FREE 5-Ingredient Recipe EBook

• Why You Need My Pan Seared Filet Mignon Recipe
• Ingredients & Substitutions
• How To Pan Sear Filet Mignon
• How Long To Cook Filet Mignon On The Stove?
• My Recipe Tips
• Serving Ideas
• Pan Seared Filet Mignon Recipe card
• Gratitude Moment
• Recipe Reviews

If you’ve been here a hot minute, you know I love steak and filet mignon is my all-time favorite. I have my go-to way to cook it with a stovetop-to-oven method, but after I made a pan seared steak recently for those of you asking for a stovetop-only option, I had to give it a go with my favorite cut. This pan seared filet mignon is very similar, but I’ve got timing for different thicknesses. And I gave it an upgrade with an optional, yummy sauce. So, when you don’t want to use your oven, grab a skillet and make this cast iron filet mignon with me!

Why You Need My Pan Seared Filet Mignon Recipe

• No oven required – I love being able to give you a stovetop-only option. Whether you’ve got another dish in the oven or it’s too hot to use it, now you can cook filet mignon in a pan without it!
• Fast, restaurant-quality steak – Melt-in-your-mouth tenderness? Check. Buttery, crispy crust? Check. You’ll feel like you’re at a steakhouse, all in under 15 minutes.
• Timing for different thicknesses – I tested this pan seared filet mignon half a dozen times to get it just right, with both thick and thin pieces. My convenient time and temperature chart will help you make it perfectly.
• Perfect for special occasions – I love serving steak for date night, but it’s just as impressive for dinner parties or holidays when you want to wow your guests with minimal effort.

Ingredients & Substitutions

Here I explain the best ingredients for my cast iron filet mignon recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Filet Mignon – These are steaks cut from the beef tenderloin . I usually only cook thinner steaks on the stove (like my stovetop steak or skirt steak ), but I’m happy to say, you can pan sear filet mignon of any thickness using the method I’ve developed here.
• Olive Oil – Or avocado oil.
• Unsalted Butter – I love this brand . Add it during the last few minutes of cooking your filet mignon on the stove for a rich, buttery finish.
• Sea Salt & Black Pepper – I always use 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of steak. Feel free to use my Montreal steak seasoning instead if you want to get fancy.
• Blue Cheese Sauce (optional) – Just use my quick blue cheese sauce recipe if you want to serve this over your steak.

How To Pan Sear Filet Mignon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the steaks. Pat them dry with paper towels, then sprinkle salt and pepper on both sides. Let them come to room temperature on the counter.
2. Cook on medium-high for that golden crust. Heat the olive oil in a cast iron skillet over medium-high heat, until hot enough to swirl easily. Add the steaks and sear, flipping every 30 seconds, until a dark crust forms on both sides.

1. Lower heat to finish cooking. Turn the heat down to medium low. Continue cooking and flipping every 30 seconds, until done to your liking (see my chart below!).
2. Make the sauce while your steaks rest. Transfer them to a cutting board, tent with foil, and let them rest to let the juices settle. You can whip up my quick blue cheese sauce while you wait!
3. Enjoy! Slice the pan seared filet mignon against the grain to serve. Spoon the sauce over it, or just add an extra tablespoon of butter. (Note: I placed the steak back into the pan for the photo below after it cooled, but I don’t recommend leaving it in the pan while it’s still hot.)

How Long To Cook Filet Mignon On The Stove?

To cook filet mignon in a cast iron skillet, start with medium-high heat for 4-5 minutes (flipping every 30 seconds) to get that golden crust, then lower the heat to finish cooking without burning. This last part can vary by thickness and how done you like it, and you might not even need it for thinner steaks.

I highly recommend using a meat thermometer for best results (I love this instant-read thermometer ). Check on your pan seared filet mignon every 1-2 minutes after reducing the heat, and use my time and temp chart below to get the doneness you want:

Note: The internal temperatures above are when you’d remove the steak from the pan. It will rise another 5 degrees while resting.

My Recipe Tips

• Bringing the steaks to room temperature is critical. I always recommend this for steak to help it cook evenly, but for this method in particular it makes a huge difference.
• Have your butter near the stove. Cast iron filet mignon cooks fast , so you want it ready to add in the last minute of cooking.
• Flipping often helps the steaks cook faster and more evenly. I first used this method for my ribeye steaks , and now do it anytime I’m using a stovetop-only method. It’s not necessary when you’ll transfer a steak to the oven to finish, but when you’re pan searing filet mignon completely on the stovetop, this will give you more evenly cooked results.
• Don’t squeeze the meat when flipping. This makes the juices run out! Just flip gently with tongs or a turner.
• Do you have to use cast iron? No, but I highly recommend it. Nonstick skillets don’t heat up enough to get a nice sear. I used this 10-inch skillet this time because my steaks were on the smaller side, but a 12-inch skillet is best if yours are large.
• Want extra flavor? Add a few whole, peeled garlic cloves and hearty fresh herbs (like rosemary or thyme) to the skillet alongside the steak. They will get too dark to be edible, but will infuse the oil and butter in the pan with their flavors, transferring to your steak.
• There’s a right way to rest and slice. Rest your steaks on a cutting board, not in the skillet, and slice against the grain (opposite the direction of the muscle fibers) to make the steak more tender.
• Want to make it even more fancy? Check out my bacon wrapped filet mignon recipe , which still involves a pan sear but also has bacon, garlic, and herbs to take it over the top.

Serving Ideas

Let’s turn your Now that your pan seared filet mignon into a steakhouse meal! Here are some of my favorite classic sides with it — I’ve focused on oven-free options for you:

• Vegetables – You can whip up my sauteed asparagus , sauteed mushrooms , sauteed green beans , or creamed spinach quickly in the same skillet after you pan fry filet mignon. Just wipe it down well to avoid any brown bits.
• Potatoes – For quick options without turning on the oven, try my air fryer potatoes or Instant Pot baked potatoes . For a lighter option, I love cauliflower mash .
• Salads – Make my classic Caesar salad (without the chicken), or whip up my avocado Caprese salad for a fancier option.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Filet mignon steaks (1.5 inches thick, at room temperature) ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 tbsp Olive oil ▢
• 1 tbsp Unsalted butter ▢
• 1/2 recipe Blue cheese sauce (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steaks dry with paper towels. Season both sides with salt and pepper. Let the steak sit at room temperature for 30 minutes , which will help with even cooking.
2. Heat the olive oil in a large cast iron skillet over medium-high heat for 2-3 minutes , until very hot. The oil should slide around the pan easily when tilted. Have the butter ready next to the stove before you add the steaks.
3. Arrange the filet mignon steaks in the skillet in a single layer. Cook the steaks for 4-5 minutes , flipping every 30 seconds but not moving around in between, until they have a dark crust on all sides.
4. Turn the heat down to medium low and continue cooking and flipping every 30 seconds, until done to your liking. For 1.5-inch-thick steaks: Add 4-6 minutes for rare, 5-7 minutes for medium rare, 6-8 minutes for medium, 8-10 minutes for medium well, or 9-11 minutes for well done. For 1 inch steaks: Add 2-3 minutes for rare, 4-5 minutes for medium rare, 5-6 minutes for medium, 6-8 minutes for medium well, or 8-10 minute s for well done. For 1/2 to 3/4 inch steaks: Skip this step for rare or medium rare, or add 1 minute for medium, 2 minutes for medium well, or 3 minutes for well done. Add the butter to the pan in the last 1 minute of cooking (about 5-10 degrees away from your target temp) and flip the steaks at least once to finish cooking in the butter. The final internal temperature should be 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees (71 degrees C) for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
5. Remove the steaks from the pan right away to prevent overcooking. Tent with aluminum foil for 10 minutes to rest. If you’d like to make the optional sauce, get my blue cheese sauce recipe here .
6. Drizzle the steak with blue cheese sauce, if using, or otherwise a pat of butter is nice, too. Slice against the grain to eat.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 filet mignon

• Tips: My recipe tips above will help you make your steak perfectly every time! Don’t miss them. I’ve also got a variation there for incorporating garlic and herbs if you like.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They’re yummy in my steak salad !
• Reheat: My favorite reheating method is actually my air fryer for 1-2 minutes, but you can also warm in a skillet with a little butter, or wrap in foil and warm in a 250-degree-F oven (no baking dish will reduce the chance of overcooking!).
• Freeze: Let’s be real, pan seared filet mignon is best fresh! But if you need to freeze it, you can for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pan Seared Filet Mignon

Gratitude Moment

We just got back from a trip to New York City. If you’ve been there, you know steakhouses are everywhere . But to be honest, I have a hard time paying for a pan seared filet mignon at a restaurant because I can make it at home for a fraction of the price! You might feel the same way after you make this recipe. 😉

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pan Seared Filet Mignon

You’ll love my juicy, tender pan seared filet mignon in a cast iron skillet. This restaurant-quality meal cooks on the stove – no oven step!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pan-seared-filet-mignon/

Ingredients

• 4 8-oz Filet mignon steaks (1.5 inches thick, at room temperature)
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/2 recipe Blue cheese sauce (optional)

Instructions

1. Pat the steaks dry with paper towels. Season both sides with salt and pepper. Let the steak sit at room temperature for 30 minutes , which will help with even cooking.
2. Heat the olive oil in a large cast iron skillet over medium-high heat for 2-3 minutes , until very hot. The oil should slide around the pan easily when tilted. Have the butter ready next to the stove before you add the steaks.
3. Arrange the filet mignon steaks in the skillet in a single layer. Cook the steaks for 4-5 minutes , flipping every 30 seconds but not moving around in between, until they have a dark crust on all sides.
4. Turn the heat down to medium low and continue cooking and flipping every 30 seconds, until done to your liking. For 1.5-inch-thick steaks: Add 4-6 minutes for rare, 5-7 minutes for medium rare, 6-8 minutes for medium, 8-10 minutes for medium well, or 9-11 minutes for well done. For 1 inch steaks: Add 2-3 minutes for rare, 4-5 minutes for medium rare, 5-6 minutes for medium, 6-8 minutes for medium well, or 8-10 minute s for well done. For 1/2 to 3/4 inch steaks: Skip this step for rare or medium rare, or add 1 minute for medium, 2 minutes for medium well, or 3 minutes for well done. Add the butter to the pan in the last 1 minute of cooking (about 5-10 degrees away from your target temp) and flip the steaks at least once to finish cooking in the butter. The final internal temperature should be 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees (71 degrees C) for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
5. Remove the steaks from the pan right away to prevent overcooking. Tent with aluminum foil for 10 minutes to rest. If you’d like to make the optional sauce, get my blue cheese sauce recipe here .
6. Drizzle the steak with blue cheese sauce, if using, or otherwise a pat of butter is nice, too. Slice against the grain to eat.

Maya’s Recipe Notes

Serving size: 1 filet mignon

• Tips: My recipe tips above will help you make your steak perfectly every time! Don’t miss them. I’ve also got a variation there for incorporating garlic and herbs if you like.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They’re yummy in my steak salad !
• Reheat: My favorite reheating method is actually my air fryer for 1-2 minutes, but you can also warm in a skillet with a little butter, or wrap in foil and warm in a 250-degree-F oven (no baking dish will reduce the chance of overcooking!).
• Freeze: Let’s be real, pan seared filet mignon is best fresh! But if you need to freeze it, you can for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)