Pan-Seared Filet Mignon
Tender, buttery beef filet with a golden crust, finished with herb butter and fleur de sel. Restaurant-quality steaks seared at home in under 20 minutes with foolproof technique.
- Total time
- 20 min
- Servings
- 2
- Calories
- 412
- Protein
- 42g
Ingredients
- 2 steaks beef filet mignon steaks (6 oz each)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme sprigs
- 2 cloves garlic cloves, unpeeled
- 1 tablespoon high-smoke-point neutral oil (avocado or vegetable)
- ¼ teaspoon fleur de sel or flake sea salt (for finishing)
Instructions
- 1
Remove both 6 oz beef filet mignon steaks from the refrigerator and set them on a cutting board at room temperature for 20 minutes while you gather your tools — this allows them to cook evenly from edge to center. While they rest, pat each steak completely dry on both sides with paper towels. Moisture on the surface prevents browning, so be thorough — you want a dry exterior that will sear, not steam.
- 2
Generously season both sides of each steak with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Don't be shy — the salt should coat the surface visibly. Set the steaks aside on the board.
- 3
Place a 12-inch stainless steel or cast iron skillet over medium-high heat. Let it preheat for 2-3 minutes — you'll know it's ready when a drop of water flicked onto the surface dances and evaporates immediately. This high heat is essential for a deep, caramelized crust.
- 4
Add 1 tablespoon of high-smoke-point neutral oil to the hot skillet and swirl it to coat the entire bottom. Wait 30 seconds until you see wisps of smoke — the oil must be smoking hot, not just hot, or the steak will stick and steam rather than sear.
- 5
Carefully lay both steaks in the skillet away from you (to avoid oil splatter). Do not move them — let them sit undisturbed for 3-4 minutes. You should hear a steady, aggressive sizzle. Resist the urge to fidget; this is when the Maillard reaction creates that golden, flavorful crust.
- 6
Flip each steak using tongs and immediately add 2 tablespoons of unsalted butter, 2 fresh thyme sprigs, and 2 unpeeled garlic cloves (lightly crushed with the side of your knife) to the pan. The butter will foam — this is correct. Tilt the skillet and, using a spoon, continuously baste the steaks with the melted butter and pan juices for 3-4 minutes. This is the basting phase, and it's what gives filet its luxurious finish.
- 7
Check the internal temperature of the thickest part of one steak using an instant-read thermometer inserted horizontally (not from the top). For medium-rare, pull the steaks when they reach 128-130°F — they will continue to climb 5°F as they rest. For medium, target 135-138°F. For filet mignon's delicate texture, do not cook beyond medium.
- 8
Transfer each steak to a warm plate and rest for 5 minutes without covering — the residual heat will complete the cooking to your target temperature, and the juices will redistribute throughout the meat rather than running out when you cut into it. Do not skip this step; it's what keeps the steak juicy.
- 9
Just before serving, sprinkle each steak with a small pinch of fleur de sel or flake sea salt on top — the larger crystals add texture and a bright finishing note that kosher salt cannot provide. You may drizzle any remaining warm butter from the skillet over the top. Serve immediately on warm plates.
Tools you’ll need
- cutting board
- paper towels
- 12-inch cast iron or stainless steel skillet
- instant-read thermometer
- kitchen tongs
- spoon (for basting)
- warm plates
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