This pan seared filet mignon is the steak that I cook whenever I'm in the mood for the classic French bistro dish "steak frites," or seared steak with crispy fries. Served with a generous dollop of compound butter on top, this steak is practically effortless to prepare and thoroughly indulgent to eat. Perfect for either date night or a solo dinner splurge!
Looking for something to sip while waiting for your steak to season before searing? When you're serving them steak frites style, I recommend a classic dry martini.
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Ingredients for Pan Seared Filet Mignon
- filet mignon
- kosher salt and freshly ground black pepper
- peanut oil (or other high heat oil)
- unsalted butter
- fresh parsley
- fresh lemon juice
See recipe card for quantities.
Instructions for Pan Seared Filet Mignon
Dry the steaks and season them liberally on both sides with salt and pepper.
Let the steaks sit for at least 30 minutes, and up to one hour.
Place a cast iron skillet over medium high heat. Then add the oil, and swirl it around.
When the oil begins to shimmer and you can detect that first whisp of smoke, set the steaks in the skillet and reduce the heat to medium.
Sear the steaks for about 5 minutes on the first side. Using a pair of tongs, flip the steaks over and sear them on the other side until they've reached the desired level of doneness.
In order to determine if they are done, test the steaks with an instant-read thermometer.
Remove the steaks from the skillet, and set them aside to rest for 5 minutes.
In the meantime, prepare the compound butter. Add the chopped parsley and lemon juice to the butter, along with a little salt and pepper. Mix until the butter is evenly flecked with the parsley.
Serve the steaks with a spoonful of the compound butter dolloped on top.
Hint: An instant-read thermometer is a worthy investment if you enjoy pan seared filet mignon. It's your secret weapon in the quest for steak that is reliably cooked to your desired level of doneness.
Variations for the Compound Butter
The compound butter that is featured here, which combines the butter with parsley and lemon juice, is known as beurre maitre d'hotel. (This "master of the house" butter is so named because it was often prepared table side by a head waiter.) And it pairs perfectly with pan seared filet mignon. But there are all kinds of options when it comes to flavoring your butter! Feel free to use whatever flavorings you prefer or happen to have on hand. Here are a few other classic options...
- Beurre au citron - lemon butter
- Beurre à la bourguignonne- garlic and parsley butter
- Beurre d'echalote - shallot butter
- Beurre Bercy - shallot butter with white wine
- Beurre d'estragon - tarragon butter
- Beurre de fines herbes - butter with parsley, chives, tarragon, and chervil
- Beurre de moutarde - mustard butter
Equipment
A good cast iron skillet is indispensable for getting a proper sear on your pan seared filet mignon. The one pictured in this recipe is a very old Griswold No. 8 that I picked up in a local antique store.
Top tip
Don't be tempted to speed up the seasoning step...the salt takes some time to work its magic on that steak! At first, it will draw some moisture to the surface, but then the moisture will reabsorb. After the steaks have had a chance to sit long enough, they will look quite dry again and be thoroughly well-seasoned. Thirty minutes is a good minimum, but if you have the time, 45 minutes to an hour is ideal!
Pairing
Here are a few excellent cocktail choices to accompany pan seared filet mignon:
📖 Recipe
Pan Seared Filet Mignon
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- 2 six ounce filet mignon steaks
- kosher salt and freshly ground black pepper
- 1 tablespoon peanut oil
- 2 tablespoons unsalted butter, softened
- small sprig fresh parsley finely chopped
- 1 teaspoon fresh lemon juice
Instructions
- Dry the steaks and liberally season them on both sides with salt and pepper.
- Let the steaks sit for at least 30 minutes, and up to an hour.
- Place a cast iron skillet over medium high heat. Add the peanut oil, and swirl it around. When the oil begins to shimmer and you can detect that first whisp of smoke, set the steaks in the skillet and reduce the heat to medium.
- Sear the steaks for about 5 minutes on the first side. Using a pair of tongs, flip the steaks over and sear them on the other side until they've reached the desired level of doneness. (Test them with an instant-read thermometer.)
- Remove the steaks from the skillet. Set them aside to rest for 5 minutes.
- In the meantime, prepare the compound butter. Add the chopped parsley and lemon juice to the butter, along with a little salt and pepper. Mix until the butter is evenly flecked with the parsley.
- Serve the steaks with a spoonful of the compound butter dolloped on top.
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