Ingredients & Substitutions
Here I explain the best ingredients for my cast iron filet mignon recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Pan Sear Filet Mignon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. I highly recommend using a meat thermometer for best results (I love this instant-read thermometer). Check on your pan seared filet mignon every 1-2 minutes after reducing the heat, and use my time and temp chart below to get the doneness you want: Note: The internal temperatures above are when you’d remove the steak from the pan. It will rise another 5 degrees while resting.
Vegetables – You can whip up my sauteed asparagus, sauteed mushrooms, sauteed green beans, or creamed spinach quickly in the same skillet after you pan fry filet mignon. Just wipe it down well to avoid any brown bits. Potatoes – For quick options without turning on the oven, try my air fryer potatoes or Instant Pot baked potatoes. For a lighter option, I love cauliflower mash. Salads – Make my classic Caesar salad (without the chicken), or whip up my avocado Caprese salad for a fancier option.
Please enter your first name for your account. Your saved recipe will also be sent to your email. For 1.5-inch-thick steaks: Add 4-6 minutes for rare, 5-7 minutes for medium rare, 6-8 minutes for medium, 8-10 minutes for medium well, or 9-11 minutes for well done. For 1 inch steaks: Add 2-3 minutes for rare, 4-5 minutes for medium rare, 5-6 minutes for medium, 6-8 minutes for medium well, or 8-10 minutes for well done. For 1/2 to 3/4 inch steaks: Skip this step for rare or medium rare, or add 1 minute for medium, 2 minutes for medium well, or 3 minutes for well done. Add the butter to the pan in the last 1 minute of cooking (about 5-10 degrees away from your target temp) and flip the steaks at least once to finish cooking in the butter. The final internal temperature should be 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees (71 degrees C) for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
Tips: My recipe tips above will help you make your steak perfectly every time! Don’t miss them. I’ve also got a variation there for incorporating garlic and herbs if you like. Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They’re yummy in my steak salad! Reheat: My favorite reheating method is actually my air fryer for 1-2 minutes, but you can also warm in a skillet with a little butter, or wrap in foil and warm in a 250-degree-F oven (no baking dish will reduce the chance of overcooking!). Freeze: Let’s be real, pan seared filet mignon is best fresh! But if you need to freeze it, you can for up to 3 months.
Are there other restaurant foods you’d like to learn to make at home? Let me know in the comments below! I love recipe requests.
