Perfect Pan Seared Filet Mignon

Recipe View Gather all ingredients and prepare your workstation.

Recipe View Allow steaks to sit at room temperature for 30 minutes before cooking. This ensures even cooking. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). (Prep time: 30 minutes)

Recipe View Heat olive oil in a large, oven-proof skillet (cast iron is ideal) over high heat until shimmering. Season one side of the steaks liberally with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper, ensuring an even layer. Place filets, seasoned side down, into the hot skillet and cook undisturbed until a rich golden-brown crust has formed, about 3 minutes. Season the other side with the remaining 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper. Flip the steaks and cook for 2 minutes longer. Then, transfer the skillet to the preheated oven. (Cook time: 5 minutes)

Recipe View Cook in the preheated oven for 2 to 3 minutes longer for rare, about 4 minutes for medium-rare, 5 to 7 minutes for medium, about 8 minutes for medium-well, and 1 to 2 more minutes for well-done. Use an instant-read thermometer for accuracy; rare is 125°F, medium-rare is 135°F, medium is 145°F, medium-well is 155°F, and well-done is 160°F. (Cook time: 2-8 minutes)

Recipe View Remove the steaks from the skillet and transfer to a plate. Add butter (if desired) to the skillet and tent the steaks loosely with foil. Allow the steak to rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (Rest time: 10 minutes)

Recipe View While the steak rests, return the skillet to the stovetop over medium-high heat and melt 2 tablespoons of butter in the drippings. Add the sliced mushrooms and cook, stirring occasionally, until browned and softened, about 5 minutes. (Cook time: 5 minutes)

Recipe View Pour in the white wine to deglaze the skillet, scraping the bottom with a wooden spoon to loosen any browned bits. Cook until the liquid is almost completely evaporated, about 3 minutes. (Cook time: 3 minutes)

Recipe View Stir in the heavy cream, Worcestershire sauce, and freshly cracked black pepper. Bring the mixture to a simmer, stirring often. Reduce heat to medium-low and cook until slightly thickened, about 2 minutes. Season with more salt to taste, if desired. (Cook time: 2 minutes)

Recipe View Stir in the freshly squeezed lemon juice. Serve the decadent mushroom sauce immediately over the rested filet mignon.

Recipe View Serve and enjoy this restaurant-quality meal in the comfort of your own home!