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Classic Pan-Seared Filet Mignon

A steakhouse-quality filet mignon featuring a perfectly caramelized crust, achieved through high-heat searing in a cast-iron skillet and the classic French butter-basting (arroser) technique. Finished with a rich, savory garlic and herb compound butter.

Prep 10 min Cook 10 min Total 60 min Level Intermediate

Serves 2

Ingredients

Filet Mignon

2 steaks Filet Mignon steaks — 6-8 oz each, about 1.5 to 2 inches thick
1.5 teaspoons Kosher salt — for seasoning generously
1 teaspoon Black pepper — freshly ground
1 tablespoon Avocado oil — or any high-smoke point oil like grapeseed or canola

Basting Aromatics

2 tablespoons Unsalted butter — for the pan
2 cloves Garlic cloves — peeled and smashed
2 sprigs Fresh rosemary sprigs
3 sprigs Fresh thyme sprigs

Garlic & Herb Compound Butter

4 tablespoons Unsalted butter — softened to room temperature
1 clove Garlic — finely minced
1 tablespoon Fresh parsley — finely chopped
1 teaspoon Fresh thyme — finely chopped
0.25 teaspoons Kosher salt

Instructions

Remove the steaks from the refrigerator and pat them completely dry with paper towels. Let them sit at room temperature for 30 minutes. This takes the chill off the meat, allowing for more even cooking.
~30 min
Moisture is the enemy of a good sear. Patting the steaks dry ensures a beautiful, crispy crust.
While the steaks are resting, prepare the compound butter. In a small bowl, combine the softened butter, minced garlic, parsley, thyme, and salt. Mash together with a fork until well blended. Form into a small log, wrap in parchment paper or plastic wrap, and place in the refrigerator to firm up.
~5 min
You can make the compound butter days in advance. Extra butter is fantastic on roasted vegetables or bread.
Place a cast-iron skillet over medium-high heat and let it get very hot. Meanwhile, generously season all sides of the steaks with kosher salt and freshly ground black pepper.
~5 min
Season the steaks right before they go into the pan so the salt doesn't draw out moisture prematurely.
Add the avocado oil to the hot skillet. It should shimmer and just begin to smoke. Carefully place the steaks in the pan. Sear without moving them for 3 to 4 minutes until a deep brown crust forms.
~4 min
If the steak is stuck to the pan, it's not ready to flip. It will release naturally when the crust is fully formed.
Flip the steaks. Immediately add the 2 tablespoons of butter, smashed garlic cloves, rosemary, and thyme sprigs to the pan.
~1 min
As the butter melts and foams, tilt the pan slightly toward you. Use a large spoon to continuously scoop the foaming butter and aromatics over the steaks (arroser). Continue basting for 3 to 4 minutes for medium-rare.
~4 min
Check the internal temperature: 125°F-130°F for medium-rare, 135°F for medium. The steaks will continue to cook as they rest.
Using tongs, sear the edges of the steaks for about 30 seconds to render any remaining side fat.
~1 min
Transfer the steaks to a cutting board or warm plate. Top each steak with a slice of the chilled garlic and herb compound butter. Tent loosely with foil and let the steaks rest for 5 to 10 minutes before serving.
~10 min
Resting is crucial; it allows the muscle fibers to relax and the juices to redistribute throughout the meat.

Nutrition

680

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

180

Cholesterol (mg)

Equipment

Cast-iron skillet
Tongs
Meat thermometer
Small mixing bowl
Spoon

Tips & Storage

Always use a meat thermometer for accurate cooking rather than guessing by time alone.
If your skillet gets too hot and the butter begins to burn, slightly lower the heat and add a splash of cold oil.
Do not press down on the steaks while they are cooking, as this squeezes out the flavorful juices.
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, slice thinly and serve cold, or gently warm in an oven at 250°F until just heated through to prevent overcooking.