This is the perfect way to cook Filet Mignon at home – simple, flavorful and absolutely juicy. Great for Valentine’s Day or any time you want to make a special dinner!
To be honest, this is the first year of my life I’m remotely interested in Valentine’s Day – maybe because I’ve finally realized what an opportunity for a special dinner I’ve been missing!
I think Filet Mignon is the quintessential entrée for a romantic night at home (not just on Valentine’s Day – any date night in qualifies ?). It’s a very special cut you wouldn’t buy for an everyday kind of meal, and it’s quick to prepare.
It’s definitely a dish to wow your loved one with and I’ll show you just how simple it is to cook it to perfection!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Filet steaks: Filet steaks/filet mignons are a little different depending on the continent you’re on. In Europe, they are cut from one specific end of the beef tenderloin and weigh about 3-4 ounces each. In the US, they are often cut from the whole center tenderloin and are cut in much larger portions, around 6-8 ounces per steak. If you want to use a European cut in the US, look for “Petite Filet Mignon”. I used “regular American” steaks cut from the middle of a beef tenderloin, about 6 ounces each. No matter what you use, there is no difference in the cooking method, just in the cooking time. Petite filet mignons cook even quicker than larger ones, so you need to watch them carefully.
- Garlic: I highly, highly recommend using fresh garlic cloves in this recipe. So delicious!
- Oil: I use a neutral cooking oil for searing the steak. I highly recommend sticking to oil, then use butter only in the oven. Butter tends to burn quicker, while oil is better-suited for the very high temperature we’re using for the searing part.
How to cook Filet Mignon
1. Start by removing your Filet Mignons from the fridge about 30-60 minutes before cooking them. Just unwrap them, place them on a plate, salt/pepper them and let them sit on the counter. This is a major part in yielding tender, juicy steaks.
2. Once ready, heat the oven to 360°F and place a cast-iron skillet over high heat on your stove.
Let it heat up well, then add the oil and sear your filet steaks without moving them until a brown crust forms on the bottom and they easily release from the pan. Flip and sear/brown the other side in the same way.
(They take about 2-3 minutes per side for 6-8oz steaks; 1-2 minutes for 4oz petite steaks).
season sear add butter, garlic, rosemary roast in oven
3. Immediately take the pan off the heat, then add the butter, garlic and rosemary to the pan. The butter will splatter and melt immediately. I like to baste the steaks with a few tablespoons of the butter before adding them to the oven.
4. Place the skillet in the hot oven for 2-8 minutes, depending on how done you like your beef and the exact size of your Filet Mignons. Mine took 3 minutes to cook to medium-rare.
As a rule of thumb, 5 minutes will yield fillet steaks cooked to about medium. 3-4 minutes will yield medium-rare fillet steaks. 2 minutes will yield rare fillet steaks. 6-7 minutes will yield medium-well and 8 minutes well-done fillet steaks. The exact timing depends on your exact Filet Mignon weight and thickness.
5. Once done, you’ll want to remove the skillet from the oven. Remove the Filet Mignons to a plate, tent with foil and allow to rest for 5-10 minutes before serving with the butter and garlic from the pan.
Recipe tips
No reverse sear? No, sorry, not from me. I know many people swear by the reverse sear, but I’ve tried it so many times, and with so many steak cuts… And while it turns out OK, I much prefer the “classic” way.
If you want to try a reverse sear, I will not keep you from it! I can only speak from my personal experience. (And from my husband’s… He cooked in many high-end European restaurants listed in the Michelin guide, and he says not once did they reverse-sear a steak.)
I only reverse sear when I cook meats sous-vide, in which case it makes total sense to me. But for regular cooking, I sear and then finish in the oven. Works perfectly if you ask me, and I live by the mantra to never change a winning team.
Room temperature meat: Don’t forget to remove your Filet Mignons from the fridge 30-60 minutes before you want to cook them. This is crucial to yield a juicy fillet that’s not tough. Just unwrap, place them on a plate and season. Then just leave them on the counter for 30-60 minutes until you’re ready to start.
Searing time and temperature: Stick to a short but hot sear. You really just want a nice, caramelized crust on the outside without the heat going too far inside yet.
Do not move the meat around in the pan. Leave it in place for 2-3 minutes, then carefully check the bottom. If the meat doesn’t release at all from the pan yet, give it more time. If it doesn’t have a nice crust yet, give it more time, too.
Thermometer: I highly recommend working with a meat thermometer, preferably one where you can stick the probe into your meat and then connect to the thermometer through an oven-safe wire. You leave the thermometer in your fillet and close the oven door, then you can pull it at exactly the right time!
I recommend inserting the thermometer through the side, not the top. Makes for a cleaner presentation and it’s easier.
Oven temperature: It is not necessary to finish the steak at a high temperature in the oven. The skillet is blazing hot and still transfers a lot of heat to the meat anyways, and you just want the heat to go through the steak without the outside ending up too done.
Air fryer instructions: If you have an air fryer, you can finish the steak in the air fryer for absolutely perfect results. Pre-heat the air fryer for 5 minutes on its highest setting while you’re searing the meat. Air fry your Filet Mignons for 2-3 minutes at 360°F, then leave them in the air fryer basket with the air fryer switched off and the basket almost closed until they reach your desired internal temperature, about 1-3 more minutes.
For the pan sauce, just place the butter, garlic cloves and rosemary into the skillet with the juices from searing. Place on the stove over medium-high heat for 2-3 minutes and serve with your fillet steaks.
Resting: Do not skip the resting time, it’s crucial to retain the juices and ensure your meat is tender. I know it’s tempting to cut right into a sizzling hot Filet Mignon… but I promise the rest exists for a reason.
Slicing: Always slice against the grain, not with the grain. It’s easier, looks neater and according to my non-scientifically-proven opinion… also tastes better.
Internal temperature for beef fillet
The doneness of your Filet Mignons is best checked for with a food thermometer (affiliate link)- it’s really difficult to gauge it correctly in any other way, especially if you’re not experienced with cooking delicate cuts of meat.
I definitely do not trust myself to cook meat correctly without a food thermometer, I use it for absolutely everything, including cake; it takes the guesswork out of cooking and baking! Get one! ASAP!
Here are the internal temperature recommendations for different levels of doneness:
- Rare: 125°F (red with red juices)
- Medium Rare: 130°F (deep pink with reddish juices)
- Medium: 140°F (light pink with clearer juices)
- Medium well: 150°F (slightly pink center with clear juices)
- Well done: 160°F (fully cooked through, no longer pink at all)
The USDA recommends an internal temperature of at least 145°F for beef, for safe consumption, followed by a 3 minute rest. See full chart. I always choose medium-rare to medium when I eat steak, my husband eats steak rare to medium-rare. I do cook it to 145°F for our children. But it’s your personal choice to do what’s right for you and your family.
That being said, the fillet steaks do cook quickly this way. The skillet is HOT and transfers a lot of heat. I choose a blazing hot sear and then a medium-high oven temperature (360°F) because the steak basically just needs the heat to go through it at this point. My Filet Mignons were quite thick, yet only took 3 minutes to get to medium-rare.
Trust me, get a food thermometer (affiliate link). Cook your proteins accurately. They taste a LOT better this way!
Serving ideas
There is no pairing more classic than steak and potatoes – a match made in heaven! And I love potatoes in many different ways to go with a decadent Filet Mignon:
- Roasted baby potatoes or roasted fingerling potatoes
- Smashed potatoes
- Air Fryer French Fries
- Some people love mashed potatoes (or instant pot mashed potatoes) with their steak – not my favorite with regular steak, but definitely special with Filet Mignon!
As far as vegetables go, you can’t go wrong with mushrooms or with a green vegetable here:
- Roasted asparagus (or air fryer asparagus) is very classy for a special dinner
- Sautéed green beans (or air fryer green beans)
- Roasted broccoli (or air fryer broccoli)
- Roasted brussels sprouts
- Garlic butter baked mushrooms
More date night recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Perfect Filet Mignon
Recipe details
Ingredients
- 2 Filet Mignons see notes for size recommendations
- salt & ground black pepper to taste (season generously!)
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 5 cloves garlic peeled
- 4 sprigs fresh rosemary
Instructions
- Prep: Remove fillet steaks from fridge 30-60 minutes before preparing. Unwrap, season and let sit on a plate on the counter. For best results, do not skip this step.2 Filet Mignons, salt & ground black pepper
- Sear: Once ready to cook, heat oven to 360°F. Place a medium cast iron skillet over high heat for 3-5 minutes. Once hot, carefully add oil (watch out for splatters). Sear the Filet Mignon for 2-3 minutes per side (1-2 minutes for Petite Filet Mignons), until browned with a nice crust. Immediately remove skillet from heat.1 tablespoon oil
- Finish: Carefully add butter, garlic and rosemary to skillet. Place skillet in oven and bake for 2-8 minutes, depending on preferred doneness (see notes for internal temperatures; remove skillet from oven once internal temperature is 5-10°F below desired temperature).As a rule of thumb, 5 minutes will yield fillet steaks cooked to about medium. 3-4 minutes will yield medium-rare fillet steaks. 2 minutes will yield rare fillet steaks. 6-7 minutes will yield medium-well and 8 minutes well-done fillet steaks. The exact timing depends on your exact Filet Mignon weight and thickness.2 tablespoons unsalted butter, 5 cloves garlic, 4 sprigs fresh rosemary
- Rest: Remove steak from skillet and place on a plate. Tent with foil, then rest for 5-10 minutes (do not skip rest). Serve with garlic cloves and butter from skillet.
Notes
- Rare: 125°F (red with red juices)
- Medium Rare: 130°F (deep pink with reddish juices)
- Medium: 140°F (light pink with clearer juices)
- Medium well: 150°F (slightly pink center with clear juices)
- Well done: 160°F (fully cooked through, no longer pink at all)
Constance says
This is the most precise recipe for cast iron filet I have found. Follow to desired wellness and it turned out perfect. Best recipe ever.
Nora says
So glad to hear you liked the instructions, Constance! Sometimes I worry if I do too much “talking”, but I’m glad you found it helpful.
Amy says
excellent. I only had dried rosemary, but the flavor was wonderful anyway! on my way to check out your other recipes! thank you!
Nora says
So glad, Amy!
Daisyheadfayzie says
Easy and delicious! Thank you for the recipe.
Nora says
Glad to hear it!
Tinka says
Best filet ever. I usually eat ribeye and never found a filet to be as tasty or flavorful. I bought a pack of four and decided to cook one. This was so good and I’ll be saving the recipe. The fresh garlic was a nice touch. This will be the only way I make filets. It came out a perfect medium using your instructions.
Nora says
I’m so glad, Tinka!
Dawn Hottot says
I don’t eat red meat so I rely on online recipes for my husband. I followed this recipe for a 6 oz fillet med rare, his comment “this is how a fillet should taste, it was the best by far”. I have save this recipe and will use it every time. Thank you and keep posting recipes.
Nora says
I’m so glad, Dawn! And thank you for the encouragement, the internet is changing so fast right now and I appreciate each and every person who puts their trust into my recipes. I love sharing them!
Jillian says
This came out amazing! Thank you for this recipe and the exact details on how to get it perfect. I did a 4 oz petite filet and it was absolute perfection. Thank you!
Mary Ann says
Perfection, that’s all I have to say. What a treat 👏🏼
Sam says
AHHH-MAY-ZING!!!!!! Thank you soooo much. My very first time cooking this cut of beef. I have sent this recipe to several friends. I am enjoying your accolades. We all won on this one. Thank you again!
Allison Fiorino says
Excellent! Served it with mashed potatoes a d fresh green beans, add a pinch of the garlic-rosemary butter to the potatoes, mwah!😙
Leslie says
Absolutely delicious and very easy to make! Loved it!
Nora says
I’m so glad, Leslie!
Liz says
Easily the best and easiest steak recipe I’ve ever used.
It’s too the point!
Thank you for this recipe it helped me to make the best steaks I’ve ever had!
Nora says
I’m so glad, Liz!
Rachel says
Can you sub dried rosemary for fresh? What is the conversion?
Nora says
Rachel, I would just skip the rosemary if you don’t have any fresh. The dried rosemary would only scorch and burn. The dish will still be very delicious, it won’t make a huge difference to leave it out! Hope this helps!
SteveR says
I followed this recipe over the weekend. It was easy to follow and the results were amazing. We love eating and cooking fresh fish but I think this recipe will be on the menu once a month from now on!
Sandra says
I thought I knew how to properly cook a filet but your recipe made the best filet EVER! I really appreciate learning this, thank you!
Annette says
Perfect recipe. Thanks!
Toni M says
Wow. Excellent instructions. Medium rare accomplished to perfection. So delicious!
Theresa Rosen says
Really excellent recipe! I’ve been loooking for a filet mignon recipe that wasn’t too much and have it cover the taste of the meat or a too little recipe that would not enhance the already delicious flavor. This is a just right recipe. My husband and I had your recipe tonight, it was perfect, thank you!
elizabeth tompkins says
Exact instructions lead to stellar results. I used a tiny cast iron skillet for one 7 oz. filet and finished it in the toaster oven.
amani kamasho says
anderstandable recipes,
Dl says
Perfect! I had a larger filet and the timing worked out to a beautiful med-rare. So good!
Liz G. says
Perfect. I was afraid I would ruin this expensive cut of beef but this was perfect!
Monica Dunk says
I couldnt believe how near perfect these came out! I stink at making steaks lol. I was in the rush and forgot to do the temp checks but I’ll do that next time. The filets were moist and tasty with the simple ingredients you indicated. You do not indicate oil type so I used extra virgin olive oil. 5 stars all the way!
Cindy says
In the Austin 100 degree heat I could not use the stovetop or oven. I did use my gas grill and heated one side to high, followed the directions for stovetop then moved the skillet to the other unheated side and turned the heat down a little. They came out tender and delicious. Perk was not heating up my house or having splatters all over the stovetop!! Garlic, butter and rosemary are delicious addition.
Jewel says
We raise beef and usually prefer a thick ribeye over fillets. This recipe was deceptively easy for as fantastic the result was! Easy, quick and delicious! What else could you ask for! This is definitely my go to recipe for fillets! Thanks!
Eddie says
What kind of oil did you use . Thank You