The Perfect Filet Mignon

Perfect Filet Mignon (Pan-Seared & Oven-Finished)

 

If you want to make a restaurant-quality filet mignon at home, this is the only method you need. These 1½-inch thick, 8 oz filets are liberally seasoned with kosher salt and fresh cracked black pepper, pan-seared until beautifully crusted, basted in butter with garlic and herbs, then finished in the oven for a perfectly juicy center.

This foolproof technique gives you that golden-brown exterior and tender, buttery interior every single time — whether you love your steak medium-rare or medium.

 

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Ingredients

 

For 2 steaks (1½-inch thick, 8 oz each):

 

• 2 filet mignon steaks

• Kosher salt (liberal amount)

• Fresh cracked black pepper

• 1–2 tbsp high-heat oil (avocado, grapeseed, or vegetable)

• 3 tbsp butter

• 3 cloves garlic, smashed

• 2–3 sprigs fresh thyme or rosemary

 

 

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 Equipment

 

 

• Oven-safe pan 10″ or larger

• Tongs

• Instant-read meat thermometer

• Counter range hood (absorbs smoke from pan searing the meat)

 

 

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How to Cook Filet Mignon (Pan + Oven Method)

 

 

Step 1: Bring Steaks to Room Temp

 

Remove steaks from the fridge 45 minutes before cooking. This helps them cook evenly.

 

Step 2: Season Generously

 

Pat steaks dry with paper towels. Season both sides liberally with kosher salt and fresh cracked black pepper.

 

Step 3: Sear in a Hot Pan

 

Preheat oven to 400°F.

Heat skillet over high heat until very hot. Add oil.

Place steaks in the pan and sear 2–3 minutes per side without moving them until a deep brown crust forms.

 

Step 4: Butter Baste

 

Reduce heat to medium. Add butter, garlic, and herbs.

Tilt the pan and spoon the melted butter over the steaks for about 1 minute.

 

Step 5: Finish in the Oven

 

Transfer skillet to the oven and cook until desired doneness:

 

Internal Temperature Guide (1½” Filets)

 

 

• Medium-Rare:

  Remove at 125–128°F → rests to 130–135°F

• Medium:

  Remove at 135–138°F → rests to 140–145°F

 

 

Step 6: Rest

 

Transfer steaks to a plate and let rest 5 minutes before slicing.

 

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Pro Tips for the Best Filet Mignon

 

 Use thick-cut steaks — thin ones overcook too fast

 Don’t skip the rest time — juices need to redistribute

 Always use a thermometer (it’s the secret to perfect steak)

Finish with flaky sea salt or truffle butter 

 

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What to Serve with Filet Mignon

 

 

• Mashed potatoes

• French Fries 

• Creamed spinach

• Sweet Potato Casserole with Pecan Streusel Topping