Perfect Pan Seared Filet Mignon with Butter Recipe

If you’ve ever dreamed of creating a restaurant-quality steak right in your own kitchen, this Perfect Pan Seared Filet Mignon with Butter Recipe is your new best friend. Tender, juicy filet mignons get a gorgeous, caramelized crust from the pan sear, then get enriched to buttery perfection with garlic and rosemary-infused butter. This technique is simple yet elevates the steak to an unforgettable indulgence — trust me, once you try it, you’ll never want to cook filet mignon any other way.

Ingredients You’ll Need

Every ingredient here plays a starring role, whether it’s building flavor, tenderizing the meat, or enhancing the luxurious mouthfeel. These few essentials keep the dish elegantly simple while delivering that perfect balance of savory, herbal, and buttery goodness.

• 4 medium Filet Mignons: The star cuts of tender beef with minimal fat, prized for their melt-in-your-mouth quality.
• ½ Stick Land O Lakes® Salted Butter: Adds rich creaminess and helps create a luscious basting sauce when melted.
• 2 Cloves Garlic: Infuses the butter with aromatic depth without overpowering the delicate steak.
• 1 Sprig Fresh Rosemary: Provides a fragrant, pine-like herbal note that brightens the richness.
• Kosher Salt: Essential for seasoning and drawing out the natural flavors of the beef.
• Fresh Cracked Pepper: Adds a subtle heat and texture contrast to the juicy filet.
• Compound Steak Butters (optional for serving): A flavorful finishing touch to customize each bite further, such as garlic herb or blue cheese butter.

How to Make Perfect Pan Seared Filet Mignon with Butter Recipe

Step 1: Prepare and Season Your Steaks

Start by bringing your filet mignons to room temperature for 30 minutes. This step is a game changer because it ensures even cooking. Pat them dry thoroughly with a paper towel to get the surface free from moisture — crucial for that beautiful sear. Generously sprinkle kosher salt and fresh cracked pepper on all sides, then let the steaks rest uncovered for another 30 minutes. This seasoning method not only flavors the steak but also helps form a crust you’ll love.

Step 2: Heat Your Pan and Sear

Grab your best cast iron or stainless steel pan and get it screaming hot over high heat. You want that intense heat for a golden crust. Drizzle a little oil just to coat the bottom, then carefully add your steaks. Don’t crowd the pan — give those filets room to brown nicely. Cook the first side for about 2 minutes without moving them; patience is critical here.

Step 3: Flip and Sear the Other Sides

After the first sear, flip the steaks and cook for another 2 minutes on the other side. If your filets are thick, take a moment to sear the edges by holding them with tongs for about 1 more minute. This seals in all those delicious juices and creates savory caramelized edges you’ll savor in every bite.

Step 4: Rest and Prepare Butter Basting

Turn off the heat and transfer the steaks to a resting plate for 5 minutes to let the juices redistribute. Meanwhile, add butter to your still-warm pan and reduce the heat to medium. Scrape up all those flavorful browned bits stuck to the pan — this is where the magic lies! Toss in the garlic cloves and the fresh rosemary sprig, stirring gently for about 30 seconds to infuse the melted butter with incredible fragrance.

Step 5: Baste and Finish Cooking

Return the steaks to the pan and start spooning the warm, garlic-rosemary butter over them continuously. This final basting brings incredible richness and builds the perfect crust while cooking the filets to your desired doneness. Keep an eye on your preferred internal temperature, typically between 125°F for medium-rare and 135°F for medium.

Step 6: Final Rest and Serve

Once basted to perfection, remove the steaks and let them rest a good 10 minutes. The rest allows the meat fibers to relax and juices to settle, guaranteeing every bite is juicy and tender. Serve with your favorite compound steak butters or simply enjoy as is for that flawless experience.

How to Serve Perfect Pan Seared Filet Mignon with Butter Recipe

Garnishes

Fresh herbs like a sprig of rosemary or thyme add a lovely visual and aromatic touch when plating. A delicate sprinkle of flaky sea salt just before serving can take the flavor over the top. For a touch of elegance, a few caramelized garlic slices can be artfully placed on top to echo the buttery garlic infusion.

Side Dishes

This dish pairs beautifully with classic sides that complement its richness. Creamy mashed potatoes, roasted garlic asparagus, or a fresh arugula salad with lemon vinaigrette are all excellent choices. For a truly indulgent pairing, try sautéed mushrooms in butter — they echo the buttery notes and add earthiness to the plate.

Creative Ways to Present

For a wow factor, plate the filet atop a smear of herbed butter or a drizzle of balsamic reduction. Serve on warm plates to keep the steak hot longer, and add slices of your compound steak butter melting over the top just before serving. If entertaining, consider individual mini cast iron skillets for a rustic and charming presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover steak, wrap it tightly in foil or place in an airtight container and refrigerate. Properly stored, filet mignon will keep well for up to 3 days. To preserve its tenderness, let the steak come to room temperature before reheating.

Freezing

You can freeze cooked filet mignon by wrapping it in plastic wrap then foil, or use a vacuum seal bag for the best protection. Frozen steak can last up to 3 months without losing much flavor or texture. To enjoy later, thaw overnight in the fridge and reheat gently.

Reheating

The best way to reheat your filet mignon without drying it out is to warm it slowly in a low oven around 250°F. Alternatively, quickly sear it in a hot pan with a little butter to refresh the flavor and crust. Avoid microwaving as it can make the steak rubbery and unevenly heated.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! While filet mignon is prized for its tenderness, you can adapt this method for ribeye, strip steak, or even sirloin. Just remember that thicker cuts may require longer cooking and resting times.

What if I don’t have fresh rosemary?

Dried rosemary works in a pinch, but use about half the amount since dried herbs are more concentrated. Alternatively, thyme or sage also pair wonderfully with garlic butter and beef.

How do I know when the steak is done?

Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 125°F; for medium, about 135°F. The steak will also feel firmer as it cooks, but temperature takes the guesswork out of it.

Why do I need to let the steak rest?

Resting allows the juices inside the meat to redistribute, resulting in a juicier and more flavorful steak. Cutting into it too soon can cause those precious juices to run out on the plate.

Can I make the Perfect Pan Seared Filet Mignon with Butter Recipe dairy-free?

You can substitute the butter with a dairy-free alternative like ghee or a high-quality olive oil, but you’ll lose some of that rich buttery flavor. Adding garlic and herbs to the oil can help mimic some of the buttery aroma.

Final Thoughts

I can’t recommend enough giving this Perfect Pan Seared Filet Mignon with Butter Recipe a go — it’s truly a stunning way to treat yourself and those you love with a special meal that feels luxurious but is surprisingly easy to master. With just a handful of simple ingredients and straightforward technique, you’ll turn ordinary steak nights into celebrations of amazing flavor and decadence. Happy cooking and savor every bite!

Perfect Pan Seared Filet Mignon with Butter Recipe

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This recipe for Perfect Pan Seared Filet Mignon with Butter delivers tender, juicy steaks with a beautifully caramelized crust. Featuring simple ingredients like butter, garlic, and rosemary, it’s a classic and elegant method for cooking filet mignon perfectly on the stovetop, finished with a luscious butter baste for extra flavor.

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

Ingredients

Steak

• 4 medium Filet Mignons
• Kosher Salt, to taste
• Fresh Cracked Pepper, to taste

Butter Sauce

• ½ Stick (4 tablespoons) Land O Lakes® Salted Butter
• 2 Cloves Garlic, peeled and smashed
• 1 Sprig Fresh Rosemary

Optional

• Compound Steak Butters, for serving (optional)
• Light oil (such as canola or vegetable oil) for searing

Instructions

1. Bring Steaks to Room Temperature: Lay out the filet mignons at room temperature for 30 minutes. This ensures even cooking. Pat them dry with paper towels and generously season all sides with kosher salt and fresh cracked pepper. Let rest an additional 30 minutes to allow seasoning to penetrate.
2. Preheat Pan: Heat a cast iron or stainless steel skillet over high heat until very hot. Drizzle a small amount of oil into the pan to prevent sticking and promote a good sear.
3. Sear the Steaks: Place the steaks in the hot pan and sear for 2 minutes on the first side without moving them to form a crust. Flip and sear the other side for 2 minutes. If possible, hold the steaks with tongs to sear the edges for 1 minute total to render the fat and add flavor.
4. Remove and Rest: Turn off the heat and remove the steaks from the pan to a plate. Let them rest for 5 minutes to allow the juices to redistribute.
5. Make Butter Sauce: After 4 minutes of resting, return the pan to medium heat and add the butter. Scrape up the browned bits from the bottom of the pan. Add the garlic cloves and rosemary sprig and stir the butter for about 30 seconds to infuse flavors.
6. Baste the Steaks: Return the steaks to the pan and continuously spoon the melted butter over them until they reach desired doneness. Use a meat thermometer to check temperature: 120°F for rare, 130°F for medium-rare, 140°F for medium.
7. Final Rest and Serve: Remove steaks from the pan and let them rest for 10 minutes before serving. Serve with compound steak butters if desired for added richness.

Notes

• Room temperature steaks cook more evenly and develop a better crust.
• Use a heavy-bottomed skillet like cast iron for optimal searing.
• Don’t move the steaks during initial searing to achieve a perfect crust.
• Use a meat thermometer to ensure desired doneness: 120°F (rare), 130°F (medium-rare), 140°F (medium).
• Allow steaks to rest after cooking to keep them juicy.
• Compound butter adds an extra layer of flavor but is optional.