The Best Filet Mignon Recipe

Quick and easy, the most perfect Filet Mignon recipe is fantastic for entertaining both small or large parties.

Prep Time5

Cook Time20

Total Time25

Course: Beef, Dinner

Cuisine: American, French

Servings:

Cost: $20

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

In a small bowl, stir together the softened butter, garlic, parsley, thyme, salt, and pepper until well combined.
Spoon the mixture onto a piece of plastic wrap or parchment paper and shape it into a small log. Wrap tightly and refrigerate until firm.
When the steaks come out of the oven, transfer them to a plate to rest and immediately top each one with a slice of steakhouse butter so it melts into all the nooks and crannies.

Let the steaks sit at room temperature for about 30 minutes before cooking so they cook more evenly from edge to center.
Pat the filet mignon very dry with paper towels before seasoning. Removing surface moisture is key to getting a deep, golden-brown crust.
Use a heavy, oven-safe skillet (cast iron is ideal) for the best sear. Avoid non-stick pans for high-heat cooking.
Sear in a little high-heat oil first, then add butter toward the end of cooking for rich flavor without burning the butter.
For medium-rare, aim for a final internal temperature of 130°F–135°F. Pull the steaks from the oven about 5°F before your target, as they will continue to cook while resting.
Always use an instant-read thermometer and insert it into the center of the thickest part of the steak. Time is just a guideline – temperature is the most accurate way to know when your filet mignon is done.
Let the steaks rest for about 10 minutes before serving so the juices can redistribute. This is the secret to a juicy, tender filet mignon.
Optional but highly recommended: top each hot steak with a slice of steakhouse butter while it rests so it melts over the top and into every bite.