Filet Mignon Recipe - The Recipe Critic (2024)

Jump to Recipe

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Juicy and succulent filet mignon is perfect for dinner or any special occasion! Tender steak is seasoned, seared, and basted with garlic herb butter. This is a steakhouse-quality recipe that is so easy to make at home!

At my house, a steak dinner is such a treat! It’s everyone’s favorite and always what they ask for on their birthdays and other special occasions. If your family is the same way, you have to try this super easyJuicy Air Fryer Steak, this deliciousSkillet Salisbury Steak, and this divineRibeye Steak.

Filet Mignon Recipe - The Recipe Critic (1)

What is Filet Mignon?

Filet mignon is a cut of meat taken from the smaller end of the tenderloin of a cow. Mignon is a French word that translates to mean, “cute”, “dainty”, and “tender.”Restaurants use the name to describe a smaller thicker cut of meat. It is so incredibly tender because it literally melts in your mouth! This filet mignon recipe is seared and flavored with the best of the best! Butter, whole garlic cloves, and fresh herbs.

I love steak and all that you can eat with it. You can pair it with so many sides like vegetables, salads, and bread, and it tastes SOO GOOD. Make this meal complete with mashed potatoes, this crisp green salad, and soft fluffy rolls! Your guests will thank you over and over again for the yumminess of this “steak house quality” dinner!

Ingredients Needed

Cooking filet mignon is simple and straightforward. This steak would also be delicious topped with my cowboy butter or this compound butter. Make this recipe your own! You can find the exact measurements below in the recipe card.

  • Olive Oil: Heat the olive oil in the skillet to help sear and brown the steaks.
  • Filet Mignon Steaks: I use 4, 6-ounce filets for this recipe.
  • Kosher Salt: Coarse salt is perfect for seasoning steak.
  • Cracked Black Pepper: I love the added texture and spice of cracked black pepper. You’ll always find me sprinkling on extra!
  • Dried Italian Seasonings: Adds great flavor and seasons the steak.
  • Butter: The butter melts and is brushed on the filets for great flavor!
  • Fresh Herbs: Fresh rosemary and thyme sprigs, but use any herbs you like.
  • Whole Garlic Cloves: Peel whole garlic cloves then throw them in the skillet.

Filet Mignon Recipe

This recipe takes the guesswork out of cooking filet mignon. It’s actually pretty simple to get a steakhouse-worthy result at home! Serve it for a weeknight dinner or for special occasions. Everyone will be impressed because this is the best filet mignon with the most amazing flavor!

  1. Rest the Meat and Preheat the Oven: First, allow the meat to sit at room temperature for 20 minutes before cooking. Then, preheat the oven to 400 degrees Fahrenheit.
  2. Heat the Oil in the Pan: In a large cast iron skillet over medium-high heat, add the olive oil. Make sure the skillet is oven-safe. Heat the oil until it’s just about to smoke, then add the steak.
  3. Season the Steak: Season the steak with salt, pepper, and Italian seasonings generously on both sides.
  4. Sear the Steak on Both Sides: Add the seasoned steaks to the hot skillet and cook until seared and browned on both sides, about 2 minutes per side.
  5. Add the Butter, Garlic, and Herbs: Add the butter, garlic cloves, rosemary, and thyme sprigs.
  6. Transfer the Skillet to the Oven: Transfer the skillet to the preheated oven and cook to your liking. Check the temperature of the steaks before placing them in the oven because they may be close to your desired doneness. The steaks will only cook in the oven for less than 5 minutes.
  7. Baste the Steak With the Melted Herb Butter: Remove the steaks from the oven when it reaches your desired temperature then baste them with melted butter from the skillet.
  8. Cover and Rest the Steaks: Last, cover the steaks with foil then allow them to rest for 5 minutes before slicing and enjoying!
Filet Mignon Recipe - The Recipe Critic (2)

Grilling Filet Mignon

Follow the instructions for seasoning the filets then place them face down on the hot grill grates. Sear undisturbed for 5 minutes with the lid down. Flip the filets and sear for an additional 5 minutes with the cover down. Check the temperature and cook until medium-rare for best results. This is 130-135 degrees Fahrenheit. Rest the meat before slicing and enjoy!

Filet Mignon Tips

Cooking steak can seem intimidating, but I’m here to help! It’s easier than you think and I love how fast it cooks. Here are a couple of extra things to keep in mind so that lovely cut of beef you have turns out perfectly!

  • Check the Temperature:The recipe cooks your filet mignon to medium-rare, but if you prefer a different level of doneness, cook your steak until it reaches the following internal temperature: rare (120-125 degrees F), medium rare (130-135 degrees F), medium (140-145 degrees F), medium well (150-155 degrees F), or well done (160 degrees F and above.) Insert the meat thermometer into the thickest part of the steak.
  • Let it Rest:Once your filet mignon has reached your desired temperature, let it rest. This helps to lock in all the tasty juices and make your steak extra tender. I usually let my steaks rest for about 10 minutes.
  • Cut Against the Grain: Cutting the meat against the grain means cutting it in the opposite direction of the lines or fibers you see in the meat. So, always cut your filet mignon against the grain for a tastier and more tender bite!
Filet Mignon Recipe - The Recipe Critic (3)

Storing Leftover Filet Mignon

Leftover filet mignon rarely happens, but when it does it’s the best day ever! Your filet mignon will be at its tastiest fresh out of the oven, but if you have leftovers, here’s how to keep them fresh. Follow my instructions below for storing and reheating leftovers.

  • In the Refrigerator:Transfer any leftover steak to an airtight container and store them in the refrigerator. It will stay good for 3-4 days.
  • To Reheat:Reheat leftovers low and slow! I recommend 15-20 minutes at 275 degrees Fahrenheit.
Filet Mignon Recipe - The Recipe Critic (4)

More Steak Dinner Ideas

Here are a few more of my favorite tried and true steak recipes that are on repeat at our house. Steak shouldn’t be reserved for just special occasions, it’s so good and should be enjoyed all the time! I can’t wait for you to try these recipes. You’re going to love them!

Dinner

T-Bone Steak

20 mins

Dinner

Garlic Butter Herb Steak Bites with Potatoes

25 mins

Dinner

Steak Au Poivre

1 hr 15 mins

Pin this now to find it later

Pin It

Filet Mignon Recipe - The Recipe Critic (9)

Save

PinPrint

Filet Mignon

By: Alyssa Rivers

Juicy and succulent filet mignon is perfect for dinner or any special occasion! Tender steak is seasoned, seared, and basted with garlic herb butter. This is a steakhouse-quality recipe that is so easy to make at home!

Prep Time: 25 minutes minutes

Cook Time: 7 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 37 minutes minutes

Servings: 4 people

Ingredients

  • 3 tablespoons olive oil
  • 4 6-ounces filet mignon
  • Kosher salt, for seasoning
  • cracked black pepper, for seasoning
  • 1 teaspoon dried Italian seasonings
  • ¼ cup butter, sliced
  • fresh rosemary and thyme sprigs
  • 3 whole garlic cloves

Instructions

  • Allow the meat to sit at room temperature for 20 minutes before cooking, then preheat the oven to 400 degrees Fahrenheit.

  • In a large cast iron skillet over medium-high heat, add the olive oil. Make sure the skillet is oven-safe. Heat the oil until it's just about to smoke right before the steak is added.

  • Season the steak with salt, pepper, and Italian seasonings generously on both sides.

  • Add the seasoned steaks to the hot skillet and cook until seared and browned on both sides, about 2 minutes per side.

  • Add the butter, garlic cloves, rosemary, and thyme sprigs.

  • Transfer the skillet to the preheated oven and cook to your liking. Check the temperature of the steaks before placing them in the oven because they may be close to your desired doneness. The steaks will only cook in the oven for less than 5 minutes.

  • Remove the steaks from the oven when it reaches your desired temperature then baste them with melted butter from the skillet. I like my steak medium-rare, around 120-130 degrees Fahrenheit.

  • Cover the steaks with foil and allow them to rest for 5 minutes before slicing and enjoying!

Nutrition

Calories: 665kcalCarbohydrates: 1gProtein: 31gFat: 59gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 0.5gCholesterol: 150mgSodium: 175mgPotassium: 536mgFiber: 0.3gSugar: 0.1gVitamin A: 363IUVitamin C: 1mgCalcium: 27mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

Read More About Me

More Ideas

Dinner

Cube Steaks with Mushroom Gravy

30 mins

Dinner

Tuna Steak

34 mins

Sandwiches

Slow Cooker Philly Cheesesteaks

6 hrs 10 mins

Filet Mignon Recipe - The Recipe Critic (2024)

FAQs

How does Bobby Flay cook a filet mignon? ›

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

What is poor mans filet mignon? ›

Last night we had an interesting cut of beef. The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.

Why is filet mignon so tasteless? ›

Because filet is super lean, it lacks the necessary intramuscular fat that imbues a truly delectable steak with its signature rich flavor. Without that gorgeous (and flavorful!) marbling, filet can become dry if it's cooked past medium, and it also needs a little help to achieve a distinctive flavor.

How do top chefs cook filet mignon? ›

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

Is it better to grill or pan fry filet mignon? ›

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

Should I cook filet mignon in butter or oil? ›

Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! The total cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it.

Is it better to broil or bake filet mignon? ›

Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.

Why don t Jews eat filet mignon? ›

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

Is there a better steak than filet mignon? ›

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

What is the highest grade of filet mignon? ›

Prime. Prime grade beef is the highest quality you can get. It features beautiful red meat laced with thin striations of white fat. This meat is well suited for a multitude of cooking conditions.

What is a cheaper alternative to filet mignon? ›

Best cheap steak cuts to buy instead of ribeye or filet mignon
  • Flat iron steak. Flat iron steak has the required marbling to match the grill's intensity. ...
  • Strip steak. Strip steak is tender and it can be a tasty substitute for ribeye. ...
  • Sirloin steak or sirloin cap. ...
  • Flank steak. ...
  • Beef short rib. ...
  • Chuck eye steaks. ...
  • Pork chops.
Jul 31, 2023

Why does my filet mignon smell weird? ›

Good rule of thumb to follow: if in doubt, throw it out. So the next time you open a package of steaks and there's some odor, take the steaks out and let them rest for a bit…the odor should disappear. If the odor is quite bad, odor doesn't disappear, is slimy or quite sticky, then throw away your package.

What is the best way to have filet mignon cooked? ›

A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

Should you salt filet mignon before cooking? ›

Season your steak generously with salt just before putting it on the grill. The salt stays on the surface of the meat without dissolving and the meat juices stay within the muscle fibers for a juicy steak.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Arline Emard IV

Last Updated:

Views: 5805

Rating: 4.1 / 5 (72 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Arline Emard IV

Birthday: 1996-07-10

Address: 8912 Hintz Shore, West Louie, AZ 69363-0747

Phone: +13454700762376

Job: Administration Technician

Hobby: Paintball, Horseback riding, Cycling, Running, Macrame, Playing musical instruments, Soapmaking

Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.