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Pan Seared Filet Mignon

Posted by Denise on February 10, 2012

pan seared filet mignon on plate

It only takes about 15 minutes to make these lucious and totally indulgent steaks! Make your Valentine feel really special.


Pan seared filet mignon is such an elegant way to make your Valentine’s Day dinner or other occasion very special. These are knock-your-socks-off yummy and look sophisticated to boot!

We had never attempted to pan sear filet mignon before because let’s face it, they are so darn expensive and it just didn’t seem like the best way to cook a steak. We prefer to grill our steaks. But I was watching a television cooking show where a chef was cooking a filet mignon or similar cut of beef in a pan. My little mental light bulb went off and I just had to give it a try. It turned out so well  that we had to try it again a couple of days later just to make sure it wasn’t a fluke the first time. Nope, just as great. So, so good in fact that we may just have to test it again really soon…research, you know! What sacrifices we make for this blog…yup, it’s a tough life. J Lol!

One of the really fantastic things about this recipe is that it only takes about 15 minutes to have these steaks ready to eat. The time will vary a little because of how hot the pan is and how thick the steak is. Make sure you prepare your side dishes before you start cooking the filet mignon steaks because they get done very quickly.

Filet mignon are cut from the center portion of the cow. The muscle the filet mignon comes from is not used as much as say, the legs, which is why the meat is so meltingly tender. It is also why the meat doesn’t have as flavor as other cuts. The more a muscle is used, the more flavor it has, but the tougher the meat is overall, too.

But I digress. All of this means is that you will have to do something to amp up the flavor a little. Sometimes this is done by wrapping the filet mignon in bacon. In this case, we are using salt, pepper, and butter, then searing the meat to bring the flavors out. We want to let the beef flavors come through.

You will want to use a fairly hot pan to get a good sear on the steak. Because butter by itself would burn, we use half butter and half olive oil.

Make sure the pan is quite hot and do not crowd the pan. It the steaks are too close together in the pan, they will steam more than sear and we want them to get nice and brown to get that good flavor.

So make your next special occasion really special by making Pan Seared Filet Mignon!



Pan Seared Filet Mignon


Serves 2 


 pan seared filet mignon ingredients






Tablespoons butter


Tablespoons olive oil


Salt and pepper to taste


Filet mignon, approximately 1 ½“ thick





1.    Heat a heavy skillet on medium high. Add the olive oil and butter to the pan. Lightly salt and pepper the filet mignon steaks on both sides.


melting butter in pan




2.     When the butter is melted, gently place the filet mignon steaks in the pan, leaving room between each steak. Try not to move the steaks around in the pan, but let them sear for about 5 minutes or so. Turn each steak over to sear the other side, when the steak is nicely browned.


searing filet mignon on first side



3.      As the second side is browning, carefully spoon the melted butter and olive oil from the pan over the steaks. You may need to tip the pan slightly to pool the oil/butter enough to scoop it up. Baste the steaks several times while cooking them to keep them from drying out. Sear for approximately 5 minutes for medium rare or cook until steak is cooked to your preference.

searing other side of filet mignon

 basting filet mignon with butter oil mixture


4.     Remove the steaks from pan and plate up.

                  filet mignon on plate 2   


pan seared filet mignon seen from top


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