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
Scale
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.
