Pan-Seared Filet Mignon with Rosemary Butter
Hello there, food lovers! Today we’re bringing you a classic recipe that’s sure to impress: pan-seared filet mignon. This delicious and tender cut of beef is perfectly seared in a hot pan, creating a crispy crust and juicy, flavorful center.
Not only is this recipe delicious, but it’s also simple to make, with only a few key ingredients needed to create an amazing meal. And the best part? You’ll feel good about what you’re eating, with this high-quality, lean cut of beef being a great source of protein and nutrients.
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π₯ Ingredients
Ingredients:
- 4 filet mignon steaks (6-8 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 1 teaspoon fresh rosemary, finely chopped
πͺ Instructions
Instructions:
- Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
- Season both sides of the steaks with salt and pepper.
- Once the pan is hot, add the steaks and cook for 4-5 minutes on each side, or until the desired degree of doneness is reached.
- While the steaks are cooking, melt the butter in a small saucepan. Stir in the chopped rosemary.
- Once the steaks are done, remove them from the pan and let them rest for 5 minutes.
- Serve the steaks with the rosemary butter drizzled on top.
π Top tip
This pan-seared filet mignon is the perfect meal for special occasions or when you’re in the mood for something fancy. The juicy, tender beef is perfectly complemented by the rich and buttery rosemary sauce, creating a flavor explosion in your mouth with every bite.
We hope you enjoy this recipe as much as we do! And don’t be afraid to get creative and add your own touch, whether it’s with different herbs, spices, or sides. Happy cooking!
π Recipe
Pan Seared Filet Mignon Recipe
INGREDIENTS
- 4 filet mignon steaks 6-8 oz each
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1 teaspoon fresh rosemary finely chopped
INSTRUCTIONS
- Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
- Season both sides of the steaks with salt and pepper.
- Once the pan is hot, add the steaks and cook for 4-5 minutes on each side, or until the desired degree of doneness is reached.
- While the steaks are cooking, melt the butter in a small saucepan. Stir in the chopped rosemary.
- Once the steaks are done, remove them from the pan and let them rest for 5 minutes.
- Serve the steaks with the rosemary butter drizzled on top.
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