Filet Mignon
A tender, elegant cut of beef, filet mignon is prized for its buttery texture and mild flavor. This recipe guides you through selecting, seasoning, and cooking the perfect filet mignon at home with expert tips for a restaurant-quality result every time.
Equipment
- Heavy skillet or cast iron pan
- Tongs
- Instant-read meat thermometer
- Oven (or grill)
- Resting rack or plate
- Cutting board and sharp knife
Ingredients
- 2 filet mignon steaks, 6–8 oz each, about 1.5–2 inches thick
- Kosher salt
- Freshly ground black pepper
- 1–2 tbsp high smoke point oil (avocado, grapeseed, or canola)
- 2 tbsp unsalted butter
- Optional: fresh herbs (thyme, rosemary), garlic cloves (for basting)
Instructions
- Bring steaks to room temperature: Remove from fridge 30–45 minutes before cooking. Pat dry thoroughly with paper towels.
- Season: Generously season both sides with kosher salt and freshly ground black pepper. Optionally, add a light sprinkle of garlic powder or fresh herbs.
- Preheat skillet: Heat heavy skillet or cast iron over high heat until very hot. Add oil and swirl to coat.
- Sear steaks: Place steaks in skillet and sear without moving for 2–3 minutes until a deep golden crust forms. Flip and sear the other side for another 2–3 minutes.
- Add butter and aromatics: Lower heat to medium, add butter, crushed garlic, and herbs. Spoon melted butter over steaks for about 1 minute.
- Finish in oven (optional): For thicker cuts or desired doneness, transfer skillet to 400°F (200°C) oven and cook 3–5 minutes until internal temp reaches 5°F below target.
- Check doneness: Use instant-read thermometer to confirm internal temperature (Rare: 120–125°F, Medium Rare: 130–135°F, Medium: 140–145°F).
- Rest steaks: Transfer steaks to a warm plate or rack; tent loosely with foil and rest for 5–10 minutes to redistribute juices.
- Serve: Slice if desired, garnish with fresh herbs or compound butter, and enjoy immediately.
Notes
- Don’t skip resting! It’s essential for juicy, tender steak.
- For even cooking, make sure steaks are uniform thickness.
- Use a meat thermometer for perfect doneness every time.
- Pan sauce tip: After removing steaks, deglaze pan with wine or broth, reduce, then whisk in butter for a quick sauce.
- For grilling, follow similar searing times and monitor internal temp closely.
- Leftovers reheat best gently in the oven or quickly in a hot pan.