Pan Seared Filet Mignon


  • 4 Filet Mignon steaks 6 oz each
  • 1 tbsp Vegetable Oil
  • Salt and Pepper to taste
  • 4 tablespoons butter
  • 2 tsp Minced Garlic
  • 4 sprigs fresh rosemary


  • Set the steaks out and allow to come to room temperature.
  • Preheat the oven to 450.
  • Salt and pepper the steaks on all sides to taste.
  • Heat a heavy oven-safe pan such as a cast iron skillet over high heat.
  • Add the oil to the pan.
  • Place the steaks in the pan and allow to sit for 2-3 minutes until seared (the steaks will release at that point.
  • Turn and cook for 2-3 minutes on the other side.
  • Add the butter to the pan and allow to melt.
  • a few leaves off of the rosemary and toss on top of the steaks.
  • Add the garlic and the rest of the rosemary to the pan and stir.
  • Spoon the butter mixture over the steaks to baste.
  • Place the skillet in the oven and bake for 6-7 minutes until the meat thermometer inserted in thickest part of the steak reads 140.
  • Remove from the oven and let rest for 5 minutes.
  • Drizzle steak with the pan drippings and serve.


Use a cast iron or stainless steel pan for best searing results.


Calories: 599kcal | Carbohydrates: 1g | Protein: 31g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 149mg | Sodium: 184mg | Potassium: 527mg | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 4mg

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