Seared Filet Mignon

Seared Filet Mignon

4 reviews, 4.2 star(s). 100% would make again

Ready in 10 minutes; part of Mother's Day collection

Try this Seared Filet Mignon recipe, or contribute your own.


984 grams (about 2 lbs) Filet Mignon
Salt and pepper
6 tablespoons butter
1 1/2 tb olive oil

Original recipe makes 6 Servings



Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare.

Transfer to a warm platter.

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Topped with a pat of simple compound butter (infused with a puree of roasted garlic and tuscan herbs).

Well-browned and crusty on the outside with a pinkish red medium-rare center...perfect!

Calories Per Serving: 514 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great recipe! Mine was marinated in a white cooking wine/white balsamic/Jack Daniel's concoction over night. The cooking was the interesting part, as the apartment did become a smoke-filled room pretty quickly! Mos def will be on the menu again!
TonyBeardotcom 2y ago

Excellent and simple; loved it!
Ardansharp 6y ago

So very simple yet so utterly delicious!
jdesieldoggy 6y ago

A good recipe for filet mignon steaks simply seasoned with salt and pepper and pan-seared in butter. We used 8-ounce steaks, about 2-inch thick, and seared them undisturbed in the hot butter and oil as directed for rare steaks (both sides were well-browned and a nice crust had formed). However, we like our steaks we then transferred them to a 500 degree F oven to finish cooking for about 6 minutes. We then let them rest, loosely tented with foil, for about 5 minutes before serving. The resulting steaks (pictured) had wonderful pinkish red medium-rare centers and fabulous flavor. For a nice counterpoint, we topped each steak with a pat of a simple compound butter infused with a puree of roasted garlic and tuscan herbs.
sgrishka 6y ago

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