How To Cook Filet Mignon In A Non-Stick Pan

How To Cook Filet Mignon In A Non-Stick Pan: Solved

Last Updated on May 14, 2024 by Shari Mason

Considered the top-notch among steaks, filet mignon is highly praised for its exceptionally delicious taste. When cooked correctly, it has a melt-in-your-mouth texture that is hard to resist.

However, filet mignon can be costly in restaurants. This doesn’t mean that you can’t experience the juicy flavor of filet mignon. You won’t even need an oven.

If you have non-stick pans, you can cook filet mignon at home for a lower price. This article will teach you how to cook filet mignon in a non-stick pan.

5 Steps to Cook Filet Mignon in a Non-Stick Pan

1. Prepare the Ingredients

filet mignon ingredients for cooking

You don’t need an oven to cook filet mignon. You can cook it as long as you have non-stick pans.

You will also need salt, butter, and oil. You can use canola or olive oil.

Seasoning the steaks ensures that the filet mignon is juicy and tender. Rub the steaks with salt and freshly ground pepper. You can add paprika, and garlic powder, if you want. 

Leave the steaks for a couple of hours or overnight to let the flavor seep into the beef. This will help to tenderize the beef.

Read: How Long Can Clams Live Out Of Water?

2. Heat the Oil

The best way to cook a filet mignon is by searing it on both sides in a hot pan with oil. Searing is the key to a mouth-watering filet mignon.

Searing caramelizes the natural sugars in the steak and gives the meat a nice browned exterior, amplifying the beef’s savory flavor. [1]

To sear, add oil to the pan over medium-high heat until it shimmers, then add the steak.

Read: How To Tell If A Pan Is Non-Stick?

3. Add the Filet Mignon

filet mignon on a pan

As soon as the pan is hot, put the filet mignon and sear. Set the timer for 4 minutes. 

You can add garlic, butter, and fresh herbs during this part of the cooking process.

Baste the meat with butter before turning the steak for an extra layer of flavor. This makes for a great steak.

Basting is a culinary technique of moistening the surface of the meat with butter, pan drippings, or sauces while the food is cooking. [2] 

To do this, spoon the liquid periodically over the steak as it cooks. You can also use a basting brush. Find out if you can eat the shell of a shrimp here.

4. Turn the Filet Mignon

Keep turning the steak to sear it evenly. If it’s your first time cooking filet mignon, you can turn the steak every minute to monitor the searing process. 

This will prevent you from overcooking it. Cook filet mignon until you reach your preferred doneness.

Remember to hit an internal temperature of 145°F to ensure the meat is cooked. Use a meat thermometer to know the internal temperature.

The temperature can increase depending on how you cook steak- rare, medium rare, or well-done.

5. Remove and Let it Rest

filet mignon on a plate with mashed potato and asparagus

Once you reach the doneness you prefer, remove the filet mignon from the heat source immediately. Leaving the steak in high heat for too long can make it quite hard.

This can happen if you add peanut oil to the pan, which has a high smoke point. Don’t serve immediately after cooking the filet mignon.

Let the beef rest for a juicy filet mignon. The resting period allows the filet mignon to absorb the juices evenly. Before serving, slice the steak against the grain.

Filet Mignon Cooking Time


The filet mignon cooking times can be adjusted according to your preferred doneness. For a rare steak, cook the filet mignon for 2.5 minutes per side. But how long can cooked seafood stay out?

Medium Rare

Cook filet mignon depending on your desired doneness. If you like a medium filet mignon, cook the meat for 3.5 minutes per side. The filet mignon should be sizzling gently.

Increase the heat slightly if they don’t sizzle gently.

Well Done

If you like a well-done steak, cook the steak for 7 minutes on each side. Season with salt, pepper, and herbs for added flavor. 

The steak should reach 145°F to ensure it’s cooked.

Read: Should You Eat Trout Raw?

Advantages of Cooking Filet Mignon in Non-Stick Pan

cooking filet mignon on a non stick pan

One of the advantages of cooking filet mignon in a non-stick pan is it’s nonreactive with other ingredients in your dish.

Cooking in a non-stick pan also conducts heat evenly and does not give off a lot of smoke when cooking.

However, non-stick pans have Teflon coatings, which begin to break down at 570°F. It’sIt’s important to cook in medium heat to preserve the non-stick surface of your non-stick pans.

Another advantage of a non-stick pan is it’s easy to clean. As its surface does not allow the food to stick, you won’t worry about scraping burnt bits of food sticking to your pan.

However, you should wash your non-stick pan with warm water and soap by hand, unlike a regular pan, which you can wash in the dishwasher.


Can you get a good sear on a non-stick pan?

Yes, you can get a good sear using a non-stick pan. You can get a nicely browned surface. 

However, if you want a pan that can sear at high temperatures, a stainless steel pan might be a great option.

Do you need oil when pan-frying steak in a non-stick?

You don’t need oil when pan-frying steak in a non-stick pan or cast-iron skillet. The cooking surface prevents the steak from sticking even without oil.

How hot should your non-stick pan be for filet mignon?

The filet mignon should be cooked on medium-high heat. Sear at 425°F.

Let’s Sum It Up

Rib eye or filet mignon steak cooked on the grill tastes best. However, cooking a delicious filet mignon is not restricted to using an oven or grill.

There are still other cooking methods, like using a cast-iron skillet or non-stick pan. If you’re wondering how to cook filet mignon in a non-stick pan, here’s how. 

Add salt and pepper to the steak. You can add butter and other herbs to season it well. Sear for 4 minutes on each side or according to the desired degree of doneness.

When you’re done cooking, remove it from the non-stick pan. Let the filet mignon rest, then serve it with steamed broccoli. 


Shari Mason

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