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pan seared steak filet mignon

🥩 Pan-Seared Filet Mignon

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 filet mignon steaks 6–8 oz each, about 1 ½–2 inches thick
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic smashed
  • 2 –3 sprigs fresh rosemary or thyme
  • Optional Pan Sauce:
  • ½ cup beef broth
  • ¼ cup red wine or more broth
  • 1 tbsp unsalted butter for finishing

Method
 

Prepare the Steaks:
  1. Pat steaks dry with paper towels.
  2. Season generously with salt and black pepper on all sides.
  3. Let rest at room temperature for 20–30 minutes before cooking.
Sear the Steaks:
  1. Heat a heavy cast-iron skillet over high heat until very hot.
  2. Add olive oil. Once shimmering, place steaks in the skillet.
  3. Sear without moving for 2–3 minutes until a golden crust forms. Flip and sear the other side for another 2–3 minutes.
Baste with Butter & Herbs:
  1. Reduce heat to medium. Add butter, garlic, and rosemary (or thyme).
  2. Tilt the pan and spoon melted butter over the steaks repeatedly for 1–2 minutes.
Check Doneness:
  1. For medium-rare, cook until internal temp reaches 130–135°F (54–57°C).
  2. Use an instant-read thermometer for accuracy.
Rest:
  1. Transfer steaks to a plate, cover loosely with foil, and let rest 5–7 minutes before serving.
Optional Pan Sauce:
  1. In the same skillet, pour off excess fat but leave browned bits.
  2. Add red wine and broth, scraping up bits. Simmer 3–4 minutes until reduced.
  3. Stir in 1 tbsp butter for richness. Spoon sauce over steaks.

Notes

Steak Thickness Matters: Filet mignon is best when thick-cut (1.5–2 inches). Adjust cooking time if thinner.
Don’t Skip the Rest: Resting locks in juices for a tender steak.
Cooking Levels: Rare 120°F, Medium-rare 130–135°F, Medium 140–145°F.
No Cast Iron? Use a stainless steel skillet for best crust. Avoid nonstick pans.
Serving Suggestion: Pairs beautifully with mashed potatoes, roasted asparagus, or garlic butter mushrooms.