These seared filet medallions are the perfect easy date night dinner! With a good sear and a simple rosemary garlic butter spooned over the steaks, each bite is perfect.
I love steak. I love how many different cuts of meat there are and the versatility of what you can cook with steak. Strip steak, flank steak - you name it, I love it.
But the king of them all is the tenderloin steak. It's a very expensive cut of meat in the United States, and it's also one with the best quality. I recommend buying your steaks at a good grocery store or at a butcher.
I wanted to create an approachable recipe for filet so you can enjoy it at home! You can do this with filet medallions or with bigger, thicker steaks. Just adjust the cooking time so the steak is at the right temperature.
My favorite part about this recipe is the crisp crust the steak develops in the hot pan - it will give the steak a perfect restaurant taste!
Why You'll Love this Recipe
Delicious - This recipe is so delicious. Filet mignon is such a treat - with such a tender cut of beef, each bite is just so delicious. This is a great meal for a special occasion or celebration.
Approachable - Making perfect steaks at home can be intimidating. But with this recipe, all you need is a cast-iron pan and a few ingredients to ensure a delicious meal.
Versatile - Eat this filet with seafood for a surf and turf, with pasta and red sauce, or a steak salad and roasted vegetables. Or, top with sautéed mushrooms and onions and serve with a good glass of red wine.
Here are the ingredients you will need for this seared filet medallions recipe:
- Filet mignon steak - cut in filet medallions
- Olive oil - you can sub out with canola oil or butter
- Salt - I like to use coarse sea salt on my steaks
- Black Pepper
- Fresh rosemary
Let's make this seared filet medallions recipe together!
Pat filet mignon medallions dry. Season both sides with salt and pepper.
Heat a cast iron skillet over medium-high heat. You can also use a grill pan instead of a cast iron skillet.
Add olive oil to the hot pan. Cook for 3 minutes without disturbing the steaks. Flip and cook for an additional two minutes.
Note: Cook time may vary for super thick filets. To make sure you have a perfectly cooked steak, use a meat thermometer. You're aiming for an internal temperature of 135F for medium rare. Insert the meat thermometer in the thickest part of the steak and watch the temperature.
After you flip the steaks, add the butter and rosemary to the pan. Spoon the butter over the steaks while they finish cooking. For best results, use a meat thermometer to check internal temperature. See the internal temperature chart below.
Remove steak medallions from the pan ad let rest at room temperature for 10 minutes. Serve and enjoy perfect filet mignon!
Filet Mignon Internal Temperature
Here is the internal temperature for different doneness degrees of the steak. Make sure you're watching your steaks internal heat so you can cook the best steak possible. We recommend medium rare - but cook according to your own preference!
- Rare - 125F
- Medium Rare - 135F
- Medium - 145F
- Medium Well - 150F
- Well - 160F
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
Meat Thermometer - A meat thermometer is one of the best ways to ensure a perfectly cooked steak. This one is an instant thermometer that works great!
Cast Iron Skillet - Every home cook needs a good cast iron skillet! We recommend a quality piece like this one that will last for years and years.
Steak Knife - Every steak lover needs a good set of steak knives! We have these steak knives and we love them!
Here are some common recipe substitutions and variations for this beef tenderloin filet recipe.
Add Mushrooms and Onions - I love topping my seared filet medallions with mushrooms and onions. Just add them to the skillet and cook on medium heat while the steaks are resting.
Make a Sauce - Since your steaks have a nice sear on them, that means that there are delicious bits left in the pan! Make a sauce by deglazing the pan with some red wine once the steaks are sitting. Scrape the bits off the bottom of the pan and add in a little beef broth. Let the sauce simmer until thickened, and spoon over your finished steaks.
Add Herb Butter - If you really want to make these steaks even more delicious, you can finish with a homemade herb butter or a garlic butter to melt on top of the finished steaks.
Frequently Asked Questions
Filet mignon is the type of steak, and the filet medallion is the cut of steak. Filet medallions are cut into smaller, circular steaks from a large tenderloin.
A steak medallion is a smaller, circle or oval shape steak, generally ranging from 2 oz for small medallions and 6 oz for larger medallions. Filet mignon is a common type of steak often cut into medallions.
Medallion steaks are delicious when seared at a high temperature because the sear develops a delicious crust on the meat. After a good sear, you can finish cooking in the pan, or transfer to the oven.
Recipe Storage and Reheating
Here are storage and reheating instructions for this easy filet mignon recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Check out some of our other easy dinner recipes.
Seared Filet Medallions
- 4 filet medallions 2 oz each
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- Fresh Rosemary
- Pat filet medallions dry. Season both sides with salt and pepper.
- Heat a cast iron skillet over medium-high heat.
- Add olive oil to the pan. Cook for 3 minutes without disturbing the steaks. Flip and cook for an additional 2 minutes, or until the steak internal temperature reaches 135F for medium rare.
- After you flip the steaks, add the butter and rosemary to the pan. Spoon butter over steaks while the steaks finish cooking.
- Remove steaks from pan and let rest for 10 minutes, then serve.