Pan-Seared Filet Mignon (Tenderloin Steak)

PREP TIME	REST TIME	COOK TIME
15 mins	1 to 6 h	10-15 mins

This pan-seared filet mignon recipe is ideal for thicker cuts, about 1 1/2 inches (3.8 cm), and doesn’t require finishing in the oven. High-heat searing builds a deep, dark, crispy crust while keeping the inside juicy and evenly cooked. Finished with butter, garlic, and fresh herbs, it’s rich, flavorful, and one of my favorite ways to cook this cut.

Pan-searing is one of the quickest ways to cook filet mignon, but it does take some practice, especially depending on the aromatics you use and how you choose to finish the steak. Many recipes rely on butter basting to boost the steak’s flavor, but I’m not a big fan of that technique for filet mignon. It’s a very lean cut that cooks quickly, and once you combine intense pan heat with butter basting, it’s easy to overshoot your target doneness.

The good news is that you don’t need to baste at all. You can skip it entirely and finish the filet mignon with a simple compound butter instead. You’ll still get a rich, buttery flavor with much less effort and a much lower risk of overcooking. That’s how I cook most of my pan-seared steaks now. What’s even better is that if you skip butter basting, you can pan-sear a filet mignon that’s about 1 inch (2.5 cm) thick using almost the same searing technique described in this recipe. Without the extra heat from constant basting, it’s much easier to control the steak’s internal temperature and avoid overshooting the target doneness.

Filet mignon is naturally extremely tender but mild in flavor, which is why it’s a good idea to add ingredients like salt, garlic, herbs, butter, and, optionally, finely ground pepper to boost its flavor. Whether you finish it with compound butter, baste it, or melt butter in the pan and spoon it over the sliced steak, all of these methods work. The key is choosing the method you’re most comfortable with, and that gives you the best control over doneness, which matters even more with a lean, fast-cooking cut like filet mignon.

The Ingredients You’ll Need

For steak:

• Filet mignon: Aim for a steak 1 to 1 1/2 inches (2.5–3.8 cm) thick. That’s the sweet spot for building a good crust without overcooking the inside, especially if you’re aiming for medium-rare. If you plan to butter-baste instead, choose a thicker cut (at least 1 1/2 inches / 3.8 cm) to give yourself more room for error.
• 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.

For compound butter:

• Unsalted butter: 1/4 pound (113 grams), at room temperature
• Garlic: 1 clove, finely chopped or pressed
• Salt: 1/4 teaspoon
• Black pepper: 1/2 teaspoon, finely ground
• Parsley: 1 tablespoon, finely chopped (fresh or dried)
• Rosemary: 1 tablespoon, finely chopped (fresh or dried)

Compound butter is a simple mix of butter, garlic, and herbs that adds a lot of flavor. You can easily double or triple the batch, make it ahead of time, and store it in the fridge or freezer, or mix it in a bowl right before cooking.

Instead of making compound butter, you can finish the steak with a butter-garlic-herb mixture right after searing, while the steak rests. To do this, add the garlic and herbs to the pan and let them lightly brown, then add the butter and let it melt. Spoon the mixture over the sliced steak before serving.

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

Below is a simple, step-by-step guide with photos showing exactly how to pan-sear filet mignon on the stove. Decide which aromatics you want use to finish the steak (compound butter or a butter-garlic-herb mixture), then gather everything you need and 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).

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 you have the time and want better flavor and a deeper crust. If you’re short on time, you can let it sit at room temperature for 1 hour instead. That’s the minimum amount of time the salt needs to do its job.

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.

Step 2: Make the Compound Butter (Optional)

While the steak is dry-brining, prepare the compound butter. In a bowl, combine softened butter with salt, pepper, minced garlic, and chopped herbs. If you’re cooking more than two steaks, feel free to double the recipe.

If you want to make a larger batch to keep on hand, it’s best to prepare it a day ahead. Roll the compound butter into a log and let it firm up in the fridge or freezer. It’s much easier to store this way, and you can slice off what you need whenever you want. Here’s a step-by-step recipe with photos for making a larger batch of garlic-herb compound butter.

Step 3: 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.

Step 4: 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 about 30°F (17°C) below your target doneness (check the temperature chart below).

At that point, roll the steak onto its sides for about 1 minute to lightly sear the edges. Keep monitoring the internal temperature, and once it reaches about 20°F (11°C) below your target doneness, turn off the heat, remove the filet mignon from the pan, and let it rest for 6–7 minutes.

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+)

Step 5: Add the Aromatics

You have two simple ways to boost the flavor of the filet mignon.

• 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 after it has rested for about 6-7 minutes.

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 6–7 minutes, slice the filet mignon however you like and serve it with your favorite aromatics and sides. The compound butter or garlic-herb butter from the pan adds a lot of flavor, so make sure to use it.

FAQs

How long does it take to sear a filet mignon on the stove?

With this recipe, searing a 1 1/2-inch (3.8 cm) thick filet mignon usually takes me about 6 to 8 minutes to reach an internal temperature of about 135°F (57°C), which is medium-rare. That said, treat this as a rough estimate, not an exact cooking time.

When it comes to thicker steaks, you should never cook by time alone. Too many factors affect how quickly a filet mignon cooks, including its thickness, whether you butter-baste (or not), the pan you’re using, the pan temperature, and the burner power.

When you’re pan-searing over high heat, especially with butter basting, it’s very easy to overshoot the doneness. If you want consistent results without guessing, use a meat thermometer. It’s cheap, easy to use, and the most reliable way to hit the doneness you want every time.

What is the best doneness for filet mignon?

Filet mignon is a very lean cut, so you can cook it rare or even blue if you like. Personally, I think it’s best around medium-rare, about 135°F (57°C).

Filet mignon is extremely lean, with very little intramuscular fat (marbling) to melt, so it doesn’t benefit from longer cooking. It’s naturally tender but not very juicy, and once you push it past medium-rare, it dries out quickly. That’s very different from cuts like ribeye, which stay juicy even at medium doneness thanks to all that marbling.

If you’ve never eaten filet mignon before, I recommend sticking with medium-rare, or medium at most, if you prefer a slightly less pink center. Just don’t cook it any further than that. Push it too far, and it will lose what makes filet mignon special in the first place, its extremely tender texture.

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More Pan-Seared Steak Recipes To Try

• Pan Seared Ribeye Steak
• Pan-Seared Top Blade Steak
• Pan Seared Hanger Steak
• Pan Seared Flat Iron Steak
• Pan Seared Porterhouse Steak