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.
You can never go wrong with a succulent steak! Some of my favorite ways to showcase this ingredient include sirloin in mushroom sauce, steak tacos and this delicious filet mignon.
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.
Omg I followed this recipe but added way more butter garlic and thyme so that there was extra sauce to put on the steaks while the rested. It was such a hit I wish I. Could add a picture. It taste exactly like Texas Roadhouse steak! I will make this religiously it is now apart of my family’s meal prep! Thank you so much for this.
I love this recipe. The meat was perfect! Thank you!
What a great recipe. I loved it. And quite easy. It tasted marvelous + the rosemary was cut right from my herb garden.
This is the best steak I’ve ever cooked personally! Somehow I usually don’t get it right, but this was amazing.
This is a really great way to make steak / filet. Some people just fry the steak in butter or olive oil, which doesn’t work because the butter / oil burns before the steak can sear correctly. Searing in a neutral oil (i love peanut oil) first, and then transferring to the oven gives a great crust and a moist cooked steak. One thing I recommend is making your own garlic butter from the get-go, and using a rosemary/thyme/marjoram medley as the herbs for the steak. There are plenty of garlic butter recipes online, but it’s easy to just mix some minced garlic (or garlic powder in a pinch), italian parsley, and parmesan cheese in a bowl before basting it over the steak. Everyone has their own little “hacks” to cooking steak, but I honestly find that the general method outlined here is the best baseline to cooking steak perfectly and to your liking. It’s what I’ve been doing for years before even stumbling upon this article.
My favorite cut of meat! Once I saw your recipe I knew I had to make it!
Cant’ believe how easy this was to make and how delicious it turned out. A restaurant quality meal at home! Thanks.
Yummy! This recipe is so delicious and tasty! I can’t wait to make this again!
Amazing. Simple recipe that even a novice like me can make it. Made it for my wife’s birthday and she loved it.
Made this for the family last night and it was a huge success – thank you for the tips on getting the perfect cook! So delicious 🙂
I am horrible at cooking meat so I rarely splurge on the good stuff. I’m going to give this recipie a try because it is so simple and the steaks look amazing
My mouth is already watering. I can’t wait to give this a try this weekend. Thanks for all the helpful tips! It will help be surprise my mom.
So Simple yet so flavorful. Best starter option to enjoy while chilling with friends and my favorite drink too.
Made this last night and it was such a huge hit. I may have spoiled us for any other meals!
This looks so delicious Sara! Filet mignon is the best. Elegant and absolutely tasty!