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Learn the classical step-by-step method for cooking Filet Mignon, ensuring steakhouse-quality results every time. My simple, yet elegant techniques take out all the intimidation, leaving with juicy, flavorful filets each and every time.
Why you’ll love this recipe for Filet Mignon
When it comes to steak, few cuts rival the tender, melt-in-your-mouth texture of filet mignon. I mastered the technique for perfect filet mignon back in my culinary school days, and I’m excited to share all my best tips and tricks with you.
The secret to oven-cooking filet mignon lies in a few easy-to-follow steps. None of them require a ton of skill, but bringing each step together creates absolute magic at the end.
First, bring your steak to room temperature before cooking. Salt is crucial, but if you add it too early, it’ll draw moisture out of the steak and make it difficult to brown. Be sure to add the salt only just before cooking.
Next, for a beautiful crust, sear your filet mignon at super-high heat which locks in flavor and juices. After the searing, transfer the steak to the oven for indirect heat cooking, ensuring it stays juicy and tender. Once it reaches your desired temperature, let it rest under a tent with foil so the juices redistribute throughout the steak.
Follow the steps below to make the best steakhouse-quality filet mignon you’ve ever had at home, including my favorite ingredients to elevate the flavor (spoiler alert: more butter is involved)!
Table of Contents
Filet Mignon Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Filet mignon: To substitute a different steak such as New York Strip or sirloin, trim as needed, then be sure to sear on all sides (including the edges with the white fat). Always let your steaks come to room temperature before cooking.
- Olive oil: I add a light coat of olive oil to keep the steak from sticking to the pan.
- Salt: I love to use kosher salt because it’s fun to sprinkle, but table salt is obviously fine. Do not add the salt until just before cooking, or it will pull water out of the beef and make a wet cooking surface (bad for browning).
- Butter: To elevate the flavor, I swirl the steak with plenty of butter, garlic, and fresh herbs, creating a rich, savory finish reminiscent of a steakhouse-quality meal.
How to Cook Filet Mignon
- Adjust oven racks to upper and lower-middle positions. Place a cast-iron or oven-safe skillet in the oven and preheat oven to 375 degrees. Meanwhile, pat the steaks dry thoroughly with a paper towel. Season on all sides generously with salt and freshly ground black pepper.
- Carefully remove skillet from oven and place over medium-high heat. Add butter, garlic, thyme, and rosemary, swirling to combine the spices as the butter melts.
- Add steaks, and sear until a good crust forms, about 3 to 4 minutes, basting with butter occasionally. Flip steaks and sear other side, about 3 to 4 minutes more. Using tongs, sear all sides of the steak, about 30 seconds.
- Place steaks in skillet in oven, and cook until desired temperature is reached, 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees), 5 to 7 minutes for medium (140 to 145 degrees) or 8 to 10 minutes for medium-well (150 degrees). Remove steaks from skillet and rest 5 minutes before serving.
Filet Mignon Recipe Tips
- Yield: This Filet Mignon recipe is for two main entrees, but it easily doubles or triples to feed more guests.
- Storage: Store leftover steak covered in the refrigerator for up to 3 days. If you are lucky enough to have leftover steak, try a classic Steak and Eggs for breakfast the next day. Or, pile the steak on a sandwich with mayonnaise, arugula, and tomato.
- Paleo and Whole30 Compatible: Substitute clarified butter, ghee, or olive oil for the regular butter.
- Make it a meal: Whip up some marinated mushrooms and roasted potatoes as trusty side dishes. Prosciutto-wrapped asparagus is a crowd-pleaser, too!
- Drink pairing: You can’t go wrong with a grasshopper drink or a Brandy Old Fashioned to round out your meal.
Filet Mignon in Oven FAQs
This cut contains the least amount of connective tissue, making it the most tender cut of beef.
The answer to this question honestly depends on you. Whatever you prefer is the best for you! I prefer a ribeye for its juicy marbling. It’s not quite as tender but it has a bolder taste.
Each cow only has two tenderloins, so it’s limited in quality. You’re also paying a higher price for the quality of beef as it is incredibly tender.
I swear by my instant-read meat thermometer, and follow these temperature guidelines for any beef preparation:
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 degrees F
Well: 160 degrees F
While many chefs (and I) prefer a slightly lower temperature for juicer, more tender beef, the USDA has a more conservative minimum safe cooking temperature of 145 degrees F. Cook to your desired doneness level.
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Filet Mignon Recipe
Ingredients
- 2 (1 1/2-inch thick) filet mignon steaks (see note 1)
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 4 cloves garlic minced
- 2 sprigs fresh thyme or 1 teaspoon minced
- 2 sprigs fresh rosemary or 1 teaspoon minced
Instructions
For the steaks:
- Adjust oven racks to upper and lower-middle positions. Place a cast-iron or oven-safe skillet in oven and preheat oven to 375 degrees.
- Meanwhile, pat steaks dry thoroughly with a paper towel. Season on all sides generously with salt and freshly ground black pepper.
- Carefully remove skillet from oven and place over medium-high heat. Add butter, garlic, thyme, and rosemary, swirling to combine the spices as the butter melts.
- Add steaks, and sear until a good crust forms, about 3 to 4 minutes, basting with butter occasionally. Flip steaks and sear other side, about 3 to 4 minutes more. Using tongs, sear all sides of the steak, about 30 seconds.
- Place steaks in skillet in oven, and cook until desired temperature is reached, 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees), 5 to 7 minutes for medium (140 to 145 degrees) or 8 to 10 minutes for medium-well (150 degrees). Remove steaks from skillet and rest 5 minutes before serving.
Notes
- Filet mignon: To substitute a different steak such as New York Strip or sirloin, trim as needed, then be sure to sear on all sides (including the edges with the white fat). Always let your steaks come to room temperature before cooking.
- Yield: This Filet Mignon recipe is for two main entrees, but it easily doubles or triples to feed more guests.
- Storage: Store leftover steak covered in the refrigerator for up to 3 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
It has been a long winter without the grilling outside so missed my filet mignon’s, salad and bread for dinner. This recipe was used this evening and I must say it was absolutely delicious. The meat was moist and tender not to mention a terrific salad and multigrain roll.
Perfect harmony
That sounds like such a great meal! I’m so glad you enjoyed it, Fairturn! Thanks for writing. – Meggan
Hi,
If you don’t have a cast iron skillet, how would you adjust this to use stove top for browning and then using a roasting pan or casserole dish for the oven portion. Which oven vessel would be better of the two. I assume you would preheat the casserole dish/roasting pan to 375 before putting the steaks in it.?
Many thanks
Nancy
Hi Nancy, if you have another oven-safe type of skillet, such as an oven-safe nonstick pan, stainless, or carbon steel, you can use it instead. Otherwise you can just transfer the steaks to a baking sheet or pan and bake until the steak is your desired doneness. I hope you love them! – Meggan