Go Back
–+ servings
pan seared steak filet mignon

Pan Seared Steak Filet Mignon

Discover how to make the perfect pan seared steak filet mignon with this easy recipe. Tender, juicy, and packed with flavor for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2 steaks
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 filet mignon steaks Filet Mignon about 6-8 ounces each
  • q.s. Salt for seasoning
  • q.s. Black Pepper freshly ground, for seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 3 Garlic Cloves smashed
  • 3 sprigs Fresh Thyme

Equipment

  • Cast Iron Skillet
  • Tongs
  • Meat Thermometer
  • Paper Towels

Method
 

  1. Pat the filet mignon dry with paper towels and season both sides generously with salt and pepper.
  2. Let the steaks sit at room temperature for 20–30 minutes.
  3. Heat a cast iron skillet over medium-high heat and add olive oil, letting it shimmer but not smoke.
  4. Place the steaks in the pan and cook undisturbed for 3–4 minutes.
  5. Flip the steaks over, add butter, garlic, and thyme.
  6. Spoon the melted butter over the steaks, searing the edges with tongs.
  7. Check for desired doneness with a meat thermometer and transfer to a plate to rest for 5 minutes.

Nutrition

Calories: 430kcalProtein: 45gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 200mgPotassium: 620mgVitamin A: 2IUCalcium: 2mgIron: 15mg

Notes

Let the steak reach room temperature before cooking for even cooking results. Use a meat thermometer for perfect doneness: 125°F for medium-rare, 135°F for medium. Avoid overcrowding the pan; cook in batches if necessary. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently. Consider slicing leftover steak for salads or sandwiches to enhance flavor.
Tried this recipe?Let us know how it was!