Pan-Seared Filet Mignon
Pan-seared filet mignon from the smaller end is a premium, tender cut of beef tenderloin, quickly cooked in a hot skillet to create a flavorful crust while maintaining a juicy, rare-to-medium-rare interior. It is typically seasoned simply with salt and pepper and often finished with butter, garlic, and herbs like thyme or rosemary. This dish is a classic of French and American steakhouse cuisine, prized for its buttery texture and elegant presentation.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, making it a ketogenic-friendly meal. A typical serving provides a significant amount of iron, zinc, and B vitamins, especially B12. A 4-ounce (113g) serving generally contains around 250-300 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 42 g |
| Carbs | 0 g |
| Fat | 19 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 85 mg |
| Iron | 3.5 mg |
| Zinc | 8.0 mg |
| Phosphorus | 300 mg |
| Potassium | 450 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 10 mg |
| Vitamin B6 | 0.8 mg |
| Selenium | 40 mcg |
Per 1 filet (170 g) · estimated, varies by recipe
💡 What's interesting
The filet mignon comes from the tenderloin, a muscle that does very little work, which is why it's the most tender cut of beef. The 'smaller end' refers to the tail of the tenderloin, which tapers to a point and is often considered to have a slightly more pronounced beefy flavor than the thicker center-cut.
