Can I use frozen filet mignon steaks?

For best results, always use fresh or fully thawed steaks. Frozen steaks won't sear properly and often cook unevenly. If using frozen steaks, thaw them completely in the refrigerator overnight, then allow them to come to room temperature before cooking.

How do I know when my steak is done without a thermometer?

The "finger test" is a good backup method. Touch your thumb and index finger together lightly - the fleshy part at the base of your thumb will feel like a rare steak. Middle finger equals medium-rare, ring finger equals medium, and pinky equals well-done. Compare this feeling to how your steak feels when pressed.

Is it necessary to use both stovetop and oven methods?

This dual-cooking method gives you the best of both worlds - a perfect crust from the stovetop sear and precise, even cooking from the oven finish. For thick cuts like filet mignon, this technique is particularly valuable for achieving the ideal doneness without overcooking the exterior.

Can I substitute dried herbs for fresh ones?

Yes, you can use dried herbs if fresh aren't available, but reduce the amount to about 1/3 of what the recipe calls for with fresh herbs. The flavor won't be quite as vibrant, but you'll still get good results. Dried herbs work best when they have time to rehydrate in the butter.

Perfect Filet Mignon Recipe

Name: Perfect Filet Mignon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 (1 1/2-inch thick) filet mignon steaks; Salt and freshly ground black pepper; 2 tablespoons butter; 4 cloves garlic, minced; 2 sprigs fresh thyme or 1 teaspoon minced; 2 sprigs fresh rosemary or 1 teaspoon minced

This restaurant-quality Filet Mignon recipe transforms an ordinary evening into something special. With a beautifully caramelized crust and tender, juicy center, this steak is surprisingly simple to master at home. In just 30 minutes, you’ll have a steakhouse-worthy meal without the steakhouse prices!

Why You’ll Love This Recipe

Restaurant Quality at Home: Achieve that perfect steakhouse sear and flavor right in your own kitchen.
Impressively Simple: Despite its gourmet reputation, filet mignon is actually one of the easiest cuts to cook perfectly.
Quick Cooking Time: From start to finish, you’ll have a spectacular meal on the table in just 30 minutes.
Foolproof Method: The sear-then-bake technique ensures a perfect crust while maintaining that tender, juicy interior every time.

Ingredients You’ll Need

Filet Mignon Steaks: The star of the show – choose thick cuts (1½ inches) for the best results. Their buttery texture and mild flavor make them perfect for this cooking method.
Salt and Pepper: Simple seasonings that let the quality of the meat shine. Don’t be shy with these – a good steak needs proper seasoning.
Butter: Creates that beautiful golden sear and adds richness to the final flavor. The butter also helps carry the herb flavors into the meat.
Garlic: Infuses the butter with incredible aroma and flavor that complements the beef perfectly.
Fresh Thyme: Adds a subtle earthy, slightly floral note that enhances the natural flavors of the beef.
Fresh Rosemary: Provides a distinctive piney aroma and robust flavor that stands up well to the richness of the steak.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Compound Butter Finishes

Create a flavored butter to melt over your finished steak. Try blue cheese butter, truffle butter, or herb-garlic butter for an extra flavor dimension.

Sauce Pairings

Elevate your filet with a classic sauce like béarnaise, red wine reduction, or mushroom sauce for special occasions.

Crusted Versions

For an elegant twist, try a peppercorn crust, herb crust, or even a blue cheese crust applied before the oven stage.

Different Herbs

Experiment with different herb combinations – try tarragon, sage, or oregano in place of or alongside the thyme and rosemary.

Note: For a truly special occasion, consider wrapping the filet in bacon before cooking for added flavor and juiciness.

How to Make the Perfect Filet Mignon

Step 1: Prepare Your Oven and Steak

Adjust your oven racks to upper and lower-middle positions. Place your cast-iron skillet in the oven and preheat to 375°F. Meanwhile, thoroughly pat your steaks dry with paper towels – this is essential for achieving that perfect sear. Season generously on all sides with salt and freshly ground black pepper.

Step 2: Create the Flavorful Base

Carefully remove the hot skillet from the oven and place over medium-high heat. Add butter, minced garlic, thyme, and rosemary. The butter will quickly melt and blend with the aromatics, creating an incredible flavor base for your steaks.

Step 3: Sear to Perfection

Place your steaks in the hot, flavored butter. Let them sear undisturbed for 3-4 minutes until a beautiful crust forms. While searing, occasionally spoon the hot butter over the tops of the steaks. Flip and repeat on the other side for another 3-4 minutes.

Step 4: Sear the Edges

Using tongs, hold the steaks upright to quickly sear all edges – about 30 seconds per edge. This step ensures even cooking and flavor development all around the steak.

Step 5: Finish in the Oven

Transfer the skillet with the steaks to the preheated oven. Cook to your desired doneness: 3-5 minutes for medium-rare (130-135°F), 5-7 minutes for medium (140-145°F), or 8-10 minutes for medium-well (150°F).

Step 6: Rest Before Serving

Remove steaks from the skillet and let them rest for 5 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

Pro Tips for Making the Recipe

Room Temperature Steaks: Always let your steaks sit out for about 30 minutes before cooking. Cold steaks don’t sear as well and cook unevenly.
Cast Iron is King: A well-seasoned cast iron skillet provides the best sear and heat retention for steaks. It’s worth the investment.
Use a Meat Thermometer: For perfect doneness every time, invest in a good instant-read thermometer. It takes the guesswork out of cooking expensive cuts like filet mignon.
The Power of Butter Basting: Don’t skip basting the steaks with butter while searing. This technique adds flavor and helps achieve that restaurant-quality crust.
Don’t Skimp on Rest Time: The 5-minute rest period isn’t optional. It’s essential for juicy results – cut too soon, and those flavorful juices end up on your plate instead of in your steak.

How to Serve

Classic Pairings

Serve your filet mignon with traditional steakhouse sides like creamy mashed potatoes, roasted asparagus, or a simple green salad with blue cheese dressing.

Wine Pairings

A medium to full-bodied red wine complements filet mignon beautifully. Try Cabernet Sauvignon, Merlot, or Pinot Noir depending on your sauce and side choices.

Elegant Presentation

For a restaurant-style presentation, slice the filet against the grain after resting, fan it slightly on the plate, and drizzle with any remaining herb butter from the pan.

Make Ahead and Storage

Storing Leftovers

Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days. Wrap it tightly to prevent it from drying out.

Freezing

While not ideal, you can freeze cooked filet mignon for up to 2 months. Wrap tightly in plastic wrap, then foil, and place in a freezer bag with the air removed.

Reheating

For the best results, reheat leftover filet mignon gently. Slice it thinly and warm briefly in a skillet with a touch of butter over medium-low heat just until warmed through. Alternatively, reheat whole steaks in a 275°F oven until they reach about 110°F internally, then sear briefly in a hot pan to restore the crust.

FAQs

Can I use frozen filet mignon steaks?

For best results, always use fresh or fully thawed steaks. Frozen steaks won’t sear properly and often cook unevenly. If using frozen steaks, thaw them completely in the refrigerator overnight, then allow them to come to room temperature before cooking.
How do I know when my steak is done without a thermometer?

The “finger test” is a good backup method. Touch your thumb and index finger together lightly – the fleshy part at the base of your thumb will feel like a rare steak. Middle finger equals medium-rare, ring finger equals medium, and pinky equals well-done. Compare this feeling to how your steak feels when pressed.
Is it necessary to use both stovetop and oven methods?

This dual-cooking method gives you the best of both worlds – a perfect crust from the stovetop sear and precise, even cooking from the oven finish. For thick cuts like filet mignon, this technique is particularly valuable for achieving the ideal doneness without overcooking the exterior.
Can I substitute dried herbs for fresh ones?

Yes, you can use dried herbs if fresh aren’t available, but reduce the amount to about 1/3 of what the recipe calls for with fresh herbs. The flavor won’t be quite as vibrant, but you’ll still get good results. Dried herbs work best when they have time to rehydrate in the butter.

Final Thoughts

This Filet Mignon recipe transforms a special cut of meat into a truly memorable meal. The combination of garlic-herb butter, perfect searing, and precise oven finishing creates a steak that rivals any high-end restaurant. Whether for a romantic dinner, celebration, or simply because you deserve something wonderful, this method delivers restaurant-quality results with surprising ease. Trust the process, savor each bite, and enjoy the well-deserved compliments!