This incredibly tender pan-seared filet mignon (complete with the tastiest garlic herb butter) is the perfect meal for a date night in and is ready in under 30 minutes!

a cooked filet mignon topped with compound garlic herb butter sitting on a plate next to a knife and fork

This pan-seared filet mignon is *so* simple and *so* delicious! If you’re a steak person, you know that there isn’t anything quite like biting into a super tender (think: so tender that you hardly need a knife) filet mignon. Though cooking this cut (or any steak for that matter) may seem intimidating, with less than 30 minutes of total time in the kitchen, it really is easier than you think.  

Though you can grill a filet mignon, we actually prefer to first sear our filets on the stove and then let them cook through by baking them in the oven. This ensures a steak that is slightly crisp on the outside and *super* tender and juicy on the inside (aka, the best filet mignon ever). 

Ingredient Notes and Substitutions

Find all of the ingredients needed for this recipe below, along with any applicable ingredient substitutions. Exact ingredient amounts can be found in the recipe card.

  • Filet mignons – this recipe is written to serve 2, but if you’re looking to serve more, you’ll just need to add a couple more steaks to your shopping cart.
  • Ghee, avocado oil, or other high-heat fat
  • Coarse sea salt
  • Cracked black pepper
  • Garlic herb butter – this is optional but HIGHLY encouraged. Our super simple recipe is so easy and totally worth the little bit of extra effort.

How to Pan Sear Filet Mignon

Now for the good part! Here’s exactly how you’ll cook a perfect, tender filet mignon:

melted ghee sitting in a cast iron pan on the stovetop
3 filet mignons cooking in a cast iron pan on the stovetop
bright green tongs holding a raw, salted filet mignon above a cast iron pan on the stovetop
4 filet mignons in a cast iron pan in the oven
  1. Preheat the oven to 300°F.
  2. Melt the ghee – add the ghee to a large cast iron skillet, or other heavy-bottomed, oven-safe pan, over medium-high heat.
  3. Season the steaks + sear – while the ghee is melting, season the steaks with salt and pepper. When the skillet is hot, add the steaks and sear for 3-4 minutes, until brown. Then flip and transfer the steaks to the oven.
  4. Bake – let the steaks cook in the oven for 5-6 minutes for a medium-rare (135°F) steak and 8-10 minutes for a medium (140°F) steak. (Note: doneness will vary based on the thickness of your steak. These times are for 2-inch-thick filets.) Once the steak has reached your desired temperature, remove the steaks from the pan and let rest for 5-10 minutes.
  5. Serve!

Recipe Tips and Tricks

Salt the steaks – salt the steaks 30 minutes before you plan to start cooking them. This will lock moisture and flavor into the steaks. For more on this, find our full article on dry brining here.

Let the steaks come to room temperature – grab your steaks from the fridge and let them sit on the counter to come to room temperature before searing. This will allow them to cook more evenly.

Pat the steaks dry – before cooking, pat the steaks completely dry – moisture is the enemy of a crisp crust!

Use a hot pan – for the best sear, make sure the pan is hot before adding the steaks to it.

Use a meat thermometer – instead of guessing and risking an overcooked filet, use a thermometer to make sure that your steak has reached the right temperature!

Use the herb butter – though there are several ways to season your steak, we highly recommend the herb butter! So if you have time to make it (it’s easy!), you totally should – it adds tons of flavor.

3 cooked filet mignons sitting in a cast iron pan on a marble surface

What to Serve with Filet Mignon

For a full meal, you could add a baked potato and veggie to the side, or you could take it over the top with this roasted asparagus side dish, this no-stir mushroom risotto, or these loaded twice-baked potatoes, and a glass of your favorite red wine!

How long should you cook filet on each side?

Searing each side of the filet for 3-4 minutes should do the trick!

What temperature is steak done at?

Aim for 135°F for a medium-rare steak and 140°F for a medium steak!

Do I need a cast iron skillet?

You don’t! Any other heavy-bottomed skillet will do (think: stainless steel), but we always opt for a cast iron skillet because it creates the best crust for steak!

How long should I let steaks rest?

You should let your filet mignon steaks rest for 5-10 minutes before serving. This allows the juices to reabsorb into the meat itself, instead of running out as soon as you cut into the steak.

a filet mignon topped with garlic herb compound butter sitting on a plate next to a knife and a fork with a bite of filet mignon on it

Best Pan-Seared Filet Mignon with Garlic Herb Butter

4.20 — Votes 5 votes
By Cassy Joy Garcia
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 2 servings
Perfectly-cooked, tender filet mignon is done in less than 30 minutes, making it ideal for a date night-in!



  • Preheat the oven to 400°F.
  • Add the ghee to a large cast iron skillet, or other heavy-bottomed, oven-safe pan, over medium-high heat.
  • Season the steaks with salt and pepper or your favorite seasoning blend, then when the skillet is hot, add the steaks and sear for 3-4 minutes, until browned, then flip.
  • Transfer the steaks to the oven and cook for 5-6 minutes for medium-rare (135°F) doneness or 8-10 minutes for medium (140°F) doneness.
  • Once the steak has reached your desired temperature, remove the steaks from the pan and let rest for 5-10 minutes, then serve with the garlic herb butter!

Recipe Notes

The oven times listed above are for 2-inch-thick steaks. Doneness will vary based on the thickness of your steak.


Calories: 305kcal | Carbohydrates: 0.4g | Protein: 37.7g | Fat: 15.9g | Saturated Fat: 7.3g | Cholesterol: 124.3mg | Sodium: 94.6mg | Fiber: 0.1g

Additional Info

Course: Dinner
Cuisine: American
Servings: 2 servings
Calories: 305
Keyword: filet mignon, how to cook steak, pan seared steak

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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  1. I’ve never made compound butter, and at the moment we don’t have fresh herbs. Would dried herbs work? And if so, how much?
    I understand if there’s no response for a while…it seems silly to be asking questions about herbs at a time like this. I am making this for my family tonight, and I’m sure it would still be delicious without the butter. ❤

  2. 5 stars
    SO EASY, and not exaggerating, best filet mignon of my life. Paired it with the suggested asparagus and twice baked potatoes, followed by the flourless brownies. A Valentine’s Day dinner we will never forget. Thanks for making good, healthy food so attainable!

  3. Can you use ghee to make the herb butter? I’m dairy free but this looks so yummy!!