Perfect Filet Mignon

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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 471kcal

Author Arman Liew

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

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

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 in a 275ºF/135ºC oven until the internal temperature reaches 130°F/54°C.

Nutrition