The Best Filet Mignon

Skip the steakhouse and make this easy Filet Mignon recipe at home, instead. Quick and simple, my easy tips will result in the perfect filet mignon every single time. I promise it will soon be your favorite recipe to make friends and family!

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Filet Mignon

When I first started cooking meals for other people….I always went for the filet mignon. It’s tender, buttery and so, soooo forgiving to make.  Generally, it’s a thicker cut of beef with less marbling than a ribeye or porterhouse steak but it’s absolutely flavorful with less calories and fat.

This tender steak is a bit on the pricier side so you do want to make sure you don’t overcook it. But, even if you do….it still tends to be more tender than other cuts that you may have accidentally demolished during the cooking process. Nothing a little bearnaise sauce or Horseradish Sauce can’t fix….right?

Filet Mignon is a cut of beef from the smaller end of the tenderloin. It can refer to many types of animals but most often is referring to beef or pork. It costs more because it is the most tender cut of beef and of the highest quality. The availability of the meat is, also, quite limited.

For parties larger than 4 people (yes, I consider 4 people a party so there’s always a bash going on in my house!), my go to is a beef tenderloin roast or a larger prime rib roast that can feed a crowd without breaking a sweat. But for more intimate dinners, I love to make my Filet Mignon in cast iron skillet.  It’s simple, quick and easy to clean up.

How To Cook Filet Mignon

Seriously, this steak is so easy to make and you don’t even need to use fussy ingredients. Everything is already in your pantry, I swear. And if you don’t have a cast iron skillet, no worries….it works fabulously in a stainless steel skillet, too. Just don’t use a non-stick skillet because you won’t be able to get the dark, crusty sear on your steaks that makes it so amazing. 

If you’re looking for a great cast iron skillet that will last forever, this one is my FAVORITE!

1. Preheat oven to 400 degrees.
2. Season the steaks liberally with kosher salt and black pepper on both sides.
3. Melt the butter in a medium heavy bottom skillet or cast iron skillet over high heat.
4. Add the steaks to the pan. Cook until a crust has formed and golden brown, approximately 3-4 minutes.
5. Flip the steaks and transfer the entire skillet to the oven.
6. Roast for 10-15 minutes or until cooked to the desired degree of doneness. (Remove when the temperature reaches 125 degrees for medium rare).
7. Transfer the steaks to a platter and cover with foil.
8. Allow the steaks to rest for 10 minutes before serving.

I really love how the pan juices get all caramelized and insanely delish!  Spoon those juices all over the steaks right before serving for a little extra flavor power! This pan seared filet mignon recipe is the ONLY way I’ll make it.

How Long To Cook It

The perfect filet mignon recipe takes just minutes to make. Follow this simple guide for suggested cooking times:

For steaks cut approximately 1″ thick:

• Rare – 8-10 minutes (130 -135˚F)
• Medium Rare – 10-12 minutes (140˚F – Preferred cooking temp for Filet Mignon)
• Medium – 12-14 minutes (155˚F)

For steaks cut approximately 2″ thick:

• Rare – 12-14 minutes (130-135˚F)
• Medium Rare – 14-16 minutes (140˚F – Preferred cooking temp for Filet Mignon)
• Medium – 16-18 minutes (155˚F)

Medium rare steaks will reach a temperature for 125˚F on an instant read thermometer and then continue to cook while resting.  It’s important to remove the filet mignon from the oven around that temperature to prevent overcooking. Transfer the steaks to a warm plate or platter to rest so they don’t continue to cook in the pan.

What is the difference between Beef Tenderloin and Filet Mignon?

I used to think beef tenderloin and filet mignon were the same thing so I’d use the terms interchangeably. It turns out, Beef Tenderloin is the name of the large cut of beef before it’s cut into steaks. Once the tenderloin is portioned out into steaks then the steaks are called by the French name “Filet Mignon.”

Some grocery stores may label filet mignon as beef tenderloin steaks….and that is exactly the same thing.

Why is Filet Mignon so expensive?

Since Beef Tenderloin is the most tender cut of beef and the most desirable, that drives up the price.  I do believe that it is more labor intensive to retrieve that part of beef, as well.

The average cow only provides a small amount of beef tenderloin so that accounts for the hefty price tag, too.

So, if you’re looking for an easy special occasion dinner, this easy cast iron Filet Mignon recipe is the one for you.  It’s what I serve almost every holiday..New Year, Valentine’s Day, Christmas, Birthdays….it’s so perfect and easy and quick!

What To Serve With It

These easy side dishes are perfect for serving alongside this filet mignon recipe:

• Truffle Au Gratin Potatoes
• Extra Cheesy Au Gratin Potatoes
• Super Easy Green Beans with Goat Cheese
• Twice Baked Potatoes with cheese
• Brown Butter Peas with Mint
• Cheesy Kale Gratin
• Roasted Asparagus with Pine Nuts and Parmesan

More Reader Favorite Recipes

• Herb Crusted Prime Rib with Horseradish Sauce (We love this sauce for this filet mignon recipe, too!)
• Easy Beef Tenderloin with Horseradish Sauce (Ditto, here, too.)
• The BEST EVER Corned Beef and Cabbage
• Honey Chipotle Braised Beef Short Ribs
• Heading outside? This Grilled Filet Mignon is THE BEST!
• How to Reverse Sear a Steak

I also love this easy Filet Mignon from the Barefoot Contessa because she adds a flavorful sauce of mustard and mushrooms!

I also love to serve up some fresh steamed veggies like asparagus with this easy Blender Hollandaise….yes, blender hollandaise. It’s so easy to make in about 2 minutes and it’s fabulous on just about everything. Or you can just sop it up with a spoon.

If you’re looking for something even more super fancy pants, try this Oscar Style Cast Iron Filet Mignon!

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