Make melt-in-your-mouth filet mignon that doesn’t break the bank right at home! These restaurant-quality filet mignon steaks are pan-seared, and oven-finished for the perfect flavorful crust and inside doneness. It’s all about the sear, the seasoning, and a little bit of oven magic.
Cooking Perfect Filet Mignon
Filet mignon steaks are the best of the best in beef steaks… They’re naturally super tender, and have the best flavor. To perfectly cook these beauties we just compliment their flavor with the perfect seasoning, and pan sear and oven finish!
For this filet mignon to be perfect, you need two main things: a screaming hot cast iron skillet and a bold, flavorful dry rub. The intense heat of the cast iron creates a beautiful, caramelized crust, while the seasoning blend infuses the steak with incredible flavor!
What You’ll Need
- Steaks: 4 filet mignon steaks, 1 ½ to 2 inches thick (This thickness is crucial for even cooking.)
- Fat: 2 tablespoons avocado oil (Avocado oil has a high smoke point, perfect for searing.)
- Seasoning: coarse kosher salt, coarsely ground black pepper, smoked paprika, garlic and onion are both included as ground and minced for flavor and texture, along with coriander and dill seed for the best flavor!
How to Cook Filet Mignon Steaks
Cooking perfect filet mignon steaks is actually really simple! First you’ll mix up these dry rub seasonings in a small bowl. I like t o keep the extra seasoning mix in a small mason jar for later use… It’s great on London Broil or Sirloin Steak too!
Then you season your steaks well, and preheat your your cast iron skillet and oven… Get them nice and hot while your gorgeous steaks absorb the seasonings!
After preheating your cast iron skillet for at least 10 minutes over medium high heat, it should be smoking hot.
Place steaks into the skillet leaving 1-2 inches of space between each one. Try not to over crowd the pan… If you don’t have at least 1 inch of space between steaks, then sear them in batches.
Sear on each side for about 3 minutes till they develop a beautiful brown crust on the top and bottom sides.
Then, place the skillet with the steaks inside into the preheated oven. Bake at 400 degrees F for 6-8 minutes checking the internal temperature every couple minutes to make sure they don’t over cook…
Doneness & Carry-Over Cooking
You should remove your filet mignon from the heat (oven or skillet) when its internal temperature is a few degrees below your target doneness temperature. This accounts for carry-over cooking, where the steak’s internal temperature continues to rise after it’s removed from the heat.
Here’s a guideline for when to pull your filet mignon out of the oven, keeping in mind carry-over cooking:
- Rare: Pull at 110-115°F (43-46°C)
- Medium-Rare: Pull at 120-125°F (49-52°C)
- Medium: Pull at 125-130°F (52-54°C)
- Medium-Well: Pull at 135-140°F (57-60°C)
| Doneness | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) | Description |
|---|---|---|---|
| Rare | 115-120°F | 46-49°C | Very red center, extremely soft |
| Medium-Rare | 125-130°F | 52-54°C | Red center, very tender |
| Medium | 130-135°F | 54-57°C | Pink center, slightly firmer |
| Medium-Well | 140-145°F | 60-63°C | Slightly pink center, firm |
| Well-Done | 150°F+ | 66°C+ |
Perfect Pairings
This pan-seared filet mignon is absolutely delicious all by itself… But let’s be real, every great steak deserves some equally awesome sides! I like to serve these gorgeous steaks with creamy mashed potatoes and homemade gravy, easy cheesy scalloped potatoes, or soft dinner rolls, and a fresh green salad to balance out the meal. Or, for something a little different, sweet apple salad adds a fresh flavor to this plate!
Tips for Success
Use a meat thermometer! Seriously, this is your best friend when it comes to cooking steak. Eyeballing it is tough, and overcooking filet mignon is a waist of money and a great steak! A meat thermometer takes the guesswork out of it and lets you cook your steak exactly how you like it – rare, medium-rare, whatever floats your boat.
Don’t crowd the pan! Imagine trying to get a good tan on a crowded beach – not gonna happen, right? Same goes for your steaks. If you cram too many into the pan, they’ll end up steaming instead of searing. That means no delicious, crispy crust. Give each steak some space so it can get nice and brown.
Let your steaks rest! I know, it’s tempting to slice into that juicy steak right away. But trust me, this is a game-changer. Let your steaks chill for a few minutes after they come off the heat. This allows the juices to redistribute throughout the meat, making it way more tender and flavorful. If you skip this step, all those juices will run out when you slice it, and you’ll end up with a dry steak.
Adjust the seasoning to your taste! Maybe you’re not a fan of spicy food, so you’ll want to skip the red pepper flakes. Go wild and make it your own!
Let me know what you think!
If you try this recipe… I’d really appreciate a review.. Or let me know what you think in the comments below. Thank YOU so much!
Juicy Tender Filet Mignon (Pan Seared & Oven Finished)
Equipment
- 1 set of measuring spoons to measure seasonings
- 1 small bowl for seasoning mix
- 1 large cast iron skillet
- 1 oven for finishing to the perfect doneness
- 1 tongs for flipping steaks
- 1 oven mitts for removing hot cast iron pan prom the oven
- 1 cutting board for resting and slicing filet mignon
Ingredients
- 4 1 1/2 inch thick to 2 inch tick filet mignon steaks
- 2 tablespoons avocado oil
- 1/4 cup salt course ground
- 1/4 cup black pepper course ground
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon garlic minced, dry
- 1 tablespoon onion powder
- 1 tablespoon minced onion dry flakes
- 1 tablespoon ground coriander
- 1 tablespoon dill seed whole dried
- 1 teaspoon red pepper flakes dry
Instructions
- Remove filet mignon steaks from the fridge and let come to room temperature on the counter for 20 minutes before cooking.
- Season Generously: In a large bowl, combine all the dry rub ingredients. Generously coat all sides of the filet mignon steaks with the seasoning mixture. Let the steaks rest for 10 minutes while the seasoning works its magic.
- Preheat the Oven and Skillet: Preheat your oven to 400°F (200°C). Place your cast iron skillet on the stovetop over high heat. Add the avocado oil to the skillet and let it heat over medium high heat until it's shimmering and almost smoking. This is key for a good sear.
- Sear the Steaks: Carefully place the seasoned steaks in the hot skillet. Sear for 3 minutes per side, creating a beautiful, dark brown crust. Don't overcrowd the pan; you may need to sear in batches depending on the size of your skillet.
- Oven Finish: Leave the steaks in the cast iron skillet and transfer the whole skillet to the preheated oven. Cook to your desired doneness, using a meat thermometer to check the internal temperature: Rare: 115-120°F (46-49°C)Medium-Rare: 125-130°F (52-54°C) (Recommended)Medium: 130-135°F (54-57°C)Medium-Well: 140-145°F (60-63°C)
- Rest and Serve: Use hot pads to carefully remove the hot skillet from the oven. Remove the steaks from the skillet and place them on a cutting board. Let them rest for at least 8 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. The internal temperature will continue to rise a few degrees during the resting period (carry-over cooking), so keep that in mind when determining the internal temperature when you remove them from the oven for your desired doneness.
- Enjoy! Slice the filet mignon against the grain and serve immediately with creamy mashed potatoes and gravy, and a green salad!
Notes
- Meat Thermometer is Key: A meat thermometer is your best friend for perfect steak. Don’t rely on guesswork!
- Rest is Essential: Don’t skip the 8-minute rest. It makes a huge difference in tenderness and juiciness.
- Hot Skillet: Make sure your cast iron skillet is screaming hot before adding the steaks. This is key to a good sear.
- Searing: Give your steaks some space in the pan so they sear properly. If needed, sear in batches.
- Season Generously: Don’t be afraid to season the steaks well with the dry rub.
- Adjust Seasoning: Feel free to customize the seasoning blend to your liking.
- Rare: 115-120°F (46-49°C)
- Medium-Rare: 125-130°F (52-54°C) (Recommended)
- Medium: 130-135°F (54-57°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 150°F+ (66°C+) (Not recommended for filet mignon as it can become dry)
- Serve with classic steakhouse sides like mashed potatoes, scalloped potatoes, or a fresh green salad.
- Don’t forget to review this recipe. Thank YOU!
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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