Filet Mignon
This foolproof filet mignon recipe makes dinner at home extra special. The results are melt-in-your-mouth delicious and comparable to any expensive steakhouse out there.
I love a good fine dining experience. But sometimes, cooking up a splurge-worthy steak dinner at home is far more rewarding (and let’s be honest, cheaper and tastier). The question we’re all here for though is “how do we not screw up a pricey cut of meat?”
After mastering cuts of meats like beef tenderloin and prime rib for the holidays, cooking filet mignon is actually quite simple! Just follow a sear, baste, and bake process with precise timing for each step to get the filets to the ideal temperature you want. And to give you extra guidance, I’ve got several tips and a step-by-step video below!
Filet Mignon Ingredients
For some context — filet mignon is the smaller part of the tenderloin, which makes it an extra tender piece of meat. That’s why you’ll find them to cost around $30 to $45 per pound. That’s why cooking it perfectly is key! So here’s what you’ll need:
- Filet Mignon Steaks: When purchasing filet mignon steaks (about 8-ounces each) from the butcher, keep your eyes peeled for a deep red color that’s free of any silver skin (connective tissue). And check to see if the steaks are soft to the touch when the butcher handles them!
- Steak Seasoning: All you need is a generous amount of salt and pepper. The basting butter is what’s going to give your filets enormous amounts of flavor.
- Basting Butter: This is a simple combination of unsalted butter, fresh rosemary, and fresh garlic cloves.
Helpful tip: I say go the extra step and make a compound butter or béarnaise sauce for serving. They can easily elevate your dinner the the next level!
Find the printable recipe with measurements below.
How To Cook Filet Mignon
For this recipe, I use a cast iron pan as it helps to get a really good sear on the steaks. If you don’t have cast iron you can use an oven-safe stainless steel pan. Just don’t use a non-stick pan for this recipe!
Prep the steaks. Remove the steaks from the fridge about 30 to 40 minutes before cooking so that they come to room temperature. Then generously season all sides with salt and pepper. Pat it in good!
Sear the steaks. Heat your pan on the stove over high heat. Once the pan is very hot add the oil and wait for it to shimmer before adding the steaks. Sear the steaks on one side for exactly 2 minutes, until they have a nice golden crust. Then roll them on their sides for another minute, to get the edges browned.
Helpful Tip: Set a kitchen timer to ensure you cook each side for the exact amount of time. Timing is key with this recipe!
Add the butter baste. Flip the steaks onto their final side and while they’re searing, add the butter, garlic, and rosemary to the pan. Quickly butter baste the steaks with a spoon for exactly 1 minute.
Bake the steaks. Transfer the hot pan to the oven and bake for an additional 4 to 10 minutes at 400°F (200°C), depending on your desired level of doneness (see chart below). Make sure to use an instant-read thermometer to check in on your steaks!
Cover the steaks. Remove the cooked filet mignon steaks to a plate, and let them rest for 5 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.
Internal Temperature for Filet Mignon Steak
Always remember that there will be residual heat and carryover cooking after you remove the filet mignon steaks from the pan and let them rest for 5 minutes. So don’t accidentally overcook them!
- Rare: remove at 115°F (about 3 to 4 minutes in oven). The rested temp will be 120°F to 125°F.
- Medium rare: remove at 120°F (about 5 to 6 minutes in oven). The rested temp will be 125 to 130°F.
- Medium: remove at 130°F (about 6 to 7 minutes in oven). The rested temp will be 135°F to 140°F.
- Medium well: remove at 140°F (about 8 to 9 minutes in oven). The rested temp will be 145°F to 150°F.
- Well done: remove at 150°F (about 10 to 11 minutes in oven). The rested temp will be 155°F to 160°F.
What to Serve with Filet Mignon?
Complete your dinner plate with any of these classic steakhouse options! Just like this filet mignon recipe, these side dishes are foolproof.
- Vegetables: Some of the classics are roasted asparagus, sauteed green beans, roasted Brussels sprouts, roasted broccoli, or steamed broccoli.
- Starches: My all-time favorite is a side of creamy mashed potatoes. But you can’t go wrong with these garlic herb roasted potatoes either.
Storage Tips
As a reminder, raw filet mignon steaks will keep for 3 to 5 days in the fridge. But it’s always best to cook them while they’re still super fresh. For leftovers though — here’s a few tips on how to store and reheat:
- Storing leftovers in the fridge: You can store leftover filets whole or cut-up. I often like to pre-slice the steak into pieces to make it a lot easier to enjoy the following days. This will keep in the fridge for 4 to 5 days.
- Storing leftovers in the freezer: Make sure to let the sliced meat cool, then place it in a freezer-safe bag with the air all squeeze out. It’ll last for up to three months in the freezer.
- How to reheat filet mignon: If the meat is frozen, thaw in the fridge the day before. Then microwave it for a minute or two, until it’s warmed through.
Filet Mignon Recipe Video
Need some visual guidance on how to cook the best filet mignon? Follow along in the video below!
More Fancy-Ish Dinner Ideas
- Roast Chicken
- Skirt Steak with Chimichurri Sauce
- Red Wine Braised Short Ribs
- Apple Cider Sage Pork Chops
- Rosemary Grilled Lamb Chops
- Creamy Tuscan Chicken
Whether you make this filet mignon for yourself, a partner or other loved one, I hope it turns out perfectly with this method! Let me know your thoughts on this recipe in the comment box below.
Filet Mignon (Foolproof Recipe)
Recipe Video
Ingredients
Filet Mignon Steaks
- 2 (8-ounce) filet mignon steaks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons avocado oil (or other high heat oil)
Basting Butter
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 peeled garlic cloves
For Serving
- herb compound butter or bearnaise sauce
Instructions
- Preheat the oven to 400°F (200°C). Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). Season all sides of the steaks with salt and pepper.
- Heat an empty oven-safe pan (I recommend cast iron) on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), sear the steaks for 2 minutes, until they have a nice golden crust. Roll them on their sides for another 1 minute to get a crust on the edges. Lastly, flip them onto their final side and while the steak is searing, add the butter, garlic, and rosemary to the pan. Butter baste the steaks with a spoon for 1 minute (watch the video above to see how I do this).
- Transfer the hot pan to the oven (make sure to use oven mitts with cast iron) and bake for an additional 4 to 10 minutes, depending on the desired level of doneness (see chart above). My personal favorite is removing the steaks from the oven at 120°F for medium rare.
- Remove the cooked filet mignon steaks to a plate, cover them with aluminum foil, and let them rest for 5 to 7 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.
- Top with hot melted herb butter from the pan (alternatively, you could add a fresh slice of compound butter) or a drizzle of bearnaise sauce before serving.
Lisa’s Tips
- Try to buy steaks that are the same size and thickness, so that they cook evenly.
- Don’t add the oil to a cold pan over the stove. Wait until the dry pan is very hot on its own, then add the oil.
This looks amazing. But I think the nutrition facts are off. Protein = 1 gram. Calories seem low too… :)
Thanks so much Christina! I just fixed it. :)
Omg, this filet mignon with the bearnaise sauce made me look like a total superstar in my husband’s eyes. A winner recipe! And thank you for such precise cooking times, it was perfect!!
Yay, I’m so happy you and your husband loved the recipe! :)
BEAUTIFUL looking filets, Lisa!!
Thanks so much Rachel!