Pan Seared Filet Mignon with Lemon Compound Butter

You will save some serious money by cooking your own beautiful steak at home, and this method is SO easy. The searing gives you the charred, grilled flavor and the oven provides perfect indirect heat to get your steak cooked to perfection. This flavor combo is hard to beat- and everytime I make this dish, it feels formal and special-and SUPER satisfying. The lemony butter may sound weird over the top but the fresh, creamy garlicky burst of flavor is SO SO delish. Filet is so full of flavor on its own that its almost criminal to cook it longer than to a Medium and to drown it in sauce.

IMPORTANT-BEFORE YOU BEGIN: Your steak needs to be almost room temperature to sear evenly and perfectly. A cold steak will never, ever cook well. I leave mine out on the counter for at least 20 minutes before cooking. You’ll need a good, high heat and oven proof pan- a cast iron skillet or a large nonstick skillet with absolutely no rubber on the handle will work. You also HAVE to let your steak rest after you remove it from the oven. Letting a hot protein such as steak rest allows the meat to relax and let the juices redistribute throughout the meat. If you try to slice your Fliet directly out of the oven the juices will run all over the cutting board and you’ll end up with dry, flavorless steak. Allow at least 5 full minutes of resting.


For the Compound Butter:

  • 1 stick Butter, Room Temperature and Soft
  • Zest of a Lemon + juice of 1/2
  • 1/2 Tsp Black Pepper
  • Small Garlic clove, Minced or grated
  • 3 TBSP chopped fresh Parsley
  1. You can do this with a handheld mixer or just with a fork and a bowl to mix the ingredients into the butter (but a stand mixer works best) In the bowl of a stand mixer with the whisk/whipping attachment- place the stick of room temperature butter. Zest in an entire lemon, 1/2 tsp pepper, garlic (I grate mine in using the smallest holes on a box grater or a Microplane), add chopped fresh parsley, and add in the juice of half of your lemon. 

  2. Mix thoroughly until everything looks evenly distributed through your butter. Using a silicone spatula, scrape the butter out of the mixing bowl and transfer to a sheet of plastic wrap. 

  3. Pile the butter mixture onto the plastic wrap, then begin rolling the plastic wrap gently until the butter forms a small tube or roll. 

    4. When you’ve rolled to the end of your plastic wrap sheet, gently twist the ends to seal in your butter. Place in the fridge to harden for a few hours (or if you are in a hurry place in the freezer to speed up the process).


    For the Steak

  • Filet ( at least 1 1/2 inches thick works best for this method) A thick and beautifully marbled NY Strip steak is also great cooked this way
  • Kosher Salt (a few big pinches)
  • Freshly ground black pepper (a few big pinches)
  • Olive Oil
  1. Take your steak out of the fridge and let it sit on a plate for 30 minutes to come to room temperature. Pat it dry with a paper towel. You will get a more even sear and a better cooking time if your steak has absolutely no chill/moisture on it. After 30 minutes, gently drizzle a small amount of olive oil and rub it on the entire steak, tops, bottoms and sides. Lightly salt the steak, and then use as much pepper as you want ( I like a lot- it forms sort of a pepper crust when it sears if you use a generous amount and press it into the meat with your fingers.) Preheat your oven to 425 degrees before you turn on your skillet. The oven needs to be ready.  

  2. Preheat an oven proof pan to medium-high heat for 2 minutes. To test the temperature, splash a TINY amount of water into the pan- if it sizzles and evaporates instantly it is hot enough. Place the steak gently in the pan and LEAVE IT ALONE for two whole minutes. Exactly two minutes. Time it with your phone, or a kitchen timer. After two minutes, flip and sear for another two on the other side. 

  3. After the two minutes is up, take the entire skillet and place it in your preheated 425 degree oven. For rare, bake for 5-6 minutes. Medium rare, 6-7 minutes. Medium, 7-9 minutes. Remember, depending on the size/thickness of the steak, the more or less time it will take. Please use EXTRA caution when removing your skillet from the oven, the pan will be extremely hot. *I prefer Medium (Medium color pink in the center) and my steak took exactly 9 minutes in the oven to be to my liking. The steak in the photographs is my husbands which is more Medium-Rare. 

  4.  Remove filets from the skillet, set on a plate and lightly cover with foil. Let rest for 5 minutes before serving or cutting it open. 

    After 5 minutes of resting, remove the foil and add a thick slice of the compound butter to the tops of each filet.


We serve this up with some Classic Mashed Potatoes and two lobster tails we got from the seafood counter (you can have them steam the lobster tails, then just take them home and heat them up.) The lemon compound butter is AMAZING over any type of seafood, or tossed into some delish veggies like grilled zucchini, roasted broccoli or green beans. The butter will last a week wrapped tightly in your fridge, or store it in your freezer until your next Steak dinner. Enjoy this one guys, Its super special to me and just as good as any of the hundreds of Filets I’ve eaten out over the years.



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