Filet Mignon

4.81 from 391 votes

The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

4, 10 ounce thick tenderloin beef filets roughly 1.5- 2 inches thick
salt and pepper to taste
1 tablespoon vegetable or canola oil can use 1 tbsp butter but it has a lower smoke point

Garlic & Herb Butter

1/2 stick of butter softened
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh tarragon
1/2 tablespoon minced garlic

Instructions

For the herb butter

Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.

For the filets

Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
Add 1 tablespoon of oil (all you need is a very light coating) to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
Optionally add some herb butter and a whole garlic clove/herbs to the pan before transferring it to the oven. The butter will melt and the herbs will season the pan drippings for a later step. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes.
Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 1.5-2 inches thick.
Optionally spoon some of the seasoned pan drippings over the steak to infuse it with extra flavor.
Remove filets from the skillet and set them on a plate and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
Top with a slice of garlic and herb butter and serve.

Notes

Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen's overhead vent fan before you start to help with ventilation.

If you don't have an oven-safe skillet or pan, sear the steaks first and then transfer them to a baking sheet lined with a wire rack. This method works really well at keeping your steaks elevated from the direct heat source but will also add additional cooking time to your oven duration. Plan on 2-3 additional minutes.

Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above

Nutrition