Filet Mignon

Filet mignon is one of the most tender and luxurious cuts of beef, prized for its buttery texture and mild flavor. This recipe creates a perfectly seared crust with a tender, juicy center, finished with aromatic garlic-herb butter for an elegant steakhouse-quality meal at home.

Why You’ll Love This Recipe

• Uses simple ingredients to let the beef’s natural flavor shine.
• Combines stovetop searing with oven roasting for perfect doneness.
• Infused with aromatic garlic and fresh herbs.
• Ready in under 30 minutes from start to finish.
• Perfect for special occasions or a romantic dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 (6–8 ounce) filet mignon steaks, about 1 1/2–2 inches thick
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed
• 2–3 sprigs fresh thyme or rosemary
• Salt and pepper, to taste

Directions

1. Preheat oven to 400°F. Season both sides of the steaks generously with salt and pepper, pressing seasoning into the meat.
2. Heat a cast-iron skillet over medium-high heat until very hot. Add vegetable oil and swirl to coat.
3. Place steaks in the skillet and sear without moving for 2–3 minutes until a golden-brown crust forms.
4. Flip steaks, reduce heat to medium, and add butter, garlic, and herb sprigs. Tilt the skillet slightly and spoon the melted butter and aromatics over the steaks for 2–3 minutes.
5. Transfer the skillet to the preheated oven and roast for 3–5 minutes, or until desired doneness:
   • Rare: 120°F
   • Medium-rare: 130°F
   • Medium: 140°F
6. Transfer steaks to a plate, tent loosely with foil, and rest for 5–7 minutes before serving.

Servings and timing

• Servings: 2
• Prep time: 5 minutes
• Cook time: 10–12 minutes
• Resting time: 5–7 minutes
• Total time: 20–25 minutes

Variations

• Top with blue cheese butter for a bold flavor twist.
• Swap thyme or rosemary for tarragon or sage.
• Add a splash of red wine to the skillet after searing for a quick pan sauce.
• Wrap the steaks in bacon before cooking for added richness.
• Serve with a peppercorn cream sauce for a classic French touch.

Storage/Reheating

• Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a low oven (250°F) until warmed through, or slice thinly and enjoy cold in salads or sandwiches.
• Avoid microwaving, as it can dry out the steak.

FAQs

What makes filet mignon so tender?

It comes from the tenderloin, a muscle that doesn’t get much use, resulting in a soft, buttery texture.

Do I need a cast-iron skillet?

A heavy-bottomed oven-safe skillet works well, but cast iron gives the best sear.

Can I cook filet mignon entirely on the stovetop?

Yes, but for even cooking, finishing in the oven is recommended.

How do I know when it’s done without a thermometer?

Press the center of the steak — the softer it feels, the rarer it is; firmer means more cooked.

Can I use olive oil instead of vegetable oil?

Yes, but choose a high-smoke-point oil for searing to avoid burning.

Should I marinate filet mignon?

It’s not necessary due to its natural tenderness; simple seasoning works best.

Can I make this recipe with frozen steaks?

Yes, but thaw completely in the refrigerator before cooking.

What side dishes pair best with filet mignon?

Mashed potatoes, roasted vegetables, asparagus, or a crisp salad are all great choices.

Is filet mignon the same as beef tenderloin?

Filet mignon is cut from the smaller end of the beef tenderloin.

Can I grill filet mignon instead?

Yes, sear over high heat, then move to indirect heat until desired doneness is reached.

Conclusion

Filet mignon is a true classic for special occasions, offering unmatched tenderness and elegance. This method of pan-searing with garlic-herb butter and finishing in the oven ensures a flavorful crust and perfectly cooked center every time. Serve with your favorite sides for a restaurant-worthy meal at home.

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