No matter the size of your holiday gathering, this Herb Crusted Pan Seared Filet Mignon is the perfect holiday meal and ready in about an hour!
This post is sponsored by the Ohio Beef Council. The recipe and opinions shared are all my own.
My husband and I are lucky enough to have both of our families that get together for the holidays so we can all be together. It’s hard to think about the fact that that might not be the case this year. In years past when we’ve hosted, I’ve made a delicious Beef Tenderloin that we all enjoy… it’s filled with garlic cloves and crusted with herbs and it’s just amazing. We’re not alone on that holiday fave… according to Beef. It’s What’s For Dinner, the top 3 cuts of beef most often enjoyed by Americans around the holidays are Prime Rib, Tenderloin Roast and Strip Roast.
Even though the holidays will look a lot different for many of us this year, we can still enjoy the meals and traditions that bring us comfort through the holidays. Like my beef tenderloin, for example. I combined all the elements that we love about my Christmas Beef Tenderloin to make this Herb Crusted Pan Seared Filet Mignon. We tested it out and it is every bit as delicious as the Roasted Beef Tenderloin!
Herb Crusted Pan Seared Filet Mignon
Printable recipe card below.
Beef is the best holiday meal in my opinion… no turkey nap needed after Christmas dinner with protein packed beef! You get half of the recommended daily value of protein in just 3 oz (and for less than 200 calories!) This Herb Crusted Filet is seared to a juicy perfection on the stovetop and finished in a garlic infused cast-iron skillet in the oven. The flavorful combination of herbs and spices make the perfect compliment to the garlic infused filet mignon.
A delicious holiday dinner ready for the holiday table in about an hour is a major win in my book!
Pan Searing Filet Mignon
Here are a few key tips to getting the best flavor and temperature when pan searing your Herb Crusted Pan Seared Filet Mignon:
- Use a high quality, high smoke point cooking oil. Avocado, almond, canola and grape seed are my go-to’s for pan searing.
- Use a cast iron skillet. There is no way to get a better sear than with a cast iron skillet. As a bonus, the skillet gets a delectable flavor infusion of whatever is in the pan which it shares with the beef. Sooo much yum.
- Resist the urge to peek during the searing process. Leave the beef untouched while searing to get the best crust and therefore the juiciest steaks.
Cooking the Herb Crusted Filet Mignon
Medium-rare is our go-to temperature, but whatever your preference, using a meat thermometer is a must to get the temperature just right. There’s no bigger bummer than a steak cooked to the wrong temperature, right?! A meat thermometer also ensures that the beef is fully cooked. Use this handy guide and a meat thermometer to determine when your beef is fully cooked. Remember that for safety, beef should always be cooked to an internal temperature of at least 145°. This is my favorite meat thermometer by far.
How to Serve Pan Seared Herb Crusted Filet Mignon
Make sure you give the steaks time to rest before cutting to maintain all of the flavorful juices. Add a pat of butter and fresh herbs for garnish… it will look as pretty as it is delicious. 🙂
Serve with green beans, asparagus, roasted red potatoes, an orzo salad, or whatever strikes your fancy.
Equipment
- Cast iron skillet
- Meat thermometer
Ingredients
Pan Seared Filet
- 2 generously sized beef tenderloin steaks cut 1 1/2" - 2" thick
- 1 tablespoon avocado oil or any high smoke point oil
- Kosher salt
- Fresh cracked pepper
- 5 - 6 cloves garlic peeled
- Fresh thyme for garnish
- 2 pats of butter
Herb Steak Seasoning
- 1 tablespoon Kosher salt
- 1 tablespoon black pepper coursely cracked
- 1 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
Instructions
- Remove the steaks from the refrigerator about 45 minutes before cooking. Season liberally with kosher salt and freshly cracked black pepper.
- Preheat the oven to 425º F.
- Add oil to a cast iron skillet and heat over medium-high heat until it's screaming hot and beginning to smoke a little. Add the garlic cloves and room temperature, seasoned steaks to the skillet and sear untouched for about 4 minutes (until a nice crust has formed). Flip steaks and repeat. Move the garlic cloves around the pan while steaks sear to prevent charring and to infuse garlic flavor into the pan. Press herb mixture onto the top of the steaks and flip over, allowing the herbs to crust into the steak for about a minute. Repeat for the other side.
- Transfer the pan seared filets to the preheated oven and roast for about 5 - 10 minutes, depending on the thickness of the steak and the desired temperature. The steaks will continue to cook once removed from the oven so you want to take them out when the thermometer reaches about 5 degrees below your desired temperature. (See notes for temperature guide)
- Remove from the oven and transfer to a plate. Sprinkle with more herbs if desired and a pat of butter. Tent in foil and allow to rest for about 10 minutes before serving or cutting. Serve with fresh thyme or rosemary for garnish.
Herb Steak Seasoning
- Combine all ingredients. Store remaining seasoning in an airtight container.
Notes
Other than the protein and yum factor, there are other reasons to feel great about serving beef for your holiday meal. America’s beef farming industry has one of the smallest carbon footprints in the world. Ohio beef farmers are committed to protecting and preserving the environment for future generations by using environmentally friendly farming practices.
If you like your steaks saucy, check out my Pan Seared Filet with Roasted Garlic Aioli recipe… it would make a fabulous holiday dinner as well! And if your family is larger or if you want leftovers, by all means… try this amazing Foolproof Beef Tenderloin recipe!
Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your holiday meals this year.
Have you decided on your holiday meal yet? If you try one of my recipes, I’d love to know! Please leave me a comment or review to let me know what you think.
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