This post contains affiliate links. I may receive a commission if you click a link and purchase a product I recommend.
Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again (unless you HAVE to grill it), I promise. This method is very simple and locks in all of the juices and flavors. There are plenty of ways to cook filet mignon but this recipe is by far my favorite along with reverse searing. If you go out to a nice steakhouse then this is most likely the method they are using to cook your steak.
The overall consistency and predictability of this technique are what make this recipe work so well. I’ve followed it to the T with great success with hundreds of steaks. If you’ve ever overcooked an expensive cut of beef, then this recipe is for you.
How to Cook Filet Mignon
The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. Why is this the best way to cook filet mignon? This method gives your filet a golden caramelized exterior with a perfectly juicy and tender inside that’s evenly cooked throughout. A cast iron skillet allows you to easily transfer your steak from the stovetop to the oven, making this a really easy filet mignon recipe to master.
I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but it tends to overcook the steak and sometimes burns the outside of your filet. The oven is better at providing indirect heat while pan-searing gives you the much desired, grilled, and slightly charred exterior.
How Long Should I Cook Filet Mignon?
Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil and then immediately transfer to a preheated oven at 415°F. I typically bake filets for about 5-6 minutes for medium-rare. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. If you don’t have one, I highly recommend picking one up.
Carefully timing your cook time for steak always yields consistent results. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. If you really adhere to cooking times I promise you will never overcook a steak again.
Temperature For Steak
The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your desired level of doneness.
| Doneness | Temperature Range | Oven Duration |
|---|---|---|
| Very Rare/rare | 120°F to 125°F | 4 minutes |
| Medium rare | 125°F to 130°F | 5-6 minutes |
| Medium | 135°F to 140°F | 6-7 minutes |
| Medium well | 145°F to 150°F | 8-9 minutes |
| Well done | 160°F and above | 10+ minutes |
SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Do I Need a Cast Iron Skillet?
Cast iron is really versatile and can be used for so many different recipes. Here is the one I have. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results on cast iron. Not every pan will yield identical results.
If you don’t have an oven-safe pan, you sear your filets on the stovetop and then transfer them to a baking sheet lined with a wire rack. This method works really well at keeping your steaks elevated from the direct heat while in the oven. Just note, this will likely add additional baking time as described in the recipe and cooking chart above. Plan on 2-3 additional minutes in the oven.
How Long Should I Let Steaks Rest?
The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Always let your steaks rest!
Try Grass-fed Beef From ButcherBox
Want grass-fed beef delivered to your door? You should try ButcherBox. ButcherBox delivers 100% grass-fed beef, free-range organic chicken, and heritage breed pork directly to your door. Plus they also have seafood like salmon. You can read my ButcherBox review here.
More Filet Mignon Recipes You’ll Love
- Filet with blueberry glaze
- Reverse seared steak
- Filet with red wine and balsamic reduction
- Bacon-wrapped filet mignon
- How to grill filet mignon
- Everything you need to know about sous vide steak
Pan-Seared Filet Mignon Recipe with Herb Butter
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Dinner
- Cuisine: American
Description
The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.
Ingredients
- 4 10-ounce thick tenderloin beef filets (roughly 1.5– 2 inches thick)
- salt and pepper to taste
- Vegetable or canola oil (can use 2 tbsp butter but it has a lower smoke point)
Garlic & Herb Butter
- 1/2 stick of butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon minced garlic
Instructions
For the herb butter
- Soften the butter in a microwave-safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
For the filets
- Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
- Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 1.5-2 inches thick.
- Remove filets from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
- Top with a slice of garlic and herb butter and serve.
Notes
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
If you don’t have an oven-safe skillet or pan, sear the steaks first and then transfer them to a baking sheet lined with a wire rack. This method works really well at keeping your steaks elevated from the direct heat source but will also add additional cooking time to your oven duration. Plan on 2-3 additional minutes.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
Nutrition
- Serving Size: 1
- Calories: 858
- Sugar: 0g
- Sodium: 552mg
- Fat: 67.5
- Saturated Fat: 31g
- Carbohydrates: 1.1g
- Fiber: 0.4g
- Protein: 55.4g
- Cholesterol: 233mg
Keywords: filet mignon, steak, tenderloin steak
I hope I am not too late to ask this question : My filet’s are exactly 2 inches thick. Do I need to make any oven adjustments? I plan on searing 2 min each side..baking for 7 (three in a skillet). These baby’s were expensive and I hate to ruin them!
Trying tonight! Just curious if the cooking time changes if only cooking a single filet opposed to the 4 listed in recipe
You should be golden with 4
We are iced in here in Texas and I wanted to try something I’ve never done before (I’m 59) and ran across this recipe.
WE LOVE IT!!!! I used my own seasonings but followed your instructions and they turned out PERFECT! I even learned how to cook and get the desired temperature of our steaks. My husband likes Medium and I like Medium Well.
Thank you SO much!
Wanda
★★★★★
Omg – this was amazing! I timed it all just like you said and the filets were perfect.
★★★★★
Can’t wait to try this! Because I’ll be cooking for a larger crowd (8 people), I’ll need to pan-sear two times. Can I sear one batch, move it to a cookie sheet, sear the next batch, move to a cookie sheet, and then put the cookie sheet in the over for suggested time? Or does the cast iron perform some magic when it’s in the oven vs having the steaks cook on a cookie sheet? Thanks!
It’s a good recipe but it’s no substitute for a properly grilled filet.
Don’t get me wrong, it’s good when the grill is not available but my grilled steaks put this to absolute shame.
★★★
Sounds like you and I are about to have a cook off.
Literally perfect. I followed it exactly and didn’t substitute (though I’m a pretty good cook, I’ve been told, so I’m always tempted to alter it to my liking). I don’t often cook steak but my sister received a gift of Filet Mignon from Omaha Steaks and asked me to cook it for New Year’s Eve. No pressure there! I made the butter the day before and put it in the fridge (oh maybe one change as I only rosemary and minced garlic). I followed the rest exactly, including using a cast iron skillet, timing the searing and oven cooking, then allowing it to rest afterward, and it was delicious. This recipe made me the hero of New Year’s Eve dinner. Thank you!
It might be helpful to include tips on how to pan sear without setting off your smoke detectors. I will admit, I’m an amateur but I followed the directions to the tee. I even used grapeseed oil which I was told has a lower smoke point. Not in this case. I don’t know if the problem was that I have an electric stove. Maybe high heat isn’t the way to go on one? It was an awful experience and the steak didn’t turn out restaurant quality. Probably because it sat while I was trying to clear the smoke from the room and get the smoke detectors to stop. My dog is traumatized and I’m hoping my hearing will return to normal in a few days. Needless to say, without better instructions I won’t be trying to sear anything in the near future.
There’s no way to avoid the smoke, unfortunately. I put a note in the notes section and also in the post body warning about the smoke and how to prepare for it.
Thank you so much! Part of my problem may be that I live in a townhouse and may never be able to ventilate it enough to handle the smoke. And I’m an amateur. My next place will have a gas stove with an exhaust hood.