Pan Seared Filet Mignon
This pan seared filet mignon is tender, buttery, and perfectly cooked with a rich golden crust and juicy center that feels restaurant-quality at home. Whether served for date night, holidays, or an elevated dinner experience, this easy filet mignon recipe delivers elegant flavor with simple ingredients and classic steakhouse appeal.
Servings: 2
Calories: 511kcal
Ingredients
Filet Mignon
- 2 Filet Steaks
- Fresh Ground Pepper to taste
- Kosher to Sea Salt to taste
- 3 tbsp Butter
- 3 Cloves of Garlic crushed in skin
- 2 Sprigs of Fresh Rosemary
- 1 tbsp High Smoke Point Cooking Oil (Canola, Grapeseed, or Sunflower Oil)
Red Wine Reduction Sauce
- 1-2 Shallots minced
- 2 tbsp Butter
- 3/4 cup Good Quality Dry Red Wine or more if you like :)
- 1/4 cup Beef Stock
- 1/4 cup Heavy Cream
- Salt to taste
Instructions
Filet Mignon
- Take filet steaks and allow these to come up to room temperature (around 30 minutes). Use a paper towel to blot and dry any moisture that is on the steak. Season steaks generously with salt and pepper (seriously, don't be shy!). Set steaks aside.
- Preheat a stainless steel pan until hot. Once hot, add 1 tbsp of cooking oil. The oil should begin to lightly smoke. This means the pan is hot enough. Carefully add both seasoned filets in the pan. Searing 3-4 minutes on each side.
- Once steaks have seared, add butter, crushed garlic, and rosemary to the pan. Once butter has melted, carefully tilt the pan and use a spoon to scoop up the rosemary garlic butter sauce and drizzle this on top of the cooking steak. Continue to baste the steak until the desired temperature is reached. Lower the heat, and transfer steaks from the pan to a cutting board. Allow steaks to rest.
Creamy Red Wine Reduction Sauce
- Carefully discard oil from steak pan, however leave any crust renderings in the pan. This is called the "fond" and it is packed with flavor for the perfect red wine sauce! Bring the heat up to medium heat and melt 2 tbsp of butter.
- When the butter starts to foam, add minced shallots, and sauté until softened. Add red wine and use a spoon to stir and scrape up any bits that are stuck at the bottom of the pan. Continue to cook until alcohol evaporates. When the wine cooks down, add beef stock and heavy cream. Continue to cook until slightly thickened. Add salt to taste when the sauce is almost done. If you're looking for a richer flavor, add more butter or heavy cream. Remove from heat and drizzle this lovely sauce on top of your filet mignon! Enjoy!
Notes
- Allow the filet mignon steaks to come to room temperature for about 30 minutes before cooking for more even cooking and a better sear.
- Pat the steaks dry with paper towels before seasoning to help create a rich golden crust.
- Use a heavy skillet such as cast iron for the best sear and heat retention.
- Avoid moving the steaks too much while cooking so a proper crust can develop on each side.
- Butter, garlic, and fresh herbs like rosemary or thyme can be added during the final minutes of cooking for extra flavor.
- Use a meat thermometer for the most accurate doneness:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Let the steaks rest for 5–10 minutes before slicing to help keep the juices inside the meat.
- Filet mignon pairs beautifully with mashed potatoes, roasted vegetables, asparagus, or a simple salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to avoid overcooking.
Nutrition
Calories: 511kcal | Carbohydrates: 7g | Protein: 2g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 299mg | Potassium: 273mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1344IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg