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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.
I wound not say “letting the steak rest” applies to every single cut. The flat iron we cook every week is sliced almost immediately after it comes off the grill. It’s perfect.
Wanted to make steak at home for our anniversary and came across this recipe. It was AMAZING and perfect. Followed the recipe as written and the hubby said the steak was better than the one we got a few days earlier at a steakhouse! He also said “why do we go out for steak?” Of course I love the compliment but sometimes you want to be served and not serve. But when I do want to serve, and smoke the house up real quick, Ill be sure to use this receipt. The steak can stand without the garlic herb butter but it’s a nice treat with it.
Thanks for the recipe. I look forward to trying more of your stuff.
(also used your recipe for brussel sprouts and roasted baby potatoes with the truffle oil–also delicious!)
Amazing!
Have been using this receipt for about two years now. For two and for a crowd. Amazing! Everyone loves it. Served once recently with carmelized onions…OMG!
Was thinking next week of trying this with thick cut veal chops and pink peppercorns. Or should we stick to the grill? Thoughts?
Cons: Yes, it will fill your kitchen with smoke, so open some windows and turn the vent fan on high…
Pros: OMFG, that made some seriously delicious steak, I’ve been grilling steak for years, cold rainy Mothers Day in upstate NY, looked this one up, I happen to have the exact same cast iron skillet, I was a bit peeved with the smoke, but all was forgiven when I took my first bite…
The funniest part was when my youngest son asked, “What’s this on my steak?”, I said, “That’s goodness, son, goodness…” He agreed after his first bite…
I’ve never cooked a steak to perfection until now. Thanks so much for this amazing recipe and cooking process, Shawn!
Also, I didn’t have a cast-iron skillet, so cooked in a regular pan, and it still came out great. Just for anyone in the same situation.
I can’t get the rating to work but it’s 5/5 from me.
The best, never fails!
Hey Shawn!! Have had this recipe bookmarked for a while and was finally able to try it. Turned out pretty good, but think I may have messed up a bit. Think my first mistake was buying pre-seasoned meat (believe salt, pepper, and garlic). Next mistake was using margarine instead of butter. Also, not sure my pan was hot enough, because 2/2/6/5 did not get me medium rare in the center. The outside of the steaks was a little too charred and the inside was pretty rare. How many minutes are you heating your pan? Any advice on the above would be greatly appreciated. I want to be a believer!!!
Few other points just to clarify…I did leave the filets out for 30 minutes. Also, my cast iron pan has ridges on the inside. Not sure if this makes a difference or not…
Outstanding!
I followed the protocol exactly; had the (3) x 3″ steaks out 45 minutes ahead of cook time, sea salt and fresh ground pepper crust, seared 2 minutes, oven for 6, sat for 5 minutes. Perfectly medium rare.
That last 5 minutes gave us time to finish up the shrimp al fredo, get the salad on the table, and pour the wine.
My Dad said it was the best Valentine’s Day Dinner ever, Thank You Shawn!!
Great recipe!! Easy to follow. I impressed myself when my fillets came out perfect. Fillets are not cheap so I took a gamble and very happy I chose this method to cook them. I will cook them again with confidence. Thanks!