Pan Seared Filet Mignon (Printable Recipe)
Pan seared filet mignon with a golden crust and buttery flavor, cooked entirely on the stovetop.
# Ingredients You'll Need:
→ Steak
01 -
4 filet mignon steaks, 8 oz each, 1.5 inches thick, at room temperature
02 -
2 teaspoons sea salt
03 -
1/2 teaspoon freshly ground black pepper
→ Cooking Fats
04 -
1 tablespoon olive oil
05 -
1 tablespoon unsalted butter
→ Optional Sauce
06 -
1/2 recipe blue cheese sauce (optional)
# Steps to Follow:
01 -
Pat filet mignon steaks dry with paper towels. Season both sides evenly with sea salt and black pepper. Allow to rest at room temperature for 20–30 minutes.
02 -
Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Place steaks in the skillet and sear, flipping every 30 seconds, for 4–5 minutes total until a deep golden crust forms.
03 -
Reduce heat to medium-low. Continue flipping steaks every 30 seconds until desired internal temperature is reached, typically 130°F for medium-rare.
04 -
Add butter during the last minute of cooking, spooning the melted butter over steaks to enhance flavor.
05 -
Transfer steaks to a cutting board, tent loosely with foil, and rest for 5 minutes to allow juices to redistribute.
06 -
Slice filet mignon against the grain and serve with optional blue cheese sauce or an extra pat of butter.
# Extra Tips:
01 -
Bring steaks to room temperature before cooking for more even doneness.
02 -
Flip steaks frequently to develop an even crust and prevent overcooking.
03 -
Always rest steaks before slicing to retain moisture and improve tenderness.