Filet Mignon Recipe
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. Watch the video below to see how I make it in my kitchen!
Servings 6 servings
Calories 471kcal
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.
Video
Notes
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 a skillet until warm.
Doneless levels for steak
- 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
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 1g | Protein: 31g | Fat: 37g | Sodium: 278mg | Potassium: 534mg | Fiber: 0.2g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 4mg | NET CARBS: 1g