Filet mignon is the crown jewel of steaks—known for its tender, buttery texture and lean composition. When prepared with care, it transforms a simple dinner into an extraordinary dining experience.
Ingredient Breakdown
The filet mignon itself is the centerpiece—an ultra-tender cut from the beef tenderloin, prized for its melt-in-your-mouth texture and subtle flavor. Its low fat content means it benefits tremendously from proper searing and basting.
Kosher salt and freshly ground black pepper do more than season—they build the foundation for a savory crust. The coarse texture of kosher salt helps draw moisture to the surface, enhancing the sear, while cracked black pepper offers warmth and a touch of sharpness.
Extra-virgin olive oil acts as the initial cooking medium. It brings out the steak’s natural richness and helps achieve that signature golden crust when the pan is properly heated. Unsalted butter enters the process mid-way, enriching the meat with nutty, velvety notes as it melts and browns. When combined with chopped fresh rosemary, the butter becomes deeply aromatic, infusing the filet with woodsy, herbaceous depth during the basting phase.
Step-by-Step Preparation Guide
Before any heat touches the steak, begin by patting the filets dry using a paper towel. This crucial step ensures the surface moisture doesn’t interfere with searing. Generously season both sides with kosher salt and pepper—don’t skimp here, seasoning is what brings out the beef’s natural umami.
Heat a large, oven-safe skillet over medium-high heat and drizzle in the olive oil. Let it heat until it begins to shimmer, nearly reaching its smoke point. This means the pan is ready for a proper sear. Gently lay the steaks in the pan without overcrowding and resist the urge to move them around. Let them cook untouched for about 5 minutes, forming a deep, flavorful crust.
Once flipped, immediately add the butter and rosemary to the skillet. Tilt the pan slightly and spoon the melted, herb-infused butter over each steak repeatedly. This basting process not only locks in moisture but adds richness and aromatic complexity to each bite.
After the basting, transfer the skillet directly to the preheated oven. Roast the steaks for about 5 minutes for medium doneness. If you prefer a different level, a meat thermometer is your best guide. Once the internal temperature is within 10°F of your desired level, reduce or extend the oven time accordingly. Check frequently—steaks can overcook quickly.
Once removed from the oven, transfer the steaks to a cutting board and allow them to rest for 5 full minutes. This final pause lets the juices settle evenly throughout the meat, ensuring every bite is juicy, flavorful, and tender.
Recipe Tips & Frequently Asked Questions
How to choose a great filet mignon cut at the butcher or market:
Look for filets that are evenly sized, with a consistent thickness for uniform cooking. A bright red hue and slight marbling are good indicators of quality.
Why resting your steaks after cooking is non-negotiable:
Cutting into steak too early releases the internal juices, leaving it dry. Resting allows the juices to redistribute, preserving moisture and tenderness.
How to avoid overcooking in the oven:
Always use an instant-read thermometer. Remove the steaks from the oven a few degrees before your target temperature—they’ll continue cooking slightly while resting.
The best skillet to use for searing and oven-finishing:
A cast iron or heavy-bottomed stainless-steel skillet retains heat well and provides an even sear. Make sure it’s oven-safe to transition easily from stovetop to oven.
What internal temperature should filet mignon be for medium-rare?
Aim for 130–135°F (54–57°C) when measured at the thickest part of the steak.
Can I use a grill instead of the oven?
Yes. After searing both sides over direct heat, move the steaks to indirect heat and cover until they reach your desired internal temperature.
Should I trim the steaks before cooking?
If there are silver skin or tough connective tissues, trim them away. However, most filet mignon cuts are already well-trimmed by the butcher.
How long should I let the steak rest before slicing?
A minimum of 5 minutes, but up to 10 minutes for thicker cuts to ensure the juices stay locked in.
What to Serve With This Recipe
Filet mignon pairs beautifully with classic steakhouse sides. Creamy garlic mashed potatoes, roasted asparagus, or a crisp wedge salad with blue cheese dressing create a well-rounded and satisfying meal.
For wine lovers, bold reds like Cabernet Sauvignon, Syrah, or Malbec complement the richness of the steak. Their tannins balance the fat and enhance the savory notes.
To keep things lighter, try herbed couscous or grilled zucchini and squash ribbons. A balsamic-glazed arugula salad adds a peppery contrast that cuts through the richness.
When it comes to sauces, simplicity shines. A silky red wine reduction, creamy peppercorn sauce, or a pat of garlic herb compound butter is all you need to finish the dish with finesse.
Creative Variations
For added texture and flavor, consider crusting the filet with coarsely cracked peppercorns, grated parmesan, or crumbled blue cheese before searing. These additions create a bold, savory crust that stands out.
Switch up the butter infusion with herbs like thyme, sage, or even a pinch of smoked paprika. Each brings its own unique profile to the dish.
If you’re in the mood for decadence, turn this recipe into a surf and turf by adding seared scallops or butter-poached shrimp. The contrast between seafood and steak adds elegance and variety.
You can also channel classic steakhouse vibes by topping the filet with sautéed mushrooms, crispy shallots, or sweet caramelized onions.
Filet mignon is more than just a premium cut—it’s a culinary experience. With a quick sear, a fragrant basting of rosemary butter, and a few minutes in the oven, this recipe offers the kind of flavor and texture usually reserved for fine dining. Whether you’re cooking for guests or treating yourself to something extraordinary, this dish promises satisfaction in every forkful.
Ingredients
4 (6-ounce) filet mignon steaks
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 tablespoon fresh rosemary, roughly chopped
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet over medium-high heat. Pat the steaks dry with a paper towel and generously season both sides with kosher salt and freshly ground black pepper.
Once the oil begins to shimmer and nearly reaches the smoking point, carefully place the steaks in the skillet. Sear the filets without moving them for about 5 minutes until a rich, golden-brown crust forms. Flip the steaks and immediately add the butter and chopped rosemary to the pan.
Tilt the skillet slightly and begin basting the steaks with the melted herb-infused butter, using a spoon to coat them thoroughly. Continue cooking for an additional 3 to 5 minutes, depending on the desired doneness.
Transfer the entire skillet to the preheated oven and roast for roughly 5 minutes for medium doneness. For greater precision, use a meat thermometer before oven-finishing: if the internal temperature is within 10°F of your target, reduce oven time accordingly. If more time is needed, check frequently in short intervals to avoid overcooking.
Once done, remove the steaks from the skillet and let them rest for 5 minutes on a cutting board before slicing. This allows the juices to redistribute, ensuring tender, flavorful results.
Filet Mignon Recipe
Ingredients
- 4 6-ounce filet mignon steaks
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 tablespoon fresh rosemary roughly chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Pat the steaks dry with a paper towel and generously season both sides with kosher salt and freshly ground black pepper.
- Once the oil begins to shimmer and nearly reaches the smoking point, carefully place the steaks in the skillet. Sear the filets without moving them for about 5 minutes until a rich, golden-brown crust forms. Flip the steaks and immediately add the butter and chopped rosemary to the pan.
- Tilt the skillet slightly and begin basting the steaks with the melted herb-infused butter, using a spoon to coat them thoroughly. Continue cooking for an additional 3 to 5 minutes, depending on the desired doneness.
- Transfer the entire skillet to the preheated oven and roast for roughly 5 minutes for medium doneness. For greater precision, use a meat thermometer before oven-finishing: if the internal temperature is within 10°F of your target, reduce oven time accordingly. If more time is needed, check frequently in short intervals to avoid overcooking.
- Once done, remove the steaks from the skillet and let them rest for 5 minutes on a cutting board before slicing. This allows the juices to redistribute, ensuring tender, flavorful results.
