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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 easy Juicy Air Fryer Steak, this delicious Skillet Salisbury Steak, and this divine Ribeye Steak.
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!
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!
- 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.
- 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.
- Season the Steak: Season the steak with salt, pepper, and Italian seasonings generously on both sides.
- 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.
- Add the Butter, Garlic, and Herbs: Add the butter, garlic cloves, rosemary, and thyme sprigs.
- 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.
- 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.
- Cover and Rest the Steaks: Last, cover the steaks with foil then allow them to rest for 5 minutes before slicing and enjoying!
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!
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.
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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!
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.