Would you want to toss money in the trash?

Likely not, but this may feel like the case if filet mignon is not cooked correctly.

Cooking filet mignon seems intimidating, especially since it often comes with a heftier price tag than other cuts of meat.

We are here to ease your mind (and wallet) with a fool-proof recipe for melt-in-your-mouth beef tenderloin!

The method starts with an initial pan-sear to capture that desired golden crust then finishes in the oven for even cooking. When using an oven-safe skillet, the recipe is entirely made in one dish from start to finish!

Find out how to perfectly pan-sear filet mignon (without much cleanup) every single time!

Pan-Seared Filet Mignon Recipe

Yield: 2 servings

Nutrition per serving: 250 calories, 11 g fat, 37 g protein, 0 g total carb, 0 g fiber

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

Ingredients:

• 2, 6-oz filet mignon steaks
• 1 tsp coarse sea salt
• Freshly ground black pepper, to taste
• 1 Tbsp grapeseed oil*

*Grapeseed oil has a high smoke point, which is important for high-heat searing to avoid burning and smoking the oil. Other oils with high smoke points include avocado, almond, safflower, and sunflower oils.

Instructions:

1. Preheat oven to 400°F.

2. Pat the filet mignons dry with paper towels and let steaks rest at room temperature for 30 minutes. Allowing the rest period helps ensure even cooking of the steak. Generously season both sides of the filet with salt and pepper.

3. Heat an oven-safe stainless steel or cast-iron skillet over medium-high heat for 5 minutes. Heat the grapeseed oil and once it begins to smoke, add the steaks to the pan.

4. Cook filet mignon for about 3 minutes until a golden-brown crust forms, making sure to not touch. Carefully flip the steak over and cook on the other side for another 3 minutes.

5. Transfer the pan to the oven and cook for about 6 minutes for a medium-rare steak. Keep in mind the temperature of the steak may increase up to 5 degrees as it rests.

6. Transfer the steak to a cutting board and let rest for at least 5 minutes before slicing. This step is critical to cutting into a juicy steak with each bite!

Filet Mignon Doneness Guidelines

The "doneness" of a steak is preferential, as some may enjoy medium-rare meat cooked a touch more well done.

Whether you prefer a red center or one mostly brown, use these doneness guidelines according to Omaha Steaks:

Rare

• Temp: 120°F
• Color: warm, red center center
• Texture: soft and tender

Medium Rare

• Temp: 130°F
• Color: warm, red center
• Texture: juicy with brown crust

Medium

• Temp: 140°F
• Color: hot pink center
• Texture: slightly firmer texture and dryer

Medium Well

• Temp: 150°F
• Color: mostly brown
• Texture: firm

Well Done

• Temp: 160°F
• Color: no color left
• Texture: very firm, tougher meat

How to Serve Filet Mignon

Filet mignon is often topped with herb butter, but we think we can top that…

Take your steak to the next level in many healthy ways, including with mashed cauliflower, garlic butter mushrooms, and roasted veggies.

Mashed Cauliflower with Mushroom Gravy

While steak and potatoes is a classic, enjoying regularly may not always fit in your health goals.

Until now!

Our mashed cauliflower recipe is a low-calorie and carb alternative to standard potatoes. Oh, and the mushroom gravy seals the deal!

Garlic Butter Mushrooms

This garlic butter mushrooms recipe is a heartier side-dish, yet still low in calories. The mushrooms pair well with meat, filet mignon included.

Plate the filet and drizzle the mushroom sauce atop. Serve with a nonstarchy veggie, such as asparagus or broccoli, and a complex carb alongside as desired.

Mushroom Sauce

From mushroom gravy to garlic butter mushrooms, we think there is mush room for another mushroom recipe…

The mushroom sauce from this vegan gnocchi recipe is versatile and sure to elevate the flavor of the steak.

Roasted Veggies

Tired of the standard steamed broccoli or other veggies? Try roasting them with a touch of olive oil and favorite seasonings for a change of flavor and texture!

Oven roasted broccoli and Italian roasted cauliflower taste great on their own, though they pair even better with a pan-seared filet mignon!