-- Pan-seared Filet Mignon with Herbed Butter Baste - Canadian Beef | Canada Beef

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Pan-seared Filet Mignon with Herbed Butter Baste

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

This time-honoured technique is key to making the steakhouse style steak that you crave. For best results, use a cast iron pan that has a flat surface (i.e. without the grill ridges). Be sure to have your stovetop vent on high, good oven mitts at the ready and an apron on to catch spatters. This is a messy technique but it’s worth every minute of cleanup. If you don’t have both rosemary and thyme, use just one. Also good with a sprig of fresh tarragon.

 2 Beef Tenderloin Grilling Steaks (Filet Mignon), each 1½ to 2 inches (4 to 5 cm) thick
 Canola or sunflower oil (or other high-smoke point oil)
 Kosher salt and fresh ground pepper
 2 tbsp (30 mL) unsalted butter
 1 sprig fresh thyme
 1 sprig fresh rosemary

1. Brush a heavy ovenproof skillet with a thin coating of oil and heat over medium-high heat for about 5 minutes or until pan very hot, oil is sizzling and smoke rises from pan.

2. Pat steaks dry with paper towel. Season both sides generously with salt and pepper. Add to the hot pan and cook, undisturbed, for 3 minutes.

3. Carefully turn steaks over and add butter, thyme and rosemary to pan. Cook for 3 minutes, tilting pan slightly to scoop up the melted butter with a spoon and pour butter over the top of the steaks as they cook.

4. Carefully transfer the pan to the middle rack of preheated 400°F oven. Roast steaks for 4 to 5 minutes, or until a meat thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done, see Tip).

5. Remove the pan from the oven and baste once again with the melted butter in the pan. Transfer steaks to a cutting board or a warmed serving plate and let rest for 5 minutes before serving. Serve drizzle with butter from the pan.


For best results remove your steak from the oven when it is 5°F (2°C) lower than your desired doneness, since the temperature will continue to rise as your filet mignon rests.

To make a simple wine sauce, once steaks are removed from the pan, heat pan over medium heat and stir in a generous splash of red wine. When bubbling, stir in a tablespoon (15 mL) cold butter until sauce is glossy and thickened.

Nutrition Facts

Servings 0