There is something truly magical about a beautifully cooked steak that melts in your mouth, and this Perfect Filet Mignon Recipe delivers exactly that experience. With simple yet carefully chosen ingredients and a foolproof cooking method, this recipe elevates the filet mignon to a level of tender, buttery deliciousness that’s hard to beat. Whether you’re cooking for a special occasion or just wanting to treat yourself, this method guarantees stunning results every time.
Ingredients You’ll Need
The magic behind this Perfect Filet Mignon Recipe lies in its simplicity. Each ingredient is essential and plays a vital role, from seasoning that enhances natural flavors to fresh aromatics that add a beautiful depth and fragrance.
- 2 Filet Mignons: Choose cuts about 1.5 to 2 inches thick for the best balance of rare center and crusty exterior.
- Salt & ground black pepper: Season generously to bring out the full steak flavor and create a savory crust.
- 1 tablespoon oil: Use a high smoke point oil like canola or grapeseed for perfect searing.
- 2 tablespoons unsalted butter: Adds richness and helps baste the steak during roasting.
- 5 cloves garlic (peeled): Infuses the butter with a mild, aromatic garlic flavor.
- 4 sprigs fresh rosemary: Provides an earthy herbal note that perfectly complements the beef.
How to Make Perfect Filet Mignon Recipe
Step 1: Prep Your Steak
Begin by removing the filet mignons from the fridge 30 to 60 minutes prior to cooking. This step is crucial for even cooking and helps the steaks come to room temperature. Season both sides generously with salt and freshly ground black pepper, then let them rest uncovered on a plate at room temperature. Trust me, skipping this step will cost you that perfect texture and taste.
Step 2: Sear to Perfection
Preheat your oven to 360°F and place a medium cast iron skillet over high heat for around 3 to 5 minutes until it’s smoking hot. Add the oil carefully to avoid splatters, then immediately lay down the filet mignons. Sear each side for 2 to 3 minutes to develop a deep, golden crust that locks in all the juices. For petite filet mignons, 1 to 2 minutes per side is enough. Once searing is done, remove the skillet from the heat so you can add the finishing touches.
Step 3: Oven Finish for Juicy Tenderness
Add the butter, garlic cloves, and rosemary sprigs directly to the skillet. Transfer the skillet into the preheated oven and bake according to your desired steak doneness: 2 minutes for rare, 3 to 4 minutes for medium-rare, about 5 minutes for medium, and up to 8 minutes for well done. The secret here is to remove the steak when it is still 5 to 10 degrees Fahrenheit below your target temperature because it will continue to cook while resting. This gives you a buttery smooth center and keeps the filet tender.
Step 4: Rest and Serve
Take the steaks out of the oven and place them on a plate. Tent lightly with foil and allow them to rest for 5 to 10 minutes; this is essential for redistributing the juices inside the meat. Don’t skip this step! Serve each filet topped with the melted garlic butter and the softened garlic cloves from the skillet for a rich, savory burst of flavor.
How to Serve Perfect Filet Mignon Recipe
Garnishes
The simplest garnishes really let the filet mignon shine. Sprinkle freshly chopped parsley or a light drizzle of herb-infused olive oil over the steak to add a fresh color pop and a subtle brightness that contrasts beautifully with the richness of the beef.
Side Dishes
The Perfect Filet Mignon Recipe pairs wonderfully with classic sides like garlic mashed potatoes, roasted asparagus, or a crisp green salad. These sides provide a balance of textures and flavors that complement the steak’s smooth tenderness without overpowering it.
Creative Ways to Present
For a bit of flair, serve your filet on a wooden board with a scattering of flaky sea salt and a few grilled lemon wedges. Or plate the steak atop a smear of creamy horseradish sauce or rich mushroom ragout for an extra layer of indulgence that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator within two hours of cooking. Properly stored, they will keep well for up to 3 days, maintaining much of their flavor and tenderness.
Freezing
While filet mignon is best fresh, you can freeze cooked leftovers wrapped tightly in plastic wrap and then foil to avoid freezer burn. For best quality, use frozen steaks within one month.
Reheating
Reheat gently in a low oven or covered skillet over low heat to warm without overcooking. Adding a little beef broth or butter can help keep the steak juicy during reheating.
FAQs
What size filet mignon is best for this recipe?
A thickness of about 1.5 to 2 inches is ideal. This size ensures the outside gets a beautiful crust while the inside stays tender and just cooked through.
How do I know when my filet mignon is cooked perfectly?
Using an instant-read thermometer is the most reliable way: 120°F for rare, 130°F medium-rare, 140°F medium, and 160°F for well-done. Remember to remove the steak a few degrees early and let it rest.
Can I use olive oil for searing?
While olive oil has great flavor, it has a lower smoke point than canola or grapeseed oil. For best searing results and to avoid burning, choose a high smoke point oil for the initial sear.
Why is resting the steak so important?
Resting allows the juices to redistribute evenly throughout the meat, resulting in a more succulent and flavorful bite rather than juices spilling out when you cut into it.
How do I adjust cooking time for thicker or thinner steaks?
Thicker steaks will require more time in the oven, while thinner ones will take less. Use a thermometer to guide doneness rather than relying solely on time.
Final Thoughts
This Perfect Filet Mignon Recipe is a true celebration of simplicity, quality ingredients, and classic cooking techniques. It’s the kind of recipe you’ll want to make again and again, whether for a special dinner or just because you deserve steak that’s tender, juicy, and bursting with flavor. Once you try it, I promise you’ll never look at filet mignon the same way.
Print
Perfect Filet Mignon Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Perfect Filet Mignon recipe offers a succulent and tender steak experience with a beautiful seared crust and rich buttery flavor infused with garlic and rosemary. Ideal for a special dinner, it provides precise timing details to achieve rare to well-done doneness, ensuring a perfectly cooked filet every time.
Ingredients
Steak
- 2 Filet Mignons (6–8 ounces each; see notes for size recommendations)
- Salt & ground black pepper (to taste, season generously)
Cooking
- 1 tablespoon oil (neutral high smoke point oil such as canola or vegetable oil)
- 2 tablespoons unsalted butter
- 5 cloves garlic (peeled)
- 4 sprigs fresh rosemary
Instructions
- Prep: Remove fillet steaks from fridge 30 to 60 minutes before preparing. Unwrap, season generously with salt and black pepper on all sides, and let rest on a plate at room temperature. This step ensures more even cooking throughout the steak for optimal tenderness.
- Sear: Preheat oven to 360°F (182°C). Place a medium cast iron skillet over high heat and allow it to get hot for 3-5 minutes. Add the oil carefully and watch for splatters. Sear each filet mignon for 2-3 minutes per side (reduce to 1-2 minutes per side for petite fillets), developing a deep brown crust. Once searing is complete, immediately remove the skillet from heat.
- Finish in Oven: Add butter, garlic cloves, and rosemary sprigs to the hot skillet. Transfer the skillet to the preheated oven and bake for 2-8 minutes depending on preferred doneness: 2 minutes for rare, 3-4 minutes for medium-rare, 5 minutes for medium, 6-7 minutes for medium-well, and 8 minutes for well-done. Internal temperature guidance: remove steaks when they are 5-10°F below your target temperature as they will continue cooking while resting.
- Rest: Remove steaks from skillet and place on a plate. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute. Serve steaks with the garlic cloves and butter from the skillet for added flavor.
Notes
- For filet size, ideally use steaks about 1.5 to 2 inches thick weighing 6-8 ounces each for even cooking timing.
- Internal temperatures for doneness: Rare 120-125°F, Medium-rare 130-135°F, Medium 140-145°F, Medium-well 150-155°F, Well done 160°F and above.
- Resting is crucial to keep the steak juicy; do not skip it.
- Use a cast iron skillet for best heat retention and ideal crust formation.
- The garlic and rosemary infuse the butter with aromatic flavor, enhancing the steak.
