How to Sear-Roast Filet Mignon
- by Omaha Steaks
- Last updated Jul 24, 2024
The filet mignon is one of the most popular steak cuts – the most tender you can find anywhere. Cut from the heart of the tenderloin, it’s an elegant steak with fork-tender texture and mild flavor. It’s a steak that is designed to impress.
Cooking filet mignon can be intimidating, but with a little guidance, our steak will have a beautiful crust and be infused with amazing flavors. Get ready to experience the juiciest, most tender, and mouthwateringly delicious filet mignon you’ve ever cooked.
How to Sear-Roast a Filet Mignon
1. Start with a Well-trimmed, Aged Filet Mignon
To deliver an incredible steak dinner, it’s critical to start with a phenomenal cut of beef. For more than a century, Omaha Steaks has hand-selected only the finest grain-finished beef. Our beef is carefully chosen for exquisite marbling, aged 28+ days for maximum tenderness, and expertly trimmed by master butchers. We offer four incredible cuts of filet mignon – bacon-wrapped, Butcher’s Cut (double trimmed), Triple-Trimmed®, and Private Reserve®. Learn more about each cut in our comprehensive filet mignon butcher’s guide. Buy filet mignon from Omaha Steaks to ensure you’re getting the best quality meat for your meal.
2. Thaw Your Steaks Completely and Bring Them to Room Temperature
Thaw steaks completely using our steak thawing guide. Then, set them out at room temperature for at least 30 minutes to climatize before cooking. Bringing your steak to room temperature will allow the meat to cook more evenly from edge to center.
3. Season or Dry Brine Your Steaks
Salt your steaks with a coarse sea salt just before putting them into the pan. If you would like to add other seasonings, save them for the end (step 7) – they will burn during searing. Alternatively, if you have more time, you can dry brine your filet mignon to season and tenderize the steak. To dry brine, simply season the steak generously with salt on both sides and let it rest on a baking rack set over a baking pan in the refrigerator for at least one hour or even overnight. If you do dry brine your steak, we still recommend bringing it to room temperature before cooking.
4. Preheat Your Oven-Safe Pan
Use an oven-safe skillet – nothing fancy is needed to achieve a perfect pan-seared filet mignon. An all-around stainless steel pan with a metal handle or a well-seasoned cast-iron pan are great options. However, any skillet with an oven-safe designation will suffice.
For this step, you want your skillet HOT! This will create a beautiful crust on your steak. Preheat your oven-safe skillet on medium-high/high heat for 3-4 minutes. While your pan is heating, preheat your oven to 300°F.
5. Sear Your Steak in The Pan
Now that your Omaha Steaks filet mignon is seasoned and your pan is preheated, it’s time to get cooking! Add about 1 tablespoons or oil or fat per steak to the pre-heated skillet. Grapeseed oil, canola oil, ghee, duck, or pork fat are good choices, as they all have a high smoke point. Let the oil get hot – you should see shimmering in the oil, or even a few wisps of smoke.
Place the filet mignon in the searing hot pan. Cook the steak and sear just ONE side for 2-3 minutes or until well browned. You do not need to sear the other side. Flip the steak, add butter, a few crushed cloves of garlic and a sprig of fresh thyme or rosemary, then place on the lower rack in a preheated oven.
6. Place Your Steak in Preheated Oven and Cook to Desired Doneness
Once you’ve seared your steak on one side and added aromatics, place the oven-safe skillet on the center rack of your preheated oven. Use our steak cooking chart and steak temperature chart to help with this last cooking step. Cook the steak in the oven until your steak reaches your desired doneness as measured with a meat thermometer. Our chefs recommend medium-rare doneness with a warm red center for a juicy, flavorful steak.
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
- Well: 160°F
7. Rest the Steak
This last step is very important. Remove the steaks from the pan and let them rest 5 minutes per inch of thickness or 10 minutes per pound. Letting your steak rest after cooking lets it reabsorb and redistribute the juices, making every bite tender and delicious. If desired, serve with the butter and juices from the pan.
Enjoy your perfectly cooked filet mignon. Bon appétit!
More Filet Mignon Recipes and Cooking Tips:
Filet Mignon
This elegant cut is guaranteed to impress with its exceptional taste and texture.
