Description
A pan-seared filet mignon, basted with butter, garlic, and fresh herbs for better flavor, is one of the best ways to prepare this cut of meat. Learn how to do it all in a cast-iron skillet—no oven needed.
Ingredients
- Filet mignon (ideally around 2 inches/5 cm thick)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- ½ stick of unsalted butter (About 56.7 grams)
- 2–3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Filet Mignon: Remove the filet mignon from the refrigerator and pat it dry with a paper towel. Once the filet mignon steak is dry, it’s time to salt it. The timing of the salting depends on when you plan to sear the filet mignon.
Option 1: Season generously with salt and let it rest on a wire rack for 45-60 minutes.
Option 2 (Highly Recommended): Season with salt and refrigerate on a wire rack for 24 hours. The next day, let it sit at room temperature for 30 minutes before cooking.
- Get That Skillet Hot: Place the cast-iron skillet on high heat for 2-3 minutes. Add a tablespoon of refined avocado oil and wait another minute. By then, the skillet should be about 400-500°F (204-260°C). While the pan is heating, season your filet mignon with finely ground pepper on all sides.
- Sear the Filet Mignon: Carefully place the filet mignon in the skillet and gently press it down to make good contact with the pan. Flip the filet mignon every 30 seconds until its internal temperature reaches about 90°F (32°C). Then, lower the heat to medium-low and move on to the next step.
- Baste the Filet Mignon: Add butter, rosemary, thyme, and crushed garlic to the pan. While the butter melts, sear the sides of the filet mignon for about 30 seconds on each side. Once done, move the filet mignon to the top edge of the pan, letting the butter, herbs, and garlic collect at the bottom.
Tilt the pan and spoon the melted butter over the filet mignon for 30 seconds per side. Alternatively, gather the butter in one spot and flip the steak every 30 seconds.
Monitor the filet mignon internal temperature and remove it when it’s 20-25°F (11-14°C) below your target. For low medium-rare (130-135°F/54-57°C), remove at 110°F (43°C). Let the filet mignon rest. Due to carryover cooking, the temperature will rise by 20-25°F (11-14°C) as the steak rests for about 7 minutes.
- Rest the Steak and Serve: After removing the filet mignon from the pan, let it rest for 6-7 minutes. This helps the meat relax and reach the perfect doneness. Once rested, slice the filet and serve with the leftover butter, seared garlic, and herbs.