Filet Mignon
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My restaurant-style filet mignon recipe will transform your dinners into something impressive! This quick and easy recipe results in perfectly cooked and juicy steak every time.
When I want a steakhouse-worthy dinner at home, I go all out with filet mignon. My foolproof method – searing this ultra-tender cut in a cast iron skillet before finishing it in the oven – is the same technique I was taught in culinary school and used in top steakhouses for good reason.
Over the years, I’ve tested dozens of batches to perfect it, because let’s be real- this isn’t a cheap cut to mess up. With garlic, butter, and herbs, you’ll get that gorgeous caramelized crust and melt-in-your-mouth tenderness. Follow this (and the step-by-step video!), and you’ll have steakhouse results at home, every time.
Table of Contents
Why my filet mignon recipe is the one to make
- Quick and easy. From start to finish, my recipe takes just
- No marinating needed. Just simple seasonings and high-heat cooking do the job.
- Minimal ingredients. I’m talking salt, pepper, butter, and a few herbs.
★★★★★ REVIEW
“I make this very filet mignon recipe every special occasion- Valentine’s day, date nights, or a celebratory dinner. It’s so tasty and elegant.” – Albie
Key Ingredients
- Filet mignon. Choose petite steaks that are firm, deep red, and evenly thick. I recommend buying from a trusted butcher- this premium cut is rarely frozen and worth sourcing as fresh as possible.
- Kosher salt and black pepper. To taste.
- Butter. To help develop a tasty crust on the surface.
- Oil. To prevent the steaks from sticking to the cast iron. Be sure to use oil with a high smoke point, such as canola, avocado, or vegetable oil.
- Garlic. To infuse the meat with a savory flavor.
- Rosemary and thyme. These fresh herbs meld beautifully with butter, elevating the flavor of the finished dish.
How to cook filet mignon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Pat the steaks dry, then season them with salt and pepper.
Step 2– Add the oil, butter, rosemary, thyme, and crushed garlic to an oven-safe skillet over high heat.
Step 3– When the butter is melted and the herbs are fragrant, carefully place the steaks in the hot skillet. Sear until a crust forms on both sides.
Step 4– Transfer the skillet to the preheated oven and cook the steaks until they reach your preferred doneness.
Ideal temperature for filet mignon
Cooking filet mignon is all about precision. Lean, tender cuts like this shine most when cooked no further than medium- anything higher risks losing that butter, melt-in-your-mouth texture. For the best balance of tenderness and flavor, I recommend medium-rare. It keeps the center juicy while still developing that gorgeous seared crust. Here are the doneness levels:
- Rare. 120-130°F (49-54°C)
- Medium rare. 130-135°F (54-57°C)
- Medium. 135-145°F (57-63°C)
The above numbers have factored in carryover cooking: the steak’s internal temperature will rise by about 5°F as it rests.
Arman’s recipe tips
- Let the steaks rest for at least 5 minutes after cooking. My #1 rule when working with any meat. This isn’t just preference- it’s science. Resting allows the juices to redistribute, so every bite stays moist and juicy.
- Bring the meat to room temperature. I recommend about 20-30 minutes. This was one of the first things drilled into me at cooking school to prevent undercooked middles and overcooked edges.
- Pat the steaks dry with a paper towel. Removing surface water means the steak sears instead of steaming, giving you the deep golden-brown exterior you expect from a steakhouse.
Frequently asked questions
I like to trim off any big pieces of fat and the shiny silver skin (it gets chewy if you leave it on). After that, it’s as easy as slicing the tenderloin straight across into rounds- aim for about 6 to 8 ounces each. Keeping them the same size means they’ll all cook evenly (and no one fights for the biggest steak at the table!).
Typically, no. Filet mignon is prized for its natural tenderness and mild, buttery flavor, so it doesn’t need the tenderizing effects of a marinade. In fact, most steakhouses season it with salt and pepper to let the beef shine (I learned this on my 6-week placement!). That said, if you want to add extra flavor, you can briefly soak it (1-2 hours max) in my 3-ingredient steak marinade before searing- it won’t hurt the texture, but it will give a subtle boost.
Serving ideas
I like pairing it with simple side dishes, so the premium cut of steak is the star of the show. Here are a few classic steakhouse-style sides that pair perfectly:
- Side salad. Try a simple yet elegant wedge salad, warm German potato salad, or simple mixed leaves.
- Potatoes. Air fryer baked potato, air fryer baked sweet potato, Instant Pot baked potatoes, or some microwave sweet potatoes.
- Sauteed vegetables. Like sauteed carrots, sauteed asparagus, and sauteed spinach.
Storage instructions
To store: Refrigerate the leftovers in an airtight container for up to 3 days.
To freeze: Transfer the cooled leftovers to a ziplock bag and freeze for up to 6 months. Thaw in the fridge before reheating.
Filet Mignon Recipe
Video
Ingredients
- 6 Filet mignon 6-8 ounces each
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 3 1/2 tablespoons butter
- 6 cloves garlic crushed
- 4 sprigs Rosemary fresh
- 2 sprigs Thyme fresh
Instructions
- Preheat the oven to 200C/400F.
- Season the filet mignon fillets with salt and pepper.
- Place a hot skillet or cast iron skillet over high heat for 3 minutes. Add oil, butter, rosemary, thyme, and crushed garlic. Cook for 2 minutes until the butter infuses spices with occasional stirring, so the butter doesn't brown.
- Add the filet mignon to the pan and sear for 3 minutes per side.
- Place the skillet in the oven and cook for another 5 minutes, or until your desired doneness (see my temperature guide in the notes below).
- Let the meat rest for five minutes. Serve it with juices from the pan with some flaky salt.
I always hear,see and read instructions to sear a steak in a pan and put into a pre-heated oven. BUT it never mentions what temprature the oven must be pre-heated to.
Hi! It says 200C/400F 🙂