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

Description

A simple yet delicious Filet Mignon recipe packed with flavor, featuring tender steaks seared to perfection and infused with butter, garlic, thyme, and rosemary.

Ingredients

Scale

Steak Ingredients

2 (1 1/2-inch thick) filet mignon steaks
Salt and freshly ground black pepper

For Cooking

2 tablespoons butter
4 cloves garlic, minced
2 sprigs fresh thyme or 1 teaspoon minced
2 sprigs fresh rosemary or 1 teaspoon minced

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Instructions

Preheat the oven: Adjust oven racks to upper and lower-middle positions. Place a cast-iron or oven-safe skillet in the oven and preheat the oven to 375 degrees.
Season the steaks: Pat the steaks dry with a paper towel. Generously season them on all sides with salt and freshly ground black pepper.
Heat the skillet: Carefully remove the skillet from the oven and place it over medium-high heat. Add butter, garlic, thyme, and rosemary, swirling the mixture as the butter melts to combine the flavors.
Sear the steaks: Add the steaks to the skillet and sear until a crust forms, about 3 to 4 minutes, occasionally basting them with the butter. Flip the steaks and sear the other side for an additional 3 to 4 minutes. Sear all sides of the steak using tongs, about 30 seconds per side.
Cook in the oven: Place the skillet with the steaks in the oven and cook until the desired temperature is reached: 3 to 5 minutes for medium-rare (130 to 135 degrees), 5 to 7 minutes for medium (140 to 145 degrees), or 8 to 10 minutes for medium-well (150 degrees).
Rest and serve: Remove the steaks from the skillet and allow them to rest for 5 minutes before serving.

Notes

Filet mignon substitution: You can substitute filet mignon for another steak such as New York Strip or sirloin. Trim as needed and ensure to sear all sides including the edges with the white fat.
Room temperature steaks: Always let your steaks reach room temperature before cooking.
Yield: This recipe is for two main entrees but can easily double or triple to feed more guests.
Storage: Store leftover steak covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 steak
Calories: 580
Sugar: 0g
Sodium: 210mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 48g
Cholesterol: 140mg