Perfectly Pan-Seared Filet Mignon

Perfectly Pan-Seared Filet Mignon (Steakhouse Quality at Home)

Pan-seared filet mignon is one of the easiest ways to cook this indulgent cut of beef while preserving its natural tenderness and flavor. With a hot skillet, a few simple ingredients, and proper technique, you can achieve a steakhouse-quality filet mignon at home in under 20 minutes. Filet mignon is prized as one of the finest cuts of beef thanks to its mild, buttery flavor and exceptionally tender texture, which allows the quality of the meat to truly shine. Pan-searing creates a beautifully browned crust on the outside while keeping the interior moist and delicate, resulting in a perfectly balanced bite that feels both refined and deeply satisfying.

Why You’ll Love This Pan-Seared Filet Mignon Recipe

• Steakhouse-quality without all the effort

• Emphasizes the natural tenderness of filet mignon

• Only requires a few ingredients

• Fast enough for weeknight meals, elegant enough for company

• Ideal for both beginners and experts in home cooking

Try This Recipe with Sizzlefish USDA Prime Filet Mignon

Sizzlefish USDA Prime Filet Mignon comes from pasture-raised Black Angus cattle raised domestically in Kansas and carefully selected for exceptional quality. Graded USDA Prime, the highest classification awarded by the U.S. Department of Agriculture, this filet mignon boasts superior marbling, flavor, and tenderness that are typically found only in fine-dining restaurants. Each steak is wet-aged for up to 28 days to enhance its natural richness and melt-in-your-mouth texture, then individually vacuum-sealed for freshness and convenience. Whether you’re preparing a special dinner or elevating a weeknight meal, this premium cut delivers a luxurious eating experience rooted in sustainable sourcing and craftsmanship.

Tips for Perfectly Pan-Seared Filet Mignon

• Rest the steak at room temperature for 30 minutes before cooking

• To sear optimally, you will want to use a cast-iron skillet

• Avoid touching the steak while searing to form a good crust.

• Use a meat thermometer for accuracy

• Rest the steak for 5 to 10 minutes to allow it to retain its juices

Filet Mignon Doneness Temperature Guide

• Rare: 120-125°F

• Medium-Rare: 130-135°F

• Medium: 140-145°F

• Medium-Well:150-155°F

Remove your steak from the heat about 5°F before reaching your desired temperature; it will continue to cook while resting.

Storing and Reheating Filet Mignon

Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold, thinly sliced, in salads or sandwiches to preserve tenderness.

Frequently Asked Questions About Pan-Seared Filet Mignon

Q: "Do I really need to let the steak rest after cooking?"

A: Yes! Resting allows for the juices to redistribute throughout the meat rather than spilling onto the plate. This produces a juicy, flavorful steak rather than a dry one.

Q: "Why is my filet mignon tough?"

A: The filet was either overcooked or not rested properly. The meat shouldn’t ever be tough, but if it is, the internal temperature likely exceeded 155°F.

Q: "My steak is gray inside instead of pink. What went wrong?"

A: The gray color means the heat was too low while searing or the filet spent too long in the oven, so the meat is overcooked.

Q: "Can I cook straight from the refrigerator?"

You can, however, it's not recommended. To allow for an even cook, room temperature is the best option. Cold steaks are able to develop a good crust on the outside but may remain undercooked on the inside. The outside may also overcook while waiting for the internal temperature to warm.