Skip the steakhouse and learn how to cook filet mignon perfectly at home. This melt-in-your-mouth tender filet mignon recipe is actually quite simple to make as long as you follow a few easy steps.
Filet Mignon Recipe
Dinner at home just got a whole lot more delicious with this straightforward filet mignon recipe that yields perfect results every single time, just like a restaurant. It really is the perfect dinner idea for two. Not only are these steaks melt-in-your-mouth good, but they’re also so easy to make.
Since filet mignon has such a delicate flavor, it only needs to be seasoned with salt and pepper. As it rests before it cooks, the salt penetrates the meat to season it from the inside out.
To develop the most incredible crust, they’re pan seared in a hot cast iron skillet on all sides. Then they’re quickly finished off in the oven. This method of cooking preserves the tenderness of the filet mignon and locks in the juices.
As it rests after cooking it’s topped with a homemade fresh herb and garlic butter. This compound butter is made with thyme, parsley, rosemary, and garlic – and it’s truly delicious. As the butter melts over the steaks, it infuses the filet mignon with the flavors, which perfectly complement the flavor of the beef. Trust me, this is a meal that will make you savor each and every bite.
Ingredients
Filet Mignon Steaks: This is a tender and juicy cut of steak. Look for steaks that have marbling, no silver skin, and a nice deep red color. Also, be sure to look for evenly sized steaks that are about 1.5” thick so that the steaks cook in the same amount of time.
Olive Oil: This is used for searing the steaks. You can swap this for a neutral tasting oil if you prefer.
Salt and Pepper: This classic flavor duo is essential to complement the flavor of the steak. Salt enhances the flavors, while the spice in pepper balances the richness of the beef and garlic herb butter.
Unsalted Butter: This is the base of the garlic and herb butter. I prefer using unsalted butter so that I can control how salty this dish turns out.
Garlic: Garlic adds a strong aromatic, savory flavor to the butter mixture.
Parsley, Thyme, and Rosemary: These fresh herbs add a savory flavor, freshness, and depth of flavor. They’re all classic pairings for beef that complement the filet mignon very well.
Alternative Ingredients
If you don’t have fresh herbs, you can substitute with 1 teaspoon each of dried parsley flakes, dried thyme leaves, and dried rosemary. Also, if you don’t like garlic, feel free to omit that and replace it with diced shallot for a more mild flavor.
How to Cook Filet Mignon
Prepare the steaks: Start by removing the filet mignon steaks from the fridge. Pat them dry with paper towels and season both sides generously with salt and black pepper. Allow them to rest at room temperature for about 30 minutes. (See the recipe card below for the full printable instructions.)
Make the garlic and herb butter: While the steaks are resting, make the garlic and herb butter. In a small bowl, combine the softened butter, minced garlic, finely chopped parsley, thyme, and rosemary.
Heat the skillet: Place a cast iron skillet over medium-high heat. Once hot, add the olive oil and swirl it around to coat the bottom of the pan.
Cook the steaks: Once the oil is hot, place the steaks in the skillet. Sear them on the first side until a golden-brown crust forms, then flip and sear the second side. Use tongs to roll the steaks on their sides to get a crust on the edges as well.
Bake the steaks: Transfer the skillet to a preheated oven. Bake until the steaks reach your desired level of doneness.
Rest the steaks: Remove the skillet from the oven and top each steak with a dollop of the herb and garlic butter. Cover loosely with aluminum foil and let the steaks rest for about 5 minutes before serving. This allows the juices to redistribute and the butter to absorb into the steak. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Choose evenly sized steaks: When you’re shopping for filet mignon, buy ones that are similar sizes and thicknesses. This will ensure that they cook in the same amount of time.
- Season generously: Don’t be shy with the salt and pepper. Since filet mignon is thick, it needs a fair amount of seasoning to fully bring out its flavor.
- Let the steak come to room temperature: Before you cook the steak, it’s important to let it rest at room temperature for 30 minutes. This will help them cook evenly. If you try to cook cold steak, the outside will be finished cooking before the inside has a chance to finish cooking.
What Is The Best Way To Cook Filet Mignon?
Searing and then oven roasting is the best way to cook filet mignon. When you start by searing the steak, you get a beautiful golden brown crust that’s incredibly delicious. Then you finish the steak in the oven so that the interior remains tender and juicy.
Why Is Filet Mignon Hard To Cook?
When you follow this recipe, filet mignon is actually remarkably easy to cook. Some people find it challenging because it’s a delicate and thick cut of meat, which can make getting the timing of cooking it a little tricky.
Should I Sear My Filet Mignon?
Definitely! Searing your filet mignon is how you get a delicious browned crust to form on the edges. This process, known as the Maillard reaction, adds so much flavor and the steak won’t taste nearly as good without it.
What Can I Use Instead Of A Cast Iron Skillet?
If you don’t have a cast iron skillet, I’d recommend searing it in a heavy-bottomed stainless steel skillet before transferring it to a baking sheet. If you don’t have a stainless steel skillet either, you can sear it in a nonstick skillet, and then transfer the steak to a baking sheet to finish it off in the oven.
Just keep in mind that the browning won’t be as significant if you go with the latter method. For reference, in the photo below, the two steaks with melted garlic butter were seared in a cast iron skillet, and the one with unmelted garlic butter was seared in a nonstick skillet.
Should I Cook Filet Mignon In Butter Or Oil?
I prefer searing filet mignon in oil because it has a higher smoke point. Then I add a dollop of fresh homemade garlic herb butter to the steak as it rests so that it can absorb the flavor of the butter.
What Temperature Should Filet Mignon Be Cooked At In The Oven?
400°F is the best temperature to cook filet mignon in the oven. 400°F is hot enough that it cooks the steak quickly, but not so hot that it causes the steak to cook unevenly. Cooking it quickly helps to lock in the juices, resulting in a more tender and delicious steak.
Should I Cover Filet Mignon When Cooking?
No, covering the steak can create steam, which would stop the steak from browning. It’s better to cook filet mignon uncovered. The only time I would recommend covering it is in the oven if you plan to cook it until it’s well done, just to help stop it from drying out too much.
Internal Temperatures For Steak
- RARE: Initial internal temperature of 120°F, rest time of 5 minutes, internal temperature after resting of 125°F.
- MEDIUM RARE: Initial internal temperature of 130°F, rest time of 5 minutes, internal temperature after resting of 135°F.
- MEDIUM: Initial internal temperature of 140°F, rest time of 5 minutes, internal temperature after resting of 145°F.
- MEDIUM WELL: Initial internal temperature of 150°F, rest time of 5 minutes, internal temperature after resting of 155°F.
- WELL DONE: Initial internal temperature of 160°F, rest time of 5 minutes, internal temperature after resting of 165°F.
What Is The Finger Test For Steak?
The finger test (or the hand test) is a way to check the doneness of your steak without using a meat thermometer. It gives you an idea of how done your steak is by comparing the feel of your steak to the feel of your hand.
How To Use The Finger Test To Check The Doneness Of Steak
Open your hand, palm side up, and fully relax your hand. Using your other hand, touch the fleshy area at the base of your thumb. This is what raw steak feels like.
Press the tip of your index finger and the tip of your thumb together. Touch the base of your thumb again. This is what rare steak feels like.
As you repeat with the remaining fingers, notice how the fleshy part at the base of your thumb feels firmer with each subsequent finger.
Touch the tips of your middle finger and thumb together. The base of your thumb should feel a bit more firm. This is what medium-rare steak feels like.
Press the tips of your ring finger and thumb together. The base of your thumb should feel even more firm now. This is what medium steak feels like.
Bring the tips of your pinky finger and your thumb together. As you touch the fleshy area at the base of your thumb, notice that it feels very firm at this point. This is what well-done steak feels like.
It’s always best practice to use a meat thermometer, and this method does take a bit of practice to get right. It can be helpful to get an idea of how done steak is though. I tend to use tongs to press down on the steak while it’s in the oven to check the firmness, then when it feels like it’s getting close, I pull it out and check the internal temperature with a meat thermometer.
Do You Have To Let Steak Rest?
Yes, it’s important to let steak rest before eating it for a couple of reasons. First, it allows the juices to redistribute throughout the meat so that it will be tender and juicy. Second, it allows the carryover cooking to finish.
What To Serve With Filet Mignon
This steak is so delicious on its own, so I like serving it with simple side dishes that really let the meat shine. I love serving it with some creamy mashed potatoes without milk, some Velveeta baked mac and cheese, or a slice of air fryer garlic bread, alongside some simple sauteed asparagus, some creamed spinach, or some Italian green beans.
Storing And Reheating Leftovers
I prefer storing filet mignon sliced, but you can store it whole as well. Let it cool, then transfer it to an airtight container. Store it in the fridge for up to 3 days. Alternatively, you can store it in the freezer for up to 2 months. When you’re ready to eat it, let it thaw in the fridge overnight, and then reheat it gently in a skillet over medium heat until it’s warmed through.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Beef Recipes
If you like this recipe, be sure to check out all of our other beef recipes. Some reader favorites are:
- Air Fryer Steak
- Air Fryer Ribeye
- Sous Vide Beef Tenderloin
- Bacon Wrapped Filet Mignon
- Ribeye Roast
- Chuck Eye Steak
How to Cook Filet Mignon (BEST Filet Mignon Recipe)
Ingredients
- 4 filet mignon steaks about 1.5” thick, look for steaks that are a similar shape and size
- 2 Tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 4 Tablespoons unsalted butter softened
- 2 cloves garlic minced
- 1 Tablespoon fresh parsley finely chopped*
- 1 Tablespoon fresh thyme finely chopped*
- 1 Tablespoon fresh rosemary finely chopped*
Instructions
- Preheat your oven to 400°F.
- Remove the filet mignon steaks from the fridge. Pat them dry with paper towels and season both sides generously with salt and black pepper. Let them rest on a plate at room temperature for 30 minutes before cooking.
- While the steaks are resting, make the garlic and herb butter. In a small bowl, mix together the butter, garlic, parsley, thyme, and rosemary.
- Heat a cast iron skillet over medium-high heat (if you’re going to use a nonstick skillet, see notes)**. Once hot, add the olive oil and swirl to coat the bottom of the pan.
- Once the oil is hot, place the steaks in the skillet. Sear for about 2-3 minutes on the first side, and 2 minutes on the second side, or until a golden-brown crust forms. Next, use tongs to roll them on their sides in the skillet for 1 minute to get a golden-brown crust on the edges, too.
- Transfer the skillet to the preheated oven and bake for about 5-6 minutes for medium-rare, or until the internal temperature reads 125°F on an instant read meat thermometer, keeping in mind that there will be some carryover cooking as the steak rests. Adjust the time if you prefer your steak more or less done. Keep in mind that it’s recommended to cook steaks to an internal temperature of 145°F, but individual preferences vary. See the blog post above to learn how to use the finger test to check the doneness of your steak quickly and easily. See the notes below for different levels of doneness.
- Remove the skillet from the oven and top each steak with a dollop of the herb and garlic butter. Tent with aluminum foil and let the steaks rest for 5 minutes before serving. This allows the juices to redistribute and the butter to absorb into the steak.
Notes
- RARE: Initial internal temperature of 120°F, rest time of 5 minutes, internal temperature after resting of 125°F.
- MEDIUM RARE: Initial internal temperature of 130°F, rest time of 5 minutes, internal temperature after resting of 135°F.
- MEDIUM: Initial internal temperature of 140°F, rest time of 5 minutes, internal temperature after resting of 145°F.
- MEDIUM WELL: Initial internal temperature of 150°F, rest time of 5 minutes, internal temperature after resting of 155°F.
- WELL DONE: Initial internal temperature of 160°F, rest time of 5 minutes, internal temperature after resting of 165°F.
Nutrition
Nutrition information isn’t always accurate.
Whether you’re looking for the perfect date night dinner for Valentine’s day or just want to serve a special meal, I hope you love this recipe for how to cook filet mignon as much as I do!
