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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.
Dude. You nailed it. Clearly. It took me ten minutes to scroll down to the bottom of the comments section, just so I could add another one. Thanks for sharing!
I loved this recipe! I used butter as the oil and basted the filet with it once i flipped it. the filets I got were only about an inch thick, however, and they came out medium well. any suggestions on adjusting the cooking time? I was thinking a minute and a half sear on each side and then 2-3 minutes in the oven for medium rare.
i have two about 6 ounce filet mignon maybe 1 1/2 inch thick .. I want them medium but closer to medium well… what temperature cooking time do you suggest?
2 minutes per side and 7 minutes in the oven!
Best steak we’ve had at home and just as delicious as a fancy steakhouse. Thank you so much for this gem!
Well I had forgotten this recipe I have made them like this before but with grill you simply forget how good they are done On the stove top I probably Will not transfer to the oven except to keep them warm as I like my steaks pretty rare and I like them Pittsburgh style but I’ll be serving them with brussel sprouts that I’ll be baking in the oven with a little garlic and Olive oil until they are charred on the outside and some nice potatoes
Wow. Followed this recipe exactly as described, and it could not have tasted better! Great recipe, Shawn!
I tried this recipe tonight for the first time ever. It was 10 below out and my husband was not about to go out to grill. This was absolutely the best steak I’ve ever cooked. It melted in your mouth. My husband was even totally impressed. It really was better than most we have had at some of the best restaurants. Thanks for the recipe, as I will be using it again.
Hi Shawn, I’d love to try this recipe for company. What would you say is the maximum amount of time one can wait between finishing cooking and resting the steaks and serving them? Can they be cooked before a first course and left room temp,, or cooked before and then kept warm at very low temp in a warming drawer? How do you avoid being gone for the table for a long time, ? How can these be made ahead and not eaten immediately? is it possible ?thanks
Good questions. I’ll be honest I usually don’t let them rest for very long. A larger whole tenderloin (talking in the pounds), could probably sit out longer 15-20 minutes and hold the heat better than an individual filet. For smaller filet’s I would say around 10 minutes uncovered before they start to cool to more of a room temp (if left at room temp). My only caution with a warmer (if too hot) is the risk of continuing to cook your steaks. medium-rare could become more medium if left in a warmer for too long. Just keep that in mind. Your best bet is to place filets on a plate and cover with foil. This would keep the centers warm for about 15 minutes or so and probably not overcook. It’s a tricky balance between keeping warm for serving and not overcooking!
Picked the perfect recipe to break in my cast iron skillet. It’s hard to order a steak at a restaurant better than this. That herb and garlic butter was amazing and I might just get laid tonight after this dinner. Thanks man!
I am wanting to make this tomorrow night. I have made it before and LOVED it. We are having a few friends over so making 3 10-ounce filets. Do you leave it in there longer when there are more filets?
Also – what is the timing if we want them to be medium instead of medium rare?
Hey Becca – I would keep the times the same for 3 steaks. The levels of doneness are in the recipe – it’s about 6-7 minutes for medium-rare.