Description
Tender, juicy, and melt-in-your-mouth delicious, this Perfect Filet Mignon recipe will make you feel like a steakhouse chef in your own kitchen. With a golden crust on the outside and a buttery, medium-rare center, filet mignon is the ultimate indulgence. This simple method uses a stovetop sear and oven finish for consistent, flavorful results—perfect for date nights, celebrations, or anytime you want to impress.
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Ingredients
2 filet mignon steaks (6–8 oz each, 1½–2 inches thick)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
For the Butter Baste:
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Optional Garnish:
Chopped parsley or thyme
Cracked black pepper
Sliced lemon (for serving)
Instructions
Step 1: Preheat the Oven
Preheat oven to 400°F (200°C)
Place a cast iron skillet over high heat to get it hot while prepping the steaks
Step 2: Prepare the Steaks
Pat steaks dry with paper towels to ensure a good sear
Season generously on all sides with salt, pepper, and garlic powder if using
Let sit at room temperature for 15–20 minutes to take the chill off
Step 3: Sear the Steaks
Add olive oil to the hot skillet
Place filets in the pan and sear for 2–3 minutes on each side until a brown crust forms
Use tongs to sear the edges for 30 seconds if the steaks are thick
Step 4: Butter Baste and Finish in Oven
Add butter, garlic cloves, and herbs to the skillet
Tilt the skillet and spoon the melted butter over the steaks for 1 minute
Transfer the skillet to the preheated oven
Step 5: Cook to Desired Doneness
Roast for 4–6 minutes for medium-rare, depending on thickness
Use a thermometer to check doneness:
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150–155°F
Well Done: 160°F+
Step 6: Rest and Serve
Transfer steaks to a cutting board and let rest for 5–10 minutes
Top with a spoonful of the herbed butter from the pan
Garnish with herbs or cracked pepper and serve immediately
Notes
Use high heat – A hot pan gives the steak a beautiful crust
Pat steaks dry – Moisture prevents a proper sear
Don’t skip the rest – Resting helps keep juices inside the steak
Check doneness early – You can always cook longer, but you can’t undo overcooking
Use fresh herbs – Rosemary and thyme pair beautifully with beef
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Cuisine: American