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Pan Seared Filet Mignon is a luxurious dinner for two! Serve this for a date-night indoors or double (or triple) the recipe for a small dinner party. Try serving this fabulous steak with mashed potatoes, rice, or decadent lobster ravioli with cream sauce!
This meal seems fancy, and it’s often one of the more expensive cuts at fancy steakhouses, but you can make this at home, and it’ll be just as tasty. And at a fraction of the cost of eating out.
Don’t be intimidated by pan searing steak. It’s actually quite simple and almost foolproof with the right tools (such as a meat thermometer and a large cast iron skillet).
Jump to:
Ingredients
- Filet mignon - this is the best cut of steak, ever. It’s a prized favorite, and often the most expensive thing on the menu for good reason.
- Kosher salt - always use kosher or sea salt. Iodized table salt will give your food a metallic flavor, you don’t want that.
- Pepper - a must-have steak seasoning.
- Garlic powder - garlic powder makes steak taste better. I prefer it to minced garlic because there isn’t the chance that it’ll burn and leave you with a bitter flavor.
- Herbs de Provence - sure, this is typically reserved for chicken, but trust me when I say it’s excellent for steak.
- Butter - for searing your steak. Also for topping your steak (optional, of course).
Substitutions
- Steak Cuts - You can substitute the filets for thick-ish sirloin steaks, they’re going to turn out great because they cook similarly.
- Herbs de Provence - if you don’t have this blend, you can just use Italian seasoning.
- Spices - if you’re super pressed for time, you can swap the spice blend for Montreal Steak Seasoning Blend. Use 2-3 teaspoons, just make sure your steak is well coated.
What is the best internal temperature for filet mignon?
Generally this will be up to you and your preference, but I’d recommend removing the steak from the pan when the internal temperature reaches 120 degrees Fahrenheit. After resting, it’ll reach a medium-rare finish.
An instant read meat thermometer (like this one) is great to have around the kitchen, I like this one. It’s magnetic so you can stick it to the side of your refrigerator or onto the side of your grill.
But if you don’t have one, no worries, here’s a quick guide (rule of thumb, so to speak) to help you along:
- Rare: 130 degrees Fahrenheit (soft, will maintain an indent when pressed with your finger)
- Medium Rare: 135 degrees Fahrenheit (soft with a springy feel when pressed with your finger)
- For Medium: 145 degrees Fahrenheit (when pressed they’ll bounce back quickly)
- Medium Well: 150 degrees Fahrenheit (firm texture when pressed)
- Well Done: 160 degrees Fahrenheit (no springiness whatsoever)
Storage and Reheating
Storage - you can place the cooked meat into an airtight container and save it in the fridge for up to three days.
Reheating - In a pan over medium heat, add butter and a splash of water or white wine (or broth), and reheat the steak until it’s warmed through. It helps to cover it with foil for a few minutes so that the center can warm up evenly.
FAQ
HOW TO CHOOSE A GOOD FILET MIGNON
Ask your butcher. For this recipe I didn’t use a particularly fancy, nice, hand-selected cut. I just grabbed it in a package at the store. But if you’re looking to cook a really beautiful filet, it’s best to get it from your butcher!
HOW TO TELL IF STEAK IS DONE WITHOUT A MEAT THERMOMETER?
- Rare: 130 degrees Fahrenheit (soft, will maintain an indent when pressed with your finger).
- Medium Rare: 135 degrees Fahrenheit (soft with a springy feel when pressed with your finger).
- For Medium: 145 degrees Fahrenheit (when pressed they’ll bounce back quickly).
- Medium Well: 150 degrees Fahrenheit (firm texture when pressed).
- Well Done: 160 degrees Fahrenheit (no springiness whatsoever). In other words, it’s overcooked by any standard! Don’t let it get to that point!
WHAT DOES RESTING STEAK DO?
It allows the juices to distribute evenly. The steak will continue to cook about 10 degrees after it’s removed from the heat, and you’ll end up with a much better looking (and tasting) steak.
CAN YOU FREEZE FILET MIGNON?
Um, if you must? Wrap it tightly in freezer-safe wrap and zip it in a freezer-safe bag. Eat it within a month!
More recipes you'll love:
- Air Fryer Steak Tips
- Sirloin Steak (Air Fryer)
- Perfect stovetop Steak with Wine Sauce
More easy weeknight meals you don’t want to miss:
Easy pan seared filet mignon recipe:
Easy Pan Seared Filet Mignon
Equipment
- Cast Iron Skillet
- 1 Instant Read Meat Thermometer
Ingredients
- 3 filet mingnons 6 oz cuts
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp herbs de province
- 1 tsp pepper
- 2 tbsp butter
Instructions
- Put your filets on the counter and allow them to come to room temperature for at least 10 minutes.
- Mix the kosher salt, garlic powder, herbs de Provence, and pepper together. Liberally coat each filet in the mixture.
- Turn your hood fan on, so that your house doesn’t get smoky.
- In a cast iron skillet over medium-high heat, melt 2 tbsp butter. When your pan is nice and hot, sear your filets for 3-4 minutes on each side. Remove the steak from the pan when the internal temperature reaches 120 degrees Fahrenheit for a medium-rare steak. (Don't skip the last step).
- Remove them from the pan and tent with foil for at least 3 minutes.
Notes
- Rare: 130 degrees Fahrenheit
- Medium Rare: 135 degrees Fahrenheit
- For Medium: 145 degrees Fahrenheit
- Medium Well: 150 degrees Fahrenheit
- Well Done: 160 degrees Fahrenheit Storage - you can place the cooked meat into an airtight container and save it in the fridge for up to three days. Reheating - In a pan over medium heat, add butter and a splash of water or white wine (or broth), and reheat the steak until it’s warmed through. It helps to cover it with foil for a few minutes so that the center can warm up evenly.
Nutrition
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