Learn how to cook restaurant-quality filet mignon at home! Seared in a cast iron skillet and finished in the oven, this quick and easy recipe results in perfectly cooked and juicy steak every time.
Whether it’s cooked in the air fryer or sous vide, I’m always happy when a tender and juicy steak is served for dinner! But when I want a steakhouse-worthy dinner at home, I go all out with pan-seared filet mignon.
This 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! I’ll teach you how to do it at home so you can enjoy the best filet mignon with a gorgeous golden crust and melt-in-your-mouth meat.
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Why you’ll love this recipe
Whether you’re a beginner or a grillmaster, you can learn how to make foolproof filet mignon in a cast iron skillet. This easy method only takes about 20 minutes and yields such beautiful results that you’ll want to sear everything in cast iron, like chicken breasts and salmon!
- Restaurant-quality results. Like a cast iron or new york steak, searing the steak in a sizzling skillet with oil, butter, garlic, and fresh herbs gives you a crave-able caramelized surface and the juiciest meat.
- 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 we don’t want to mess it up (like wagyu)! Thankfully, searing it on the stovetop before finishing it in the oven is easy, foolproof, and always leaves you with an impressive and perfectly cooked steak (or you could take it up a notch and wrap it in bacon!).
- Easy to customize. Like a ranch steak or flat iron steak, switch up the marinades or soak it in a flavorful sauce before cooking.
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 filet mignon its amazing flavor and its higher price tag.
- Filet mignon. Select petite steaks that are firm, deep red in color, and have an even thickness.
- 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
Pan-searing filet mignon on the stove before finishing it in the oven helps create a flavorful crust on the outside while locking in the meaty juices. You can also use this technique for other cuts of steak, like Denver and Tomahawk. Follow these step-by-step instructions to see how it’s done:
Step 1 – Prep the steaks
Pat the steaks dry, then season them with salt and pepper. Set them aside until they come down to room temperature.
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.
Step 5 – Rest and serve
Let the steaks rest for a few minutes before plating them with some of the pan juices. Season with flaky salt, then enjoy!
Filet Mignon cooking temperatures
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.
What to serve with this dish
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. Like a Jennifer Aniston, Caesar, or wedge salad.
- Potatoes. Mashed, baked, or sauteed.
- Sweet potatoes. Fries or baked.
- Roasted vegetables. Like brussels sprouts, broccoli, green beans, asparagus, and mushrooms.
- Sauteed vegetables. Like carrots, asparagus, and spinach.
Just before serving, top the filet mignon with demi-glace or compound butter to make the meal even more impressive. Or make this a surf and turf main course by pairing the steaks with shrimp, lobster tails, or crab cakes.
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.
Recipe tips and tricks
- 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. Room temperature steaks always cook more evenly than cold steaks.
- Pat the steaks dry with a paper towel. Removing the excess moisture is key to achieving a nice, seared crust.
- Preheat the cast iron. You want the pan to be hot enough to sear the filets but not so hot that they burn on the surface.
- Let the steaks rest for at least 5 minutes after cooking. This gives the flavorful juices time to soak back into the meat, giving you tastier, more tender steaks.
Frequently asked questions
The cooking time will vary depending on the thickness of your steaks and how well done you like your meat. As a general guideline for 1 to 2-inch thick filets, they should be baked for about 6 minutes in a 400ºF/200ºC oven after searing.
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.
Yes, you can reverse sear the steaks by placing them in a greased oven-safe skillet and baking in a 275°F/135°C oven until the internal temperature is between 120 to 130°F (49 to 54°C). Transfer the steaks to a cutting board for 10 to 15 minutes. Next, melt some butter in the same skillet over high heat, add the steaks, and sear for 1 minute on each side.
For more tips and instructions, check out my reverse sear steak recipe.
More steak recipes
- Skirt Steak
- Bavette Steak
- Picanha Steak
- London Broil
- Sirloin Tip Roast
- Ribeye roast
- Hanger steak
Perfect Filet Mignon
- 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
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