Perfect Filet Mignon Recipe

A medium-rare filet mignon sliced in half on a plate.

5 from 1 vote

Skip the steakhouse and make restaurant-quality Filet Mignon at home. Ready in 20 minutes and prepared with simple ingredients so the flavor of the tender beef shines through, there is nothing quite like a juicy, perfectly seasoned pan-seared filet mignon cooked exactly how you like it!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: French

Diet: Gluten Free

Servings: servings

Calories: 676kcal

Author: Amy Nash

Equipment

Cast Iron Skillet

Ingredients

Garlic Herb Butter

4 Tablespoons salted butter, softened
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh oregano or other herbs like thyme, tarragon, or chives
2 cloves garlic, minced
Salt & pepper, to taste

Filets

4 (8 to 10-ounce) beef tenderloin filets, about 1 ½ to 2-inches thick
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons vegetable oil, canola oil, or avocado oil
4 Tablespoons salted butter, cut into chunks
2 cloves garlic, crushed with the back of a knife
2-3 whole sprigs rosemary

Instructions

Mash the softened butter with the minced garlic, chopped herbs, and salt and pepper until the garlic and herbs are evenly mixed in. Transfer to a small piece of plastic wrap and roll it up into a log. Chill the compound butter in the fridge until ready to use.
Remove the filet mignon steaks from the fridge 30-60 minutes before cooking so they can come closer to room temperature. Season with salt and pepper on all sides. Preheat oven to 425°F.
Heat a cast iron skillet or other oven-safe pan over high heat until very hot. Add oil. Once the oil starts to shimmer, carefully add the steaks. Sear the meat without moving it for 2 minutes so it can develop a good crust. Use tongs to carefully roll the steaks on their sides to sear the edges for 1 minute. Flip the steaks to the other side and add 4 Tablespoons of butter to the pan along with a sprig or two of fresh rosemary and the crushed garlic cloves. Spoon some of the butter as it melts over the steaks while searing for 1 minute on the second side.
Transfer the skillet to the oven. Bake for 4-10 minutes, depending on your desired degree of doneness. We like to pull ours at 125°F for medium-rare steaks. Keep in mind that the temperature of the steaks will continue to rise about 5 degrees after removing them from the oven. For rare steaks, cook them for 3-4 minutes (120 to 125°F), 5-6 minutes for medium-rare (125 to 135°F), 6-7 minutes for medium (135 to 145°F), and 8-9 minutes for medium-well (145 to 155°F). The size and thickness of the steak, and the temperature they started at if they were still chilled from the fridge will affect the cook time and degree of doneness, so you may need to adjust the finish time up or down to achieve the cook you like.
Remove the steaks from the oven and top each filet mignon with 1 tablespoon of the compound herb butter. Let them rest for 5-10 minutes before serving.

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