This post may contain affiliate links. See my disclosure policy.
My restaurant-style filet mignon will transform your dinners into something impressive! This quick and easy recipe results in perfectly cooked and juicy steak every time.
Love elegant steak recipes? Try my tomahawk steak, skirt steak, flat iron steak, and New York steak next.
When I want a steakhouse-worthy dinner at home or it’s a special occasion, I go all out with filet mignon.
My filet mignon recipe teaches you how to sear this ultra-tender cut in a cast iron skillet before finishing it in the oven. It’s a go-to technique in steakhouses for good reason!
What is filet mignon?
Filet mignon is an incredibly tender cut of steak with a delicate flavor. It’s cut from the beef tenderloin, which is a muscle that runs along the cow’s spine. This gives this prime cut of beef its amazing flavor and its higher price tag.
Table of Contents
Why I love this recipe
- Restaurant-quality results. Searing the steak in a sizzling skillet with oil, butter, garlic, and fresh herbs gives you a crave-able caramelized outside and the juiciest meat. The meat MELTS in your mouth.
- No marinade or sauce needed. As the steaks finish cooking in the oven, the pan drippings thicken into the perfect sauce to finish the steaks with before serving.
- The best way to prepare a premium cut of steak. Filet mignon is one of the more expensive cuts of steak, and I don’t want you to mess it up.
- Easy to customize. Like with my air fryer filet mignon, you can use a marinade, change up the spices, or douse it in herbed butter before serving.
Ingredients needed
- Filet mignon. Select petite steaks that are firm, deep red in color, and have an even thickness. I prefer to get my steaks from the butcher because it’s usually not frozen beforehand and, due to its price tag, is as fresh as can be.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Prep the steaks. Pat the steaks dry, then season them with salt and pepper.
Step 2 – Preheat the skillet. Add the oil, butter, rosemary, thyme, and crushed garlic to an oven-safe skillet over high heat.
Step 3 – Sear. 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 – Bake. Transfer the skillet to the preheated oven and cook the steaks until they reach your preferred doneness.
Filet Mignon temperature guide
let mignon is best when it’s cooked to rare or medium rare. The best way to tell when the steaks are done cooking is by measuring the internal temperature with a meat thermometer. Use this temperature guide to make sure your steaks are cooked exactly how you like them:
- Rare. 120-130°F (49-54°C)
- Medium rare. 130-135°F (54-57°C)
- Medium. 135-145°F (57-63°C)
- Medium well. 145-155°F (63-68°C)
- Well done. 155°F (68°C) and above
Remember: The steaks will continue to cook for a few minutes even after they come off of the heat. For this reason, it’s best to take them out of the oven when they’re 3 to 5 degrees shy of your desired temperature.
Arman’s recipe tips
- Bring the meat to room temperature. Take the steaks out of the fridge and leave them on the kitchen counter for 20 to 30 minutes before searing, so they cook more evenly.
- Pat the steaks dry with a paper towel. Removing the excess moisture is key to achieving a nice, seared crust.
- Let the steaks rest for at least 5 minutes after cooking. My #1 rule when working with any kind of meat. The juices re-distribute and yield the juiciest steak ever.
Serving ideas
I like pairing this dish 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.
To reheat: Reheat the leftover filet mignon in a 275ºF/135ºC oven until the internal temperature reaches 130°F/54°C.
Frequently asked questions
Use a sharp knife to remove any excess fat and silver skin. Then, cut the tenderloin into 6 to 8-ounce round steaks perpendicular to the length of the tenderloin.
A marinade usually isn’t necessary because filet mignon is already so flavorful and tender. But to make it even more tender, feel free to soak it in my 3-ingredient steak marinade for up to 2 hours before searing.
More delicious beef dinners
- Picanha Steak
- Arrachera
- London Broil
- Sirloin Tip Roast
- Cowboy steak
- Ribeye roast
- Or any beef recipes
Perfect Filet Mignon
Video
Ingredients
Instructions
- Season the meat with salt and pepper and let it sit at room temperature for 30 minutes.
- Preheat the oven to 200C/400F.
- Heat the 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 stir so the butter doesn't brown.
- Add the meat to the pan and sear for 3 minutes per side.
- After 6 minutes of searing, place the skillet in the oven for another 6 minutes of cooking.
- Leave the meat at room temperature to rest for 5 minutes after the oven. Serve it with juices from the pan with some flaky salt
Notes
Nutrition
Originally published May 2023, updated and republished July 2024
