| PREP TIME | REST TIME | COOK TIME |
| 15 mins | 1 to 6 h | 15 mins |
This pan-seared filet mignon recipe is perfect when you want to cook a 1 1/2-inch (3.8 cm) thick cut right in the pan (no oven needed). It develops a deep, dark, crispy crust on the outside with a juicy, evenly cooked interior. Basted with butter, garlic, and fresh herbs, this filet mignon is full of flavor and one of my favorite ways to cook this cut at home.
Important
I developed this recipe for a 1 1/2-inch (3.8 cm) thick filet mignon cooked in a pan. If your steak is thinner or thicker, or if you’d prefer a different cooking method (something more foolproof), check out my other filet mignon recipes.
Pan-searing is one of the quickest ways to cook filet mignon, but it does take a little practice if you’re using the butter-basting method. In this recipe, I’ll show you exactly how to butter-baste the filet mignon, but I’ll also share a few easier alternatives. The good news is that you don’t have to baste at all. You can skip that step and finish the steak with a simple compound butter instead. You’ll still get that rich, buttery flavor with much less effort and a much lower risk of overcooking the steak.
If you skip the butter-basting, you can even pan-sear a filet mignon that’s about 1 inch (2.5 cm) thick using almost the same searing technique described in this recipe.
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. Whether you use compound butter, baste the steak, or melt butter in the pan and spoon it over sliced steak, any of these techniques will work. Just choose the one that feels easiest for you and helps you avoid overcooking the steak.
The Ingredients You’ll Need
- Filet mignon: Ideally about 1 1/2 inches (3.8 cm) thick. That’s the sweet spot for getting a great crust without overcooking the inside (if you prefer a low-medium rare doneness). If you plan to skip the butter basting and use compound butter instead, you can go with a cut about 1 inch (2.5 cm) thick.
- High-smoke point oil: 2 tablespoons (30 ml). Refined avocado oil is my top pick for its neutral flavor and high smoke point (about 500°F / 260°C).
- Kosher salt: 1–2 teaspoons (5–10 g) per steak. Use about 1% of the steak’s weight in salt, or up to 1.5% if you like it saltier.
- Black pepper (optional): About 1/2 teaspoon per pound (454 g) of steak. Finely ground black pepper works best.
- Butter (optional): 2 tablespoons (28 g) of unsalted butter. You can use more if you plan to butter-baste the steak.
- Garlic: 2–3 cloves. I prefer using peeled ones, but you don’t have to.
- Herbs: A few sprigs of fresh thyme or rosemary. Use whichever you prefer or have on hand.
- Compound butter (optional): If you want to keep things simple, skip the butter-basting and place a slice of compound butter on the steak as it rests. It melts into the meat and adds tons of flavor with almost no effort. It’s also a great option if you’re not super confident with basting yet. Make a batch ahead of time and keep the rest in the fridge or freezer.
The Tools You’ll Need
- Pan: A cast-iron skillet is my top choice, but a carbon-steel pan or a heavy-bottomed stainless steel skillet works just as well.
- Tongs
- Meat thermometer: Use whatever you’re comfortable with. An instant-read thermometer is great for quickly checking the steak’s internal temperature, while a leave-in probe thermometer lets you monitor the temperature from start to finish as the steak cooks.
How to Pan-Sear Filet Mignon: Ultimate Guide
Here’s a simple step-by-step guide with photos to show you exactly how to pan-sear filet mignon on the stove. Gather all the ingredients and tools, then follow the steps below.
Step 1: Prepare the Filet Mignon
Pat the filet mignon dry with paper towels, then season it generously on all sides (including the edges) with kosher salt (1–2 teaspoons, or about 1–1.5% of the steak’s weight).
Let it sit at room temperature for 1 hour. That’s the minimum amount of time the salt needs to do its job. If you have more time and want better flavor and a deeper crust, go with the better option: place the salted filet on a wire rack set over a baking sheet and leave it uncovered in the fridge for 2 to 6 hours (this is the option I recommend).
If the steak has been in the fridge after salting, take it out and let it sit at room temperature for an additional 30 minutes before cooking. This helps it cook more evenly and prevents that red bullseye in the center.
Note
Moisture is the biggest enemy of a good sear. You want the surface of the filet mignon as dry as possible before it hits the pan. That’s why you shouldn’t cook it within 2 to 45 minutes after salting. During that time, the salt pulls moisture to the surface, and a wet steak will ruin your sear. You’d have to evaporate that water first, which takes time, and only then can the steak start to develop a crust (and only if the pan is hot enough – more on that in the next step). With thinner cuts, that extra time works against you. The inside cooks too fast, and you’ll reach doneness before the crust even has a chance to form. That’s why you always want to start searing with a steak that has a dry surface. It speeds up browning and gives you a much better crust.
After satling the steak, give it at least about an hour so the meat can reabsorb most of that moisture. Even better, leave it uncovered in the fridge for 2 to 6 hours – the surface dries out nicely, and you’ll get a noticeably better sear.
One thing to remember: the longer you dry brine, the more likely you’ll see a slightly gray band under the crust. Some people don’t like how it looks, and that’s fine. That’s why I recommend the 2–6 hour dry brining window as an alternative (great flavor, a dry surface, and minimal gray band under the crust). Just keep in mind that with pan-searing over high heat, you’ll always get some gray band. That’s normal, and it doesn’t mean the steak is bad. It’s just part of how this method works. The inside will still be tender and flavorful.
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 letting the steak sit at room temperature before cooking it in a very hot pan. This is especially important for thicker cuts (around 1 1/2 inches / 3.8 cm or more) because it helps the steak cook more evenly and prevents a raw center.
Step 2: Preheat the Pan
Set the pan over medium-high heat and let it heat for 3–4 minutes. Add 2 tablespoons of a high–smoke point oil and let it heat for another minute. The pan should be very hot with a surface temperature around 450–500°F (232–260°C). While the pan is heating, pat the filet mignon dry one more time. If you want, season all sides with about 1/2 teaspoon of finely ground black pepper per pound (454 g) of steak.
Note
To build a good crust, the pan must be really hot before the steak goes in. A dry steak surface definitely helps, but without proper heat, you won’t trigger the Maillard reaction (browning), which happens around 140–170°C (285–340°F). There’s just one catch: the moment you place the steak in the pan, the temperature drops. That’s why you need to start hotter than that. Aim for 450–500°F (232–260°C). This way, even after the initial temperature drop, the pan stays hot enough to sear the steak properly.
Make sure you’re using an oil with a high smoke point. Refined avocado oil is one of the best options; its smoke point is just over 500°F (260°C). But be careful when buying it; unrefined avocado oil is often right next to it on the shelf, and that one has a smoke point of 350–375°F (176–190°C), which won’t work for this recipe. Always double-check the label to make sure you’re getting the refined kind.
I’ve added a table below with other high–smoke point oils that work well for pan-searing if you want to use something else.
| 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: Pan-Sear the Filet Mignon
Carefully place the filet mignon in the hot pan and press it down gently so it makes full contact with the surface. Sear it, flipping every 30 seconds, until the internal temperature reaches 90°F (32°C) if you plan to butter-baste it. Once it hits that point, move on to step 4: Butter Basting.
If you decided to skip the butter basting, keep flipping every 30 seconds until the steak is about 20°F (11°C) below your target doneness (check the chart below). Optionally, roll the steak on its sides for 1 minute to slightly sear the edges. Next, turn off the heat, remove the filet mignon from the pan, and let it rest for 6–7 minutes. While it rests, you can finish it with compound butter or cook the aromatics separately in the pan (see step 5: aromatics or compound butter finish).
| 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+) |
Note
Once you take a filet mignon off the heat, it doesn’t stop cooking. The heat continues to move toward the center, and the steak’s internal temperature can rise by 15 to 30°F (8 to 17°C) in just a few minutes. That’s called carryover cooking. 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.
From what I’ve seen, with a filet mignon about 1 1/2 inches (3.8 cm) thick, the temperature usually rises by about 20°F (11°C) as it rests for 6–7 minutes. So if you want medium-rare (130–140°F / 54–60°C), take it out of the pan at 110°F (43°C).
A meat thermometer is the only real way to know what’s going on inside your filet mignon. Too many things affect how fast a steak cooks: the type of pan, the heat, the burner power, the steak thickness, all of it. Skip the guessing and trust the thermometer, not some chart you found online. A good thermometer won’t lie.
Step 4: Butter Basting (optional)
Once the steak reaches 90°F (32°C), add the garlic, herbs, and butter to the pan, then lower the heat to medium-low. Let the butter melt. While it’s melting, roll the filet on its sides for about a minute to lightly sear the edges.
When the butter has melted, tilt the pan and spoon the buttery, aromatic mixture over the filet mignon. Baste for about 30 seconds per side, checking the temperature as you go. Keep basting until the steak is about 20°F (11°C) below your target doneness (see the chart above), then remove it from the pan and let it rest for 6–7 minutes.
Another option is to tilt the pan to pool the butter, place the filet mignon directly in it, and continue cooking, flipping it every 30 seconds until it’s about 20°F (11°C) below your target doneness. Basting looks fancy, but honestly, both methods give you almost the same result.
Note
Please 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 will ruin the flavor, and it’s one of the easiest mistakes to make. Just wait for the right moment.
Step 5: Aromatics or Compound Butter Finish (optional)
If you decided not to baste the filet mignon with butter, you can still give it a flavorful finish. Here are two easy ways to do it:
- Option 1 (compound butter): Right after you take the steak out of the pan, place a thin slice of compound butter on top and let it melt over the steak.
- Option 2 (if you don’t have compound butter): While the steak rests, use the same pan you used to sear it. Lightly brown a few peeled garlic cloves over medium heat, then add a couple of sprigs of rosemary or thyme, along with 2 tablespoons (30 g) of unsalted butter. Let the butter melt, turn off the heat, and pour the mixture over the sliced steak.
Note
I recommend making a small batch of compound butter while the steak is dry-brining. Use what you need and keep the rest in the fridge or freezer. It’s one of the easiest ways to add a rich finish without complicating the cooking process.
If your steak is a bit thinner or you’re not super confident with pan-searing yet, skip the basting and stick to these simpler finishing options. Hot-and-fast searing with butter basting is actually one of the more difficult ways to cook a steak, so if you don’t make steak often, the easier method is the safer choice. This is especially true for steaks about 1 inch (2.5 cm) thick, since they cook so fast that they are much easier to overcook.
Step 6: Slice and Serve the Steak
Don’t forget to let the filet mignon rest for 6 to 7 minutes before slicing. This short rest lets the residual heat finish cooking the steak and brings it to the right doneness. If you slice into it too soon, the filet mignon will be undercooked. Trust me, those extra few minutes make a big difference.
After those 6 to 7 minutes, slice the filet mignon however you like, then pour the buttery pan juices over the top, along with the seared garlic cloves and any leftover herbs, if you used them. Those little extras take the flavor to another level, so make sure nothing goes to waste. If you used compound butter instead of basting, go straight to slicing.
Note
Monitor the filet mignon’s internal temperature after you remove it from the pan. If it gets close to your target doneness within the first 1 to 3 minutes of resting instead of the usual 6 to 7, slice it right away. Slicing the steak immediately stops the 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.
If you want to learn more about resting steak, take a look at my article: Resting Steak: Theory vs. Reality Based on My Tests.
Pan-Seared Filet Mignon Recipe
- Prep Time: 15 minutes
- Rest Time: 1 to 6 hours
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 steak
Description
This pan-seared filet mignon recipe is perfect when you want to cook a 1 1/2-inch (3.8 cm) thick cut right in the pan (no oven needed). It develops a deep, dark, crispy crust on the outside with a juicy, evenly cooked interior. Basted with butter, garlic, and fresh herbs, this filet mignon is full of flavor and one of my favorite ways to cook this cut at home.
Ingredients
For Steak
- Aabout 1 1/2 inches (3.8 cm) thick filet mignon (if you plan to skip the butter basting and use compound butter instead, you can go with a cut about 1 inch (2.5 cm) thick)
- 2 tablespoons (30 ml) high-smoke-point oil (I recommend refined avocado oil)
- 1–2 teaspoons (5–10 g) kosher salt per steak (1-1.5% of the steak’s weight in salt)
- 1/2 teaspoon of finely ground black pepper per pound (454 g) of steak (optional)
- 2 tablespoons (30 g) unsalted butter (optional)
- 2–3 garlic cloves (optional)
- 2 sprigs of fresh thyme or rosemary (optional)
- Compound butter (optional)
Tools
- Pan (cast-iron, carbon steel or heavy-bottomed stainless steel skillet)
- Tongs
- Meat thermometer (instant-read or leave-in probe thermometer)
Instructions
- Before you start, decide which aromatics you want to use and how you want to finish the filet mignon. If you want to keep things simple and reduce the risk of overcooking, skip the butter basting and place a slice of compound butter on the steak as soon as you take it out of the pan. If you prefer, you can prepare the aromatics in the same pan while the steak rests after searing.
- Gather everything you need and follow the steps below.
Prepare the Filet Mignon
- Pat the filet mignon dry with paper towels, then season it generously on all sides (including the edges) with kosher salt (1–2 teaspoons, or about 1–1.5% of the steak’s weight). After that, decide on the next step based on the desired results and available time:
- If you’re short on time: let it sit at room temperature for 1 hour. That’s the minimum amount of time the salt needs to do its job.
- If you have more time and want better flavor and a deeper crust, go with the better option: place the salted filet on a wire rack set over a baking sheet and leave it uncovered in the fridge for 2 to 6 hours (this is the option I recommend).
Preheat the Pan
- If the steak has been in the fridge after salting, take it out and let it sit at room temperature for an additional 30 minutes before cooking.
- Set the pan over medium-high heat and let it heat for 3–4 minutes. Add 2 tablespoons of a high–smoke point oil and let it heat for another minute.
- While the pan is heating, pat the filet mignon dry one more time. If you want, season all sides with about 1/2 teaspoon of finely ground black pepper per pound (454 g) of steak.
Pan-Sear the Filet Mignon
- Carefully place the filet mignon in the hot pan and press it down gently so it makes full contact with the surface.
- Sear it, flipping every 30 seconds, until the internal temperature reaches 90°F (32°C) if you plan to butter-baste it. Once it hits that point, move on to section “butter basting”.
Butter Basting (optional)
- Once the steak reaches 90°F (32°C), add the garlic, herbs, and butter to the pan, then lower the heat to medium-low. Let the butter melt.
- While it’s melting, roll the filet on its sides for about a minute to lightly sear the edges.
- When the butter has melted, tilt the pan and spoon the buttery, aromatic mixture over the filet mignon. Baste for about 30 seconds per side, checking the temperature as you go. Keep basting until the steak is about 20°F (11°C) below your target doneness (see the temperature chart below), then remove it from the pan and let it rest for 6–7 minutes.
- Another option is to tilt the pan to pool the butter, place the filet mignon directly in it, and continue cooking, flipping it every 30 seconds until it’s about 20°F (11°C) below your target doneness.
Simpler No-Baste Option
- If you decided to skip the butter basting, keep flipping every 30 seconds until the steak is about 20°F (11°C) below your target doneness (see the temperature chart above).
- Optionally, roll the steak on its sides for 1 minute to slightly sear the edges.
- Next, turn off the heat, remove the filet mignon from the pan, and let it rest for 6–7 minutes. While it rests, you can finish it with compound butter or cook the aromatics separately in the pan (see instructions in the next section below).
Aromatics or Compound Butter Finish (optional)
- If you decided not to baste the filet mignon with butter, you can still give it a flavorful finish. Here are two easy ways to do it:
- Option 1 (compound butter): Right after you take the steak out of the pan, place a thin slice of compound butter on top and let it melt over the steak.
- Option 2 (if you don’t have compound butter): While the steak rests, use the same pan you used to sear it. Lightly brown a few peeled garlic cloves over medium heat, then add a couple of sprigs of rosemary or thyme, along with 2 tablespoons (30 g) of unsalted butter. Let the butter melt, turn off the heat, and pour the mixture over the sliced steak.
Slice and Serve the Steak
- Don’t forget to let the filet mignon rest for 6 to 7 minutes before slicing.
- After those 6 to 7 minutes, slice the filet mignon however you like, then pour the buttery pan juices over the top, along with the seared garlic cloves and any leftover herbs, if you used them. If you used compound butter instead of basting, go straight to slicing.