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Pan-seared filet mignon with a golden crust, topped with garlic herb butter and served with roasted vegetables.

Perfect Pan-Seared Filet Mignon Recipe | Easy Steakhouse-Quality Dinner at Home

This Perfect Pan-Seared Filet Mignon is a luxurious yet simple way to enjoy a steakhouse-quality meal at home. Seasoned with salt and pepper, seared to a golden crust, and finished with butter, garlic, and herbs, each bite is melt-in-your-mouth tender and full of rich flavor. Ideal for date nights, special occasions, or when you want to treat yourself, this recipe delivers elegance with minimal effort. Serve with mashed potatoes, roasted veggies, or a red wine reduction for the ultimate experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Main
Cuisine American, Low-Carb, Low-Carb / Keto-Friendly, Steakhouse
Servings 2
Calories 500 kcal

Equipment

  • Cast iron skillet
  • Tongs
  • Meat thermometer
  • Oven (optional)
  • Cutting board
  • Knife
  • Measuring spoons

Ingredients
  

Core:

  • 2 filet mignon steaks (1.5–2 inches thick)
  • Salt and freshly ground black pepper
  • 2 tbsp high-smoke point oil (avocado or canola)
  • 2 tbsp butter
  • 2–3 garlic cloves (crushed)
  • 2 sprigs fresh thyme or rosemary

Optional Add-ons:

  • ¼ cup mushroom pan sauce
  • 2 tbsp shallots or red wine reduction
  • Blue cheese crumbles or balsamic glaze

Instructions
 

  • Prep Steaks: Pat steaks dry and season generously with salt and pepper. Let sit at room temperature for 30 minutes.
  • Heat Skillet: Preheat cast iron skillet over high heat. Add oil and heat until shimmering.
  • Sear Steaks: Place steaks in skillet. Sear 2–3 minutes per side until a golden crust forms. Sear edges for 1 minute each.
  • Add Flavor: Reduce heat slightly. Add butter, garlic, and herbs. Tilt pan and baste steaks with melted butter for 1–2 minutes.
  • Finish in Oven (Optional): Transfer skillet to 400°F oven and cook 4–6 minutes for medium-rare. Use thermometer to check:
    Rare: 120–125°F
    Medium-rare: 130–135°F
    Medium: 140–145°F
  • Rest: Remove steaks and let rest 5–10 minutes before slicing.

Notes

  • Always preheat skillet thoroughly for proper sear.
  • Avoid overcrowding—cook in batches if needed.
  • Use a thermometer for precision.
  • Slice against the grain for maximum tenderness.
  • Leftovers are great in steak sandwiches or salads.
  • Reheat gently in skillet with butter—avoid microwave.
Keyword cast iron steak, date night dinner, Filet mignon, gourmet beef, keto steak, pan seared steak