Craving tender, buttery steak oozing with rich, beefy juices? Filet Mignon it is!
Sure, a filet mignon dinner can feel like a splurge, but you don’t need a fancy restaurant to enjoy it. I used to find it intimidating, but it’s actually one of the easiest steaks to cook at home.
The key is using a meat thermometer to hit your desired doneness every time. Beyond that, it’s easy peasy.
Whether it’s date night or you’re just itching for a really good steak, I’ve got you covered. Restaurant-quality filet mignon, coming right up.
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Ingredients For Filet Mignon
- Filet Mignon: Get steaks about 6-8 ounces each and 1 1/2 inches thick. Good-quality steaks have a deep red color and no silver skin or connective tissue.
- Oil: Use any neutral oil with a high smoke point, such as vegetable or avocado oil.
- Basting Butter: Spoon a mix of butter, garlic, and herbs over the steak as it cooks to lock in moisture and infuse it with rich, savory flavor.
- Salt and Pepper: Season the steaks generously before searing.
How to Cook Filet Mignon
Ready to impress? Here’s how to cook filet mignon like a pro.
1. Prep. Preheat oven to 400 degrees Fahrenheit. Generously season both sides of the steaks with salt and pepper.
2. Sear the Steaks. Heat a heavy-bottomed skillet over medium-high heat. Add olive oil and swirl to coat. Add the steaks and sear for 2–3 minutes, until a golden-brown crust forms.
3. Flip and baste. Flip the steaks and reduce heat to medium. Add butter, garlic, and herb sprigs. Tilt the pan slightly and baste steaks with the butter and aromatics.
4. Finish in the oven. Roast the steaks for 3-5 minutes, or until cooked to your desired doneness. For rare: 120°F, medium-rare: 130°F, and medium: 140°F.
5. Rest. Transfer steaks to a plate and tent loosely with foil. Let rest for 5 minutes to allow the juices to redistribute.
6. Serve. Serve filet mignon with garlic butter or A1 steak sauce and your preferred sides, and enjoy!
How Long Do I Cook Filet Mignon?
Be sure to take it out about 4 degrees below your desired doneness. It’ll continue cooking as it rests. Use this doneness chart to know exactly when your steak’s ready.
| Doneness | Oven Time | Internal Temperature pre-resting | Internal Temperature post-resting |
|---|---|---|---|
| Rare | 3-4 minutes | 115°F | 120-125°F |
| Medium Rare | 5-6 minutes | 120°F | 125-130°F |
| Medium | 6-7 minutes | 130°F | 135-140°F |
| Medium Well | 8-9 minutes | 140°F | 145-150°F |
| Well Done | 10-11 minutes | 150°F | 155-160°F |
Note: Steak cooked past 165°F tends to dry out and get tough, so be sure not to overdo it.
Tips and Tricks
- Bring meat to room temperature. Take the steak out from the fridge for about 30-60 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
- Don’t flip too soon. If the steak is sticking to the pan, it’s not ready, so don’t force it. It’ll release on its own once it’s properly seared.
- Don’t overcook. Take the steaks off the heat when they’re 3-4 degrees below your target temperature. It’ll continue to cook as it cooks.
- Use a meat thermometer for an accurate reading. Stick it through the side instead of the top; this way, you won’t ruin the surface, and you’ll get a prettier presentation.
- Let the steaks rest for 5-7 minutes to allow the juices to redistribute. This makes it extra juicy and tender.
- Slice against the grain for neater slices.
How To Serve Filet Mignon
A steak dinner isn’t complete without the sides. I love pairing steak with mashed potatoes, but it doesn’t stop there. Here are some of the best dishes to serve with filet mignon.
- Vegetables: roasted mushrooms, maple-glazed carrots, parmesan-roasted broccoli
- Sauces: garlic butter, A1 steak sauce, Heinz 57
Storage Tips
Filet mignon is best consumed right after cooking. But if you have leftovers, you can store them for 3-5 days.
To Store: Refrigerate the steaks either whole or sliced for up to 3-5 days.
To Freeze: Let the steaks cool completely, then transfer them into a freezer-safe bag. You can freeze the steaks for up to 3 months.
To Reheat: Let the steaks thaw in the fridge overnight. Microwave in 1-minute intervals until warmed through.
More Fancy Date Night Recipes
Filet Mignon
2
servings10
minutes10
minutes475
kcal5
minutesThis Filet Mignon delivers steakhouse flavor without the price tag. It’s rich, juicy, and shockingly easy to make at home.
Ingredients
2 (6-8 ounce) filet mignon steaks, about 11/2-2 inches thick
1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 cloves garlic, smashed
2-3 sprigs fresh thyme or rosemary
Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Season both sides of the steak with salt and pepper. Press the seasoning into the meat.
- Heat a cast-iron skillet over medium-high heat until very hot. Add olive oil and swirl to coat. Add steaks and sear without moving them for 2-3 minutes, until a golden-brown crust forms.
- Flip the steaks and reduce the heat to medium. Add butter, garlic, and herb sprigs. Tilt the pan slightly and, with a spoon, baste the steaks with the butter and aromatics for 2-3 minutes.
- Transfer the skillet to the preheated oven and roast for 3-5 minutes, or until your desired temperature is reached. Check doneness using an instant-read thermometer. Rare: 120 degrees Fahrenheit | Medium-rare: 130 degrees Fahrenheit | Medium: 140 degrees Fahrenheit
- Transfer steaks to a plate and tent loosely with foil. Let rest for 5-7 minutes.
- Serve with garlic butter or A1 steak sauce and your preferred sides, and enjoy!
Notes
- Bring steaks to room temperature. Remove them from the fridge for about 30-60 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
- Don’t overcook. Take the steaks off the heat when they’re 3-4 degrees below your target temperature. It’ll continue to cook as it cooks.
- Let the meat rest to allow the juices to redistribute. This will make for a juicy, tender steak.
Nutrition
- Total number of serves: 2
- Calories: 475kcal
- Fat: 29g
- Saturated Fat: 11g
- Cholesterol: 159mg
- Sodium: 2439mg
- Potassium: 64mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1g
- Protein: 49g
- Calcium: 47mg
- Iron: 3mg
- Vitamin D: 0mg
