Pan-Seared Garlic Herb Butter Filet Mignon Medallions bring steakhouse-style flavor to the dinner table with a short ingredient list and a simple skillet method. Tender filet mignon develops a deeply browned crust before butter, fresh garlic, rosemary, and thyme turn into a fragrant sauce for basting the beef.
Because filet mignon is naturally tender, it doesn’t need a complicated marinade. Instead, kosher salt and freshly ground black pepper season the beef, while a hot skillet creates the flavorful exterior. Then bubbling garlic herb butter adds richness during the final minutes of cooking.
These Pan-Seared Garlic Herb Butter Filet Mignon Medallions work beautifully for date night, anniversaries, holidays, or an indulgent dinner at home. Add mashed potatoes, asparagus, or roasted vegetables, and you have an elegant meal without spending hours in the kitchen.
I started using the butter-basting method when I wanted homemade steak to have that glossy, aromatic finish I associated with a good steak dinner. The biggest improvement came from getting the surface of the beef extremely dry before it touched the skillet. I also learned not to move the medallions constantly. Giving them a couple of uninterrupted minutes against the hot pan creates a much better crust. Once the butter, smashed garlic, rosemary, and thyme start bubbling, the entire kitchen smells incredible. I like serving the medallions with mashed potatoes because none of the garlic herb butter left on the plate goes to waste.
Pan-Seared Garlic Herb Butter Filet Mignon Medallions
Ingredients
Equipment
Method
- Remove the filet mignon medallions from the refrigerator 20 to 30 minutes before cooking and pat them thoroughly dry with paper towels.
- Season both sides of the medallions evenly with kosher salt and freshly ground black pepper.
- Heat a heavy skillet, preferably cast iron, over medium-high to high heat until very hot, then add the olive oil.
- Arrange the filet medallions in the skillet without crowding and sear for 2 to 3 minutes on the first side without moving them unnecessarily.
- Flip the medallions and sear for another 2 to 3 minutes to develop a deep golden-brown crust.
- Reduce the heat to medium-low and add the unsalted butter, smashed garlic, rosemary, and thyme.
- When the butter melts and foams, tilt the skillet slightly and repeatedly spoon the garlic herb butter over the medallions for 1 to 2 minutes.
- Continue cooking as necessary until an instant-read thermometer inserted into the thickest part of the steaks reaches at least 145°F.
- Transfer the medallions to a clean plate, tent loosely with foil, and let them rest for 5 to 10 minutes.
- Stir the chopped parsley and optional Worcestershire sauce into the remaining skillet butter, remove the woody herb stems, and spoon the garlic herb butter over the rested steaks before serving.
Notes
Preparing Filet Mignon for Pan Searing
Dry and Season the Medallions
Start with 1½ pounds filet mignon cut into approximately 1½-inch medallions.
Remove the beef from the refrigerator about 20 to 30 minutes before cooking.
Next, pat every medallion thoroughly dry with paper towels. Pay attention to the top, bottom, and sides.
A dry exterior makes it easier to develop that deeply browned surface in the skillet.
Season the medallions with 1½ teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
Coat both sides evenly.
Because Pan-Seared Garlic Herb Butter Filet Mignon Medallions get plenty of additional flavor from garlic, rosemary, thyme, butter, and optional Worcestershire sauce, simple salt and pepper work well for the initial seasoning.
Get the Skillet Very Hot
Choose a heavy skillet that holds heat effectively. Cast iron works especially well.
Place the skillet over medium-high to high heat and allow it to become very hot.
Then add 1½ tablespoons olive oil.
Once the oil becomes hot, carefully arrange the filet mignon medallions in the skillet.
Leave some space between each piece.
If your skillet isn’t large enough to hold all the medallions without crowding, cook them in batches.
Crowding traps steam and makes it harder to create the browned exterior you want.
Once the beef hits the skillet, avoid immediately moving it around.
Creating a Deep Golden Steak Crust
Sear Without Constantly Moving the Beef
Sear the first side for approximately 2 to 3 minutes.
During this time, resist the urge to repeatedly lift or slide the medallions.
Leaving the beef against the hot skillet encourages browning.
Once the first side develops a deep golden-brown crust, carefully flip each medallion.
Sear the second side for another 2 to 3 minutes.
The exact cooking time will vary according to the thickness of your steaks, starting temperature, skillet temperature, and desired final doneness.
Therefore, use these times primarily to develop the crust rather than treating them as a guarantee of final internal temperature.
Add the Garlic Herb Butter
After searing both sides, reduce the heat to medium-low.
Add 4 tablespoons unsalted butter, 4 smashed garlic cloves, 2 rosemary sprigs, and 3 thyme sprigs.
The butter will melt quickly in the hot skillet.
As it begins to foam, carefully tilt the pan so the melted butter collects toward one side.
Use a large spoon to scoop up the bubbling garlic herb butter.
Then repeatedly spoon it over the Pan-Seared Garlic Herb Butter Filet Mignon Medallions for approximately 1 to 2 minutes.
This basting step coats the hot beef with melted butter while the garlic and fresh herbs perfume the pan.
Checking Doneness and Resting the Steak
Use a Food Thermometer
An instant-read thermometer provides the most reliable way to check the internal temperature of your filet mignon.
Insert it into the thickest portion of a medallion.
The original preparation suggests 125°F for rare, 135°F for medium-rare, and 145°F for medium. However, USDA food-safety guidance recommends cooking raw beef steaks to a minimum internal temperature of 145°F, followed by at least a three-minute rest. Ask USDA
Therefore, for a USDA-aligned preparation, cook the Pan-Seared Garlic Herb Butter Filet Mignon Medallions to at least 145°F.
Remember that individual medallions can finish at slightly different times, especially when their thickness varies.
Check each piece as needed rather than assuming every steak will finish simultaneously.
Rest Before Serving
Transfer the cooked filet mignon medallions to a clean plate.
Loosely tent them with aluminum foil.
Let the steaks rest for 5 to 10 minutes before serving. This exceeds the USDA’s minimum three-minute rest recommendation for steaks cooked to 145°F. Ask USDA
Meanwhile, return your attention to the skillet.
Stir 1 tablespoon freshly chopped parsley into the remaining garlic herb butter.
If desired, add 1 teaspoon Worcestershire sauce.
Stir briefly to combine.
Remove any woody rosemary and thyme stems before spooning the warm butter over the rested steaks.
Serving Garlic Herb Butter Filet Mignon
Spoon the Butter Over the Medallions
Arrange the rested Pan-Seared Garlic Herb Butter Filet Mignon Medallions on individual plates or a serving platter.
Spoon the warm garlic herb butter over the top.
Include some of the softened garlic if desired.
Fresh parsley provides a colorful finishing touch, while rosemary and thyme give the butter its aromatic flavor.
Serve the steaks promptly while the garlic butter remains warm.
Because filet mignon has a delicate beef flavor and tender texture, you don’t need a heavy additional sauce. The skillet butter provides plenty of richness.
Add Your Favorite Steakhouse Sides
Creamy mashed potatoes make an excellent companion because they catch the extra garlic herb butter.
Roasted potatoes work equally well if you prefer crisp edges.
For vegetables, try roasted asparagus, green beans, broccoli, or carrots.
You can also add a fresh salad for a lighter contrast to the buttery steak.
For a date-night presentation, serve two or three smaller medallions with mashed potatoes and asparagus, then drizzle a small amount of the garlic herb butter around the plate.
The result looks elegant while keeping the preparation surprisingly approachable.
Ingredients
- 1½ pounds filet mignon, cut into 1½-inch medallions
- 1½ tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Worcestershire sauce, optional
Instructions
- Remove the filet mignon medallions from the refrigerator 20 to 30 minutes before cooking and pat them thoroughly dry.
- Season both sides evenly with kosher salt and freshly ground black pepper.
- Heat a heavy skillet, preferably cast iron, over medium-high to high heat until very hot. Add the olive oil.
- Arrange the medallions in the skillet without crowding and sear for 2 to 3 minutes without moving them unnecessarily.
- Flip the steaks and sear the second side for another 2 to 3 minutes.
- Reduce the heat to medium-low. Add the butter, smashed garlic, rosemary, and thyme.
- Once the butter foams, tilt the skillet and repeatedly spoon the garlic herb butter over the steaks for 1 to 2 minutes.
- Continue cooking as needed until the thickest part of each steak reaches at least 145°F for USDA-aligned food safety. Ask USDA
- Transfer the medallions to a clean plate, tent loosely with foil, and rest for 5 to 10 minutes.
- Stir the parsley and optional Worcestershire sauce into the skillet butter, remove the herb stems, and spoon the garlic herb butter over the rested steaks before serving.
Frequently Asked Questions
What skillet works best for Pan-Seared Garlic Herb Butter Filet Mignon Medallions?
A heavy skillet works best because it retains heat well. Cast iron is an excellent option for developing a deeply browned exterior.
Why should I dry filet mignon before searing?
Removing surface moisture helps the medallions make better contact with the hot skillet and encourages browning instead of excess steaming.
What temperature should filet mignon reach?
USDA recommends cooking raw beef steaks to a minimum internal temperature of 145°F and allowing at least a three-minute rest before eating. Use a food thermometer to verify the temperature. Ask USDA
How long should filet mignon rest?
Let these medallions rest for 5 to 10 minutes after cooking. Keep them loosely tented with foil while you finish the garlic herb butter.
What should I serve with garlic butter filet mignon?
Mashed potatoes, roasted potatoes, asparagus, green beans, broccoli, carrots, and fresh salad all work well. Mashed potatoes are especially good for enjoying the extra garlic herb butter.
Conclusion
Pan-Seared Garlic Herb Butter Filet Mignon Medallions deliver a deeply browned exterior, tender beef, and rich garlic-herb flavor without requiring a complicated cooking method.
Start by drying and seasoning the filet mignon thoroughly. Then give each medallion enough room in a very hot skillet to develop its crust.
After searing, butter, smashed garlic, rosemary, and thyme create a fragrant basting mixture. Spooning that bubbling butter over the steaks adds richness during the final stage of cooking.
Use a food thermometer to verify doneness. For USDA-aligned food safety, beef steaks should reach at least 145°F and rest for at least three minutes. Ask USDA
Finally, finish the skillet butter with parsley and optional Worcestershire sauce. Spoon it over the rested Pan-Seared Garlic Herb Butter Filet Mignon Medallions and serve immediately with your favorite steakhouse sides.
