A perfectly cooked Filet Mignon is all about achieving a deep, caramelized crust while maintaining a tender, buttery interior. The best way to achieve this at home is through a pan-sear followed by a butter baste.
Pan-Seared & Butter-Basted Filet Mignon
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Prep time: 30 minutes (mostly resting)
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Cook time: 10–12 minutes
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Yields: 2 Steaks
Ingredients
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Steaks: 2 Filet Mignon cuts (6–8 oz each), at least 1.5 inches thick.
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Seasoning: High-quality Kosher salt and freshly cracked black pepper.
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Oil: 1–2 tbsp neutral oil with a high smoke point (avocado, grapeseed, or canola oil).
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The Basting Liquid: 3 tbsp unsalted butter, 3 cloves of garlic (smashed), and 2 sprigs of fresh rosemary or thyme.
Instructions
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Tempering: Take the steaks out of the refrigerator 30 minutes before cooking. Pat them extremely dry with paper towels. A dry surface is the secret to a great crust. Season generously with salt and pepper on all sides.
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The Sear: Heat a cast-iron skillet or heavy stainless steel pan over high heat until it begins to smoke slightly. Add the oil. Place the steaks in the pan and sear for 2–3 minutes without moving them until a dark brown crust forms. Flip and sear the other side for another 2 minutes.
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Butter Basting: Turn the heat down to medium. Add the butter, smashed garlic, and herbs to the pan. Once the butter melts and begins to foam, tilt the pan slightly and use a large spoon to continuously pour the hot, flavored butter over the steaks for about 2–3 minutes.
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Check Temp: For Medium-Rare, remove the steaks when they hit an internal temperature of 130°F (54°C). The temperature will rise about 5 degrees while resting.
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The Rest: This is the most important step. Place the steaks on a cutting board or warm plate and pour the remaining pan butter over them. Let them rest for at least 5–10 minutes before slicing.
Step-by-Step Video Guide
This video demonstrates the “Butter Basting” technique perfectly, ensuring your steak stays juicy and flavorful:
Watch: How to Cook a Filet Mignon (Fool Proof)
Suggested Sides
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Garlic Mashed Potatoes: The creamy texture pairs perfectly with the lean beef.
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Honey Glazed Carrots: For a touch of sweetness.
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Sautéed Asparagus: Provides a fresh, crunchy contrast to the rich steak.
