Pan Seared Filet Mignon: 7 Steps to Perfectly Cooked Delight

February 12, 2026

Pan Seared Filet Mignon has been my go-to dish for special occasions ever since I first tasted it at a fine dining restaurant. The experience of cutting into a perfectly cooked steak, the juices flowing, and the rich aroma of garlic and rosemary wafting through the air is unforgettable. This recipe for pan-seared beef tenderloin combines simple yet elegant flavors that will impress any guest. With just a few ingredients, you can create a restaurant-quality meal right at home. Let’s get cooking!

Why You’ll Love This Pan Seared Filet Mignon

Incredibly tender and juicy, delivering a melt-in-your-mouth experience.
Quick and easy prep time—perfect for a weeknight dinner or special occasion.
Rich flavors from butter and garlic elevate this dish to gourmet status.
Versatile and pairs well with a variety of sides, making it a family favorite.
Healthy protein option, great for a balanced meal.
Use this filet mignon recipe to impress your guests without breaking a sweat.
Perfect for those who want to learn how to pan sear filet mignon like a pro.

Ingredients for Pan Seared Filet Mignon

Here’s everything you need for this juicy steak dish:

4 medium Filet Mignons – the star of the dish; choose high-quality cuts for best results.
Kosher Salt, to taste – enhances the natural flavors of the meat.
Fresh Cracked Pepper, to taste – adds a little heat and depth.
½ Stick (4 tablespoons) Land O Lakes® Salted Butter – for richness and flavor.
2 Cloves Garlic, peeled and smashed – infuses the butter with aromatic flavor.
1 Sprig Fresh Rosemary – compliments the beef beautifully.
Compound Steak Butters, for serving (optional) – adds a gourmet touch.
Light oil (such as canola or vegetable oil) for searing – prevents sticking and promotes browning.

How to Make Pan Seared Filet Mignon

Follow these simple steps to achieve a mouthwatering steak:

Step 1: Lay out the filet mignons at room temperature for 30 minutes. This ensures even cooking. Pat them dry with paper towels and generously season all sides with kosher salt and fresh cracked pepper. Let rest for an additional 30 minutes.
Step 2: Heat a cast iron or stainless steel skillet over high heat until very hot. Drizzle a small amount of oil into the pan to prevent sticking.
Step 3: Place the steaks in the hot pan and sear for 2 minutes on the first side without moving them to form a crust. Flip and sear the other side for another 2 minutes. Sear the edges for 1 minute total to render the fat.
Step 4: Turn off the heat and remove the steaks from the pan to a plate. Let them rest for 5 minutes to allow juices to redistribute.
Step 5: After 4 minutes of resting, return the pan to medium heat and add the butter. Scrape up the browned bits from the bottom of the pan. Add the garlic and rosemary and stir for 30 seconds.
Step 6: Return the steaks to the pan and continuously spoon the melted butter over them until they reach your desired doneness. Use a meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium.
Step 7: Remove steaks from the pan and let them rest for 10 minutes before serving. Serve with compound steak butters if desired.

Perfectly cooked Pan Seared Filet Mignon with a golden crust, ready to be served

Pro Tips for the Best Pan Seared Filet Mignon

These tricks guarantee success every time:

Always use fresh, high-quality meat for the best flavor.
Don’t overcrowd the pan; cook in batches if necessary to ensure a good sear.
Let the steak rest after cooking to keep it juicy and flavorful.

What’s the secret to perfect Pan Seared Filet Mignon?

The key is to let the steaks come to room temperature and to season well. This not only enhances flavor but also allows for even cooking throughout.

Can I make Pan Seared Filet Mignon ahead of time?

You can prepare the seasoning and let the steaks rest in the fridge for up to 24 hours before cooking. Just remember to bring them back to room temperature before searing.

How do I avoid common mistakes with Pan Seared Filet Mignon?

Be cautious not to under-season the meat or overcook it. Use a meat thermometer to check for doneness to avoid dry steak.

Close-up of Pan Seared Filet Mignon resting on a cutting board, showing its juicy interior

Best Ways to Serve Pan Seared Filet Mignon

This delicious steak pairs wonderfully with a variety of sides. Consider serving it with:

Garlic mashed potatoes for a creamy contrast.
Grilled asparagus or sautéed green beans for a fresh, vibrant touch.
A rich red wine reduction sauce for an elegant finish.

Nutrition Facts for Pan Seared Filet Mignon

Per serving (recipe makes 4 servings):

Calories: 350
Fat: 25g
Saturated Fat: 10g
Protein: 30g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 400mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Pan Seared Filet Mignon

To store leftovers, let the steak cool completely, then place it in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat gently in the oven at 250°F (120°C) until warmed through to preserve moisture.

Frequently Asked Questions About Pan Seared Filet Mignon

Can I freeze Pan Seared Filet Mignon?

Yes, you can freeze cooked filet mignon. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before reheating.

What can I use instead of filet mignon?

Other cuts like ribeye or sirloin can work, but they may not be as tender. Adjust cooking times as necessary for different cuts.

How long should I cook filet mignon?

Cooking time varies based on thickness and desired doneness. Generally, 2-3 minutes per side for medium-rare on high heat works well.

Variations of Pan Seared Filet Mignon You Can Try

Feel free to experiment with different flavors:

Try a spice rub with smoked paprika for a smoky flavor.
Marinate the steak in a mixture of soy sauce and ginger for an Asian twist.
Stuff the filet with blue cheese or mushrooms for added richness.

Pan Seared Filet Mignon: 7 Steps to Perfectly Cooked Delight

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Author: Fenna Saul
Total Time: 67 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This recipe for Perfect Pan Seared Filet Mignon with Butter delivers tender, juicy steaks with a beautifully caramelized crust.

Ingredients

Scale

4 medium Filet Mignons
Kosher Salt, to taste
Fresh Cracked Pepper, to taste
½ Stick (4 tablespoons) Land O Lakes® Salted Butter
2 Cloves Garlic, peeled and smashed
1 Sprig Fresh Rosemary
Compound Steak Butters, for serving (optional)
Light oil (such as canola or vegetable oil) for searing

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Instructions

Lay out the filet mignons at room temperature for 30 minutes. Pat them dry and season with kosher salt and fresh cracked pepper. Let rest for 30 minutes.
Heat a cast iron or stainless steel skillet over high heat until very hot. Drizzle a small amount of oil into the pan.
Place the steaks in the hot pan and sear for 2 minutes on the first side. Flip and sear the other side for 2 minutes. Sear the edges for 1 minute total.
Turn off the heat and remove the steaks from the pan. Let them rest for 5 minutes.
After 4 minutes of resting, return the pan to medium heat and add the butter. Add the garlic cloves and rosemary sprig, stirring for 30 seconds.
Return the steaks to the pan and spoon the melted butter over them until they reach desired doneness.
Remove steaks from the pan and let them rest for 10 minutes before serving.