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December 29, 2011

Filet Mignon | Filet of Beef | Seared Filets at Home

When I was catering, seared Filets were one of my favorite entrees to serve.  Why?  Because almost everyone loves a good steak (well everyone except vegetarians... sorry!) and they are so easy to prepare.  My clients and their guests would be so amazed that I was able to cook all of them perfectly - at the same time, in the kitchen!

For some reason, most people (men especially...) think you have to cook steaks outside on the grill.  Nope.  I actually prefer a steak crusted in sea salt and cracked pepper, seared in a pan and finished in the oven*.  The searing of the steaks with the salt and pepper creates a brown crust that seals in all of the juices that a grill just can't match.

After learning how to prepare seared steaks at home, I rarely order a steak at restaurant (or fix them outside on the grill...) because I'm always disappointed!    I walk you thru the directions below, but for the Printable Recipe (New!), click here.

I buy the thickest filets I can find - 6 to 8 oz. is a good size.

Coat all sides of the steaks with sea salt and fresh cracked pepper - you can't put on too much!  It is important to be generous with the seasoning because it is what creates the outside crust.

Heat the skillet on high until very hot before adding the steaks - about 2-3 minutes.  Add 1 tablespoon of olive oil, then add steaks immediately.  

Cook on each side for 2-3 minutes until the steak easily pulls off the pan - this means that they are properly seared.  

After doing the top and the bottom, sear the sides for 2-3 minutes.

The steaks will be perfectly medium rare.  If you prefer a more well done steak, put them in a 500 degree oven for 3-5 minutes until they are done how you'd like them.

Get the Printable Recipe here.

*If you are preparing them for a crowd, I sear the tops and bottoms ahead of time (earlier in the day), then put them on a sheet pan and refrigerate them.  About 10 minutes before dinner, I put them in a 500 degree oven for 5-8 minutes until they are medium rare.  The cooking time will depend on the size and thickness of the steaks. 

This photo was from our Anniversary Dinner - I've sliced the steak along side Homemade Tagliatelle Pasta with a Truffle Cream Sauce.

Here is the easy to pin snapshot for pinterest!

Get the Printable Recipe here.

My Spring Home Collection  
Our home is officially freshened for spring.  This season, I am embracing blues and fresh greens with plenty of pots full of lush plants.  I have vases full of daffodils and pitchers with tulips, buckets of blooming branches and planters planted with topiary.  Most importantly, the windows are open, the sprinklers are running (we need some rain!), the mornings and evenings are chilly, but the afternoons are warm.  We are ready for time in the garden, hosting friends for casual dinners and family for spring holidays.  Welcome, Spring!
Shop the Spring Home Collection > 

Shop the Spring Home Collection > 


  1. Kelly in Georgia9:41 AM

    I am going to have to try this just to test it out. We are a "grill steaks every Sat. night" family. I normally do a filet with garlic salt and cracked pepper (liberally like you do), but I like a more well done steak. This will be an interesting experiment...maybe for New Year's Eve! Thanks for the recipe!

  2. My mouth is watering as I read this! I am definitely going to have to try your recipe. I think people "doctor" up a steak too much and you miss the flavor. Your way, seems just right. Thanks for sharing !

    A Southern Bee Diary

  3. I'm SO trying this!! You make cooking look so easy. I'm challenged in that department. I absolutely *adore* your blog....your taste, simplicity, etc. When are you going to write a book? I would definitely purchase.....more than one! xoxo in Kentucky

  4. Anonymous8:53 AM

    i tried this recipe out last night, and it was AMAZING!! my husband said it was the best steak he ever had....that alone was worth it :) i will definitely be searching your blog for many more recipes & tips. thanks!!

  5. Hi Jenny,
    Thanks, for this recipe.
    I made it last night and it was wonderful.
    White truffle oil can be intimidating to cook with because it has such a strong flavor but the pasta was simple and very tasty.

  6. I pinned this recipe back in December thinking "someday..." Well, I made this for a belated Valentine's dinner for my husband and me last night. All I can say is...WOW! I've always avoided expensive cuts of meat for fear of overcooking or otherwise ruining them. This was foolproof and absolutely melt-in-your-mouth fabulous. My husband thanks you for sharing!

  7. This is the way I do Filet Mignon as well...then I serve with Bernaise sauce...equally yummy!!

  8. This is the way I do Filet Mignon as well...then I serve with Bernaise sauce...equally yummy!!

  9. Anonymous7:55 PM

    This was the best filet mignon I have ever made...on par with steakhouse filets. My husband and I hardly spoke at dinner - we were so busy eating and sighing happily. Thank you so much! I will never cook filet any other way again.

  10. Anonymous11:07 PM

    yum i've made twice this way, perfect every time! Thanks so much!


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