Filet Mignon

The filet mignon is often referred to as the crown jewel of steaks—and for good reason. With its buttery texture, mild beef flavor, and tender cut, it’s a luxurious dish that can be recreated at home with just a few simple steps. This pan-seared filet mignon is elevated with a classic rosemary and garlic butter baste, giving the meat a rich, herby finish. Perfectly cooked in a cast iron skillet and finished in the oven, it’s a restaurant-quality meal that doesn’t require professional tools—just precision, timing, and a little love.

Full recipe:

Ingredients:

• 2 (8-ounce) filet mignon steaks

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons avocado oil (or any high-heat oil)

• 2 tablespoons unsalted butter

• 2 sprigs fresh rosemary

• 2 cloves garlic, peeled

• Optional for serving: herb compound butter or béarnaise sauce

Directions:

1. Preheat your oven to 400°F (200°C).

2. Remove the filet mignon steaks from the refrigerator and let them come to room temperature for 30–40 minutes.

3. Generously season all sides of the steaks with kosher salt and freshly ground black pepper.

4. Heat a dry cast iron (or oven-safe stainless steel) pan over high heat until it’s sizzling hot.

5. Add avocado oil. Once it shimmers, place the steaks in the pan and sear one side for 2 minutes until a deep golden crust forms.

6. Using tongs, roll the steaks to sear the edges for 1 minute.

7. Flip the steaks to the final side and add butter, rosemary, and garlic to the pan. Quickly spoon the melted butter over the steaks to baste for 1 minute.

8. Transfer the pan to the preheated oven and bake for 4–10 minutes, depending on your desired doneness:

   • Rare: 115°F (3–4 min), final temp: 120–125°F

   • Medium Rare: 120°F (5–6 min), final temp: 125–130°F

   • Medium: 130°F (6–7 min), final temp: 135–140°F

   • Medium Well: 140°F (8–9 min), final temp: 145–150°F

   • Well Done: 150°F (10–11 min), final temp: 155–160°F

9. Remove steaks from the oven, transfer to a plate, and tent with foil. Let rest for 5–7 minutes.

10. Serve with melted pan butter or a slice of compound butter or drizzle of béarnaise sauce.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 851 kcal | Servings: 2 servings

What Makes Filet Mignon So Special?

Filet mignon, often referred to as the king of steaks, is cut from the smaller end of the tenderloin, which runs along both sides of the cow’s spine. This muscle does very little work, resulting in a steak that is exceptionally tender, lean, and buttery-soft when cooked correctly.

Unlike other cuts like ribeye or sirloin, filet mignon has a subtle flavor and refined texture that melts in your mouth. That’s precisely why it’s such a popular choice at high-end steakhouses and for special-occasion dinners. It’s more than just meat—it’s a luxurious experience.

Why This Filet Mignon Recipe Works Every Time

What sets this recipe apart is its simplicity, precision, and restaurant-style results—all achievable in your own kitchen. It follows a straightforward process of searing, basting, and oven-finishing to ensure the meat remains juicy, flavorful, and tender.

By starting the steaks on the stove, you build a flavorful crust thanks to the Maillard reaction, then finish them in the oven for even internal cooking. This method gives you more control over doneness, especially when paired with an instant-read thermometer. The rosemary garlic butter baste adds an aromatic, gourmet layer that enhances the steak’s natural flavor without overpowering it.

Pan-Searing: The Secret to a Perfect Crust

The sear is what gives filet mignon its irresistible outer layer. Cooking the steak in a hot cast iron pan creates that golden-brown crust while locking in juices. The key is high heat, a dry pan, and a quick sear—just two minutes on each side, plus time to roll the steak and sear the edges.

While some may skip this step in favor of oven-baking alone, searing provides texture and a rich depth of flavor that no other method can replicate. It’s a must-do technique for any steak aficionado.

The Role of Rosemary Garlic Butter

Let’s talk about the magic of butter basting. Once your filet mignon is seared, a combination of butter, fresh rosemary, and smashed garlic cloves is added to the pan. This aromatic mixture infuses the steak with a savory, herbaceous note that elevates every bite.

Basting the steak with the hot, melted butter while it sears on the final side creates a glossy finish and coats the meat in flavor. It’s a technique borrowed from fine dining kitchens and one that’s surprisingly easy to replicate at home.

Not only does it improve flavor, but the butter also helps maintain moisture in the steak, preventing it from drying out during the brief oven bake.

Choosing the Best Cut of Filet Mignon

For this recipe to shine, quality matters. Look for filet mignon steaks that are:

• Bright red in color with minimal connective tissue (no silver skin).

• Uniform in size and thickness (usually around 1.5 to 2 inches thick).

• Soft and slightly springy to the touch—this is a sign of tenderness.

Opt for grass-fed or organic beef when possible, as it often delivers richer flavor and fewer additives. Many reputable butchers or grocery stores carry premium tenderloin cuts, or you can explore online meat delivery services for USDA Prime or Wagyu options.

Temperature Guide for Steak Doneness

One of the most common mistakes when cooking filet mignon is overcooking. This cut is too premium to dry out. To achieve your desired doneness, here’s a temperature guide to follow:

• Rare: Remove at 115°F | Final temp: 120–125°F

• Medium Rare: Remove at 120°F | Final temp: 125–130°F

• Medium: Remove at 130°F | Final temp: 135–140°F

• Medium Well: Remove at 140°F | Final temp: 145–150°F

• Well Done: Remove at 150°F | Final temp: 155–160°F

Use an instant-read thermometer for accuracy and always let the steak rest for 5–7 minutes. This allows juices to redistribute and internal temperature to rise slightly (carryover cooking).

Serving Suggestions to Complete the Meal

A well-cooked filet mignon deserves equally impressive side dishes. Here are some favorites that complement the rich, tender meat:

• Mashed Potatoes: Creamy and buttery, they’re the perfect starch for soaking up steak juices.

• Roasted Asparagus: Adds a slightly bitter, crisp bite to contrast the meat’s richness.

• Sauteed Mushrooms: Earthy and umami-packed, they’re a classic steakhouse pairing.

• Brussels Sprouts or Broccoli: Roasted with olive oil and garlic for extra flavor.

• Creamy Risotto: Try a parmesan risotto or a mushroom variation for a luxurious combo.

Finish your plate with a dollop of compound butter or a drizzle of béarnaise sauce for an extra flourish.

Tips for Success with This Filet Mignon Recipe

1. Bring Steaks to Room Temperature – This promotes even cooking and helps develop a better crust.

2. Don’t Overcrowd the Pan – Sear in batches if needed to avoid steaming.

3. Use the Right Pan – A heavy-duty cast iron or stainless steel pan retains heat best.

4. Season Generously – Filet mignon is thick, so use more salt and pepper than you think.

5. Let It Rest – Always allow steaks to rest before slicing to prevent loss of juices.

What to Do with Leftovers

While it’s rare to have leftovers from a filet mignon dinner, you can still make great use of them. Slice the meat thinly and toss it into a steak salad the next day, or fold into an omelet with mushrooms and cheese.

To reheat, avoid microwaving which can toughen the meat. Instead, gently warm slices in a skillet over low heat with a bit of melted butter or beef broth to keep them moist.

Steak can also be frozen for up to 3 months. Slice before freezing for easier reheating and portion control.

Health Benefits of Filet Mignon

While filet mignon is certainly a luxurious indulgence, it also offers a variety of nutritional benefits:

• High in Protein: With over 40g of protein per serving, it’s ideal for muscle building and satiety.

• Low in Carbohydrates: A great option for keto or low-carb diets.

• Rich in Iron and B Vitamins: Essential for red blood cell production and energy metabolism.

• Naturally Gluten-Free: No added fillers or preservatives if prepared simply.

Pair it with vegetables and healthy fats like olive oil or avocado oil to create a well-balanced, nutrient-rich meal.

Why Filet Mignon Is the Perfect Date Night Dish

There’s something undeniably romantic about filet mignon. It’s elegant, minimalistic, and doesn’t require a lot of fuss. Cooking it for a loved one shows thoughtfulness and attention to detail, making it an ideal main course for Valentine’s Day, anniversaries, or even a quiet Saturday night at home.

It’s also a surprisingly fast dish to make—only about 20–25 minutes from start to finish, including resting time. That gives you more time to enjoy your evening and less time stressing in the kitchen.

Conclusion

This pan-seared filet mignon recipe with rosemary garlic butter is a foolproof way to bring fine dining into your own home. With minimal ingredients, precise cooking techniques, and robust flavor, it’s the kind of recipe that impresses without overwhelming. Whether you’re cooking to impress guests or treating yourself, this steak delivers perfection every time.

Its melt-in-your-mouth tenderness, elegant simplicity, and versatility in pairings make it one of the most rewarding dishes to learn. Once you master this method, you’ll never feel the need to order filet mignon at a steakhouse again—because yours might just be better.