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Perfect Pan Seared Filet Mignon with Butter Recipe

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4.2 from 7 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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