Pan-Seared Filet Mignon Recipe

PUBLISHED: Dec 04, 2023
MODIFIED: Dec 04, 2023 BY Aimee

This recipe is a complete guide to cooking Pan-Seared Filet Mignon that’s seared on the stove in a cast iron skillet and finished in the oven. The result is an expertly seared, premium beef, boasting a mouthwatering crust that gives way to a tender, melt-in-your-mouth center.

Easy steak recipes like this one and Churrasco Steak are elevated with Chimichurri. Serve it with Sautéed Spinach or Smashed Sweet Potatoes.

Pan-seared filet mignon with a slice cut off and topped with herb butter. Sitting on a round wooden cutting board.

What I Love About This Recipe

Perfectly Cooked Every Time: Enjoy the confidence that comes with consistently perfect results. My Pan-Seared Filet Mignon is expertly cooked to ensure a flawless dining experience, whether you prefer it medium-rare or well-done.
Rich, Robust Flavor: Immerse your taste buds in a symphony of rich and robust flavors, these beef filets are not only tender and juicy they are also drenched in a decadent herb butter.
Gourmet Indulgence at Home: Bring the gourmet experience into your home, allowing you to treat yourself and your loved ones to a restaurant-quality meal in the comfort of your own home.

How to Cook Filet Mignon

Tenderloin beef filets coated in salt and pepper ready for cooking.

Herb butter in a mixing bowl with a spoon for making cast iron filet mignon.

Season the meat. Take your steak out of the refrigerator one hour before cooking to allow it to reach room temperature. This step guarantees even cooking and precise cooking times. When ready to cook, use a paper towel to pat the steaks dry, and generously season them with coarse sea and pepper.
Prepare the butter. Use a spoon to mash the chopped parsley, minced garlic, herbes de Provence, and salt (I prefer to use Fluer del Sel) together until fully combined. Set aside.

Seared cast iron filet mignon in a skillet.

Sear the filets. Preheat the oven to 415º F. Heat 1-2 tablespoons of oil in an oven-safe cast iron skillet over high heat until the pan is very hot. Swirl the pan to evenly distribute the oil. Once the oil begins to smoke, sear the filets without moving them for 2 minutes. Flip and sear the other side for an additional 2 minutes.

Cook. Place 2 – 3 tablespoons of the herb butter into the skillet and transfer it to the oven. Bake for 4 minutes for rare, 5-6 minutes for medium rare, 6-7 minutes for medium, and 8-9 minutes for medium-well. Adjust cooking time based on steak size; these times are recommended for 8 to 10-ounce cuts, about 1.5-2 inches thick.

Pan seared filet mignon in a cast iro skillet topped with herb butter.

Spoon pan drippings over the filets. For added flavor, spoon the pan drippings over the filets once they come out of the oven and before serving.
Rest. Take the filets out of the skillet and allow them to rest for 5-10 minutes before serving. I like to place an extra pat of the herb butter on top.

Filet Mignon Temperatures

The temperature and timing chart below is relevant to the pan-sear and oven cooking technique described in this recipe. The times below are for filets that are 8 to 10-ounce cuts, about 1.5-2 inches thick. You can adjust the cooking time to more or less depending on filet size.

Cooking time chart for making pan-seared filet mignon.

Two pan-seared filet mignon filets in a cast iron skillet topped with herb butter and fresh parsley.

Storage and Reheating Instructions:

To Store: For optimal storage let the meat cool to room temperature. Place it in either an airtight container or double-wrap it with plastic wrap. You can safely store it in the refrigerator for a up to four days.
Reheating Instructions: To reheat filet mignon, heat the oven to 300º Fahrenheit, wrapping the steak in foil along with a small amount of butter. Place the foil-wrapped meat on the oven rack and allow it to heat for approximately 15 to 20 minutes until thoroughly warmed. My recommendation is about 18 minutes.