Succulent and buttery pan-seared filet mignon

Filet mignon is tender, lean and succulent, with a buttery texture.

Filet mignon is the expensive boneless cut of beef from the small end of the tenderloin. It’s also known as Tenderloin Steak, Beef Loin or Chateaubriand.

This is the most prized cut of beef because the meat is tender, lean and succulent, with a buttery texture. The easiest and best way to cook filet mignon is on a stove top using a cast iron skillet.


  • 360 g filet mignon steak (2 pieces of 180 g each)
  • Sea salt flakes
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, peeled and lightly pounded
  • 3 sprigs Rosemary
  • 3 tablespoons unsalted butter


  • Season the filet mignon steaks with sea salt flakes and freshly ground black pepper, set aside.
  • Heat up a cast-iron skillet on high heat. Pour in the olive oil when it’s fully heated.
  • Place the filet mignon steaks on the skillet and pan sear for three minutes. Do not turn over.
  • Turnover and pan sear the other side for another three minutes. Put two tablespoons of butter on the empty side of the skillet. Add the garlic and rosemary.
  • Turn off the heat and cover the cast-iron skillet with a lid. Let rest for about three minutes.
  • Serve the fillet mignon steaks immediately with a tablespoon of unsalted butter on top of the steak. You can sprinkle more sea salt flakes on top if you like.

This recipe first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.