| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 5 mins | 45 mins to 24 h | 10 mins | 1 to 24 hours |
Pan-seared filet mignon, basted with butter, garlic, and fresh herbs, is one of the best ways to cook this premium beef cut. This isn’t just another basic recipe – I’ll share with you practical tips to get it right every time. No oven, no fuss, just a cast-iron or stainless steel skillet and a few good ingredients.
Filet mignon (tenderloin steak) is naturally extremely tender but has a mild flavor. That’s why it’s a good idea to add ingredients like salt, garlic, herbs, butter, and, optionally, a bit of finely ground pepper. Together, those simple ingredients turn a naturally mild filet mignon into a deeply flavorful steak.
The Ingredients You’ll Need
- 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
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
The Tools You’ll Need
- Cast-iron/stainless steel skillet
- Tongs
- Instant Read Thermometer
Note
For this recipe, I used a 2-inch (5 cm) thick filet mignon (tenderloin steak) and honestly, that’s the sweet spot for a steak: thick enough to get that amazing crust without overcooking the inside. If the steak’s too thin, like a 1-inch (2.5 cm) filet, you will not get a good crust without overcooking the center. Anything thicker, and the outside burns before the inside even gets warm. So, if you want a perfect, rare, or medium-rare center with a great crust, stick to a 2-inch filet mignon.
How to Pan Sear Filet Mignon – Step by Step Photos
Here is a step-by-step guide with photos and easy explanations for pan-searing filet mignon on the stove.
Step 1: Prepare the Filet Mignon
Start by patting the filet mignon dry with paper towels. Once it’s nice and dry, season both sides generously with salt (including edges).
Let the salted filet mignon sit at room temperature for at least 45 to 60 minutes (that’s the bare minimum after salting). If you have more time and want a better flavor and crust, leave it uncovered in the fridge for about 4 hours to allow the surface to dry out even more. For the best flavor, texture, and crust, leave it uncovered in the fridge overnight.
If the steak has been in the fridge after salting, remember to take it out and let it sit at room temperature for an additional 30 minutes before cooking. That way, it’ll cook more evenly (no more cold centers).
Note
A dry filet mignon surface gives you a better sear. Don’t start cooking the filet mignon within 5 to 45 minutes after salting it. During this period, salt draws moisture to the surface, making it difficult to get a good sear. Just wait at least 45 minutes, or even better, let it sit in the fridge for a few hours or overnight – the steak will reabsorb the moisture and dry out nicely. That’s why many people salt their steak the night before and let it sit uncovered in the fridge. By the time you’re ready to cook, it’s dry on the outside, super flavorful, and ready for a killer sear.
One thing to keep in mind: the longer you dry brine, the more likely you’ll notice a slightly gray band just under the crust when you slice into the steak. Some people may not like how it looks, but it’s completely normal and doesn’t mean your steak is overcooked. For more details, check out my article: Salting Steak: Why It’s Worth It, When to Do It, and How Long to Wait.
Don’t skip resting the steak at room temperature before cooking it in a very hot pan. This step is especially important for cuts that are 2 inches (5 cm) thick or more, as it helps the steak cook more evenly so you don’t end up with a raw center.
Step 2: Preheat the Pan
Place the pan on medium-high heat for 2-3 minutes. Add a tablespoon of high smoke-point oil (I recommend refined avocado oil), then let it heat for another minute. You want the pan to be very hot, almost smoking, with a surface temperature of 400-500°F (204-260°C). While the pan is heating, season your filet mignon with finely ground pepper on all sides.
Note
Watch out when you drop the filet mignon into the extremely hot pan, it’s going to sizzle like crazy. Make sure you’re using an oil with a high smoke point. Refined avocado oil is a great choice since its smoke point is just over 500°F (260°C). Just watch out at the store, refined avocado oil is often right next to it, and that stuff starts to smoke around 350–375°F (176–190°C), which isn’t suitable for this recipe. Please double-check the label to be sure. I’ve also included a table below with other high-smoke-point oils that are great for pan-searing.
| Type of Fat | Smoke Point ºF | Smoke Point ºC |
|---|---|---|
| Refined Avocado Oil | 520ºF | 270ºC |
| Refined Safflower Oil | 510ºF | 266ºC |
| Beef Tallow | 480ºF | 250ºC |
| Pecan Oil | 470ºF | 243ºC |
| Refined Peanut Oil | 450ºF | 232°C |
Step 3: Place the Filet Mignon in the Pan
Carefully place the filet mignon in the hot pan and press it down gently to ensure full contact with the pan. Flip it every 30 seconds until the internal temperature reaches 90°F (32°C). Once it does, reduce the heat to medium-low and move on to the next step.
Note
A meat thermometer is the only way to really know what’s going on inside your filet mignon. Based on my experience, it typically reaches around 90°F in 4 to 5 minutes, but honestly, that’s just a rough estimate. There are many variables at play, including cooking temperature, the kind of pan you’re using, how strong your burners are, how thick the steak is, and more. Just skip guessing and go by what the thermometer tells you, not what some chart online says. A solid thermometer won’t lie.
Step 4: Add the Herbs, Garlic, and Butter
Add the butter, rosemary or thyme, and a few crushed garlic cloves to the pan. As the butter melts, quickly sear the sides of the filet mignon for about 30 seconds per side. Once the butter has melted, move the filet up to the top edge of the pan so the butter, garlic, and herbs can pool at the bottom. Move on to the next step.
Note
Wait until your filet mignon reaches 90°F (32°C) before adding the butter, garlic, and herbs; do not add them earlier. Butter has a low smoke point, about 300°F (149°C), so if you add it too early, you risk burning it. Burnt butter ruins everything. It’s a simple step, but many people get it wrong and end up ruining the flavor. Don’t be that person.
Step 5: Baste the Filet Mignon with Butter
Tilt the pan and use a spoon to baste the filet mignon with the melted butter for about 30 seconds per side. Not a fan of basting? No problem, just pool the butter in one spot, place the steak directly in it, and continue cooking, flipping the filet mignon every 30 seconds. Both techniques will give you identical results, so choose the one that suits your style.
As you cook, monitor the internal temperature of the filet mignon. Remove it from the pan when it’s 20–25°F (11–14°C) below your target temperature.
Note
Once you remove a filet mignon from the pan, it doesn’t just stop cooking; the heat continues to move inward, and the internal temperature of the steak can rise by about 15 to even 30°F (8 to 17°C) within a couple of minutes of resting due to carryover cooking. That’s why timing matters. You want to take the filet mignon off a little before it hits your target doneness, especially if you’ve been cooking over high, direct heat. (This doesn’t apply to cooking methods like sous vide or reverse searing).
For medium-rare doneness 130–140°F (54–60°C), remove the filet mignon from the pan when it reaches 110°F (43°C). Due to carryover cooking, the temperature will rise by 20-25°F (11-14°C) as the steak rests for about 7 minutes.
Step 5: Let the Pan-Seared Filet Mignon Rest
Don’t slice into the filet mignon right after taking it out of the pan. Let it rest for 6 to 7 minutes. That short rest lets the heat finish its job, bringing the steak to perfect doneness. If you cut into it too soon, the filet mignon will be undercooked. Trust me, those extra few minutes make a big difference.
After those 6-7 minutes, slice the filet mignon however you like and pour the buttery juices from the pan over the top. Don’t forget to add the seared garlic cloves and leftover herbs (rosemary or thyme). Those little extras take the flavor to another level, so make sure nothing goes to waste.
Note
Monitor the filet mignon steak’s internal temperature after removing it from the pan. If it nears your target doneness within 1–3 minutes of resting, rather than the usual 5–7 minutes, slice it right away. Slicing the steak immediately stops the internal temperature from rising any further. The same goes if you accidentally overcook the filet mignon in the pan; slicing it immediately can save it from getting even more overdone.
Want to learn more about resting steak? Check out my article: Resting Steak: Theory vs. Reality Based on My Tests.
FAQs
When to take the filet mignon (tenderloin steak) from the pan?
Filet mignon (tenderloin steak) continues to cook even after you take it off the pan. With a thick cut like filet mignon (usually about 2 inches/5 cm thick), the internal temperature can increase by as much as 15 to 30°F (8 to 17°C) or even more just from the residual heat. That’s why you shouldn’t wait for it to reach your perfect doneness in the pan – it’ll end up overcooked as it rests.
That’s why you need to remove your filet mignon steak from the pan before it reaches your target temperature. That way, as it rests, it’ll hit the perfect level of doneness. Here’s when to remove it to get the doneness you want:
| Doneness | Remove at temp: | Final temp: |
| Rare | 100–110°F (38–43°C) | 120–130°F (49–54°C) |
| Medium Rare | 110–120°F (43–49°C) | 130–140°F (54–60°C) |
| Medium | 120–130°F (49–54°C) | 140-150˚F (60–66°C) |
| Medium-Well | 130–140°F (54–60°C) | 150-160˚F (66–71°C) |
| Well Done | 140–150°F (60–66°C) | 160°F+ (71°C+) |
Pan-Seared Filet Mignon Recipe
- Prep Time: 5 minutes
- Rest Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
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
- 2 tablespoons unsalted butter (about 28 g)
- 2–3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Filet Mignon: Start by patting the filet mignon dry with paper towels. Once it’s nice and dry, season both sides generously with salt (including edges). Let the salted filet mignon sit at room temperature for at least 45 to 60 minutes (that’s the bare minimum after salting). If you have more time and want a better flavor and crust, leave it uncovered in the fridge for about 4 hours to allow the surface to dry out even more. For the best flavor, texture, and crust, leave it uncovered in the fridge overnight. If the steak has been in the fridge after salting, remember to take it out and let it sit at room temperature for an additional 30 minutes before cooking. That way, it’ll cook more evenly (no more cold centers).
- Preheat the Pan: Place the pan on medium-high heat for 2-3 minutes. Add a tablespoon of high smoke-point oil (I recommend refined avocado oil), then let it heat for another minute. You want the pan to be very hot, almost smoking, with a surface temperature of 400-500°F (204-260°C). While the pan is heating, season your filet mignon with finely ground pepper on all sides.
- Place the Filet Mignon in the Pan: Carefully place the filet mignon in the hot pan and press it down gently to ensure full contact with the pan. Flip it every 30 seconds until the internal temperature reaches 90°F (32°C). Once it does, reduce the heat to medium-low and move on to the next step.
- Add the Herbs, Garlic, and Butter: Add the butter, rosemary or thyme, and a few crushed garlic cloves to the pan. As the butter melts, quickly sear the sides of the filet mignon for about 30 seconds per side. Once the butter has melted, move the filet up to the top edge of the pan so the butter, garlic, and herbs can pool at the bottom. Move on to the next step.
- Baste the Filet Mignon: Tilt the pan and use a spoon to baste the filet mignon with the melted butter for about 30 seconds per side. Not a fan of basting? No problem, just pool the butter in one spot, place the steak directly in it, and continue cooking, flipping the filet mignon every 30 seconds. Both techniques will give you identical results, so choose the one that suits your style.
- Monitor Steak’s Internal Temperature: As you cook, monitor the internal temperature of the filet mignon. Remove it from the pan when it’s 20–25°F (11–14°C) below your target temperature.
- Let the Filet Mignon Rest: Don’t slice into the filet mignon right after taking it out of the pan. Let it rest for 6 to 7 minutes. That short rest lets the heat finish its job, bringing the steak to perfect doneness. If you cut into it too soon, the filet mignon will be undercooked. Trust me, those extra few minutes make a big difference.
- Serve the Pan-Seared Filet Mignon: After those 6-7 minutes, slice the filet mignon however you like and pour the buttery juices from the pan over the top. Don’t forget to add the seared garlic cloves and leftover herbs (rosemary or thyme). Those little extras take the flavor to another level, so make sure nothing goes to waste.
Notes
