon is pricy however it’s certainly the most tender cut of beef you can buy. I’ve experimented with a handful of cuts and I think the most tender option besides filet would be the boneless ribeye. Aside from that, rare to medium steak is always going to taste more tender. Most cuts start to get chewy when you cook medium and higher. The filet can probably withstand a higher level of doneness and remain tender. Hope this helps!
Mike
January 1, 2018 at 7:10 pm · (Re sent again)
Hi really enjoyed the Steaks. Followed your notes to the letter even for the Skillet. A couple of Q’s. With 2 tbsp of oil and the butter … I did have a smoke storm but well worth it. Anyway of keeping the smoke to a minimum. If we were to cook 4 or 8 may need to install an evac fan and system installed. LoL ????. Have to disconnect
my smoke detectors each time.
Yes – that can happen. I would cut down on the heat a little next time and maybe reduce the amount of olive oil. You want the skillet to be hot enough for a good sear, but if you are getting too much smoke I would go lower.
Perfection, thank you! Even better results than sous-vide’ing.
Perfection, thank you! Even better results than sous-vide’ing.