Pan-Seared Filet Mignon with Herb Butter and Garlic
This restaurant-quality filet mignon combines stovetop searing with oven finishing for perfect results every time. The steaks develop a golden crust from high-heat searing, then finish in the oven while being basted with aromatic herb butter, garlic, and rosemary. The technique ensures even cooking and maximum flavor, making it ideal for special occasions or romantic dinners. What sets this version apart is the foolproof method that guarantees tender, juicy steaks with a beautiful crust and rich herb-infused finish.
Ingredients
- 2 filet mignon steaks, 8-ounceribeye steak1:1
Adjust cooking time as ribeye is typically thicker
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons avocado oil, or other high heat oil
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 garlic cloves, peeled
- herb compound butter or bearnaise sauce(optional)
Instructions
- 1
Preheat oven to 400°F and remove steaks from fridge to reach room temperature
- 2
Season all sides of steaks with salt and pepper
- 3
Heat empty oven-safe pan over high heat until very hot
- 4
Add oil and wait until it shimmers
- 5
Sear steaks for 2 minutes until golden crust forms
- 6
Roll steaks on sides for 1 minute to crust the edges
- 7
Flip to final side and add butter, garlic, and rosemary to pan
- 8
Baste steaks with melted butter using spoon for 1 minute
- 9
Transfer pan to oven and bake for 4 to 10 minutes depending on desired doneness
- 10
Remove steaks to plate and cover with foil
- 11
Rest for 5 to 7 minutes before serving
- 12
Top with herb butter from pan or compound butter before serving
Tips
Use a cast iron pan for best heat retention and searing results.
Let steaks reach room temperature before cooking for even cooking throughout.
Use a meat thermometer to check doneness - 120°F for medium rare is ideal.
Good to Know
Store cooked filet mignon in refrigerator for up to 3 days. Reheat gently to avoid overcooking.
Season steaks up to 24 hours ahead and refrigerate. Bring to room temperature before cooking.
Serve immediately after resting with herb butter or bearnaise sauce alongside roasted vegetables or potatoes.
Common Mistakes
Don't skip the resting period to avoid losing juices when cutting.
Use oven mitts when handling cast iron pan to avoid burns.
Don't move steaks while searing to avoid preventing crust formation.
Substitutions
Adjust cooking time as ribeye is typically thicker
FAQ
Can I cook filet mignon without an oven?
Yes, you can finish cooking in the pan over medium-low heat, but oven method provides more even cooking and better results.
How long can I store leftover cooked filet mignon?
Store in refrigerator for up to 3 days. Reheat gently in low oven or slice thin for salads to avoid overcooking.
What if I don't have a meat thermometer?
Use the finger test or timing - 4 minutes total oven time for rare, 6-8 for medium rare, but thermometer gives most accurate results.