Perfect Pan Seared Filet Mignon with Butter Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
