Pan Seared Filet Mignon with Gorgonzola Butter
Looking for the perfect filet mignon recipe? This is it! Cooking filet mignon is easier than you think and ready in less than 20 minutes!
A few years ago, I set out to learn how to cook the perfect steak! I like to set little cooking challenges for myself, and this one had to be one of the best. My family had steak once a week for almost an entire year! while I worked on this challenge. I know you feel sorry for us. I tried all of the steak cuts, but after getting frustrated with the larger cuts, I settled on mastering how to cook steak by focusing on sauteed filet mignon steaks.
“This was absolutely delicious and really hit the spot! Easy recipe, thanks for sharing.” – Tisha
Why? Well, because I quickly learned that because they’re cut into a similar shape and size, it’s easy to replicate instructions to get the perfect pan-seared filet mignon, so I feel comfortable sharing the easy recipe I developed. As a bonus, filet is definitely the most tender cut of beef, and my family likes that it’s a leaner cut (and of course the flavor is amazing)!
Pan Searing Filet Mignon
Within this recipe, you will learn how to sear filet mignon, the absolute best way to cook them. I truly think the perfect sear is the secret to tender filet mignon. Searing your steak helps it (and the spices) form a nice, golden crust.
The crust is delicious, of course, but it also acts as a seal of sorts to help keep all of the yummy juices inside! For a great sear, you’ll need oil with a high smoke point and a cast-iron skillet or your favorite non-stick pans.
With this technique, I think you are safe to skip doing bacon-wrapped filet mignon. Bacon wrapping beef tenderloin does help add extra fat and flavor to a lean cut of meat, but the cook time is so short, I promise you will have juicy steaks if you follow the recipe!
I also love a good filet because I can get a 4 or 6-ounce cut, which is the perfect size for me. When we do larger cuts (like a ribeye or porterhouse steak), I usually just buy two for our family of three! But with filets, we each get our own small steak and we usually don’t have anything leftover!
If you lose track of time and end up with a slightly overcooked filet, don’t stress. This particular cut of meat is so tender, it’s best at medium rare or medium, but it’s still pretty dang good at higher temps (although I understand it might be disappointing).
Recipe Substitutions
I think it’s always best to use the ingredients you already have at home! Here are a few ingredient substitution suggestions for this pan seared filet mignon recipe.
- Substitute fresh, diced garlic cloves (1 should do) for the garlic powder in the herb butter.
- Substitute blue cheese crumbles for the gorgonzola cheese.
- Feel free to substitute other fresh herbs for the chives/green onions. I like rosemary and thyme.
- If you have pre-made SPG (Salt, Pepper, Garlic) seasoning in your pantry, that is totally fine to use and save you some measuring!
If you have a thicker steak, see my notes in the recipe card below. I’ve got you covered!
Serving Suggestions
I think this recipe is the perfect meal for a special occasion like Valentine’s Day with some sweet Valentine cake pops! Or serve this steak for holiday dinner, a dinner party or a date night at home. Top it with the gorgonzola butter below, or these savory mushrooms for steak!
I like to serve my steak with my favorite side dishes, including Mashed Potato Casserole, Mashed Sweet Potatoes or Cauliflower Gratin, and roasted Tennessee Onions or roasted Brussels Sprouts!
If you’d like to make this recipe extra special, try a surf n’ turf dinner with these deceptively easy Butter Poached Lobster Tail recipe.
Storing Leftover Filet Mignon
Leftover filet mignon will store in an airtight container in the fridge for 2-3 days. I like to slice it and serve it cold over a salad or throw it in steak pasta. It’s also wonderful on sandwiches with melted cheese. Delicious!
When I was testing this recipe, I had a LOT of steak leftover. My husband gently heated it up at half power in the microwave and melted the gorgonzola butter. He dipped his cut-up steak in the melted butter and said it was just amazing.
If you try this pan seared filet mignon, be sure to let me know how your steak turns out in the comments below!
Pan Seared Filet Mignon with Gorgonzola Butter
Ingredients
- 4 6- ounce filet mignon steaks
- 2-3 tablespoons olive oil or avocado oil
- 1/3 teaspoon black pepper
- 1/3 teaspoon garlic powder
- 1/3 teaspoon sea salt
For the gorgonzola garlic herb butter:
- 6 tablespoons butter, salted, softened
- 1/3 cup gorgonzola cheese, crumbled
- 1/8 cup chives/green onions, chopped
- 1/2 teaspoon garlic powder
Instructions
- Remove filet mignon from the refrigerator. Pat the surface of the steaks dry with paper towels. For the best results, allow the steak to rest at room temperature before cooking to remove the chill.
- Add oil to cast iron pan or non-stick skillet. Heat over medium-high heat until the oil sizzles when drops of water are dropped into it.
- Place steaks into the hot oil. Sear for 4-5 minutes until a golden brown crust has formed. Do not move the steak around while it is searing.
- Flip to the second side and sear for 2-3 minutes or until the internal temperature of the steak reads 125 degrees Fahrenheit (for medium rare) or 135 degrees Fahrenheit (for medium) using an instant-read thermometer. Remember that the steak will continue to cook after it's pulled from the skillet.
- Once the desired internal temperature has been achieved, grab a tongs and use it hold the steak on it's side in the skillet. Quickly sear the narrow sides of the steak, just 10-15 seconds per side.
- Remove and place filets on a plate or cutting board. Let the steak rest for 5 minutes to allow the juices to redistribute.
- While the steak rests, add the ingredients for the butter into a small bowl. Mash with a fork until well combines.
- Add compound herb cheese and garlic butter to the top of the steak. Serve warm.
This was absolutely delicious and really hit the spot! Easy recipe, thanks for sharing
I am so glad you loved it Tisha!
This is absolutely amazing! The gorgonzola with the filet is sooo good.
I’m so glad you enjoy it and that you tried the butter! I think gorgonzola is the perfect pairing, funky but not too funky!
This filet mignon recipe was restaurant-quality! The Gorgonzola butter added such a rich and flavorful touch.
That is a wonderful compliment. Thank you!
Delicious! My steak came out just as it was supposed to, and that gorgonzola butter was the perfect accompaniment to it. Yum!
So glad you liked it April! Thank you.