How to Cook Filet Mignon (BEST Filet Mignon Recipe)
Skip the steakhouse and learn how to cook filet mignon perfectly at home. This is an easy and melt-in-your-mouth tender filet mignon recipe.
Servings: 4
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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
Notes
*If you plan to use a nonstick skillet and then transfer the steaks to a baking sheet, the timing and remaining instructions will stay the same. Just keep in mind that the steaks won’t have as nice of a crust. For reference, if you look at the photo of the three steaks that was taken from above, the two with the melted herb and garlic butter were cooked in a cast iron skillet, and the one with butter that hasn’t melted was cooked in a nonstick skillet and then transferred to a baking sheet.
**Store any leftover steak in an airtight container in the refrigerator for up to 3 days.
***Depending on the level of doneness you want, these are the temperatures you’re looking for:
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
Calories: 642kcal | Carbohydrates: 2g | Protein: 69.8g | Fat: 38.8g | Fiber: 0.3g
Nutrition information isn’t always accurate.