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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.
Do you use salted or unsalted butter?
Unsalted is probably all you need!
I tried this and I will never cook another filet mignon recipe in my life… it was PERFECT!!! I served it with some rolls and creamy tomato basil soup. RECIPE OF A LIFETIME!!! You’ve got to try this, you can’t go wrong!
I just made this tonight for our 6-year anniversary dinner. It was so tender and juicy. Both my husband and son wished there was more, but, as well all know, filet mignon is small and savory. They were so sad there was no more. We give it 5 stars. The flavors are perfect.
Thank you Ashley! This is how I feel every time…
We just love this recipe (sans the herb butter, pan drippings are more than sufficient). I’ve made this three or four times and it turns out perfectly every time. Thank you, thank you!
You should try adding a sprig of rosemary to the skillet when you add to the oven. Then you can pour the rosemary infused drippings over the steak 😉
oooo!
These turned out AMAZING!! How would you go abut reheating a leftover filet? My husband usually works late, and eats after I do.
I can’t get the rating to work! FIVE STARS FOR SURE!
Thank you! If you absolutely had to reheat I would say a quick zap in the microwave. Anything else may overcook it. That said, I can’t say it will be as good. Reheating steak is prob the hardest thing to get away with. Hope this helps.
Thanks so much for the incredibly great recipe. Our steaks turned out fantastic. A bit more well done than your direction gave us, so I will just cut it down on my end. By far the best steak I have ever made at home!
Awesome Janyse – yes it can vary depending on how hot the skillet is and the size/thickness of the filet. Maybe a minute less in the oven for more rare.
Best steak I ever cooked. Thank you for your great easy recipe!
Wow! Wow! Wow! Will never cook a filet any other way!
Hi Shawn,
Have you ever tried searing longer and finishing less in the oven to get more of a crisp texture outside? My wife and I love the crispy outside and rare/medium rare juicy inside of our filets. I’ve read other recipes that say 3-4 min per side searing and then only 3-4 min in the oven. I’m just curious how these would differ from the 2-2-6.
Similar results but yes, you can switch it up. I’ve done 6 per side on the stove top to completion, but I think it tends to burn the steak a little too much. I would try 3 per side on the stove on very high heat and then 3-4 in the oven. This will give you the crispy seared edge you’re looking for!
I plan on making this recipe for mothers day. I have to make about 20 filets
can the filets be seared and then put in large pan with the drippings to finish in oven and also can I sear it earlier and then do the baking before guest arrive?
Hmm this is a tough one. I’ve never tried that volume of steaks with this method, so I hate to say it but it may be better for the grill. You could do a stove top sear and then transfer to a baking sheet as you suggested, but I wouldn’t do it before guests arrive. I would do it all at once. Sear steaks 5-6 at a time, arrange on baking sheet, and then bake all 20 for 7-8 minutes. May take more time in the oven since the baking sheet won’t retain the heat like a skillet. I haven’t tried this so please do some research!
You could always buy a couple more cast iron griddles to increase your capacity. I think you can get a large one (16.75″ x 10″) for ~$25. Two of those should definitely be enough to do 20 filets. I am going to buy one of these myself for this exact purpose. Just realize you’re going to be very busy for those 4 minutes, because by time you’ve placed the 20th filet on the griddle, it will be almost time to flip the first one you put down.
True you could always do that too! Just note you may want to let the skillet heat up longer because before adding steaks because the volume of steaks will absorb more heat. May be a two person job at Mad Dog mentioned.