Easy Pan Seared Filet Mignon

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 Brussels sprouts! 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.

Course Main Course

Cuisine American

Keyword Pan Seared Filet Mignon

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 11kcal

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