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Learn how to make the best pan-seared and roasted filet mignon with herbed butter baste
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5 from 3 votes

Pan-seared Filet Mignon with Herbed Butter Baste

Learn how to make the best pan-seared and roasted filet mignon with herbed butter baste
Cook Time15 minutes
Resting time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Author: Mia Kouppa

Equipment

  • 1 oven-proof skillet preferably cast-iron or stainless steel
  • 1 Meat thermometer

Ingredients

  • 2 portions Canadian Beef Tenderloin Steaks (filet mignon) 1½ - 2 inches thick
  • canola oil for brushing onto pan or other high-smoke point oil such as grapeseed oil
  • kosher salt for seasoning
  • freshly ground pepper for seasoning
  • 2 tbsp (30 grams) unsalted butter, softened
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme

Instructions

  • Ensure that you have a rack in the middle of your oven and preheat oven to 400 degrees Fahrenheit.
  • Brush your pan with a thin coating of canola oil and set over medium high heat for approximately 5 minutes. You want to get your pan very hot; look for smoke coming off of your pan and for the oil to be sizzling.
  • Season both sides of your filet mignon with a liberal amount of kosher salt and some freshly ground pepper.
  • Place your filet mignon steaks into the pan. Cook, undisturbed, for 3 minutes.
    See video here.
  • Carefully turn the filet mignon over and add butter to the pan along with the thyme and rosemary. See video here.
    2 tbsp (30 grams) unsalted butter, softened, 1 sprig fresh rosemary, 1 sprig fresh thyme
  • Tilt your pan slightly and scoop up the butter (which has melted) and use a spoon to pour butter over the top of your filet mignon steaks as they are searing. Cook for a total of 3 minutes on that side as well. See video here.
  • Using a heat proof mitt, immediately transfer the pan to the middle rack of your oven and roast your filet mignon for 4 to 5 minutes, or until a meat thermometer registers an internal temperature of 135 degrees Fahrenheit for Medium (see Recipe Note).
  • Remove the pan from the oven and baste once again with the melted butter in the pan. Transfer to a cutting board or a dish and let rest for at least 5 minutes.
  • Enjoy!

Notes

For best results remove your steak from the oven when it is 10 degrees less than your desired doneness, since the temperature will continue to rise as your filet mignon rests
  • Rare: 120°F
  • Medium-rare: 130°F
  • Medium: 140°F
  • Medium-well: 150°F
  • Well: 160°F