Seared Filet Mignon Steaks with Easy Herbed Butter

Indulge in Restaurant-Worthy Filet Mignon! Seared to a golden crust and bursting with juicy tenderness, these filet mignon steaks are the epitome of a melt-in-your-mouth steakhouse experience.

A crown of luscious herb butter elevates these steaks to a whole new level of flavor. Perfect filet mignon is surprisingly easy to make, and guaranteed to impress!

Ingredients

• 4 filet mignon steaks (1.5 to 2-inch thick)
• 2 Tbsp avocado oil
• 2 Tbsp unsalted butter
• Course ground salt, to taste
• Course ground black pepper, to taste
• ¼ teaspoon dry minced garlic

Compound Butter Ingredients

• 8 Tbsp salted butter (1 stick)
• 1 Tbsp fresh rosemary (finely chopped)
• ½ Tbsp fresh parsley (finely chopped)
• ½ Tbsp fresh oregano (finely chopped)

Instructions

First, remove filet mignon steaks from the fridge an hour before cooking, and let come up to room temperature.

Then generously season steaks on both sides with the salt and pepper, and the dry minced garlic. Let those sit while you make the compound butter.

Remove butter from fridge, and let it sit at room temperature while pepping the herbs. Rinse rosemary, parsley and oregano, chop and set aside. 

If your butter is still hard, microwave for 10 seconds, then add the chopped herbs to your butter and, and mix in until evenly distributed.

Shape the herbed butter into a log and refrigerate for a few minutes. *Remove the compound butter from the fridge 10 minutes before using.

Preheat oven to 400F. Then preheat cast iron skillet over medium high heat (400 degrees) for 5 minutes.... Get it HOT!

Heat avocado oil in a large (12") cast iron pan over medium-high heat. Place the filets in your hot pan to sear, add the butter.

Baste with the melted butter and sear on first side for 4-5 minutes, till browned on searing side. Then flip and sear for another 4-5 minutes, while basting with butter, till nicely browned on the second side. Then, flip the steaks one last time.

Use oven mitts and transfer the hot cast iron skillet and steaks to the oven and bake for an additional 4 - 10 minutes, depending on your desired level of doneness. (For medium rare, remove steaks from the oven at 120 - 125°F.)

Remove steaks from the skillet and place on a platter, or cutting board. Tent with foil, and let your filets rest for 3 minutes.

Top steaks with a slice of compound butter, rest 2 more minutes.

Serve with compound butter, Enjoy!

Seared Filet Mignon Doneness Guide

Once you take the steaks out of the pan, the magic happens! Even though they're off the heat, the inside will keep cooking for a few minutes. This is called carryover cooking. So be careful no to cover cook them!

Doneness	Internal Temperature (Remove from Oven)	Rested Internal Temperature	Cooking Time (approximate)
Rare	115°F	120°F to 125°F	3 to 4 minutes
Medium Rare	120°F	125°F to 130°F	5 to 6 minutes
Medium	130°F	135°F to 140°F	6 to 7 minutes
Medium Well	140°F	145°F to 150°F	8 to 9 minutes
Well Done	150°F	155°F to 160°F	10 to 11 minutes

Cooking times are approximate and can vary depending on the thickness of your steaks... So always use a meat thermometer to ensure the perfect doneness!

Seared Filet Mignon Recipe Tips

• Temperature is Key: Letting your steaks come to room temperature ensures even cooking. Aim for an internal temperature of 120-125°F for a tender, juicy medium-rare steak.
• Searing Success: Use a cast iron skillet for even heat distribution and a beautiful sear. Don't overcrowd the pan, and let the steaks sizzle undisturbed for a perfect crust.
• Basting Magic: Basting your steaks with butter during searing really adds so much flavor.
• Rest Time: WAIT... Let your steaks rest after cooking allows the juices to redistribute for the most flavorful and tender result. If you cut into your steaks without letting them rest enough the juices will run out and leave your filet mignon dryer.
• Serve With: Soft Sourdough Dinner Rolls, moist and sweet sourdough cornbread, a green salad or roasted asparagus for a well rounded dinner!

Notes:

• This recipe is easily doubled to feed a crowd. Just pan sear steaks in batches so the temperature of the cast iron skillet stays hot;)
• For a thicker cut of steak, adjust the baking times a little longer but watch it closely with an instant read thermometer.
• You can get creative withe the compound butter by swapping the rosemary, parsley, and oregano for fresh options like thyme, marjoram, chives, sage, or even lemon zest and cilantro.

Seared Filet Mignon Recipe

If you tried this recipe, I’d love a 5 star review! Let me know how it turned out in the comments or review... And tag me on Instagram with a picture of yours!