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    Home / Recipes / Dinner / Pan-Seared Filet Mignon

    Pan-Seared Filet Mignon

    August 24, 2021 by Keto Cooking Christian Leave a Comment

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, see Disclosure.
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    Mouth-watering juicy filet mignon pan seared to perfection then served with a savory garlic herb compound butter. It doesn't get any better than this!

    closeup overhead view of seared filet mignon with compound butter on top

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    If you're looking for that amazing steak house quality flavor for your next steak, this cast iron filet mignon is a total game-changer! It's incredibly easy to make and can be ready in just minutes.

    overhead view of 4 filet mignon steaks on white plate with compound butter on top

    Garlic herb compound butter takes pan seared steak to a whole new level, ensuring every single bite is just as savory as the next.

    Whether it's for a week night dinner, special occasion or a date night, you just can't go wrong with this recipe.

    filet mignon with 3 slices on white plate and butter on top

    And if you follow Keto or a low carb diet, steak is the PERFECT entrée. It's a carb free protein, and when paired with a Keto side dish, you have a very satisfying and elegant meal.

    What's in Pan-Seared Filet Mignon

    • Beef tenderloin filets
    • Butter
    • Olive oil
    • Salt
    • Pepper
    • Optional: Garlic Herb Compound Butter

    *Exact measurements are listed in the recipe card below.

    How to Pan Sear Filet Mignon in a Cast Iron Skillet

    Preheat oven to 400°F.

    4 raw beef tenderloins on white plate

    Heat a cast iron skillet to medium high and add in the oil and butter. Add salt and pepper to both sides of the steak, then sear for 2 minutes on each side, and resist the urge to move them before then. You want to get a nice sear and avoid them sticking to the pan.

    4 beef tenderloin steaks cooking in cast iron skillet

    Quickly sear each side of the steaks, then place the steaks in the skillet in the oven and cook for 5-7 minutes for medium rare. I pulled mine out at 125°F on a meat thermometer, and allowed it to rest before cutting into it.

    closeup of seared beef tenderloin

    The temperature can increase by about 5°-10°F from the residual heat as it's resting. If you cut into it (or any meat) too soon, without allowing it to rest, you run the risk of the juices running out, instead of redistributing. So do not skip this step, the wait will be well worth it, I promise!

    closeup of beef tenderloin with compound butter on top

    As the steaks are resting, you can add a disc of the optional Garlic Herb Compound Butter over the tops so it can slowly start to melt. Or you can top with a pad of regular butter instead.

    How Long Do You Cook a Cast Iron Filet Mignon?

    Cooking times will vary according to how you like your steak, Use the below as a general guide:

    • 4-5 minutes for rare
    • 5-7 minutes for medium rare
    • 6-7 minutes for medium
    • 8-9 minutes for medium well
    • 12-14 minutes for well done
    filet mignon with 3 slices on white plate and butter on top

    Steak Cooking Temperatures/Degrees of Doneness

    • Rare (cool red center): 120-130°F
    • Medium Rare (warm red center): 130-135°F
    • Medium (warm pink center): 135-145°F
    • Medium Well (slightly pink center): 145-155°F
    • Well Done (no pink): 155-165°F

    I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.

    overhead view of 4 filet mignon steaks on white plate with compound butter on top

    What Keto Side Dish Goes with Filet Mignon?

    Here are some all time favorite side dish recipes that go perfectly with pan seared steaks but will help keep the carbs at a minimum:

    • Roasted Balsamic Brussels Sprouts with Prosciutto
    • Green Beans Almondine
    • Grilled Broccolini
    • Jalapeño Popper Cauliflower "Mac" and Cheese
    • Bacon Wrapped Green Beans
    • Easy Creamed Spinach
    • Roasted Garlic & Rosemary Mashed Cauliflower
    • Easy Broccoli Salad with Bacon
    closeup of raw beef tenderloin

    Tips for the Pan Seared Filets in a Cast Iron Skillet

    Bring them to room temp: One way to ensure your steaks cook properly is to allow the steaks to come to room temperature before cooking. Otherwise, you may end up with well done outer edges and cool centers.

    Butchers twine can help: When you unpackage your filets, sometimes they can have deep slits in them or even come apart. Tying butchers twine around the perimeter of the steak will help keep them together, so they can cook evenly.

    Better with bacon? This is a personal preference. Bacon wrapped filet mignons have fantastic flavor, but some people prefer the simple flavors of beef without bacon.

    If you love the smoky flavor bacon adds, just wrap each filet with a half slice of bacon and secure it with a toothpick you've soaked in water. The bacon will crisp up as you side sear the steaks, so there should not have to be additional cooking time.

    Finish in the oven: If you prefer your filet cooked well-done, you may find it beneficial to finish them off in the oven to prevent the outside from becoming too brown. After removing the from the heat, place them in a 400 F degree oven for about 5-10 minutes or until they reach the desired temperature.

    Butterfly them: If you end up with filets that are too thick to cook stove top, but not thick enough to make into two servings, you can butterfly them to ensure they are cooked through enough. When you butterfly filets, they will cook a lot faster, so you'll definitely need to reduce your cooking times.

    More Keto Beef Recipes

    • Grilled Skirt Steak Chimichurri
    • Bacon Wrapped Cheese Stuffed Italian Meatloaf
    • Grilled Steak Salad with Chipotle Lime Vinaigrette
    • Italian Beef Braciole
    • Grilled Steak with Compound Butter
    Pan-Seared Filet Mignon Pin
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    closeup of Pan-Seared Filet Mignon Pin with compound butter on top

    Pan-Seared Filet Mignon

    Mouth-watering juicy filet mignon pan seared to perfection then served with a savory garlic herb compound butter.
    Print Pin SaveSaved! Rate
    Prep Time 2 mins
    Cook Time 12 mins
    Total Time 14 mins
    Author: Julianne
    Course: Main Course
    Calories: 475
    Servings: 4

    INGREDIENTS

    • 4 beef tenderloin filets, 6 ounces each
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • Optional: Garlic Herb Compound Butter
    • Salt and pepper, to taste

    INSTRUCTIONS

    • Preheat oven to 400°F.
    • Heat a cast iron skillet to medium high and add in the oil and butter. Add salt and pepper to both sides of the steak, then sear for 2 minutes on each side, and resist the urge to move them before then. You want to get a nice sear and avoid them sticking to the pan.
    • Quickly sear each side of the steaks, then place the steaks in the skillet in the oven and cook for 5-7 minutes for medium rare. I pulled mine out at 125°F on a meat thermometer, and allowed it to rest before cutting into it.
    • The temperature can increase by about 5°-10°F from the residual heat as it's resting. If you cut into it (or any meat) too soon, without allowing it to rest, you run the risk of the juices running out, instead of redistributing. So do not skip this step, the wait will be well worth it, I promise!
    • As the steaks are resting, you can add a disc of the optional Garlic Herb Compound Butter over the tops so it can slowly start to melt. Or you can top with a pad of regular butter instead.

    RECIPE NOTES

    Cooking times will vary according to how you like your steak:
    • 4-5 minutes for rare
    • 5-7 minutes for medium rare
    • 6-7 minutes for medium
    • 8-9 minutes for medium well
    • 12-14 minutes for well done
     
    *See post notes for the rate temperatures/doneness cooking chart.
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    Nutrition Facts
    Pan-Seared Filet Mignon
    Amount Per Serving
    Calories 475 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 15g94%
    Protein 33g66%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.

    NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.

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    Filed Under: 30 Minutes or Less, Beef, Dinner, Posts, Recipes

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    Julianne Walser KCC

    I'm Julianne, welcome! I offer tasty and indulgent Keto and Low Carb recipes that will never leave you feeling deprived!

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