Juicy Pan-Seared Filet Mignon with Garlic Butter You’ll Crave

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s something irresistibly comforting about the rich aroma of garlic sizzling in butter as it meets a perfectly seared filet mignon. One evening, craving a restaurant-quality meal at home, I tried pan-searing this tender cut with a luscious garlic butter sauce—and the results were nothing short of spectacular. This recipe strikes the perfect balance: elegant enough to impress guests but simple enough for a weeknight dinner. Whether you’re tired of fast food or want to elevate your homemade meals, this pan-seared filet mignon delivers melt-in-your-mouth flavor with minimal fuss. Get ready to treat yourself to a juicy, buttery steak experience that feels gourmet without the hassle.

Why choose Pan-Seared Filet Mignon with Garlic Butter?

Unmatched tenderness: This filet mignon melts in your mouth, making every bite pure indulgence. Simplicity meets elegance: The pan-searing method is quick and easy, perfect for busy evenings yet impressive enough for guests. Rich, buttery garlic flavor: The garlic butter sauce elevates the steak with savory depth. Versatile and crowd-pleasing: Ideal for date nights or family dinners craving something special. Minimal ingredients, maximum taste: Just a few quality ingredients create a gourmet experience without complicated steps.

Pan-Seared Filet Mignon with Garlic Butter Ingredients

For the Steak

Filet mignon steaks – Choose thick-cut, well-marbled pieces for the juiciest results.
Salt – Use coarse sea salt to enhance natural flavors and create a savory crust.
Freshly ground black pepper – Adds a subtle spice that complements the tender beef.
Vegetable oil – A high smoke-point oil ensures perfect searing without burning.

For the Garlic Butter Sauce

Unsalted butter – Provides a rich, creamy base that carries the garlic’s aroma beautifully.
Garlic cloves – Mince or crush fresh garlic to infuse the butter with savory warmth.
Fresh thyme or rosemary sprigs – Optional, but fresh herbs add a fragrant touch to the garlic butter.
Lemon juice – A splash brightens the sauce with a hint of acidity, balancing the richness.

The Pan-Seared Filet Mignon with Garlic Butter shines brightest when you use fresh, high-quality ingredients for that melt-in-your-mouth steak experience.

How to Make Pan-Seared Filet Mignon with Garlic Butter

Bring to Room Temperature: Remove steaks from refrigerator 30 minutes before cooking, gently pat dry, and let them warm to ensure even cooking and a tender, juicy center.
Season Generously: Sprinkle both sides with coarse sea salt and freshly ground black pepper, pressing lightly so seasonings adhere and form that irresistible savory crust during searing.
Heat the Skillet: Preheat a heavy-bottomed cast-iron skillet over medium-high heat until shimmering hot, about 5 minutes; add vegetable oil, swirling to coat for a perfect golden-brown sear.
Sear the Steaks: Carefully place filets in skillet and cook 2–3 minutes per side, without disturbing, until a deep brown crust forms; reduce heat if oil begins to smoke excessively.
Add Aromatics & Baste: Lower heat to medium; add unsalted butter, minced garlic, and herb sprigs. Tilt the pan and spoon melted butter over steaks continuously for 1–2 minutes.
Rest the Steaks: Transfer filets to a cutting board, tent loosely with foil, and let rest 5–10 minutes to allow juices to redistribute for peak tenderness.

For the Garlic Butter Sauce:

Melt Butter: In a small saucepan over low heat, gently melt remaining butter until it’s just bubbling, careful not to brown.
Infuse Flavor: Stir in minced garlic and fresh herb leaves; simmer 1–2 minutes until fragrant, then whisk in lemon juice to brighten the sauce.
Serve & Drizzle: Slice rested steaks against the grain, arrange on plates, and spoon warm garlic butter sauce over top for a restaurant-style presentation.

Optional: Sprinkle chopped parsley for fresh color and flavor.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Pan-Seared Filet Mignon with Garlic Butter are perfect for busy home cooks looking to save time without sacrificing flavor! You can season the filet mignon with salt and pepper up to 24 hours in advance; simply cover it with plastic wrap and refrigerate to enhance the flavor. For the garlic butter sauce, you can prepare it in advance, refrigerating it in an airtight container for up to 3 days. When you’re ready to serve, reheat the sauce gently while searing the steaks; this way, everything comes together seamlessly, and you’ll still enjoy that exquisite restaurant-quality experience! Proper storage and reheating will ensure your steak remains just as tender and delicious!

Expert Tips for Pan-Seared Filet Mignon with Garlic Butter

Room Temperature Steaks: Let your filet mignon sit out for 30 minutes before cooking to ensure even heat distribution and a juicy center.
Pat Dry Thoroughly: Moisture on the steak’s surface prevents a good sear; always dry with paper towels beforehand for that perfect crust.
Use High Heat Smartly: Preheat your skillet well and use vegetable oil to reach the ideal searing temperature without burning.
Baste for Flavor: Continuously spoon garlic butter over the steak during the last cook stage—this locks in flavor and adds richness.
Rest Before Slicing: Allowing the steak to rest 5–10 minutes lets juices redistribute, keeping every bite tender and moist.
Avoid Overcooking: Aim for medium-rare by timing and using visual cues; the keyword pan-seared filet mignon with garlic butter tastes best juicy and pink inside.

How to Store and Freeze Pan-Seared Filet Mignon with Garlic Butter

Fridge: Store leftover filet mignon in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain its tenderness.

Freezer: Wrap individual portions tightly in plastic wrap and aluminum foil, or place in a freezer bag, to prevent freezer burn. It can last up to 3 months in the freezer.

Reheating: Thaw the filet mignon in the fridge overnight for best results. To reheat, place it in a preheated oven at 250°F (120°C) until warm, basting with any leftover garlic butter for added flavor.

Avoid Room Temperature: Do not leave cooked steak at room temperature for more than 2 hours to ensure food safety and preserve its quality.

What to Serve with Pan-Seared Filet Mignon with Garlic Butter?

There’s nothing quite like assembling a meal that beautifully complements an elegant steak, enhancing its flavors to create a memorable dining experience.

Creamy Mashed Potatoes: These velvety potatoes soak up the garlic butter sauce, offering a comforting, rich side that pairs perfectly with the filet.
Roasted Asparagus: The slight char and crispiness of roasted asparagus add freshness, balancing the buttery richness of the steak in each bite.
Garlic Parmesan Roasted Broccoli: The nutty flavor of roasted broccoli, elevated with garlic and Parmesan, creates a vibrant color while complementing the savory notes of your filet.
Caesar Salad: Crisp romaine topped with creamy dressing and crunchy croutons provides a refreshing contrast, making every mouthful feel bright and lively.
Brussels Sprouts with Bacon: The crispy, caramelized Brussels sprouts with bits of bacon deliver a hearty element that resonates beautifully with the steak’s tender texture.
Red Wine: A full-bodied red wine, like Cabernet Sauvignon, complements the richness of the filet mignon, enhancing your dining experience with each sip.

Creating a harmonious meal that celebrates the flavors of your pan-seared filet mignon ensures every component dances together on the plate, making for a truly unforgettable feast.

Variations & Substitutions for Pan-Seared Filet Mignon with Garlic Butter

Feel free to make this recipe your own with these delicious twists and swaps that will take your culinary experience to the next level!

Herb-Infused: Swap in fresh oregano or cilantro for a different herbaceous flavor profile in your garlic butter sauce.
Spicy Kick: Add a pinch of red pepper flakes to the garlic butter for a delightful warmth that elevates the dish.
Mushroom Medley: Sauté sliced mushrooms in the skillet after searing the steak for added earthy flavors and a gourmet touch.
Lemon-Infused: Replace regular lemon juice with a splash of balsamic vinegar for a tangy depth that beautifully complements the steak.
Truffle Oil Treatment: Drizzle a bit of truffle oil over the finished dish to introduce a luxurious, aromatic note that impresses every palate.

Incorporate these variations according to your preference. Whether you’re craving a classic flavor or exploring unique tastes, each option offers a new way to enjoy your meal.

Soy-Sauced Sweetness: A touch of soy sauce added to the garlic butter can deliver a rich umami flavor, perfect for adventurous eaters.
Vegetable Bed: Serve your filet mignon over sautéed spinach or roasted asparagus for an elegant presentation and added nutrients.

With each variation, you can create a standout meal that resonates with your taste and becomes a cherished part of your culinary repertoire!

Pan-Seared Filet Mignon with Garlic Butter Recipe FAQs

How do I select the best filet mignon for pan-searing?
Choose thick-cut, well-marbled filet mignons with a bright red color and minimal dark spots. Freshness is key—look for firm, smooth meat without any off smells to guarantee a juicy, tender result.

Can I store leftover pan-seared filet mignon, and how long will it last?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Let the steak cool completely before sealing to preserve moisture and tenderness. Always reheat gently to avoid drying it out.

Is it possible to freeze cooked filet mignon with garlic butter?
Yes, very! Wrap each portion tightly in plastic wrap, then foil, or place in a freezer-safe bag to prevent freezer burn. It keeps well for up to 3 months. When ready, thaw overnight in the fridge and reheat slowly at 250°F, basting with garlic butter to refresh that buttery richness.

What if my filet mignon turns out tough or overcooked?
No worries—this happens to the best of us! To avoid toughness, always bring steaks to room temperature before cooking, sear on high heat briefly, then rest the meat 5–10 minutes after cooking to let juices redistribute. If overcooked, serve with a rich sauce or slice thinly against the grain to improve tenderness.

Are garlic butter and filet mignon safe for pets in small amounts?
It’s best to avoid giving dogs or cats garlic and butter, as garlic can be toxic to pets and rich butter may upset their stomachs. For pet-safe treats, keep their meals free from these ingredients and consult your vet for alternatives.