If you have been searching for a way to elevate your steak game, look no further than this Perfect Pan Seared Filet Mignon with Butter Recipe. This dish captures the tender, buttery richness of the filet mignon while achieving a beautifully caramelized crust that will make your taste buds sing. The secret lies in the simple yet powerful combination of fresh butter, garlic, and rosemary enhancing every bite, creating a restaurant-quality steak right in your own kitchen. Whether it’s a special occasion or a weekend treat, this recipe turns a humble filet into an unforgettable meal.

Ingredients You’ll Need

The image shows a silver pan on a stove with four thick raw steaks inside. Each steak is red with white marbling and has a sprinkle of salt and black pepper on top. The steaks are placed evenly in the pan, and the pan has a shiny surface with some light oil and small browned spots around the meat. The background includes the edges of the stove but mostly focuses on the pan and steaks. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Perfect Pan Seared Filet Mignon with Butter Recipe is how straightforward the ingredients are, yet each one brings its own magic. From creating a flavorful crust to enhancing the filet’s natural juiciness, these simple essentials come together harmoniously to deliver steakhouse-quality results.

4 medium Filet Mignons: Choose filets about 1.5 to 2 inches thick for the perfect balance of tenderness and searing surface.
½ Stick Land O Lakes® Salted Butter: Adds creaminess and richness while aiding in basting to keep the steak moist and flavorful.
2 Cloves Garlic: Infuses aromatic warmth into the butter, elevating the depth of flavor.
1 Sprig Fresh Rosemary: Lends a lovely herbal note that complements the beef without overpowering it.
Kosher Salt: Essential for seasoning and drawing out natural steak flavors while promoting a crispy crust.
Fresh Cracked Pepper: Adds a mild, spicy kick enhancing the overall savoriness.
Compound Steak Butters (optional for serving): For an extra layer of indulgence, these butters can add customized flavors at serving time.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Perfect Pan Seared Filet Mignon with Butter Recipe

Step 1: Prepare and Season Your Filets

Begin by bringing your steaks to room temperature for about 30 minutes; this ensures even cooking all the way through. Pat them dry thoroughly using paper towels to prevent steaming in the pan. Generously season all sides with kosher salt and fresh cracked pepper, then allow them to rest for another 30 minutes. This resting period not only deepens the seasoning but also gives the salt time to penetrate the meat, enhancing flavor and texture.

Step 2: Preheat and Sear

Heat a cast iron or stainless steel pan on high until it is sizzling hot; this high heat is crucial for developing that irresistible crust. Lightly drizzle the pan with oil to prevent sticking, then carefully add the filets. Cook each steak for 2 minutes on the first side—avoid moving them around to let the crust form properly—before flipping and searing the other side for another 2 minutes. Don’t forget to sear the edges for about 1 more minute to seal in all the juices.

Step 3: Rest Before Butter Basting

Once the steaks are seared, turn off the heat and remove them from the pan, letting them rest for 5 minutes. This step allows the juices to redistribute, ensuring each bite is juicy and tender. Resting is often overlooked but absolutely essential for steak perfection.

Step 4: Create the Garlic-Rosemary Butter

As your steaks take a break, add butter to the warm pan and reduce the heat to medium. Scrape up those flavorful browned bits stuck to the pan—that’s where most of the magic happens! Toss in garlic cloves and fresh rosemary, stirring for about 30 seconds to infuse the butter with a wonderfully fragrant aroma.

Step 5: Baste to Juicy, Flavorful Perfection

Return the filets to the pan and use a spoon to baste them with the melted garlic-rosemary butter continuously. This gentle bathing in butter not only adds an extra layer of taste but also helps cook the steak gently toward your desired doneness. Use a meat thermometer if you like; medium-rare is usually the sweet spot for filet mignon.

Step 6: Final Rest and Serve

After basting, remove the steaks once again and let them rest for a full 10 minutes before serving. This final rest locks in the buttery flavors and juices, resulting in a melt-in-your-mouth experience. Add a pat of compound butter if you want to dial up the indulgence even further.

How to Serve Perfect Pan Seared Filet Mignon with Butter Recipe

The image shows a white plate with four pieces of browned, cooked meat arranged in the center. There is a sprig of green rosemary placed on top of the meat and two whole cloves of garlic beside it. A golden-brown sauce surrounds the meat, pooling slightly on the white marbled surface beneath the plate’s edge. The texture of the meat looks slightly crispy outside with a rich, caramelized color. The lighting creates bright spots and soft shadows on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of flaky sea salt or freshly chopped parsley can brighten the rich flavors of your filet mignon. A lemon wedge on the side adds a slight tangy contrast that cuts through the butter beautifully without overpowering the steak’s natural flavor.

Side Dishes

The Perfect Pan Seared Filet Mignon with Butter Recipe pairs beautifully with creamy mashed potatoes or roasted seasonal vegetables such as asparagus or Brussels sprouts. A fresh arugula salad with shaved Parmesan offers a refreshing, peppery counterbalance to the richness of the steak.

Creative Ways to Present

Consider plating your filet on a rustic wooden board for a chic presentation or layering over a light smear of garlic aioli for added flair. Drizzle some of the pan juices on top for an appetizing glaze. Serving the steak sliced into medallions encourages sharing and adds a touch of elegance to any meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your filet mignon tightly wrapped in aluminum foil or an airtight container in the refrigerator. This helps maintain moisture so the steak stays tender and flavorful for up to 3 days.

Freezing

For longer storage, wrap each cooked filet tightly in plastic wrap followed by foil to prevent freezer burn, then freeze for up to 3 months. When ready to use, thaw slowly in the refrigerator for best texture retention.

Reheating

Reheat gently by warming the steak in a low oven or on a skillet over medium-low heat with a splash of beef broth or butter to keep it moist. Avoid high heat reheating to prevent toughening the delicate filet.

FAQs

Can I use a different type of butter in this recipe?

Absolutely! While salted Land O Lakes® butter adds a perfect balance of salt and richness, unsalted butter can be used if you prefer controlling the salt level yourself. You can also experiment with herb-infused or flavored butters for a unique twist.

What is the ideal doneness for filet mignon?

Filet mignon is best enjoyed at medium-rare (about 130°F internal temperature), which keeps it juicy and tender. However, it’s perfectly fine to cook to personal preference—just adjust searing and basting times accordingly.

Can I prepare the steak ahead of time for a dinner party?

You can do the initial seasoning and allow the meat to rest at room temperature beforehand, but searing and butter basting are best done last-minute to preserve that fresh, sizzling flavor and texture.

Why use a cast iron pan for searing?

Cast iron retains and distributes heat evenly, creating that coveted crusty sear on the filet mignon. Stainless steel also works well, but non-stick pans won’t deliver the same caramelization.

Is it necessary to baste the steak with butter?

Basting with butter infused with garlic and rosemary not only enhances flavor but also helps keep the filet moist and succulent. It’s a simple trick that takes the steak from delicious to unforgettable.

Final Thoughts

If you want to impress with a steak that feels indulgent yet is surprisingly easy to make, this Perfect Pan Seared Filet Mignon with Butter Recipe should become your go-to. The combination of a perfectly seared crust, buttery richness, and fragrant herb notes is simply unbeatable. I can’t wait for you to try it and enjoy every luscious bite with your favorite sides and good company.

Perfect Pan Seared Filet Mignon with Butter Recipe

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This recipe guides you through creating the perfect pan seared filet mignon with a rich butter baste, garlic, and rosemary. The filet mignon steaks are seared to develop a flavorful crust, rested, then finished by basting with herb-infused melted butter, resulting in a tender, juicy, and flavorful steak perfect for an elegant dinner.

Author: Paula
Prep Time: 40 minutes
Cook Time: 7 minutes
Total Time: 47 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Steak and Seasoning

4 medium Filet Mignons
Kosher Salt, generous amount
Fresh Cracked Pepper, generous amount

Butter Baste

½ Stick Land O Lakes® Salted Butter (approximately 4 tablespoons)
2 Cloves Garlic, crushed or minced
1 Sprig Fresh Rosemary

Optional

Compound Steak Butters (for serving, optional)

Instructions

Prepare the Steaks: Lay out the filet mignons at room temperature for 30 minutes to ensure even cooking. Pat them dry with paper towels, then season all sides generously with kosher salt and fresh cracked pepper. Let them rest for another 30 minutes to absorb the seasoning.
Heat the Pan: Place a cast iron or stainless steel pan over high heat. Lightly drizzle with oil to prevent sticking and heat until shimmering.
Sear the Steaks: Add the steaks to the hot pan. Cook for 2 minutes on the first side to develop a crust, then flip and sear for another 2 minutes on the other side. If possible, sear the edges of the steaks for roughly 1 additional minute to seal in the juices.
Initial Rest: Turn off the heat and remove the steaks from the pan. Let them rest on a plate for 5 minutes to allow juices to redistribute.
Prepare Butter Baste: With about 1 minute left on the resting time, add the butter to the still-warm pan and reduce heat to medium. Scrape up any browned bits from the pan surface, then add the garlic and rosemary. Stir and infuse the butter for about 30 seconds.
Baste the Steaks: Return the steaks to the pan and spoon the melted garlic-rosemary butter repeatedly over the steaks, continuing until the desired doneness is reached. Refer to the doneness temperatures in the notes for guidance.
Final Rest and Serve: Let the steaks rest for an additional 10 minutes after basting. Serve warm, optionally topped with compound steak butters for enhanced flavor.

Notes

Letting the steaks come to room temperature and resting after seasoning improves tenderness and flavor absorption.
Use a heavy-bottomed pan like cast iron for the best sear.
Doneness temperatures: Rare (120-130°F), Medium Rare (130-135°F), Medium (135-145°F), Medium Well (145-155°F), Well Done (155°F+).
Resting after cooking is crucial to keep the steak juicy and tender.
Compound butter can include herbs, garlic, or blue cheese and adds extra richness if desired.