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 cook a special dinner!
salt & ground black pepperto taste (season generously!)
1tablespoonoil
2tablespoonsunsalted butter
5clovesgarlicpeeled
4sprigsfresh 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.
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
Filet mignon size: Fillet 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.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.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.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.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.