Filet Mignon (Foolproof Recipe)

Why You’ll Love This Recipe

I enjoy this recipe because it’s fast, reliable, and restaurant-quality without being intimidating. The butter basting adds incredible flavor, the oven finish ensures even cooking, and the resting time guarantees juicy, melt-in-your-mouth steak. I also like that it works perfectly for a romantic dinner or an elevated weeknight meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filet mignon:
2 filet mignon steaks (about 8 ounces each)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil or other high-heat oil

For the basting butter:
2 tablespoons butter
2 sprigs fresh rosemary
2 garlic cloves, peeled

For serving:
Herb compound butter or béarnaise sauce

Directions

I start by preheating the oven to 400°F (200°C). I remove the steaks from the refrigerator about 30 to 40 minutes before cooking so they can come to room temperature. I season all sides generously with salt and pepper.

I heat an oven-safe skillet, preferably cast iron, over high heat until very hot. Once hot, I add the oil and wait until it shimmers. I place the steaks in the pan and sear them for about 2 minutes on the first side until a golden crust forms. I roll them onto their edges for about 1 minute to sear the sides.

I flip the steaks onto the final side and immediately add the butter, garlic, and rosemary to the pan. Using a spoon, I baste the steaks with the melted butter for about 1 minute, letting the aromatics infuse the meat.

I transfer the entire skillet to the oven and bake for 4 to 10 minutes, depending on the thickness of the steaks and my desired doneness. I personally remove them at about 120°F for medium rare.

I take the steaks out of the oven, place them on a plate, loosely cover them with foil, and let them rest for 5 to 7 minutes so the juices redistribute.

Before serving, I spoon some of the melted herb butter from the pan over the steaks or finish with a dollop of compound butter or a drizzle of béarnaise sauce.

Servings and Timing

I get 2 servings from this recipe.
Prep time is approximately 5 minutes.
Cook time is about 10 minutes.
Resting time is around 5 minutes.
Total time comes to roughly 20 minutes.

Variations

I sometimes add thyme instead of rosemary for a slightly different herbal note. When I want extra richness, I finish the steak with blue cheese butter. I’ve also paired this method with a peppercorn sauce for a classic steakhouse feel.

Storage/Reheating

I store leftover filet mignon in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a skillet over low heat with a little butter to avoid overcooking.

FAQs

How do I know when the steak is done?

I rely on a meat thermometer for accuracy and remove it based on my preferred doneness.

Why is resting the steak important?

I rest the steak so the juices redistribute, which keeps it tender and juicy.

Can I cook filet mignon without an oven?

I can, but I find the oven finish gives me the most consistent results.

What pan works best?

I prefer cast iron because it holds heat well and creates a great crust.

Can I use a different oil?

I use high-heat oils like avocado or grapeseed oil for best results.

Conclusion

I find this filet mignon recipe to be truly foolproof and incredibly rewarding. It’s quick, elegant, and packed with flavor, making it a go-to method whenever I want to enjoy a perfectly cooked steak at home.

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