Sautéed Filet Mignon

The filet mignon is one of the most expensive cuts of meat, so it's important to know how to cook it properly. Here's how...

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Looking down on a white plate with filet mignon, baked potato and asparagus, place setting and wine.

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Sautéed Filet Mignon

  • Cook Time: 8 m
  • Total Time: 8 m
  • Servings:


  • olive or vegetable oil
  • 12 ounce filet mignon steaks 2 filets or boneless strip steaks or rib-eye or sirloin steaks, at least 1-inch thick
  • salt
  • freshly ground black pepper


  1. Heat a large cast iron skillet or grill pan over medium-high heat. Add a little olive oil to the skillet. Place the steaks in the skillet, season them with salt and freshly ground black pepper and cook without turning for 4 minutes. Flip the steaks, season again and cook for another 4 minutes for medium rare, 5 minutes for medium, or longer for well done.
  2. Once the proper degree of doneness has been reached, remove the steaks to a plate and let them rest.
  3. Slice the steaks if desired, or serve whole.
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Comments (7)Post a Reply

    1. Hi Linda. I always sear at least one side before I season with salt and pepper. In the video, I season the steak after both sides are seared. In the written recipe, I put the steaks into the pan with the presentation side down and then season the upward facing side. The presentation side will then get a beautiful brown crust on it. The second side might not get as brown because of the salt drawing out the moisture, but it will be properly seasoned. Seasoning only after the sear makes it more difficult for the salt to penetrate the crust. So, you can really do it either way, but at least one side of the steak needs to be seared without salt first. Hope that helps explain it.

  1. 5 stars
    Followed the recipe to a “T” and it was as better than any steakhouse steak I have ever had. I wish I had had a bleu cheese topping and it would have been exquisite, Thank you for a simple wonderful recipe!!

  2. 5 stars
    This is the easiest recipe for filet mignon I’ve ever seen. I usually go to the grill and end up with the wrong doneness for individuals. Will definitely try this for Christmas or Christmas Eve. Thank you for lightening my holiday stress load.

    1. To make these bacon wrapped, I like to par-cook the bacon first so that it has rendered much of its fat, but is still pliable. Then, wrap it around the steaks. Instead of cooking the second side on the stovetop, send the pan to a 425˚F oven until the desired temperature is reached – about 8 minutes for medium. ML

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