Pan-Seared Garlic Herb Butter Filet Mignon Medallions

Description

Pan-Seared Garlic Herb Butter Filet Mignon Medallions are a restaurant-quality steak dish that you can easily prepare at home. Tender beef tenderloin medallions are seasoned simply, seared in a hot skillet until beautifully browned, and finished with a rich garlic herb butter that melts over the steak, creating incredible flavor and juiciness.

Filet mignon is known for its buttery texture and tenderness, making it one of the most popular cuts of beef. The secret to achieving the perfect steak is a hot pan, proper seasoning, and allowing the meat to rest after cooking so the juices stay locked inside.

The garlic herb butter adds a luxurious finish with fresh herbs, aromatic garlic, and creamy butter that coats every bite. This elegant meal is perfect for date nights, special occasions, holiday dinners, or when you simply want to enjoy a premium steak experience at home.

Serve these medallions with roasted vegetables, mashed potatoes, asparagus, or a fresh salad for a complete and satisfying meal.

Ingredients

Steak Medallions

4 to 6 beef tenderloin filet mignon steaks (approximately 180–220g / 6–8 oz each, cut 1.5 to 2 inches thick)
2 tablespoons olive oil
2 teaspoons kosher salt (adjust to taste)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (optional)

Garlic Herb Butter

4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice (optional)

Optional Serving Ideas

Roasted potatoes
Steamed asparagus
Sautéed mushrooms
Green beans
Fresh garden salad

Instructions

1. Prepare the Filet Mignon

Remove the filet mignon medallions from the refrigerator about 30–45 minutes before cooking. Allowing the steaks to come closer to room temperature helps them cook more evenly.

Pat the steaks dry with paper towels. Removing excess moisture allows the outside of the steak to develop a beautiful golden-brown crust during searing.

Season both sides generously with salt, black pepper, and optional garlic powder. Press the seasoning gently into the meat to ensure even coverage.

2. Heat the Pan

Place a heavy skillet, preferably cast iron, over medium-high heat. Allow the pan to become very hot before adding the steaks.

Add olive oil and swirl it around the pan. The oil should shimmer but not smoke excessively.

A properly heated skillet is important because it creates the flavorful crust that makes pan-seared steak so delicious.

3. Sear the Steak Medallions

Carefully place the filet mignon medallions into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.

Sear the steaks for about 3–4 minutes on the first side without moving them. This allows a deep golden crust to form.

Flip the steaks and cook for another 3–4 minutes on the second side.

For medium-rare, the internal temperature should reach approximately 130–135°F (54–57°C). Adjust cooking time depending on your preferred level of doneness.

4. Prepare the Garlic Herb Butter

Reduce the heat to medium-low. Add butter, minced garlic, rosemary, thyme, and parsley to the skillet with the steak juices.

Allow the butter to melt and become fragrant. The garlic and herbs will infuse the butter with incredible flavor.

5. Baste the Steaks

Using a spoon, repeatedly drizzle the melted garlic herb butter over the filet mignon medallions for 1–2 minutes.

This step adds richness and helps create a juicy, flavorful steak with a beautiful glossy finish.

Be careful not to burn the garlic. Keep the heat low while basting.

6. Rest the Steak

Transfer the cooked filet mignon medallions to a clean plate.

Allow the steaks to rest for 5–10 minutes before serving. Resting allows the juices to redistribute throughout the meat, keeping every bite tender and moist.

7. Serve

Place the steak medallions on serving plates and spoon extra garlic herb butter over the top.

Garnish with fresh herbs for an elegant presentation.

Serve immediately with your favorite side dishes for a delicious steakhouse-style dinner at home.

Tips for Perfect Filet Mignon

Always pat the steaks dry before seasoning to achieve the best crust.
Use a heavy skillet for even heat distribution.
Avoid flipping the steaks repeatedly; allow each side to develop a proper sear.
Use a meat thermometer for accurate doneness.
Do not skip resting time because it keeps the steak juicy.
Fresh herbs provide the best flavor, but dried herbs can be used if needed.
For extra flavor, marinate the steaks lightly with olive oil and herbs before cooking.

Frequently Asked Questions

Can I use frozen filet mignon?

Yes, but thaw the steaks completely in the refrigerator before cooking for the best texture and even cooking.

How do I know when the steak is done?

Use a meat thermometer:

Rare: 120–125°F
Medium rare: 130–135°F
Medium: 140–145°F
Well done: 160°F+

Can I make this recipe without a cast iron pan?

Yes. Any heavy-bottomed skillet will work, but cast iron provides excellent heat retention and helps create a better crust.

What sides go well with filet mignon?

Mashed potatoes, roasted vegetables, asparagus, mushrooms, and fresh salads all pair beautifully with this steak.

Servings & Nutrition

Servings: 4

Approximate Nutrition Per Serving:

Calories: 520–600
Protein: 45–55g
Fat: 35–40g
Carbohydrates: 2–5g
Fiber: 0–1g
Sodium: 700–900mg

Nutrition values may vary depending on steak size, butter quantity, and serving portions.

Benefits

Filet mignon is a high-quality source of protein that supports muscle maintenance and overall nutrition. Beef also provides important nutrients such as iron, zinc, and vitamin B12.

The garlic and fresh herbs add flavor while contributing beneficial plant compounds. When served with vegetables, this meal can become a balanced and satisfying dinner option.

Pan-Seared Garlic Herb Butter Filet Mignon Medallions are a perfect example of how simple ingredients can create an impressive, flavorful, and memorable homemade meal.