What’s not to love about filet mignon? It’s the best cut of beef and when properly cooked, it cuts like butter. I love to make it on the stove top instead of grilling them. If I’m making more than four, I like to finish them in the oven just because it’s easier. By searing them on the cook top, any fat and juices will stay in the pan and blend with the butter unlike grilling where all the juicy goodness drips into the grill. Years ago I saw Tyler Florence show how his California restaurant basted steaks before serving and the method was seared (pun intended) in my memory. Since then, it’s the only way I make steaks, even if I serve a side sauce.
HERE’S HOW TO COOK THEM ON THE STOVE TOP
Season well with kosher salt and pepper at least 1 hour before cooking. If you had them in the refrigerator, set them out for at least 30 minutes and up to an hour so they lose their chill.
Tip: Steaks cook evenly when close to room temperature. No one likes cutting into a sizzling meat that’s cold or raw in the middle. This applies to all proteins.
Place a cast iron skillet or a heavy bottom oven safe pan over high heat. When the pan is very hot, add some olive or canola oil, about 2 Tablespoons. I prefer extra virgin olive oil because it adds great flavor. Canola is bland and great for cooking when you don’t want added flavor. Use tongs and place each steak in the skillet, don’t pierce them with a fork or all the juices will bleed out. Don’t move them for 5-6 minutes. Allow the steak to develop a good sear or crust before flipping and cooking on the other side for an additional 5 minutes or until both sides have developed a good sear and the internal temperature is to your liking.
TEMPERATURE GUIDE – USE A MEAT THERMOMETER
Very Rare: 115°F to 120°F
Rare: 125°F
Medium: 138°F to 145°F
Medium Well: 150°F
Well Done: 160°F and over
As soon as you flip them, slightly reduce the heat to medium-high and add a few Tablespoons of butter, smashed garlic cloves and a few rosemary sprigs. The butter will melt over the steaks and begin to brown in the pan. The garlic and rosemary will infuse the butter making a glorious buttery sauce when mixed in with the steak juices. Use a spoon to constantly baste the steaks with the butter until they are done to your liking.
I flipped my steaks again and gave them additional cooking time because my family doesn’t like pink centered steaks. Go figure! Most of my steaks were cooked Medium with one Well Done. If you like your steaks on the Rare side, sear each steak for 3-4 minutes on each side and check the internal temperature.
Once done to your liking, remove from the heat, loosely tent in foil and allow the steaks to rest for 5 minutes allowing the juices to reabsorb into the meat. Remember they will continue to cook as they cool due to the steak’s internal heat.
If starting on the stove top and finishing in the oven, sear them over high heat just until a crust develops, about 2 minutes each side. Transfer to a 415°F oven and bake for 4-5 minutes for Rare, 6-7 for Medium and about 10 minutes for Well done. Once they come out of the oven, baste them with herb butter or place a Tablespoon of your favorite compound butter. Here’s my classic Maître d’Hôtel Butter recipe. Enjoy!
Garlic and Rosemary Buttered Filet Mignon
The best pan-seared filet mignon steaks you'll have. Perfectly cooked and based in butter with garlic and rosemary! Perfect for special occasions.
Ingredients
- 4 filet mignon steaks
- Kosher salt prefer Diamond brand
- black pepper
- 2 Tablespoons olive oil substitute Canola oil
- 3-4 Tablespoons unsalted butter
- 2 large garlic cloves, smashed
- 2 sprigs fresh rosemary
Instructions
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Season well with kosher salt and pepper at least 1 hour before cooking.
Note: If you had them in the refrigerator, set them out for at least 30 minutes and up to an hour so they lose their chill.
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Place a cast iron skillet or a heavy bottom oven safe pan over high heat. When the pan is very hot, add 2 Tablespoons olive oil.
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Use tongs and place each steak in the skillet, don't pierce them with a fork or all the juices will bleed out. Allow the steaks to sear for 5-6 minutes, untouched, to develop a good crust.
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Reduce temperature to medium-high heat and flip steaks with tongs. Add butter, garlic and rosemary and baste steaks for an additional 5 minutes or until desired doneness. Use a meat thermometer to determine doneness per chart in Notes.
If cooking for Medium Rare, sear steaks on each side 3-4 minutes and test doneness so you don't over cook steaks.
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Remove from heat, loosely tent and allow steaks to rest for 5-10 minutes before serving. Drizzle with brown butter pan drippings and garnish with rosemary or an additional pat of compound butter just before serving.
Recipe Notes
TEMPERATURE GUIDE – USE A MEAT THERMOMETER
Very Rare: 115°F to 120°F
Rare: 125°F
Medium: 138°F to 145°F
Medium Well: 150°F
Well Done: 160°F and over
SEARING ON THE STOVE, FINISHING IN OVEN
If starting on the stove top and finishing in the oven, sear them over high heat just until a crust develops, about 2 minutes each side. Transfer to a 415°F oven and bake for 4-5 minutes for Rare, 6-7 for Medium and about 10 minutes for Well done. Once they come out of the oven, baste them with herb butter or place a Tablespoon of your favorite compound butter. Here’s my classic Maître d’Hôtel Butter recipe.
