• Home
  • About
    • About Me
    • Disclosure
  • Contact

↑

  • Home
  • About
    • About
    • Disclosure
  • Recipes
  • Main Course
  • Dessert
  • Contact

Garnish & Glaze

  • Recipe Index
  • Main Course
  • Dessert

Busy schedule?We've got you covered!

Grab our FREE collection of 30-Minute Meals straight to your inbox!

When you subscribe to our amazing and delicious weekly newsletter

How to Cook Filet Mignon

February 8, 2021 | Beef

Jump to Recipe Print Recipe

Learn how to cook Filet Mignon perfectly! Nothing is better than a tender cut of steak with a beautiful brown crust and juicy interior.

Filet Mignon, brussels sprouts, and mashed potatoes on a plate.

Filet Mignon is the crème de la crème of steaks! It is so tender and just about melts in your mouth. This dish is worthy of any special occasion or celebration. Serve it with a side of Roasted Brussels, Roasted Green Beans, Garlic Mashed Potatoes, and/or Easy Twice Baked Potatoes.

Filet Mignon

Because this lean cut of meat is already so tender, it doesn’t require much work or time to prepare. It only takes 15 minutes to cook and all you need is salt & pepper, butter, garlic, and some fresh herbs.

Two beef tenderloin steaks in a cast iron skillet with fresh herbs, butter, and garlic cloves.

Ingredients for Filet Mignon:

  • Filet Mignon– Aim for 1 1/2 inch thick steaks. Yes, this cut is expensive but it is so worth it.
  • Oil– This is used for searing so a high smoke point oil should be used (vegetable, canola, peanut, grapeseed, avocado).
  • Kosher or Sea Salt– Any coarse salt works great. Avoid iodized salt that can cause a metallic aftertaste.
  • Butter– Adds flavor and creaminess. Add just a couple minutes before finished cooking so as to not burn the milk proteins.
  • Herbs– This is added along with the butter. Its flavors are infused into the steak as the butter is spooned over the steaks while cooking.
  • Garlic– Added along with the butter and herbs to add more flavor. For extra garlicky steak, smash the cloves with the side of the knife before adding to the pan.
Two raw cuts of filet mignon on a wooden cutting board with fresh herbs, salt and pepper, olive oil, and butter on the table.

How to make Filet Mignon:

Time needed: 1 hour and 15 minutes.

  1. Salt and bring to room temperature.

    Pull steaks out of the fridge, season generously with salt and pepper on both sides and let sit on counter for 40-60 minutes. Preheat oven to 400 degrees F.

  2. Sear.

    Heat oil in a cast iron skillet over medium high heat. When oil shimmers, add steaks. Do NOT move them. Allow to sear for 3 minutes and then flip.

  3. Add flavor.

    Just after flipping the steak, toss the butter, garlic, and herbs into the pan. Keep everything (except for the steaks!) moving in the pan to prevent them from burning. Occasionally tilt the pan to scoop and spoon the herb garlic browned butter over the top of the steaks. Do this until the second side has cooked for 3 minutes. (If desired, sear sides ~1 minute per side.)

  4. Bake.

    Place the skillet into the middle of the oven and bake. (3-4 minutes for rare, 5 minutes for medium-rare, 6-7 minutes for medium, 8-9 minutes for medium-well, and 12-13 minutes for well done. Times may vary based on thickness.)

  5. Rest.

    Remove from pan and let rest for 5 minutes.

Two beef tenderloin steaks cooking in a cast iron skillet, on side browned.

Cooking Levels of Steak

RARE: 120°F – 125°F (slightly warm center, soft and tender)
MEDIUM RARE: 130°F – 135°F (warm and red, perfect texture)
MEDIUM: 140°F – 145°F (hot and pink, slightly firm texture)
MEDIUM WELL: 150°F – 155°F (barely pink, firm texture)
WELL: 160°F. (brown, firm, dry. Please do NOT do this!!!)

Spooning melted butter over a filet mignon in a cast iron skillet.

FAQs

Why is filet mignon expensive?

Filet mignon is priced high because it accounts for about 1 pound of the cow making it more scarce. It is also lean and one of the most tender cuts of beef.

Why have the steak come to room temperature.

Starting the cooking process with a room temperature steak allows for more even cooking. Since a filet mignon is best when cooked to medium or medium rare, starting with a room temperature steak prevents the center from being cold.

When to salt steak?

Salting steak at least 40 minutes in advance produces a juicer steak with a nice crust. If you don’t have that much time, wait to salt until right before searing. Learn the science behind it here.

How to get a good sear on steak?

Steak should be seared to give texture, create a beautiful brown color, and to enhance it’s flavor.
To get a good sear on steak, heat olive oil in a cast iron skillet over medium-high heat. Once the steak is placed down in the pan DO NOT move it! Let it cook for about 3 minutes, flip, and sear on the other side for 3 minutes.

How to tell if steak is done?

Do NOT cut into it (the juices will escape). You can use the hand trick or purchase a digital instant read thermometer and insert it into the side of steak.

How to season Filet Mignon?

Start by heavily seasoning with fresh ground salt and pepper. After searing on one side, add butter, garlic cloves, and herbs to the pan while searing on the second side. Tilt the pan and spoon the melted browned butter over the steaks a few times as it sears.

Why finish baking in the oven?

Baking the steak in the oven is necessary so as not not char the steak but reach it’s proper internal temperature.

Steak, mashed potatoes, and brussels sprouts on a plate.

TOOLS USED TO MAKE FILET MIGNON:

  • Cast Iron Skillet– A cast iron skillet is a kitchen must-have! It heats evenly and gives meat a gorgeous yummy crust.
  • Salt & Pepper Grinders– Fresh ground salt and pepper has the best flavor!
  • Digital Instant Read Thermometer– If you’re going to spend $20/pound on filet mignon, you might as well invest in a $12 thermometer! I use this all the time for cooking any kind of protein or when making candy. It takes all the guess work out and ensures that all the time and money you spent on a dish turns out.
Filet Mignon Steak, mashed potatoes, and roasted brussels sprouts on a plate.

LOOKING FOR MORE BEEF? CHECK OUT THESE:

  • Beef and Broccoli Stir Fry
  • Instant Pot Pot Roast
  • Korean Beef Bulgogi
  • Slow Cooker French Dip Sandwiches
  • Slow Cooker Beef Stew
Spooning melted butter over a filet mignon in a cast iron skillet.
Print Recipe
5 from 1 vote

Filet Mignon

Learn how to cook Filet Mignon perfectly! Nothing is better than a tender cut of steak with a beautiful brown crust and juicy interior.
Prep Time3 mins
Cook Time12 mins
Resting time1 hr
Total Time1 hr 15 mins
Servings: 2
Calories: 696kcal
Author: Garnish and Glaze

Ingredients

For the Steaks:

  • 2 tablespoons oil
  • 2 filet mignon steaks, 4-6 ounces each
  • Freshly ground salt and pepper
  • 2 tablespoons butter
  • 2 cloves garlic, mashed
  • 1 sprig thyme
  • 1 sprig rosemary

Instructions

  • Pull steaks out of the fridge, season generously with salt and pepper on both sides and let sit on counter for 40-60 minutes.
  • Preheat oven to 400 degrees F.
  • Heat 2 Tbsp. oil in a cast iron skillet over medium high heat. When oil shimmers, add steaks. Do NOT move them. Allow to sear for 3 minutes and then flip.
  • Just after flipping the steak, add the 2 Tbsp. butter, 2 cloves garlic, 2 sprigs rosemary, and 2 sprigs thyme to the pan. Keep everything (except for the steaks) moving in the pan to prevent them from burning. Occasionally tilt the pan to scoop and spoon the herb browned butter over the top of the steaks. Keep basting until the second side has cooked for 3 minutes. (If desired, sear sides ~1 minute per side.)
  • Place the skillet into the middle of the oven and bake. (3-4 minutes for rare, 5 minutes for medium-rare, 6-7 minutes for medium, 8-9 minutes for medium-well, and 12-13 minutes for well done. These times may vary based on thickness of steak.)
  • Remove steaks from pan and let rest for 5 minutes.
Course: Main Course
Cuisine: American
Keyword: Filet Mignon
Nutrition Facts
Filet Mignon
Amount Per Serving
Calories 696 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 20g125%
Cholesterol 119mg40%
Sodium 216mg9%
Potassium 542mg15%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 552IU11%
Vitamin C 3mg4%
Calcium 27mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Beef Main Course Valentine's Daysteak

Comments

  1. Doral Allen says

    February 8, 2021 at 4:30 pm

    I want to give you 5 stars for this without even tasting it, because it sounds delicious. I apologize in advance, but you have a lot of typos in your recipe that I thought you might wish to know about so you could correct them. (1) The title of this recipe should be “HOW to Cook Filet Mignon”—not “HOT to Cook Filet Mignon”. In instruction #4, you should have “Keep EVERYTHING (EXCEPT for the…)”—not “Keep EVERYING (EXPECT for the…). So, you have two typos in that sentence. Again, this looks wonderful, and I want you to look your very best here. I hope you take this in the spirit in which it is offered.

    Reply
    • Melanie says

      February 19, 2021 at 10:13 am

      Doral, Oh wow! That’s embarrassing! I really appreciate you kindly bringing those errors to my attention.

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Hey There, I'm Melanie!

Thanks for stopping by!

I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

Read More

find a recipe

Latest Recipes

A bowl of Puppy Chow.
Baked Potato Wedges on a plate with ketchup.
Close up of a Rice Krispie Treat with stretched gooey marshmallow.
Tomatoes, onions, jalapeno, and cilantro mixed in a bowl with chips on the side.
A jar of barbecue sauce with a drip of some down the side.

Amazon Disclosure:

Garnish & Glaze participates in the Amazon affiliate program. In exchange for linking to Amazon.com, this site earns advertising fees.

Yummy Desserts

Chocolate Cream Cheese Frosting swirled on red cupcakes.
Close up of a Red Velvet cupcake topped with ganache and cream cheese frosting on a pink platter.
A slice of Homemade Blueberry Pie with a scoop of ice cream on top.
Cream Cheese Buttercream Frosting on an electric mixer paddle.
Close up of warm Blackberry Cobbler topped with vanilla ice cream.
Coconut Almond Gooey Chex Mix in a bowl.

Busy Schedule?

Then you need these FREE, simple, EASY, and nourishing 30-Minute Dinner Recipes!


Thank you!

You have successfully joined our subscriber list.


.

Featured on:

Weekly Recipes When you subscribe

Garnish & Glaze participates in the Amazon affiliate program. In exchange for linking to Amazon.com, this site earns advertising fees. Privacy Policy
©2022, Garnish & Glaze. / Site by Pixel Me Designs
  • Home
  • About
    • About Me
    • Disclosure
  • Contact