Pan-seared filet mignon version

 

Here’s a restaurant-style Pan-Seared Filet Mignon recipe — tender, juicy, and buttery, ready in under 30 minutes. 🥩✨

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🥩 Pan-Seared Filet Mignon (Serves 2–4)

Ingredients

• 2–4 filet mignon steaks (about 180–250 g / 6–9 oz each, 2–3 cm thick)

• Salt and freshly ground black pepper

• 2 tbsp olive oil or vegetable oil

• 2 tbsp unsalted butter

• 2–3 cloves garlic, smashed

• 2–3 sprigs fresh thyme or rosemary

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Instructions

1. Prepare the steaks

• Bring steaks to room temperature for 30 minutes.

• Pat dry and season generously with salt and pepper on both sides.

2. Heat the pan

• Use a heavy skillet (cast iron is best).

• Heat oil over medium-high heat until shimmering.

3. Sear the steaks

• Add steaks to the pan, cooking 3–4 minutes per side for medium-rare (internal temp 55–57°C / 130–135°F).

• Adjust time slightly for thickness or desired doneness.

4. Baste with butter

• Reduce heat to medium.

• Add butter, garlic, and herbs to the pan.

• Tilt pan slightly and spoon melted butter over the steaks continuously for 1–2 minutes — this adds flavor and a beautiful crust.

5. Rest

• Remove steaks from the pan and tent with foil for 5–10 minutes.

• Resting locks in juices and ensures tenderness.

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💡 Tips

• Use a meat thermometer for precision:

  • Rare: 50–52°C / 120–125°F

  • Medium-rare: 55–57°C / 130–135°F

  • Medium: 60–63°C / 140–145°F

• Don’t overcrowd the pan; sear in batches if needed.

• Optional: Finish with a splash of red wine or balsamic in the pan for a quick pan sauce.

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🍴 Serving Ideas

• Sides: garlic mashed potatoes, roasted asparagus, or sautéed mushrooms.

• Sauce options: pan jus, béarnaise, peppercorn, or a simple herb butter.

• Garnish: fresh thyme or rosemary sprigs.