The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon.
How to Cook Filet Mignon
There are plenty of ways to cook filet mignon but this recipe is by far my favorite method. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. High heat and real butter. The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herbs and butter.
The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. Why is this the best way to cook filet mignon? This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that’s evenly cooked throughout. A cast iron skillet allows you to easily transfer your steak from the oven to stove, making this a really easy filet mignon recipe to master.
I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge.
How Long Should I Cook Filet Mignon?
Sear filets 3 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about 5-6 minutes for medium-rare. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. If you don’t have one, I highly recommend picking one up.
Carefully timing your cook time for steak always yields consistent results.
Temperature For Steak
| Doneness | Temperature Range | Oven Duration |
|---|---|---|
| Very Rare/rare | 120° F to 125° F | 4 minutes |
| Medium rare | 125° F to 130° F | 5-6 minutes |
| Medium | 135° F to 140° F | 6-7 minutes |
| Medium well | 145° F to 150° F | 8-9 minutes |
| Well done | 160° F and above | 10+ minutes |
Do I Need a Cast Iron Skillet?
Cast iron is really versatile and can be used for so many different recipes. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results off cast iron. Not every pan will yield identical results.
How Long Should I Let Steaks Rest?
The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Always let your steaks rest!
What should I serve this with?
This steak really is good enough that you could eat it on it’s own, but you should add some great sides.
My personal favorites are these for the ultimate decadent pairing. These Best Mashed Potatoes and the Green Green Bean Bundles round it out for a perfect date night meal!
The Perfect Filet Mignon
2
servings10
minutes15
minutesIngredients
2 filet mignon, around 6 oz. each
Salt and pepper, to taste
4 Tbsp. butter
4-5 springs fresh thyme
1/2 tablespoon minced garlic
1 spring fresh rosemary
Directions
- Take your filets out of the refrigerator and pat dry with a paper towel. Season all sides with some salt and pepper and set aside.
- Prepare the cast iron over medium-high heat and add butter. Let melt and add in the thyme and rosemary. Once the melted butter starts to smoke, add in your filets.
- Depending on the temperature you want the inside to reach, you’ll want to cook the steaks as close to the same amount of time on each side. For medium, you’re looking at about 4-5 minutes on both sides. For rarer steaks, cut down the temperature 1 minute both sides and for well done steaks, you’ll want to add 2 or more minutes depending on the thickness of the steak. Checking the temperature with a digital thermometer will be the easiest way to verify the doneness.
- To help caramelize and cook the steaks evenly, use a spoon and scoop up some of the butter and drizzle it on top of the steaks continuously as they’re cooking. Slightly lighting the pan will help the butter pool in one spot to easily scoop the butter.
- Once the steak has reached 5°F lower than your desired internal temperature, remove from the cast iron pan and set aside. Let it rest for 5-10 minutes before slicing – the temperature will continue to rise while resting. Once rested, slice and serve warm.
