Pan sear filet mignon in a cast iron skillet once and you will never grill steak again (unless you absolutely have to grill filet mignon). There are plenty of ways to cook tenderloin steak but this recipe is by far my favorite along with reverse searing. If you go out to a nice steakhouse then this is most likely the method they are using to cook your steak.
Filet mignon is known for its tenderness and buttery texture. They have a delicate flavor compared to other cuts of beef, such as pan-seared ribeye or New York strip. It is often considered a luxury cut and is usually reserved for special occasions.
Because filet mignon is a lean cut of meat, it is important to cook it properly to avoid drying it out. I recommend cooking it to medium-rare or medium doneness to preserve its tenderness and juiciness.
If you enjoyed this recipe, 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!
Why This Recipe Works
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.
Ingredients
- 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.
Seasoning the Steak
Remove your steak from the fridge 1 hour prior to cooking to bring it closer to room temp. This is going to ensure even cooking and more accurate cooking times. Pat the steaks dry with a paper towel and season generously with coarse sea salt or kosher salt and pepper.
Dry Brining Steak
You can take seasoning one step further with dry brining. Dry brining is the process of drying out the exterior of the steak with salt prior to 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 at least one hour or preferably overnight. The drier steak surface will make for even better crusting.
Steak should still rest on the counter for at least 30-45 minutes prior to cooking to climatize. No additional salt or seasoning is required.
How to Cook Filet Mignon
The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. Why is this the best way to cook filet mignon? This method gives your filet a nice seared exterior with a perfectly juicy and tender inside that’s evenly cooked throughout. A cast iron skillet allows you to easily transfer your steak from the stovetop to the oven, making this a simple recipe to master.
To summarize, sear filets for 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil and then immediately transfer to a preheated oven at 415°F. I typically bake filets for about 5-6 minutes for medium-rare.
Precisely timing your cook time for steak always yields consistent results. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. If you really adhere to cooking times I promise you will never overcook a steak again.
Step 1.
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.
Step 2.
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.
Step 3.
Add 1-2 tablespoons of oil 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.
Step 4.
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.
Step 5.
Optionally spoon some of the seasoned pan drippings over the steak to infuse it with extra flavor.
Step 6.
Remove filets from the skillet and set them on a plate or cutting board and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
Step 7.
Top with a slice of garlic and herb butter and serve.
Temperature for Steak
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. Always measure in the middle of the thickest part of the steak.
| 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 |
SMOKE WARNING: 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.
Let Steaks Rest
The legend, Anthony Bourdain once said, 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 before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Always let your steaks rest!
What to Serve With Filet Mignon
You can never go wrong with steak and potatoes. Pair this porterhouse steak with my parmesan roasted fingerling potatoes or my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes! If you prefer mashed potatoes, try my rich and delicious cream cheese mashed potatoes.
My favorite veggie of choice will always be my roasted bacon and parmesan Brussels sprouts. Make this recipe surf and turf with pan-seared lemon butter scallops or baked lobster tails.
Frequently Asked Questions
Cast iron is really versatile and can be used for so many different recipes on my site. Here is the one I have. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results on cast iron.
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. This method works really well at keeping your steaks elevated from the direct heat while in the oven. Just note, 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. I wouldn’t attempt to cook more than 6 filets at a time in a single skillet because the heat loss is going to be too significant.
It’s very important to start with steak that’s had a chance to warm up on the counter. Cooking cold steaks is going to impact cooking times significantly. Also, be sure you’re starting with a very hot skillet. You should not add your steak until the oil is smoking.
This is a difficult recipe to pull off for 10-12 people unless you have two skillets. If cooking for a larger crowd I would also suggest reverse searing a whole tenderloin or cooking your steaks on the grill. Learn how to grill your filet mignon here.
More Steak Recipes
- T-bone steak with garlic and rosemary
- Ribeye with blue cheese butter
- Steak frites with chimichurri
- Steak crostini with chimichurri
- Everything you need to know about sous vide steak
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
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Pan-Seared Filet Mignon Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Dinner
- Cuisine: American
Description
The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.
Ingredients
- 4 10-ounce thick tenderloin beef filets (roughly 1.5– 2 inches thick)
- salt and pepper to taste
- Vegetable or canola oil (can use 2 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 1-2 tablespoons of oil 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
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.
If you don’t have an oven-safe skillet or pan, sear the steaks first and then transfer them to a baking sheet lined with a wire rack. This method works really well at keeping your steaks elevated from the direct heat source but will also add additional cooking time to your oven duration. Plan on 2-3 additional minutes.
Temperatures for steak
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
- Serving Size: 1
- Calories: 858
- Sugar: 0g
- Sodium: 552mg
- Fat: 67.5
- Saturated Fat: 31g
- Carbohydrates: 1.1g
- Fiber: 0.4g
- Protein: 55.4g
- Cholesterol: 233mg
Keywords: filet mignon, steak, tenderloin steak
This is an easy and fool proof method to delicious beef tenderloin! I won’t do it any other way now! Thank you!
This will be the 3rd year in a row that I’ve used this recipe to cook our Valentines Day Dinner and haven’t been disappointed!!! Great tips and suggestions. Thank you for an amazing recipe!!
I hope I am not too late to ask this question : My filet’s are exactly 2 inches thick. Do I need to make any oven adjustments? I plan on searing 2 min each side..baking for 7 (three in a skillet). These baby’s were expensive and I hate to ruin them!
Trying tonight! Just curious if the cooking time changes if only cooking a single filet opposed to the 4 listed in recipe
You should be golden with 4
We are iced in here in Texas and I wanted to try something I’ve never done before (I’m 59) and ran across this recipe.
WE LOVE IT!!!! I used my own seasonings but followed your instructions and they turned out PERFECT! I even learned how to cook and get the desired temperature of our steaks. My husband likes Medium and I like Medium Well.
Thank you SO much!
Wanda
★★★★★
Omg – this was amazing! I timed it all just like you said and the filets were perfect.
★★★★★
Can’t wait to try this! Because I’ll be cooking for a larger crowd (8 people), I’ll need to pan-sear two times. Can I sear one batch, move it to a cookie sheet, sear the next batch, move to a cookie sheet, and then put the cookie sheet in the over for suggested time? Or does the cast iron perform some magic when it’s in the oven vs having the steaks cook on a cookie sheet? Thanks!
Renee, from past experience I would say avoid the cookie sheet to finish the steaks in the oven if you can. The heat conduction and retention of cast iron is so much better – you will definitely see and taste a difference. Would it be possible to borrow a 2nd pan from a friend?
It’s a good recipe but it’s no substitute for a properly grilled filet.
Don’t get me wrong, it’s good when the grill is not available but my grilled steaks put this to absolute shame.
★★★
Sounds like you and I are about to have a cook off.
Love your reply!!
Literally perfect. I followed it exactly and didn’t substitute (though I’m a pretty good cook, I’ve been told, so I’m always tempted to alter it to my liking). I don’t often cook steak but my sister received a gift of Filet Mignon from Omaha Steaks and asked me to cook it for New Year’s Eve. No pressure there! I made the butter the day before and put it in the fridge (oh maybe one change as I only rosemary and minced garlic). I followed the rest exactly, including using a cast iron skillet, timing the searing and oven cooking, then allowing it to rest afterward, and it was delicious. This recipe made me the hero of New Year’s Eve dinner. Thank you!
It might be helpful to include tips on how to pan sear without setting off your smoke detectors. I will admit, I’m an amateur but I followed the directions to the tee. I even used grapeseed oil which I was told has a lower smoke point. Not in this case. I don’t know if the problem was that I have an electric stove. Maybe high heat isn’t the way to go on one? It was an awful experience and the steak didn’t turn out restaurant quality. Probably because it sat while I was trying to clear the smoke from the room and get the smoke detectors to stop. My dog is traumatized and I’m hoping my hearing will return to normal in a few days. Needless to say, without better instructions I won’t be trying to sear anything in the near future.
There’s no way to avoid the smoke, unfortunately. I put a note in the notes section and also in the post body warning about the smoke and how to prepare for it.
Thank you so much! Part of my problem may be that I live in a townhouse and may never be able to ventilate it enough to handle the smoke. And I’m an amateur. My next place will have a gas stove with an exhaust hood.