Filet Mignon Recipe
Filet mignon is a prized, tender cut of beef known for its buttery texture and mild, delicate flavor. Perfect for special occasions or elevated dinners, this steak is quick to cook and pairs beautifully with classic sauces and sides. This recipe guides you through a simple pan-sear and oven-finish method for perfect medium-rare results every time.
Equipment
- Cast iron skillet or heavy-bottomed oven-safe skillet
- Tongs
- Instant-read meat thermometer
- Oven (preheated to 400°F / 204°C)
- Cutting board
- Aluminum foil
Ingredients
- 2 filet mignon steaks (6–8 oz each), about 1.5–2 inches thick
- Salt (preferably kosher salt)
- Freshly ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary (optional)
- 1 tbsp olive oil or neutral cooking oil
Instructions
- Prepare the steaks: Remove steaks from refrigerator and let sit at room temperature for 30 minutes. Pat dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Preheat oven and skillet: Preheat oven to 400°F (204°C). Heat a cast iron or oven-safe skillet over medium-high heat until very hot.
- Sear the steaks: Add oil to skillet, then carefully place steaks in the pan. Sear without moving for 2–3 minutes until a golden-brown crust forms. Flip and sear the other side for 2 minutes.
- Add butter and aromatics: Add butter, garlic, and herbs to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly to baste and infuse flavor.
- Finish in the oven: Transfer skillet to the oven. Roast for 4–6 minutes for medium-rare (internal temp about 130°F/54°C). Adjust time for desired doneness.
- Rest the steaks: Remove skillet from oven. Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to redistribute juices.
- Serve: Slice steaks against the grain if desired. Serve with your choice of sauce and sides.
Notes
- For best results, use an instant-read thermometer to avoid overcooking.
- Dry brine steaks by salting them 1 hour before cooking for improved flavor and moisture retention.
- Butter basting adds richness but can be skipped for a leaner option.
- Sous vide cooking is an alternative for precise temperature control before searing.
- Let steaks rest fully to ensure juicy, tender bites.
- Pair with red wine sauces, mushroom cream sauce, or simple compound butter.