Filet Mignon

Filet mignon may bring to mind fancy steakhouses or extravagant price points, but I’m here to dispel any fear: it’s actually surprisingly easy to perfect this steak dinner at home. With only a few ingredients and the right technique, you can recreate the steakhouse classic for your holiday dinner, date night, or dinner party—no fancy restaurant required. While this dinner may not be difficult to make, because of its steep price tag, you want to make sure you do it right to achieve that desired melt-in-your-mouth-texture. Follow my top tips and tricks to learn just how to perfect this prime steak right at home:

What People Are Saying:
“This is the best explanation on how to properly cook a steak I've ever seen by far! Nicely done and thank you!” - GoldWrench

“I have followed this recipe 3 times and each time it is fantastic. Simple and delicious.” - jkr4864

How To Make Filet Mignon

INGREDIENTS

• Extra-Virgin Olive Oil & Butter: Start with olive oil (though a neutral oil would work too), then, after flipping the steak, add butter and baste it constantly. Not only does butter make everything taste better, it adds that signature steakhouse flavor—no restaurant would skip it.
• Filet Mignon: Filet mignon is the smaller tip of tenderloin and one of the most expensive cuts of steak, due to its prized texture. Fun fact: When filet mignon isn’t riding solo on your plate, it can also be a part of another cut—the T-bone. The T-bone consists of strip steak on the bigger side of the bone, and filet mignon on the shorter side. If you can’t decide what you like, opt for a T-bone and you can have both!
• Salt, Pepper, & Rosemary: All you really need for this cut of steak is a bit of salt and pepper. I baste the steak with butter and fresh rosemary to add another layer to this steak, but you can skip the rosemary, or add some garlic if you prefer.

STEP-BY-STEP INSTRUCTIONS

First, preheat your oven to 400°, since we’ll be finishing our steak in the oven. Then, heat oil in a large skillet over medium-high heat. Season your steak well with salt and pepper, making sure to cover both sides.

When the oil is just about to smoke, add your steaks to the pan. Cook until very well seared—this should take around 5 minutes.

Once seared, then flip and add the butter and fresh rosemary to the pan.

Baste the steaks with the melted butter, then cook for an additional 3-5 minutes.

Then, transfer the skillet to the oven and cook until the steaks are cooked to your liking. For me, that was around 5 minutes for medium, but use a meat thermometer and the internal temperature guide below to cook your steak to perfection. Keep in mind that your steak will continue cooking after you remove it from the oven, so beware of overcooking. Tip: Check the temperature of your meat with a meat thermometer before transferring to the oven. That way, you can see how far you are from your desired temperature. Once at your desired temperature, remove from the pan and let rest for 5 minutes before slicing.

Full list of ingredients and directions can be found in the recipe below.

Temperature Guide For Filet Mignon

• Medium-rare: 130-135°
• Medium: 135-145°
• Medium-well: 145-155°

Recipe Tips

• Do I need to use a cast iron skillet? For the best sear, if you have a cast iron skillet, use it here. If not, just make sure whatever pan you're using is oven-safe—you'll be starting on the stovetop and ending in the oven. If you aren’t using a cast iron skillet, opt for heavy bottomed skillets which retain heat and prevent sticking. Nonstick skillets are generally not made for steaks or for ovens.
• How do I get a good sear? One thing is absolutely key: a super-hot pan. Cook the steak in a super-hot preheated skillet—the oil should be almost smoking before you add the meat. Be patient! A deep, crusty sear will take about 3 to 5 minutes per side. Tip: Season the steak with salt and pepper for about 45 minutes to 1 hour, refrigerate, pat dry and then sear. The long pre-season draws out a bit of moisture from the steak, which helps achieve a golden crust.

Storage

If you have any leftovers, store them in the refrigerator for around 3 days.