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best filet mignon recipe

Filet Mignon Recipe

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!
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 30 minutes
Servings: 2 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Prep the Steaks (5 minutes)
  2. Remove filet mignon steaks from the fridge 30 minutes before cooking.
  3. Pat dry with paper towels. Season generously with salt and pepper on all sides.
  4. Preheat & Sear (5–7 minutes)
  5. Preheat your oven to 400°F (200°C).
  6. Heat a cast iron skillet over medium-high heat. Add olive oil.
  7. When the oil is shimmering and just about to smoke, carefully add the steaks.
  8. Sear without moving for 2–3 minutes until a golden crust forms. Flip and sear another 2–3 minutes.
  9. Baste with Butter & Herbs (2–3 minutes)
  10. Reduce heat to medium. Add butter, smashed garlic cloves, and rosemary sprigs.
  11. Tilt the skillet and use a spoon to baste the steaks with the melted butter for extra richness and flavor.
  12. Finish in the Oven (4–8 minutes)
  13. Transfer the skillet to your preheated oven.
  14. Cook until steaks reach desired internal temperature:
  15. Rare: 120–125°F
  16. Medium Rare: 130–135°F
  17. Medium: 140–145°F
  18. Use a meat thermometer for best accuracy.
  19. Rest & Serve (5–10 minutes)
  20. Remove filet mignon from the oven. Transfer to a plate.
  21. Tent loosely with foil and let rest 5–10 minutes — this seals in the juices.
  22. 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.