If you’ve ever dreamed of cooking a steakhouse-worthy dinner right in your own kitchen, then hold onto your fork because this Perfect Filet Mignon Recipe is going to blow your mind. I absolutely love how this recipe yields a melt-in-your-mouth filet mignon that’s juicy, tender, and bursting with flavor — and it’s surprisingly foolproof. Whether you’re cooking for a date night, special occasion, or just craving a fancy meal, this method will have you feeling like a pro in no time.
Why You’ll Love This Recipe
- Simple Yet Elegant: It’s all about classic flavors with just a few ingredients for maximum impact.
- Perfectly Juicy Every Time: The sear and oven combo locks in moisture, so no dry steak here.
- Time-Saving But Impressive: Ready in about 20 minutes, making weeknight fancy eating totally doable.
- Shareable Experience: I love how making this feels like a fun ritual with friends or family.
Ingredients You’ll Need
Every ingredient in this recipe has a purpose — from choosing a high-quality filet to seasoning it simply with salt and pepper. The butter, rosemary, and garlic make the pan sauce unforgettable, while avocado oil helps achieve that perfect sear.
- Filet mignon steaks: Opt for fresh, thick-cut, and well-marbled for juiciness.
- Kosher salt: Coarse salt is your friend here; it seasons evenly and enhances flavor.
- Freshly ground black pepper: Gives a subtle spice without overpowering the beef.
- Avocado oil: Has a high smoke point, perfect for getting that golden crust.
- Butter: Adds richness and helps baste the steak during cooking.
- Fresh rosemary: Provides an aromatic earthiness to complement the steak.
- Garlic cloves: Infuses the butter and meat with savory depth.
- Herb compound butter or bearnaise sauce (optional): For topping—boosts flavor and adds a touch of luxury.
Variations
I like to keep things classic for this Perfect Filet Mignon Recipe, but you can totally tweak it to fit your mood or the occasion. Play around and make it your own; that’s the beauty of cooking.
- Herb-Butter Twist: Adding tarragon, thyme, or chives to your compound butter elevates the flavor and makes the steak extra special—my guests always notice.
- Balsamic Glaze: Drizzle a sweet and tangy balsamic reduction over the filet for a surprising pop that pairs beautifully with the richness.
- Spicy Kick: Rub a subtle chili powder or smoked paprika onto the steak before searing for a little heat—you’ll love how it wakes up your palate.
- Oven Variations: If you don’t have a cast-iron pan, a heavy-duty oven-safe skillet works fine; I once used a stainless steel pan with great results.
How to Make Perfect Filet Mignon Recipe
Step 1: Bring Your Steaks to Room Temperature
Patience pays off here. Remove your filet mignon steaks from the fridge about 30 to 40 minutes before cooking. This step ensures an even cook throughout and helps you avoid that frustrating “raw in the middle” problem I used to get all the time. Just lay them out on a plate and let them rest.
Step 2: Season Generously with Salt and Pepper
Don’t be shy! Sprinkle kosher salt and freshly ground black pepper on all sides of the steaks. I love how kosher salt not only seasons but also helps develop that beautiful crust during searing. Trust me, skipping this step will make your steak fall flat.
Step 3: Sear Your Steaks in a Super Hot Pan
Preheat an oven-safe cast iron pan over high heat until it’s smoking hot, then add the avocado oil. You’ll see the oil shimmer—that’s your cue to place the steaks in. Sear each side for 2 minutes to get a deep golden crust. Don’t forget to roll the steaks on their sides for about 1 minute to crisp up the edges—this little trick truly makes a difference!
Step 4: Butter Baste While Finishing the Sear
When you flip your steak onto the last side, add the butter, garlic cloves, and rosemary sprigs right into the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steaks for about 1 minute. I discovered this baste trick years ago and it completely changed my steaks — it keeps them juicy and infuses extra flavor.
Step 5: Transfer to the Oven and Bake
With oven mitts on (seriously, cast iron gets HOT!), put the whole pan in a preheated 400°F (200°C) oven. Bake depending on your desired doneness—about 4 minutes for rare, up to 10 minutes for medium. I usually pull mine out when the internal temp hits 120°F for a perfect medium rare. Remember: the steak will continue cooking while resting.
Step 6: Rest and Serve
After baking, transfer the filet mignon to a plate and tent loosely with foil for 5 to 7 minutes. This resting period is crucial to redistribute the juices so your steak is tender and juicy all the way through. Finally, I love topping mine with melted herb butter from the pan or a fresh slice of compound butter, sometimes even a drizzle of bearnaise sauce if I’m feeling fancy.
Pro Tips for Making Perfect Filet Mignon Recipe
- Room Temperature is Key: Bringing your steaks to room temp before cooking makes all the difference in even cooking.
- Don’t Crowd the Pan: Give your steaks enough space for a consistent sear; crowding causes steaming, not browning.
- Butter Basting is Magic: Spoon that garlic-rosemary butter over your steaks to juice them up and infuse flavor.
- Use a Meat Thermometer: Avoid guessing doneness by using a reliable thermometer for perfect results every time.
How to Serve Perfect Filet Mignon Recipe
Garnishes
I usually keep garnishes simple but elegant—fresh herbs like a sprig of rosemary or thyme add a beautiful pop of color and aroma. A sprinkle of flaky sea salt right before serving also enhances every bite.
Side Dishes
Over the years, I’ve paired this filet with garlic mashed potatoes, roasted asparagus, or a crisp mixed green salad. The richness of the steak balances beautifully against lighter, fresh sides. For a real treat, some caramelized shallots or sautéed mushrooms are fantastic companions.
Creative Ways to Present
One of my favorite ways to present filet mignon for special occasions is to slice it crosswise into medallions, drizzle with herb butter, and fan them out on a warmed plate. It looks elegant and makes it easy for guests to enjoy multiple bites without needing a knife.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes happens in my house, but not often!), wrap each steak tightly in foil or plastic wrap and store in an airtight container in the fridge. I find they keep well for up to 3 days without losing much flavor or texture.
Freezing
Freezing cooked filet mignon isn’t my first choice, but it can be done. Wrap tightly in plastic wrap, then foil, and place in a freezer bag. Use within 2 months for best quality. Thaw overnight in the fridge before reheating.
Reheating
To warm up leftover steak without drying it out, I use a low oven (around 250°F) and place the steaks on a wire rack over a baking sheet for 15–20 minutes. Then, a quick sear in a hot pan with butter restores that fresh-cooked flavor and crust. It’s a game-changer for leftovers!
FAQs
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What is the ideal internal temperature for filet mignon?
The ideal internal temperature depends on your preferred doneness: 120°F for rare, 130°F for medium rare, and 140°F for medium. I usually aim for medium rare (around 130°F) for the best balance of tenderness and juiciness.
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Can I use other oils besides avocado oil for searing?
Absolutely! You can use any high smoke point oil like grapeseed, canola, or sunflower oil. Just avoid olive oil for searing because it burns quickly at high temperatures.
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Is it necessary to use a cast iron pan?
While cast iron is ideal because it retains heat evenly and creates an excellent crust, you can use any heavy-bottomed, oven-safe skillet. Just make sure it’s hot enough for a good sear.
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How long should I rest the steak after cooking?
Rest your filet mignon for at least 5 to 7 minutes after cooking. This allows the juices to redistribute, so when you cut into it, all that deliciousness stays inside the meat instead of running out onto your plate.
Final Thoughts
Honestly, this Perfect Filet Mignon Recipe has changed the way I cook steak at home. What I love the most is how it elevates a simple meal to something truly special with very little fuss. When I first tried this approach, I was blown away by how tender and flavorful the filet turned out, and my family goes crazy for it every time. Give it a try — you’ve got a winning recipe to savor, share, and come back to again and again.
Print
Perfect Filet Mignon Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This foolproof filet mignon recipe delivers perfectly seared, tender, and juicy steaks with a golden crust, enhanced by aromatic rosemary, garlic, and a rich butter baste. Finished in the oven to reach your preferred doneness, it’s topped with herb compound butter or bearnaise sauce for an elegant and melt-in-your-mouth dinner experience.
Ingredients
Steaks
- 2 (8-ounce) filet mignon steaks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking
- 2 tablespoons avocado oil (or other high heat oil)
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 peeled garlic cloves
To Serve
- Herb compound butter or bearnaise sauce
Instructions
- Prepare the steaks: Remove the filet mignon from the refrigerator and allow them to come to room temperature for about 30 to 40 minutes. This step ensures even cooking. Season all sides generously with kosher salt and freshly ground black pepper.
- Preheat the pan: Heat an empty oven-safe cast iron pan on the stove over high heat until very hot. Add the avocado oil to the shimmering pan to prepare for searing.
- Sear the steaks: Place the steaks in the pan and sear for 2 minutes on the first side until a golden crust forms. Roll the steaks onto their edges and sear for 1 minute to develop a crust on the sides.
- Flip and baste: Flip the steaks onto their final side. Immediately add butter, garlic cloves, and rosemary sprigs to the pan. Spoon the melted butter over the steaks continuously for 1 minute to baste and infuse flavor.
- Oven finish: Using oven mitts, transfer the hot pan directly to a preheated oven at 400°F (200°C). Bake the steaks for 4 to 10 minutes, depending on desired doneness. For medium-rare, remove at an internal temperature of 120°F.
- Rest the steaks: Remove the pan from the oven, transfer steaks to a plate, and tent loosely with aluminum foil. Let them rest for 5 to 7 minutes to allow juices to redistribute and ensure proper internal temperature.
- Serve: Top the filet mignon with hot melted herb butter from the pan or a slice of compound butter. Alternatively, drizzle with bearnaise sauce. Serve immediately for a rich and flavorful experience.
Notes
- Bring steaks to room temperature before cooking to ensure even heat distribution and perfect doneness.
- Use a heavy skillet like cast iron to achieve a superior sear and crust.
- Butter basting with garlic and rosemary adds deep, aromatic flavor and keeps steaks moist.
- Use an instant-read thermometer to remove steaks at the desired internal temperature for best results.
- Resting the meat after baking is crucial to keep juices locked in and tender texture.
- Top with compound butter or bearnaise sauce for an elevated presentation and taste.
- Watch the linked video for a step-by-step visual guide to mastering this recipe.
Nutrition
- Serving Size: 1 steak (8 oz)
- Calories: 851 kcal
- Sugar: 0.04 g
- Sodium: 1365 mg
- Fat: 75 g
- Saturated Fat: 29 g
- Unsaturated Fat: 38 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 42 g
- Cholesterol: 189 mg
