When you’re craving a truly special meal, nothing beats a perfectly cooked filet mignon recipe. It’s that melt-in-your-mouth cut of beef tenderloin that feels fancy but is surprisingly simple to make in your own kitchen — no reservations required!
I remember the first time I made filet mignon at home. I was nervous I’d ruin such an expensive cut of meat. But with a few pro tips — like using a hot cast iron skillet, basting with butter, and letting it rest — the steak turned out better than any restaurant version. Now, cooking filet mignon is my go-to for special dinners, date nights at home, or even when I just feel like spoiling myself!
In this easy guide, I’ll show you step-by-step how to cook filet mignon perfectly every time. We’ll cover the best seasoning, cook times for your preferred doneness, expert tips, side ideas, and more. Don’t worry if this is your first time — I’ll walk you through every delicious step!
Why You’ll Love This Filet Mignon Recipe
This is my tried-and-true method for juicy, flavorful steaks every time. Here’s why you’ll love it:
✅ Tender & Juicy: Filet mignon is naturally tender, and this recipe keeps it buttery soft.
✅ No Fancy Equipment: All you need is an oven-safe skillet (cast iron is best!).
✅ Restaurant Quality at Home: Impress your family, date, or guests with minimal effort.
✅ Quick & Easy: Ready in under 30 minutes with simple ingredients.
✅ Versatile: Add your favorite sides and sauces — it pairs beautifully with everything from mashed potatoes to garlic butter shrimp.
Ingredients You’ll Need
You don’t need a lot to make filet mignon shine. Here’s what you’ll need for this foolproof filet mignon recipe:
- 2 (6–8 ounce) filet mignon steaks, about 1.5–2 inches thick
- 1 tablespoon olive oil, or another high smoke point oil
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 2–3 garlic cloves, smashed
- 2 sprigs fresh rosemary (or fresh thyme)
Mini-Tips:
- Bring your steaks to room temperature 30 minutes before cooking — this helps them cook evenly.
- Use a meat thermometer to ensure your preferred doneness.
- A cast iron skillet is best for a perfect sear.
Ingredient Substitutions
Filet mignon is special, but you can tweak things to suit your pantry:
✅ Cuts of Meat: Substitute with beef tenderloin medallions for a similar tenderness.
✅ Butter: Try compound herb butter for extra flavor.
✅ Rosemary: Fresh thyme or sage are delicious alternatives.
✅ Olive Oil: Use avocado oil or any oil with a high smoking point if you prefer.
✅ Garlic: No fresh garlic? Add a pinch of garlic powder to the butter.
How to Make Filet Mignon
You’re going to feel like a pro chef after this. Here’s how to cook filet mignon at home:
1. Prep the Steaks (5 minutes)
- Remove filet mignon steaks from the fridge 30 minutes before cooking.
- Pat dry with paper towels. Season generously with salt and pepper on all sides.
2. Preheat & Sear (5–7 minutes)
- Preheat your oven to 400°F (200°C).
- Heat a cast iron skillet over medium-high heat. Add olive oil.
- When the oil is shimmering and just about to smoke, carefully add the steaks.
- Sear without moving for 2–3 minutes until a golden crust forms. Flip and sear another 2–3 minutes.
3. Baste with Butter & Herbs (2–3 minutes)
- Reduce heat to medium. Add butter, smashed garlic cloves, and rosemary sprigs.
- Tilt the skillet and use a spoon to baste the steaks with the melted butter for extra richness and flavor.
4. Finish in the Oven (4–8 minutes)
- Transfer the skillet to your preheated oven.
- Cook until steaks reach desired internal temperature:
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Use a meat thermometer for best accuracy.
5. Rest & Serve (5–10 minutes)
- Remove filet mignon from the oven. Transfer to a plate.
- Tent loosely with foil and let rest 5–10 minutes — this seals in the juices.
- Slice and serve with pan juices drizzled on top.
Expert Tips for Success
These insider tricks will make you feel confident every time:
✅ Bring to Room Temp: Always let filet mignon rest at room temp for 30 minutes.
✅ Get a Good Sear: Use a hot skillet — don’t overcrowd. A crust = flavor!
✅ Baste Generously: Butter basting adds moisture and aromatics.
✅ Use a Meat Thermometer: No guesswork — perfect doneness every time.
✅ Let it Rest: Don’t skip this step or you’ll lose all those delicious juices.
Variations & Add-Ons
Level up your filet mignon with these tasty ideas:
- Garlic Herb Butter: Top with homemade garlic and parsley butter.
- Bacon-Wrapped: Wrap each filet in bacon for extra flavor and a pretty presentation.
- Peppercorn Crust: Press crushed peppercorns into the steaks before searing for a steak au poivre twist.
- Surf & Turf: Serve with seared shrimp or lobster tails.
- Dairy-Free: Skip the butter baste — use ghee or extra olive oil.
Serving Suggestions
Your filet mignon deserves the best pairings! Try these ideas:
Mashed Potatoes: Creamy mashed potatoes or garlic smashed potatoes.
Fresh Greens: A simple arugula salad with lemon vinaigrette.
Veggies: Roasted asparagus, green beans, or sautéed mushrooms.
Wine Pairing: A robust cabernet sauvignon or merlot.
For a restaurant-worthy plate, spoon the pan sauce over the steak and garnish with extra rosemary.
Storage & Reheating
✅ Fridge: Leftover filet mignon can be stored in an airtight container in the fridge for up to 3 days.
✅ Freezer: Not recommended — it can dry out such a tender cut.
✅ Reheating: Warm gently in a skillet over low heat with a splash of beef broth or butter to prevent overcooking.
Nutrition Information (per steak)
Approximate values:
- Calories: 450
- Protein: 38g
- Carbs: 1g
- Fat: 32g
- Fiber: 0g
- Sodium: 240mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 15–20 minutes | 30 minutes |
Frequently Asked Questions
What’s the best way to season filet mignon?
Simple is best! Just use kosher salt and freshly ground black pepper. The high-quality beef doesn’t need much else.
Do I have to use a cast iron skillet?
No, but it helps get a better sear. Any oven-safe skillet will work — just make sure it can handle medium-high heat.
How do I know when filet mignon is done?
Use a meat thermometer. For medium-rare, aim for 130–135°F and remember it will rise slightly as it rests.
Can I cook filet mignon on the grill instead?
Absolutely! Sear over high heat, then move to indirect heat until it reaches your desired doneness.
What’s the best way to rest filet mignon?
Transfer to a plate, tent loosely with foil, and let rest for 5–10 minutes. This keeps it juicy and tender.
Conclusion
So there you have it — my failproof filet mignon recipe that’s fancy enough for a special occasion yet easy enough for a weeknight treat. With just a few simple steps and the right technique, you’ll get juicy, tender steaks every single time.
I’d love to hear how yours turns out! Leave a comment, rate the recipe, or share your favorite side pairings — happy cooking, and enjoy your steakhouse-worthy dinner at home!
Filet Mignon Recipe
Ingredients
Method
- Prep the Steaks (5 minutes)
- Remove filet mignon steaks from the fridge 30 minutes before cooking.
- Pat dry with paper towels. Season generously with salt and pepper on all sides.
- Preheat & Sear (5–7 minutes)
- Preheat your oven to 400°F (200°C).
- Heat a cast iron skillet over medium-high heat. Add olive oil.
- When the oil is shimmering and just about to smoke, carefully add the steaks.
- Sear without moving for 2–3 minutes until a golden crust forms. Flip and sear another 2–3 minutes.
- Baste with Butter & Herbs (2–3 minutes)
- Reduce heat to medium. Add butter, smashed garlic cloves, and rosemary sprigs.
- Tilt the skillet and use a spoon to baste the steaks with the melted butter for extra richness and flavor.
- Finish in the Oven (4–8 minutes)
- Transfer the skillet to your preheated oven.
- Cook until steaks reach desired internal temperature:
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Use a meat thermometer for best accuracy.
- Rest & Serve (5–10 minutes)
- Remove filet mignon from the oven. Transfer to a plate.
- Tent loosely with foil and let rest 5–10 minutes — this seals in the juices.
- Slice and serve with pan juices drizzled on top.
Notes
- Bring to Room Temp: Always let filet mignon rest at room temp for 30 minutes.
- Get a Good Sear: Use a hot skillet — don’t overcrowd. A crust = flavor!
- Baste Generously: Butter basting adds moisture and aromatics.
- Use a Meat Thermometer: No guesswork — perfect doneness every time.
- Let it Rest: Don’t skip this step or you’ll lose all those delicious juices.
