How to Pan Sear Filet Mignon

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.

Choosing Quality 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.

How to Season Filet Mignon

The trick with filet mignon is to keep the seasoning simple to allow the steak’s mild flavors to shine through. Add salt to all sides and the edges of each filet, about 45 minutes before you’re ready to cook. Leave the steak at room temperature for that time, generously salted. Then, just before hitting the pan, sprinkle pepper on all sides of each filet. You can also use a light sprinkle of garlic powder or your favorite steak seasoning blend for some extra flavor. 

Best Oil for Searing

You’ll need a neutral, high smoke point oil that helps the filet mignon sear without the oil burning and infusing not-so-great flavors into the meat. Avocado oil is a solid pick for this, as it usually can withstand cooking temperatures of up to 500 degrees. Grapeseed, safflower, and canola oil are also good options. These oils don’t break down as easily in high temperatures and don’t add unwanted flavors to your filet mignon. Refined olive oil can also work, although extra virgin olive oil is more delicate and may not stand up to the heat of your pan as well.

Tips and Tricks for the Perfect Pan-Seared Filet Mignon

There are lots of behind-the-scenes tricks steak cooking experts have up their sleeves to get the best results for pan-seared filet mignon. Here’s what to know:

• It’s completely optional to sear the outer edges of filet mignon. However, many cooks prefer to do so, as it adds a crispy crust to each bite of the steak and helps lock in juices during the cooking process.
• Use a cast-iron skillet or another oven-safe pan to sear filet mignon. Oven-safe pans work best for filet mignon because you can transfer them directly to the oven to finish cooking the steaks after searing.
• 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.
• Filet mignon needs to rest again after it comes 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.

Pan-Seared Filet Mignon Cooking Temperatures

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°F 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.

Below is a general guide to the doneness levels of filet mignon.

Filet Mignon Temperature Chart

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:

1. 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.
2. Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and pepper.
3. 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.
4. 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.
5. Sear the steaks for about 3-4 minutes on one side without moving them. This will give them a nice crust.
6. 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.
7. 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.
8. 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.
9. Serve the pan-seared filet mignon steaks with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.

What to Serve With Filet Mignon

Filet mignon works best with simple sides that let the steak take center stage, so don’t think too hard about what you’ll pair it with. For a well-rounded, satisfying meal, here are several ideas to consider. 

• Garlic mashed potatoes or potato gratin for creamy comfort on the plate.
• Crispy smashed potatoes with chives make a crunchy contrast.
• Roasted asparagus or broccolini with lemon zest adds crunch and brightness.
• Butter-basted mushrooms with thyme and a splash of sherry bring deep, savory flavor to the plate.
• Creamed spinach or quick sautéed spinach with garlic for classic steakhouse greens.
• Arugula salad with shaved Parmesan and lemon vinaigrette for a fresh addition.
• Roasted carrots with honey and thyme add subtle sweetness beside the steak.
• Seared polenta cakes or herbed farro offer a base that soaks up juices.

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