Pan-seared filet mignon is the perfect meal for date night or Sunday dinner at home. Tender filet mignon is lightly seasoned, seared in a cast iron skillet, and finished in the oven.
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400 degrees Fahrenheit.
Place cast iron skillet over medium to medium-high heat for 3 to 4 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks. Add more salt and pepper as desired.
Once pan is hot, add cooking oil, tilting pan to coat the entire bottom of the pan. When hot and shimmering, add steaks to pan, making sure they do not touch each other.
Set a timer and sear first side for 3 minutes. Flip and sear second side for 3 minutes.
Transfer cast iron skillet to preheated oven. Bake until desired doneness is achieved (using temperature chart below).
Cooking times for steak vary based on the thickness, size, and shape of your steak (this may take anywhere from 5 to 12 minutes). For best success, I suggest using a meat thermometer. Remove steak from the oven when temperature reaches 5 degrees below your desired doneness in the center. Steak will continue to cook slightly as it rests. Temperatures are listed in Fahrenheit:- Rare: 125 degrees (remove at 120 degrees) - Medium-rare: 135 degrees (remove at 130 degrees)- Medium: 145 degrees (remove at 140 degrees)- Medium-well: 150 degrees (remove at 145 degrees)
Transfer steaks from pan to a plate. Rest by covering loosely with foil for five minutes before serving.
Notes
If your steaks are less than 1 inch thick, there's no need to finish them in the oven - skip this step.
If you don't have a cast iron pan, I recommend using an oven-safe stainless steel pan. I do not recommend using nonstick cookware for searing steaks.
Use an oil with a high smoke point for pan-searing steaks. I recommend canola oil, peanut oil, ghee, or vegetable oil. I do not recommend butter or olive oil.
Kitchen safety - Use discretion when heating up pans and oil on the stovetop. Stovetop temperatures vary based on brand. Keep an eye on your steaks and don't walk away. Use an overhead exhaust fan to help ventilate your kitchen while searing steaks.