This filet mignon recipe is tender steak seared to golden brown perfection, then topped with garlic and herb butter. A simple and elegant main course option that’s sure to get rave reviews from family and friends.
Whenever I go to my local steak house, I order a filet mignon. It’s perfectly tender and flavorful, and I’ve learned that it’s easy to prepare this cut of meat at home with great results.
What is filet mignon?
Filet mignon is a steak that’s cut from the tenderloin of the cow. The tenderloin is considered to be the most tender cut of meat, and contains minimal connective tissue. Filet mignon is a highly prized cut of steak and is best when seared in a hot pan.
How do you cook filet mignon?
Let your meat come to room temperature, then season it generously with salt and pepper. Sear the steak in a little oil in a very hot pan. Once the meat is golden brown on all sides, melt some butter in the pan. Add garlic and rosemary, then spoon the melted butter over the steak. Place the filet in the oven, then bake it to your desired temperature. After the meat is done, let it rest for 5 minutes, then slice and enjoy.
Tips for the perfect steak
- I recommend using a heavy pan such as a cast iron to get a nice crust on your steak.
- While I really like the flavor of the garlic and the rosemary with the meat, you can use other herbs such as thyme, sage, or add a sprinkle of fresh basil at the end of the cooking time.
- I recommend serving your steak immediately. Store any leftovers in the refrigerator for up to 3 days.
- It’s best to use a neutral flavored oil with a high smoke point to get a nice browned crust on your meat. I typically use canola oil, but other good options include grapeseed oil, safflower oil and peanut oil.
- Pair your steak with a variety of side dishes for a memorable meal. I like to serve my filet with garlic mashed potatoes and roasted asparagus.
The best way to gauge when your filet mignon is done is to use a digital thermometer. You can insert the thermometer into the thickest part of your steak. I personally like to cook my steaks to medium. I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.
Keep in mind that the steaks should rest for at least 5 minutes before you cut into them. It is best to take the meat off the heat a few degrees before you reach your desired temperature, as the steaks will continue to cook as they rest.
- Rare: 130 degrees F
- Medium Rare: 135 degrees F
- For Medium: 145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
Why is filet mignon so expensive?
Filet mignon is the most tender cut of beef, and hence the most expensive. There is very little tenderloin in relation to the other cuts of beef, which makes it pricier because it’s more scarce.
This steak recipe is easy enough to make on a busy weeknight, yet elegant enough to serve to company. The combination of ultra tender meat, butter and garlic just cannot be beat!
More steak recipes you’ll enjoy
Filet Mignon Video
Filet Mignon with Garlic Butter
- 4 filet mignon steaks 4-6 ounces each
- 1 1/2 tablespoons neutral flavored oil such as safflower oil, canola oil, grapeseed oil or peanut oil
- salt and pepper to taste
- 4 tablespoons butter
- 4 garlic cloves smashed
- 4 sprigs fresh rosemary
- Let the steaks sit at room temperature for 20 minutes.
- Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
- Heat a heavy pan such as a cast iron skillet over high heat.
- Add the oil to the pan. Place the steaks in the pan in a single layer.
- Cook for 2-3 minutes per side or until browned.
- Add the butter to the pan. After the butter has melted, add the garlic and rosemary to the pan. Stir to combine.
- Spoon the butter mixture over the steaks. Insert a thermometer into the thickest part of one of the steaks. Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
- Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then serve immediately.