Perfect pan-seared filet mignon that’s finished in the oven for an even cook every time will be the star of your special occasion menu.
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Two Bite Tested
Pan-seared filet mignon is a classic method that builds a deep sear on the stove and finishes cooking in the oven. This recipe has been tested and retested in my own kitchen to make sure it works consistently.
This method is popular because:
- The quick stovetop sear creates a browned crust.
- It's ideal for special occasions.
- Comes out perfect every time.
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and leftovers suggestions
- A recipe card with times and yield
A Note From My Kitchen
When it comes to picking the perfect steak, pan seared filet mignon is the best of the best. At least in my world, it is!
Give me a gorgeous pink medium-rare filet mignon with a nice hard sear and some Garlic Compound Butter or Filet with Crab Béarnaise Sauce and I am in heaven.
This recipe will teach you how to make the most delicious, tender, uncomplicated and perfect filet mignon steaks that are worthy of any holiday menu. I'm thinking Valentine's Day dinner, a special birthday dinner, date night, a romantic anniversary dinner, and even Christmas dinner!
If you try this pan seared oven finished filet mignon recipe, I'd love to know what you think in the comments below. Enjoy!
Happy cooking,
Ingredient Notes
- Filet mignon steaks: Choose steaks that are 1 1/2 to 2 inches thick for the sear-and-oven method described in this recipe.
- Kosher salt: Use kosher salt. If using table salt, season more lightly to avoid oversalting.
- Fresh ground black pepper: I like to use freshly ground black pepper.
- Olive oil: Use a neutral olive oil or other light oil.
- Butter: Use unsalted or salted butter.
Frequently Asked Questions
How Do You Make Pan Seared Filet Mignon in a Skillet?
Making the perfect pan-seared steak is easier than you think! To cook filet mignon, heat olive oil and butter in a cast iron skillet, sear the filets for two minutes per side and finish in a 400 degree oven. After you sear filet mignon, bake it, and then give it a quick rest, you will have the most mouthwatering filet mignon ever! Here's a link to the cast iron skillet I use. See below for detailed recipe instructions.What is Filet Mignon?
Filet mignon is a cut of beef that is cut from the small end of the beef tenderloin. The tenderloin is a small section of beef that is located near the cow's back. The area where the tenderloin is butchered from gets very little muscle use, giving filet mignon its classic tender texture.How Do I Know When My Steak is Done?
While some people think they can test the doneness of their steak by gently pressing to test the firmness (more power to you if you can), the best way to ensure that your filet mignon is cooked the way you like is to use a meat thermometer. Cooking time will slightly vary depending on the thickness of your steak and temperature when you put it in the pan. Here is an easy guide to ensure your filet mignon is cooked exactly to your temperature preference every time:- For medium rare, sear for 2 min. per side, then 5 min. in the oven (or to 135 degrees F)
- For medium, sear for 2 min. per side, then 6 min. in the oven (or to 145 degrees F)
- For medium well, sear for 2 min. per side, then 7 min. in the oven (or to 155 degrees F)
Do I Have to Let My Steak Rest After Cooking?
Yes! You should absolutely let your steak rest for at least five minutes before serving. Transfer your steak to a plate and loosely tent it with foil. This will allow the juices to redistribute throughout the meat and not just flow out of the steak when you cut into it.
Two Bite Take
"Give me a gorgeous pink medium-rare filet mignon with a nice hard sear
and some Garlic Compound Butter or Filet with Crab Béarnaise Sauce and I
am in heaven."
- Becky Tarala
Serving Suggestions
What to Serve With Perfect Pan-Seared Filet Mignon
Filet mignon is fantastic without any sauces or toppings, but the addition of one definitely ups the decadence factor, and who am I to argue with that! One serving is 1 filet mignon steak. Try topping your filet mignon with one of these delicious toppers:- Creamy Horseradish Sauce
- Red Wine Sauce
- Homemade Teriyaki Sauce
- Blue Cheese Sauce
- Mixed Herb Gremolata
- Garlic & Herb Butter Bombs
Perfect Pan-Seared Filet Mignon Recipe Variations
Try one of these tasty filet mignon variations:- Season with a steak seasoning blend instead of salt and pepper.
- Finish with a pat of herb butter made with chopped parsley and chives or other herbs.
- Add a small sprig of thyme and a couple of whole peeled garlic cloves to the pan during the butter stage for aroma.
Got Leftovers?
What To Do With Leftover Perfect Pan-Seared Filet Mignon
Leftover filet mignon can be used to make a whole new meal. Try using your leftovers in one of these ways:- Slice thin and add to a garden or caesar salad.
- Make a steak sandwich with grilled onions.
- Chop and fold into scrambled eggs or an omelet.
- Use as a topping for a grain bowl with vegetables.
How do I store leftover filet mignon?
Store leftover steak in an airtight container in the refrigerator for 3-4 days.
Perfect Pan-Seared Filet Mignon
Yield: 2 servings
Prep Time: 20 MINUTES
Cook time: 9 MINUTES
Total time: 29 MINUTES
Prep Time: 20 MINUTES
Cook time: 9 MINUTES
Total time: 29 MINUTES
Perfect pan-seared filet mignon that’s finished in the oven for an even cook every time will be the star of your special occasion menu.
INGREDIENTS
1 1/2- to 2-inch-thick filet mignons
kosher salt
fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
1 1/2- to 2-inch-thick filet mignons
kosher salt
fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
INSTRUCTIONS
- Let your filet mignon rest on the counter for 15 minutes before cooking. Liberally season the steak with kosher salt and fresh ground black pepper on both sides.
- Preheat your oven to 400 degrees F.
- Heat a cast iron skillet (or heavy-bottomed, oven-safe skillet) over high heat. Add the olive oil and butter to the pan. When the butter stops foaming, add the steaks to the pan and sear for 2 minutes per side.
- Transfer the skillet to your preheated oven and cook for 5 to 7 minutes, or until your desired doneness. (Use a meat thermometer to check the internal temperature to ensure it's cooked how you like it! See above for temperature chart.)
NOTES
It's better to take the temperature of your steak BEFORE you think it's done, rather than wait. You can always put it back in the oven, but you can't uncook it if it's done past your liking!
Author: Becky Tarala
It's better to take the temperature of your steak BEFORE you think it's done, rather than wait. You can always put it back in the oven, but you can't uncook it if it's done past your liking!
Author: Becky Tarala
Behind the Bites
Hi, I’m Becky, the creator of The Two Bite Club, where
good food starts with two bites.
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
More Steak Recipes
For all of you carnivores out there, here are a few more recipes that feature steak from the archives:If you try this pan seared oven finished filet mignon recipe, I'd love to know what you think in the comments below. Enjoy!
