Updated
I’ve always been really nervous to cook expensive foods just in case I mess them up. But after watching tons of videos and practicing my technique with other cuts, I am confident in this filet mignon recipe. It’s easy to make with a simple technique, and it’s basically foolproof. Now I can enjoy filet mignon any time!
5-Star Review
“I have somehow gone 26 years of life without cooking a steak and was really nervous I was going to mess it up (extra nervous bc I decided to go with such a pricey cut haha) and this guide is perfect. Followed it to the letter and it was the best steak me & my fiancé had ever eaten.” -Kendra
Easy Filet Mignon Recipe
Seasoned simply with salt and pepper and cooked in oil, butter, thyme, and garlic, this steak recipe is dead simple, and the meat is so tender, juicy, and flavorful. This is one of my favorite show-stopping meals of all time!
Filet mignon is the most tender cut of beef available. It comes from the smaller end of the tenderloin, and it is known for its melt-in-your-mouth texture. It’s expensive because there is only a small portion of it per cow, and it’s highly sought for its delicious flavor and quality.
Tips for Beginners
- Use a meat thermometer. I prefer to cook filet mignon to medium-rare, so the internal temperature should be about 135°F. Use a meat thermometer to check the steak’s internal temperature as you cook. If you prefer your steak more medium or even well-done temp, leave it in the oven for a few more minutes.
- Use a high smoke point oil. An oil like vegetable or canola helps prevent burning since I take the skillet to smoking hot.
- Don’t skip the resting. It is important so that the juices can be distributed throughout the steak, ensuring the meat is juicy and tender.
Filet Mignon Recipe
Ingredients
- 2 (8-oz.) filet mignon steaks
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp vegetable oil or canola oil
- 2 sprigs fresh thyme
- 2 cloves garlic chopped
- 2 tbsp unsalted butter (¼ stick)
Video
Instructions
- Preheat your oven to 400°F.
- Pat the filet mignon steaks dry with paper towels. Generously season with salt and black pepper.2 (8-oz.) filet mignon steaks, ½ tsp kosher salt, ½ tsp freshly ground black pepper
- In an oven-safe skillet, heat oil over high heat until it lightly smokes. Add the filet mignon steaks and sear for 3 minutes on each side until browned. Turn the heat off and add the thyme, garlic, and butter.2 tbsp vegetable oil, 2 sprigs fresh thyme, 2 cloves garlic, 2 tbsp unsalted butter
- Transfer the skillet to the preheated oven and roast for about 10 minutes for medium-rare or adjust the time based on your desired doneness (135°F for medium-rare, 145°F for medium). Flip halfway through. Remove the steaks from the oven when the internal temperature is 10°F below your target, as it will rise during the rest.
- After taking the skillet out of the oven, transfer the steaks to a plate or cutting board, allowing them to rest for 5 minutes.
Becky’s Tips
- Steak Temperature Guide:
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Filet Mignon Step by Step
Season the steaks: Preheat your oven to 400°F. Pat 2 (8-oz.) filet mignon steaks dry with paper towels. Generously season with ½ tsp kosher salt and ½ tsp freshly ground black pepper.
Sear the steaks: Using an oven-safe skillet, heat 2 tbsp vegetable oil over high heat until it smokes ever so lightly. Add the steaks and sear for 3 minutes on each side until they are browned. Turn the heat off and add 2 sprigs fresh thyme, 2 cloves garlic, and 2 tbsp unsalted butter.
Bake the steaks: Transfer the skillet to the preheated oven and roast the steaks for about 10 minutes for medium-rare or adjust the time based on your desired doneness (135°F for medium-rare, 145°F for medium). Flip the steaks halfway through. Remove them from the oven when the internal temperature is 10°F below your target, as it will rise during the rest.
Rest the steaks: After taking the skillet out of the oven, transfer the steaks to a plate or cutting board, and let them sit for 5 minutes.
Serve: Slice the steaks and enjoy!
How to Store
Store leftover filet mignon in an airtight container in the refrigerator for up to 4 days. Reheat in a 250°F oven on a wire rack set in a baking sheet for about 20 minutes, or until warmed through to 110°F.
Freeze filet mignon in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve filet mignon for special occasions with classic sides, like these crispy crinkle cut fries or air fryer onion rings. For veggies, I like this roasted honeynut squash as its sweetness complements the savoriness of the steak well. These roasted tomatoes with balsamic are also one of my favorite simple sides. They’re just bursting with freshness and acidity that balances out all that juicy, umami steak.
More Steak Recipes To Try
- Oven Baked Steak: Features juicy and tender steak with melted butter and fresh thyme that comes together in less than 30 minutes.
- Pan-Seared Ribeye: This cooks in a cast-iron pan over medium-high heat in under 10 minutes, and then is topped with compound butter and fresh herbs.
- Cast Iron Steak: A tender, juicy steak with the perfect crispy crust, and it only takes 15 minutes.
I have somehow gone 26 years of life without cooking a steak and was really nervous I was going to mess it up (extra nervous bc I decided to go with such a pricey cut haha) and this guide is perfect. Followed it to the letter and it was the best steak me & my fiancé had ever eaten.