How to cook perfect filet Mignon with this easy, foolproof recipe to make at home, great for date night!
Perfect Filet Mignon for Two
If you want to know how to cook a filet mignon just like you would order in a steakhouse, you have come to the right place! Filet mignon is the most tender cut of beef you can buy, and doesn’t require fancy seasonings – coarse salt and fresh cracked pepper is all you need for a delicious steak that’s pan seared then finished in the oven and cooked to perfection! I like mine medium rare, but you can cook it to your taste. It’s perfect with sauteed or roasted vegetables on the side, such as a Baked Potato, Roasted Brussels Sprouts and Butternut, Roasted Brussels Sprouts Gratin, or pictured above I made a quick sauteed garlic broccolini.
Filet mignon (or tenderloin) are, by far, the tenderest piece of meat with an almost buttery texture. Its tenderness, coupled with the scarcity of the amount of meat on the animal, makes it the most expensive cut of beef. I always buy my filet mignon steaks from my local butcher, but this method works with any beef tenderloin steaks from the grocery store.
How To Make the Perfect Filet Mignon:
It’s practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don’t. This starts on the stove in a hot pan and finishes in the oven, so you’ll need a heavy oven-safe skillet or cast iron skillet to make this.
- Let your steaks rest to room temperature 30 to 60 minutes before you start cooking.
- Pat the steaks dry with paper towels, then spray or rub the steaks lightly all over with a high smoke point oil, such as canola oil, avocado oil or grapeseed.
- Season both side generously with kosher salt and black pepper.
- Preheat your oven to 400°F before you’re ready to cook.
- Use a meat probe to test for done-ness.
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When the oven is ready, heat the a heavy skillet or cast iron skillet over high heat until the pan is very hot.
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When hot, add the steaks and cook, without moving for 2 1/2 minutes. Use tongs and turn over, cook an additional 2 to 2-1/2 minutes.
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Sear the sides of the steaks for about 1 minute so it’s browned all over.
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Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat probe inserted into the side of the steak.
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Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
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Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Grilling Method:
- If you want to cook this on the grill, pre-heat the grill on high and prep your steaks.
- Let the steaks rest 30 minutes, season with salt and pepper.
- Oil the grates, then cook the steaks on medium-high heat, until with the meat probe inserted into the side of the steak reads 125°F for Medium Rare, or 130°F for medium. About 5 to 6 minutes on each side, or longer depending on the thickness of the steak.
Internal Temp For Cooking Filet Mignon Steak
Use a meat probe to test your steaks and take them out 5 degrees before your desired doneness, as the meat temp will increase as it rests.
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140F to 145°F
- Medium Well: 150°F to 155°F
- Well: 160°F
Variations:
In my opinion, filet mignon doesn’t need to be seasoned with anything except salt and pepper. That being said, if you want to add more flavor, here’s some easy ideas:
- Finish the steaks with butter or compound butter at the end.
- Add some fresh rosemary or thyme.
- Saute some garlic in butter and top the steaks at the very end.
More Steak Recipes You’ll Love:
Perfect Filet Mignon for Two
Ingredients
Instructions
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Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook
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Preheat the oven to 400°F.
-
Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
-
When the oven is ready, heat the a heavy skillet or cast iron skillet over high heat until the pan is very hot.
-
When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.
-
Sear the sides of the steaks for about 1 minute so it’s browned all over.
-
Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.
-
Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
-
Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Last Step:
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Video
Notes
Use a meat probe to test your steaks and take them out 5 degrees before your desired doneness, as the meat temp will increase as it rests.
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140F to 145°F
- Medium Well: 150°F to 155°F
- Well: 160°F