Filet Mignon Recipe

I still remember the first time I cooked filet mignon at home. I lit a candle for fancy vibes, put on some jazz that sounded more like elevator beeps, and then promptly set off the smoke alarm. Classic me. But once I learned a few simple moves, this Filet Mignon Recipe became my go to for date night, parent visits, or honestly a Tuesday when I want to feel a bit swish. The steak is tender like a good apology, the crust is deep and crisp, and the pan sauce makes you feel like you know what you are doing, even if you are slightly winging it. And yes, I still keep the window cracked open, just in case.

Why you will love this, or at least why I do

I make this when I want dinner to look posh without wrestling with ten steps. My family goes a bit wild for it because the center stays buttery soft and it tastes like a tiny celebration. Also, it is quick; if the potatoes are boiling already, the steak will be ready in time. I used to fight with timing and the steak would get shy of the heat and go gray in the middle, but a very hot pan and a little patience solved that headache. If you are nervous about doneness, I get it. I was too. Actually, I find it works better if I think of the steak like toast, you can always add heat but you cannot untan it.

What you need on the counter

• 2 filet mignon steaks, about 4 to 5 cm thick or roughly 1 and a half to 2 inches, 170 to 225 g each
• Kosher salt and freshly cracked black pepper. I sometimes use flaky sea salt at the end instead
• 2 tablespoons neutral oil with a high smoke point. Avocado oil or grapeseed works. Olive oil in a pinch, but watch the smoke
• 2 tablespoons unsalted butter, plus an extra knob for the pan sauce
• 2 garlic cloves, lightly crushed. If you do not have fresh, a small pinch of garlic powder is fine, just do not burn it
• 1 small sprig fresh thyme or rosemary. My grandmother always insisted on thyme, but honestly any version works fine
• Optional finish, a little flaky salt and a squeeze of lemon

For a quick pan sauce, which I highly recommend:

• 60 ml dry red wine or just use more stock if you prefer no wine
• 60 ml beef stock, low sodium if you can
• 1 small shallot, minced. No shallot, use a couple tablespoons of finely chopped onion
• 1 teaspoon Dijon mustard

How I cook it on a regular Tuesday

1. Take the steaks out of the fridge about 30 to 45 minutes before cooking. Pat them really dry. Salt generously on all sides. If you forget to salt ahead, it is okay, just salt right before the pan. Pepper can wait until later if you worry about it getting bitter.
2. Preheat the oven to 205 C or 400 F. Put a heavy skillet on the stove and heat it until it is properly hot. I use cast iron because it holds heat like a champ. If you are new to cast iron, the Serious Eats cast iron guide is genuinely helpful.
3. Add the oil to the hot pan. When it shimmers, season the steaks with pepper and lay them in the pan with a little space. They should sizzle like rain on a tin roof.
4. Sear without fuss for about 2 minutes until you get a deep brown crust. Flip and do 2 minutes on the second side. Stand the steaks on their sides for 30 to 45 seconds to kiss the edges. This is where I usually sneak a tiny taste of buttery pan juices with a spoon, do not judge me.
5. Drop in the butter, garlic, and herbs. Tilt the pan and baste the steaks with the foamy butter for about 30 to 60 seconds. Do not worry if it looks a bit weird at this stage, it always does right before it becomes gorgeous.
6. Slide the whole pan into the oven. Cook until the internal temperature hits your sweet spot. I go for 52 C to 54 C for medium rare, which is 125 F to 130 F. Use an instant read thermometer if you have one. For other temps, the government folks have charts, see this safety chart.
7. Transfer steaks to a warm plate and rest 5 to 10 minutes. Resting is not negotiable, it is when the juices go mellow.
8. For the pan sauce, place the skillet back on medium heat. Add the shallot and cook 30 seconds, then deglaze with wine, scraping up the tasty brown bits form the pan. Let it reduce by half. Stir in the stock and Dijon, simmer until slightly syrupy, then whisk in a knob of butter to gloss it up. Season to taste. If you want more technique, I like this quick read on pan sauces from Bon Appetit.
9. Slice or serve whole. Spoon the sauce over and add a pinch of flaky salt if you are feeling cheeky.

Notes I learned the non glamorous way

• Salt early if you can. If I remember to salt 40 minutes ahead, the crust gets even better. If not, it is fine, just be generous right before the pan.
• Steaks vary. Thinner steaks need less oven time, thicker ones need more. Keep the thermometer handy. I once guessed and overshot, it still tasted fine but lost that dreamy center.
• If the pan smokes like crazy, lower the heat a touch and breathe. A smoking pan is normal, but you want sizzle not a fog machine.
• Butter can burn. Add it after the sear so it bastes rather than scorches.

Variations I have actually tried

• Peppercorn party. Crush a handful of peppercorns and press onto the steak before searing, then finish with a brandy cream sauce. Loud but fun.
• Herb crust. Mix finely chopped parsley, chives, and a little lemon zest with a spoon of olive oil. Press on after cooking, while it rests. Fresh and bright.
• Bacon wrap. Tastes good but for me it drips too much fat and steals attention from the filet. Others love it, so maybe it is just me.
• Coffee rub. I thought it would be cool, but it made the delicate filet taste muddled. On second thought, better on ribeye.

Gear I grab, and what to do if you do not have it

• Cast iron skillet. I call it essential for the best crust. But if you do not have one, a heavy stainless skillet works. Nonstick can do in a pinch, just keep the heat a bit lower and skip the super high sear.
• Instant read thermometer. Helps so much with confidence. If you do not have one, use the touch test and your eyes. The steak should feel springy for medium rare.
• Tongs and a spoon for basting. If no tongs, two forks do the job. Carefully.

Small digression. My cast iron came from a yard sale and looked like a rusty frisbee. A weekend of scrubbing and seasoning later, it is now my favorite thing in the kitchen. Objects deserve second chances, right

Stashing leftovers

Leftover filet mignon keeps in an airtight container in the fridge for 3 to 4 days. Reheat gently in a low oven, about 120 C or 250 F, or slice thin and warm in a skillet with a splash of stock. I think this tastes better the next day when the sauce soaks in a bit, though honestly, in my house it never lasts more than a day.

How I like to serve it

• Creamy mashed potatoes or buttery noodles, because sauce likes a place to land.
• A crisp salad with lemony dressing to cut the richness. Or just some roasted asparagus, easy win.
• Finish with a tiny squeeze of lemon and a pinch of flaky salt. That little sparkle at the end feels proper.
• Family tradition. We do steak on Fridays and everyone gets to toss in a garnish. One kid always chooses extra butter. Same, kid, same.

Pro tips learned the slightly hard way

• I once tried rushing the rest and regretted it because the juices ran everywhere. Let the steak sit. The plate should glisten, not flood.
• I cranked the heat to the moon once and the outside went too dark before the inside warmed. Get the pan hot, yes, but control it.
• Salting very early is great unless you are salting and then leaving it uncovered in a super dry fridge for days. It can get tacky. A few hours or overnight is fine, or just do the 40 minute window.
• Do not keep flipping the steak every ten seconds. Give it a minute to make that crust.

FAQ from messages and dinner table ambushes

Can I cook filet mignon without an oven
Yes, you can sear and then cook on low on the stove with a lid, but it is easier to control in the oven. I tend to think the oven finish is more consistent.

Is butter required
No, but butter helps the crust and adds flavor. If you are dairy free, use a tablespoon of olive oil at the end and finish with a splash of stock. It will still be lovely.

What temperature is medium rare
About 52 C to 54 C or 125 F to 130 F after resting. Pull the steak a couple of degrees early since it will rise as it rests. It is called carryover and its real.

Can I grill this outside
Absolutely. Sear over high heat, move to a cooler zone to finish, and use the same temps. Make the pan sauce indoors if you like, or skip it and use a knob of herb butter.

Do I have to use filet mignon for this method
Not at all. This sear then oven approach works for many steaks. Ribeye, strip, even a thick sirloin. Timing will change a bit based on thickness and fat.

Why is my steak gray
Usually too low heat or the steak was wet. Dry it well, heat the pan more, and give it space so it does not steam. Crowded pans make shy steaks.

Can I marinate the filet
You can, but I rarely do because filet is delicate and mild. Salt and pepper, butter and herbs, that is enough for me. If you do marinate, keep it short.

★★★★★ 4.80 from 193 ratings

Filet Mignon Recipe

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 35 mins

A classic pan-seared and oven-finished filet mignon with garlic-herb butter. Tender, flavorful steaks ideal for a special dinner prepared quickly with simple ingredients.

🖨️ Print Pin Recipe

Ingredients

• 4 filet mignon steaks (about 6 oz / 170 g each), trimmed
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 garlic cloves, lightly crushed
• 4 sprigs fresh thyme or rosemary

Instructions

1. 1
   Bring the steaks to room temperature (about 20–30 minutes). Pat dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. 2
   Preheat oven to 400°F (200°C). Heat a heavy, oven-safe skillet over high heat until very hot, then add the olive oil and swirl to coat.
3. 3
   Sear the steaks in the hot skillet for 2–3 minutes per side, without moving them, until a deep brown crust forms. For an extra crust, sear the rounded edges briefly.
4. 4
   Reduce heat to medium-high, add the butter, crushed garlic, and herb sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for about 1 minute. Transfer the skillet to the preheated oven and roast for 4–8 minutes depending on thickness and desired doneness (about 4–5 minutes for medium-rare).
5. 5
   Remove steaks from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 5–10 minutes to redistribute juices. Serve whole or sliced, spooning any pan juices or butter-herb sauce over the steaks.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520cal

Protein: 48 gg

Fat: 36 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!