Pan Seared Filet Mignon
Elevate your dinner table with this luxurious Pan Seared Filet Mignon recipe, a steakhouse-quality dish made effortlessly at home. Perfectly caramelized on the outside and irresistibly tender on the inside, this filet mignon is seasoned simply with kosher salt and freshly ground black pepper, then seared in a sizzling hot cast-iron skillet for a golden crust. Infused with the rich flavors of garlic, rosemary, thyme, and a decadent herb butter baste, every bite melts in your mouth. Ready in under 20 minutes, this easy yet elegant recipe is ideal for date nights, special occasions, or whenever you’re craving a gourmet meal. Serve it with your favorite sides and spoon the buttery pan sauce over the top for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces Filet mignon (at least 1-inch thick)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves (smashed, skins on)
- 2 pieces Fresh rosemary sprigs
- 2 pieces Fresh thyme sprigs
Instructions
Remove the filet mignon from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
Pat the steaks dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Heat a cast-iron skillet over medium-high heat until very hot but not smoking.
Add olive oil to the skillet and swirl to coat the bottom.
Add the seasoned filets to the skillet and sear for 2-3 minutes without moving, until a golden-brown crust forms on the bottom.
Flip the steaks and sear the other side for an additional 2-3 minutes.
Reduce the heat to medium, add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the skillet.
Tilt the skillet slightly to pool the butter on one side, and use a spoon to continuously baste the steaks with the melted herb butter for 1-2 minutes.
Check the internal temperature of the steaks using a meat thermometer: 120°F for rare, 130°F for medium-rare, or 140°F for medium. Adjust cooking time as needed.
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes before serving to allow the juices to redistribute.
Serve immediately, spooning any remaining herb butter from the skillet over the top for extra flavor.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
