Pan Roasted Filet Mignon

Every Monday we share a tasty dinner recipe you can make during the busy work week. Terry John Zila stopped by to share how he makes Pan Roasted Filet Mignon.

Serves 4


4 filet mignon steaks, about 1-¼ inches thick and 6 ounces each, (well-trimmed of fat)
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 large cloves garlic, minced
1 cup drinking quality red wine or vegetable stock
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter

  1. Preheat oven to 350°F. Pat any excess moisture off of the steaks with paper towels. Season with salt and pepper on both sides.
  2. Heat a large skillet over high heat. Add the oil and butter and swirl to coat bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 3 to 4 minutes or until well browned.
  3. Turn the steaks over and place into preheated oven and roast until a digital thermometer reads the desired internal temperature.  See list below.
  4. Place the cooked steaks on individual serving dishes.
  5. Add the garlic the pan, and cook one minute until golden. Add the cup of wine or vegetable stock to the pan and stir with a whisk to incorporate. Simmer until reduced by half.
  6. Add the parsley and the additional 2 tablespoons of butter to the pan and heat for an additional 30 seconds. Drizzle some of the pan juice/ garlic mixture over each steak. Serve immediately.

Internal Meat Temperatures for Doneness:

  • 135°F Rare
  • 145°F Medium-Rare
  • 155°F Medium
  • 165°F Medium-Well
Print Friendly, PDF & Email