This Pan-Seared Filet Mignon is finished in the oven for a perfect sear and a perfect inside. I’m personally a huge fan of the grill for steaks, but I cannot argue with this method and the results. Plus, the herbed garlic butter is incredible. This is expensive steakhouse level stuff here.
I made this recipe with 100% grass fed beef and grass fed butter and I recommend you do the same.
- 4 each beef tenderloin filet 4-6 oz each, grass fed preferred
- 2 Tbsp butter
Herbed Garlic Butter
- 4 Tbsp butter
- 1 Tbsp bottled minced garlic or fresh minced
- 1/2 tsp fresh parsley or other herbs, see instructions
- Salt and Pepper the filets liberally and then bring them to room temperature on the counter. Preheat oven to 425 F.
- Heat a cast iron or other oven-safe skillet to high heat on the stove and melt 2 tbsp of butter. I used salted grass fed Kerrygold butter.
- Add the filets to the pan and sear them for 2 minutes on each side. You don't need to do anything for those 2 minutes but you can spoon the butter up over the top if there is room to do so in the pan.
- Move the pan to the preheated oven and allow to cook for 6 minutes at 425F. If you're steaks are thicker than the one in the picture, you may need slightly longer or slightly less if they are thinner. You can check with a thermometer to get the temperature you want but 6 minutes is just about right. For medium rare, if you're checking with a thermometer, remove at 140 deg F. The meat will continue to cook during the rest period.
- Let the steaks rest on a plate for about 5 minutes to finish cooking. Top with a pat of herbed garlic butter and serve.
Herbed Garlic Butter
- Heat the butter in a small bowl to soften it slightly. It doesn't need to be liquid. It just needs to be soft enough to mix and mash easily with a fork.
- Finely chop the parsley and add it as well as the garlic to the butter. Mix well.
- Using plastic wrap for foil, reform the butter into a stick or a cylinder and place it in the fridge to harden. Slice pats of butter from the stick to serve on the steaks.
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I can’t wait to make this one!