Properly Pan Searing a Filet Mignon (2024)

FAQs

How to get a good sear on a filet mignon? ›

Sear the steaks for about 3-4 minutes on one side without moving them. This will give them a nice crust. Flip the steaks using tongs and sear for an additional 3-4 minutes on the other side. If you prefer your steaks rare, reduce the cooking time slightly.

Place the filets on the grill over direct heat. Allow to sear for 4-5 minutes until a rich, golden-brown crust forms. Then, flip the filets over to the other side to sear for another 4-5 minutes.

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

Use olive oil and butter to cook your Filet Mignon. Olive oil is best for holding up while cooking, the butter is used for basting. Add garlic cloves, cracked open but skin on, and a whole sprig of rosemary to your pan to flavor the butter. To "baste" the Filet Mignon, add the butter to the hot pan.

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

Slow roast.

Bake until an instant-read thermometer inserted in the center of a steak registers about 115°F for medium rare, 20 to 30 minutes (start checking at 20 minutes). If you'd like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness.

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

Medium (140-145°F or 60-63°C internal temperature): Sear the steak for 2-3 minutes per side over high heat. Move the steak to a cooler area of the grill or lower the heat, and cook for an additional 8-10 minutes, turning occasionally.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

Can you sear filet mignon in a stainless steel pan? ›

Searing A Filet Mignon

To develop a phenomenal crust on filet mignon, sear it in a very hot, heavy pan, preferably of cast iron or oven-safe stainless steel pan.

Method. Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes. Remove from the pan and leave to rest for a good 3 minutes to allow to juices to reabsorb and the meat to relax.

You should also leave the lid off whenever you're trying to achieve a beautiful sear. Searing takes place in a very hot pan and serves to create a flavorful, caramelized crust on the exterior of steaks, duck breasts, lamb chops, tuna, and more.

Aim For A Brown Sear

Start by placing your meat into the pan fattiest-side down—or in the case of chicken, skin-side down. Unless you're seeing smoke, don't move the meat! Let it sear undisturbed for a couple of minutes and it should naturally curl and lift off the surface of the pan as the tasty sear forms.

Pre-salting the meat seasons it fully and gives enough time for any juices drawn out by the salt to be re-absorbed, guaranteeing better browning later. Flipping the steaks back and forth as they cook maximizes browning while minimizing an overcooked layer under the surface.

For best results when searing, let your meat come to room temperature before throwing it on your roaring-hot grill grates. Cook time will vary depending on the thickness of the meat and your preferred level of doneness, but most cuts need only 3–5 minutes per side to receive succulent sear marks.