It’s tough to beat a filet mignon hot off the grill, but grilling steak isn’t always the easiest or most convenient option. Try pan-seared filet mignon instead when you want a home-cooked filet mignon without the fuss of firing up the grill. It still cooks relatively quickly compared to sous-vide and reverse-searing, but it yields equally delicious results.
This guide explains everything you need to know to learn how to pan sear filet mignon.
Table of Contents
Filet Mignon Pan Searing Tips
Follow the tips below as you learn how to pan sear filet mignon.
Choosing the Right Cut of Filet Mignon
Different types of filet mignon can yield different flavors and textures. For example, a more affordable cut at the grocery store could save you money, but you may not get the tenderness and taste you wanted.
For the best results, choose filet mignon that’s labeled as Premium Angus, USDA Prime, or Wagyu. These are the top tiers of steak reserved for those with the best marbling, color, and overall quality. Also, look for steaks that have been wet-aged or dry-aged. The aging process occurs over several weeks to enhance the quality of filet mignon.
Don’t Crowd the Pan
Ensure there is enough space between the steaks in the pan to allow for even cooking and proper searing. Crowding the pan can lead to steaming instead of searing.
Resting After Cooking
Filet mignon needs to rest again after they come out of the oven. This 5-10-minute resting period allows the temperature to rise a bit more without more cooking. Juices also reabsorb back into the steak while resting. Keep the steaks on a clean plate or cutting board with foil loosely tented over them as they rest.
Always Check with a Thermometer
We recommend cooking filet mignon to medium-rare, but you’re welcome to cook it to your preferred doneness level, like medium, medium-well, or well-done. Regardless of how done you like your steak, it’s crucial to use a thermometer to check its doneness before serving. It’s a great practice to remove the steaks from the heat source when they are about 5 degrees Fahrenheit (3 degrees Celsius) below your desired final internal temperature. This takes into account the carryover cooking effect, ensuring that the steaks reach the perfect level of doneness while resting.
Here’s a general guide to the doneness levels of filet mignon:
| Doneness Level | Description | Remove Steak From Heat Source at | Desired Final Internal Temperature |
|---|---|---|---|
| Rare | Red center, very juicy | 115-120°F / 46-49°C | 120-125°F (49-52°C) |
| Medium Rare | Pink center, warm and juicy | 125-130°F / 52-54°C | 130-135°F (54-57°C) |
| Medium | Pink center, slightly firm | 135-140°F / 57-60°C | 140-145°F (60-63°C) |
| Medium Well | Slight pink center, firm | 145-150°F / 63-66°C | 150-155°F (66-68°C) |
| Well Done | Brown throughout, very firm | 155°F / 68°C or lower | 160°F (71°C) or higher |
Simple Pan Seared Filet Mignon Recipe
Ingredients:
- 2 filet mignon steaks, about 1.5 inches thick
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (optional)
- Optional: minced garlic, thyme, rosemary, or other herbs for flavor
Instructions:
- Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
- Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and pepper.
- Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the olive oil to the skillet and swirl to coat the bottom evenly.
- Once the skillet is hot, carefully place the filet mignon steaks in the skillet. Make sure they are not crowded; you want some space between them to ensure even cooking.
- Sear the steaks for about 3-4 minutes on one side without moving them. This will give them a nice crust.
- Flip the steaks using tongs and sear for an additional 3-4 minutes on the other side. If you prefer your steaks rare, reduce the cooking time slightly. For medium-rare, aim for an internal temperature of 130-135°F when measured with a meat thermometer inserted into the thickest part of the steak.
- Optional: Add the butter and any minced garlic or herbs to the skillet during the last minute of cooking. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics.
- Once the steaks reach your desired level of doneness, remove them from the skillet and transfer to a plate. Let the steaks rest for about 5 minutes before serving to allow the juices to redistribute.
- Serve the pan-seared filet mignon steaks with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.
Your Guide to Pan-Searing Filet Mignon
We hope our guide was helpful to you as you learn how to pan sear filet mignon. By following these steps and paying attention to detail, you can master the art of pan-searing filet mignon and treat yourself to restaurant-quality steak in the comfort of your own home. Browse the Chicago Steak Company’s selection of mail-order filet mignon steaks to get high-quality filet mignon delivered to you. We offer USDA Prime, Wagyu, and Premium Angus filet mignon steaks that have undergone our wet-aging and dry-aging processes for enhanced flavor and texture.
Filet Mignon Pan Searing FAQ’s
Simple Pan Seared Filet Mignon
Ingredients
- 2 filet mignon steaks, about 1.5 inches thick
- salt, to taste
- pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter (optional)
- optional: minced garlic, thyme, rosemary, or other herbs for flavor
Instructions
- Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
- Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and pepper.
- Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the olive oil to the skillet and swirl to coat the bottom evenly.
- Once the skillet is hot, carefully place the filet mignon steaks in the skillet. Make sure they are not crowded; you want some space between them to ensure even cooking.
- Sear the steaks for about 3-4 minutes on one side without moving them. This will give them a nice crust.
- Flip the steaks using tongs and sear for an additional 3-4 minutes on the other side. If you prefer your steaks rare, reduce the cooking time slightly.
- Optional: Add the butter and any minced garlic or herbs to the skillet during the last minute of cooking. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics.
- Once the steaks reach your desired level of doneness, remove them from the skillet and transfer to a plate. Let the steaks rest for about 5 minutes before serving to allow the juices to redistribute.
- Serve the pan-seared filet mignon steaks with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.