Filet Mignon | Filet of Beef | Seared Filets at Home

When I was catering, seared Filets were one of my favorite entrees to serve. Why? Because almost everyone loves a good steak (well everyone except vegetarians... sorry!) and they are so easy to prepare. My clients and their guests would be so amazed that I was able to cook all of them perfectly - at the same time, in the kitchen!

For some reason, most people (men especially...) think you have to cook steaks outside on the grill. Nope. I actually prefer a steak crusted in sea salt and cracked pepper, seared in a pan and finished in the oven*. The searing of the steaks with the salt and pepper creates a brown crust that seals in all of the juices that a grill just can't match.

After learning how to prepare seared steaks at home, I rarely order a steak at restaurant (or fix them outside on the grill...) because I'm always disappointed! I walk you thru the directions below, but for the Printable Recipe (New!), click here.

I buy the thickest filets I can find - 6 to 8 oz. is a good size.

Coat all sides of the steaks with sea salt and fresh cracked pepper - you can't put on too much! It is important to be generous with the seasoning because it is what creates the outside crust.

Heat the skillet on high until very hot before adding the steaks - about 2-3 minutes. Add 1 tablespoon of olive oil, then add steaks immediately.

Cook on each side for 2-3 minutes until the steak easily pulls off the pan - this means that they are properly seared.

After doing the top and the bottom, sear the sides for 2-3 minutes.

The steaks will be perfectly medium rare. If you prefer a more well done steak, put them in a 500 degree oven for 3-5 minutes until they are done how you'd like them.

Get the Printable Recipe here.

*If you are preparing them for a crowd, I sear the tops and bottoms ahead of time (earlier in the day), then put them on a sheet pan and refrigerate them. About 10 minutes before dinner, I put them in a 500 degree oven for 5-8 minutes until they are medium rare. The cooking time will depend on the size and thickness of the steaks.