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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.
Great info and instructions, I am just unclear on 1 item. I will be using a cast iron. You state originally to sear on high heat 2 min, turn, 2 min on the other side, then immediately transfer to oven without turning for final cooking. So ultimately, only turning the steaks once during the entire process.
Wouldn’t the pan, especially being cast iron, remain too hot for a period of time, and actually sear the 2nd side for more than 2 min? Or in your experience, is the heat reduced enough immediately after its removed from stove top?
Would this process be more accurate if steaks were transferred from cast iron into separate pan in preheated oven?
Thank you for the tips and all the responses to questions over the years!
Omg. Just found this gem. Did it for dinner tonight with a mushroom and onion sauce and cubed potatoes. Only bought the pan today as well. Perfect. Love u
Wonderful! I’m here now, no worries
Thank you Shawn, your recipe is absolutely fantastic. My late husband always did the grilling so I was very intimidated at the thought of trying to cook this, but your instructions were excellent and my fillet was perfection!!!
This method cooked steaks to perfection. Happy to find a recipe that is sure not to ruin an expensive cut of meat. Thanks for sharing.
I have commented before as to how good the filet mignon was when cooked according to this procedure. Based on this, I picked up some lamb chops which were about 2 inches thick and decided to try this recipe/procedure with the lamb chops. I seared both sides of 4 of them for 2 minutes on each side. They then went into a 425 degree oven for 5 minutes (2 of them) and 8 minutes for the remaining 2 chops followed by resting under aluminum foil for 5 minutes. The five minute ones came out medium to medium rare depending on the proximity to the bone. The eight minute ones basically came out as medium.
One variation in the procedure was to halve the butter/rosemary/garlic slab and put halve of it under the resting chops and the other halve on top. This worked out quite well.
I do not believe that with this thick of a chop that you could get it well done, but i would rather have mine under-cooked than over cooked.
Oh Shawn ~ where have you been all my cooking life ~ that was absolute perfection ~ hubby & I followed your directions & had a fabulous dinner ~ thanks for sharing ?❤️
O.M.G. I followed the instructions exactly, and my filets (I cooked 4 at 1 time) came out looking exactly like the ones you have pictured. Side Note: my oven is currently on the fritz, so I was panicking that I wouldn’t be able to get them to turn out….The closest I have is a med-sized toaster oven. I set the toaster oven to about 425 (I just had to buy a smaller cast iron skillet that would fit inside) – and it worked beautifully! THANK YOU for this recipe. I will indeed never go back to grilling filets again. My next venture is trying out your salmon with creamy avocado sauce – yum!
I don’t have a cast iron skillet but cast iron enameled Dutch oven that is oven safe up to 500 degrees. Would that work or should I go buy a cast iron skillet?
Excellent recipe. Just followed the steps exactly and ended up with GREAT steaks. Made for a fantastic Valentine’s Day dinner. I will never grill my filets again. Thanks
Just finished making them. Turned out great! Thanks for the easy recipe on how NOT to mess up a steak. So simple and so good.
FYI I used an digital thermometer and it said it was medium at the 5 minute mark. I took it out at 5 1/2 as it hit medium well and started to freak out lol. Turns out I should of trusted you over my thermometer. Steaks were just under medium rare. That 30 sec more probably would of done it. Or another minute for medium.
Anyways thanks again. Great recipe!