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GET IT NOWMy Be-All, End-All Filet Mignon Recipe For Juicy, Tender Steak
Many years ago, when a friend showed me how to cook filet mignon at home, I didn’t believe her that it could be that easy. After all, it’s one of the most expensive dinners you can get at a restaurant! But oh, was she right. And since this is my absolute favorite cut of steak, I’ve tweaked it and made this filet mignon recipe probably about 100 times since I first published it in 2017… and saved a fortune on eating out. So can you. Here’s why it’s just as good as — if not better better than — a restaurant:
- Tender, juicy, and flavorful – Filet mignon steak is very lean, but when you cook it correctly, it tastes melt-in-your-mouth tender and juicy. Not to mention that perfect browned crust you get with my recipe. The flavor is more mild than many other cuts, but I actually love that. It also doesn’t have the issue of chewy parts that many cuts have.
- Quick and easy – Just season, give it a quick pan sear, then transfer to the oven to finish. It’s easier than you might think, and takes me less than 15 minutes!
- Choose your doneness – Everyone in my family likes their steaks done differently, so that means I always have an excuse to make a time chart for you. 😉 And I did! Together with my tips below, you can use it to make your filet mignon medium rare, totally rare, well done (not for me but you do you), or anywhere in between.
- Cost effective option for special occasions – Not going to lie, this is an expensive cut. But you can still make it restaurant-quality at home for a fraction of steakhouse prices — and that’s a win. It’s one of my fave Valentine’s Day recipes for that reason. I also love it for date nights and other holidays.
- Simply the best way to cook filet mignon – I’ve cooked filet mignon recipes in many other ways, including air fryer filet mignon, just cooking filet mignon on the stove the entire time, grilling filet mignon, and even wrapping filet mignon in bacon. But this is the one I make the most, because it’s just so simple and works perfectly for me every time. And it will work perfectly for you, too!
This was the first way I ever cooked a steak using the stovetop-to-oven method that has been my favorite way to cook virtually all steaks for years now. I now use this same method for many other cuts of meat, including my sirloin steak, fancier tomahawk steak, juicy baked pork chops, classic New York strip, and even asparagus stuffed chicken.
If you’re looking for a steak dinner with unbeatable tenderness, grab some filet mignon and cook this recipe with me. You won’t regret it!
“Amazing, 5 Stars! Such an easy recipe to follow and you were right, it turned out better than a 5 star restaurant. I will be using your recipe every time and it’s just so easy. Me personally, medium rare is the best way to enjoy this amazing recipe. Thank you so much.”
-Sarah
Ingredients You’ll Need
Here I explain the best ingredients for cooking filet mignon, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
How To Select Your Steak:
Filet mignon is a small, mild, and tender cut from the beef tenderloin, which is a lean meat that runs along the sides of the cow’s spine. Sometimes my butcher calls it tenderloin steak. Here are my tips on what to look for:
- Thickness – This is the most important! Filet mignon steaks come in a range of thicknesses from 1/2 inch up to 3 inches. Avoid the thinner ones. 1 inch thick is the bare minimum, but I always choose ones that are at least 1.5 inches thick. This time I snagged 2-inch-thick steaks, which is even better if you can find them.
- Source – Your local butcher will usually have higher quality beef than a grocery store, but I often get mine from my local warehouse club. I’ve also been happy with ones from this grass fed steak delivery service, though they are smaller.
- Grade – Steak grades range from Prime (the best and most expensive, but hard to find) to Choice (the next best and my recommendation) to Select (which will work if that’s all you can get). It’s well worth it to get the best you can.
- Marbling – I prefer mine lean, but you can get steaks with a little marbling if you like.
Other Ingredients:
- Seasoning – In my opinion, filet mignon recipes (like many high quality steaks) don’t need a marinade or fancy spices to shine. All you need is a generous amount of salt and pepper!
- Butter Or Oil – I love the flavor I get from cooking filet mignon in butter, despite knowing that it’s not the ideal choice for high heat. You can use olive oil or avocado oil if you’d rather not.
- Compound Butter – Regardless of what you use for searing, I highly recommend this for serving. It’s easy to make with unsalted butter, fresh herbs (I used rosemary and thyme) and minced garlic (either fresh or jarred garlic works). Long before I published my compound butter recipe, I prepared it for this filet mignon recipe. Make it, you won’t be sorry!
How To Cook Filet Mignon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bring the steaks to room temperature. If you have time, take your steaks out of the fridge 30 minutes before cooking. I always try to do this for more even heating.
- Make the garlic herb butter. In a small bowl, mash together the butter, minced garlic, rosemary, and thyme. Form the butter into a log, wrap in plastic wrap, and refrigerate until ready to serve. (If you’re not a fan of garlic butter, I honestly don’t get it ;), but you can try my chimichurri sauce or steak Diane sauce instead.)
- Season the steaks. Pat each filet mignon steak dry with paper towels. Sprinkle both sides liberally with salt and pepper. (See my tips or recipe card below for the perfect amount.)
- Give them a quick sear. Melt more (plain) butter in an oven-safe skillet over medium-high heat. (See my note below on pan types.) Add the steaks and sear on both sides until browned, flipping only once. They will not be cooked through at this point — you just want to brown the outside.
- Finish the filet mignon in the oven. Transfer the skillet to the oven and finish cooking to your desired doneness. See my tips and time chart below for perfect results!
- Let them rest. I like to top with compound butter (right away so that it starts to melt), but you could also opt for my blue cheese sauce for steak. Or nothing at all. Transfer the steaks to a plate or cutting board, and let them rest for 5 minutes before serving and slicing.
My Tips For Super Tender, Flavorful Steak
- Trim if needed. Filet mignon sometimes comes with a layer of connective tissue along the edges. If your butcher didn’t remove this, cut it off for the best texture.
- Patting dry matters. This helps the steaks sear well, so that they form that gorgeous brown crust on the outside.
- Season liberally. All you need is salt and pepper, but do use a generous amount. My rule of thumb is 1 teaspoon of sea salt and 1/4 to 1/2 teaspoon of black pepper per pound of meat.
- Use high heat, with the right pan. High heat is critical to getting a good sear on your steak, so you need a pan that heats up well and retains that heat. (That means put away that nonstick cookware.) I use and recommend this cast iron skillet.
- Don’t move the steaks around. I flip often when I’m cooking a steak exclusively on the stovetop, like my ribeye recipe, but you don’t want to do that when you cook filet mignon using my method here. Since they only get a quick sear before going in the oven, keep the steaks in one spot except when you flip them (just once).
- Don’t squeeze or pierce the meat when flipping. This will cause all the juices to run out! Instead, you can use a turner, or I usually just do it gently with tongs.
- Check your steak temperature with a thermometer. I recommend this for all my steak recipes, but especially for cooking my filet mignon recipe, since this cut is so lean and can dry out. Measuring the internal temperature is the best way to know that it’s done perfectly. I use this probe thermometer, which beeps at the right temp so I don’t have to keep checking, but a regular meat thermometer works, too. See my temperature chart below to use with it. Do not cut open your steak to check if it’s done!
- Don’t slice your steak right away. If you do, all the juices will spill out onto your plate and it will be dry. Resting lets the juices re-absorb into the meat, leaving you with the tender filet mignon that you want. Just make sure to remove from the hot pan first, so that it doesn’t continue to cook from the residual heat.
- Slice against the grain. The grain is the direction that the muscle fibers run, and I find it easier to look for them before cooking. Once cooked, slicing in the opposite direction breaks them up, leaving each bite extra tender.
How Long To Cook Filet Mignon?
The cook time depends on the thickness of your steak and how you like it done. For medium rare filet mignon that is 2 inches thick, I sear it for 2 minutes per side on the stove to brown, then bake in the oven for 5-6 minutes, until the internal temperature reaches 130 degrees F.
Use my time and temperature chart below to get any doneness you want! I recommend going by the temperature and using a meat thermometer (see my tips above), but if you don’t have one, these times are a good estimate. They are based on 2-inch-thick steaks; steaks that are 1 or 1.5 inches thick will cook 1-2 minutes faster.
| Doneness | Sear On The Stove | Then Oven For | Target Internal Temp * |
|---|---|---|---|
| Rare | 2 minutes per side | 4-5 minutes | 120 degrees F |
| Medium Rare | 2 minutes per side | 5-6 minutes | 130 degrees F |
| Medium | 2 minutes per side | 6-7 minutes | 140 degrees F |
| Medium Well | 2 minutes per side | 7-8 minutes | 150 degrees F |
| Well Done | 2 minutes per side | 8-9 minutes | 160 degrees F |
*NOTE: The steak temperature will rise by 5 degrees as it rests. My guidelines above are the temp that the steak should be when you take it out of the oven, before resting.
Filet Mignon Recipe (Perfect Every Time)
Learn how to cook filet mignon perfectly like a steakhouse (with time chart)! My easy filet mignon recipe is melt-in-your-mouth tender.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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If possible, remove your steaks from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
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In a small bowl, mash together half of the butter (1 tablespoon or 14g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
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Preheat the oven to 400 degrees F (204 degrees C).
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Trim any connective tissue around the edges of the steaks. Pat them dry with paper towels.
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Season the filet mignon liberally with sea salt and black pepper on all sides.
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Heat a large cast iron skillet over medium-high heat for 2-3 minutes, until very hot. Add the remaining butter (1 tablespoon or 14g) and let it melt.
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Add the steaks to the pan in a single layer. Sear for 2 minutes on each side, without moving them around.
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Transfer the skillet to the preheated oven. Cook filet mignon in the oven to the doneness you want. (I recommend medium rare or medium.) For a 2-inch (5 cm) thick filet, it takes about 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well.
For best results, use a meat thermometer to check for the right temperature — 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
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Transfer the steaks to a plate. Top each with 1/2 tablespoon of garlic herb butter (slice the log of herb butter into four parts and place one on each steak). Let the steaks rest for 5 minutes before serving and slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 oz, or 1/2 of an 8-oz filet mignon with compound butter
- Tips & timing: Check out my recipe tips and time chart to help you get the most tender, juicy filet mignon every time.
- My top tip: Use this alarm thermometer! I set the temperature I want and it beeps when it gets there. It’s my “secret” for perfect filet mignon every time.
- Storage: Keep leftovers in the refrigerator for up to 3-4 days. I usually use them in sandwiches, steak tacos, or sliced on top of salads (it’s amazing on my steak salad).
- Reheat: To avoid drying it out, I reheat my filet mignon recipe the same way that I reheat reverse sear steak (which can be made with any cut of meat but I used filet there as well). Just place the steaks in a baking dish and add a little broth to the bottom — this will create steam to keep moisture in. Seal the top with foil, then heat in the oven at 250 or 300 degrees F for about 10 minutes.
- Freeze: You can freeze cooked filet mignon for up to 3 months, or freeze it raw for up to 6-12 months. It really tastes best fresh, though!
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and 30 Dinners In 30 Minutes!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Filet Mignon Recipe
Serving Ideas
Now that you know how to cook the perfect filet mignon, complete your meal with some of my easy sides:
- Vegetables – My fave side for this steak is roasted brussels sprouts (pictured above) or fried brussels sprouts, but you can also opt for other classic steakhouse sides, like my roasted asparagus or creamed spinach. Or try my roasted green beans or broccoli if you prefer different veggies. I recommend preparing your vegetables before the steak, as they take longer and can better handle being covered to keep warm.
- Potatoes – I make an air fryer baked potato for the fastest road to comfort food, but you can’t go wrong with a side of roasted potatoes or roasted sweet potatoes. If you want to balance your filet mignon with something lighter, whip up my mashed cauliflower or roasted rutabaga.
- Salads – Any steak goes well with my Caesar salad or wedge salad. And they’re so easy!
- Surf And Turf – For a special occasion, serve my filet mignon recipe with crab legs, lobster tail, or for a less expensive option, my garlic butter shrimp.
148 Comments
Cindy G
1I give this recipe an A+ …..steaks turned out perfect!?
Joni Starratt
1I was skeptical when I read “perfect.” BUT…. Goodness me! It REALLY IS. Y’all…. THIS. IS.PERFECTION. 100/10 recommended. You WILL NOT be disappointed.
Miriam B
0I’d never had the courage to try filet mignon before, but this turned out wonderfully! I used the spices you recommended plus some basil, and cooked ours medium rare as you suggested. Thank you very much!
Wholesome Yum D
0So happy to hear that, Miriam! Filet mignon can feel intimidating, but you nailed it and I love that you added basil. Great job trying something new!
Mary
0Great ty
Wholesome Yum D
0Thanks, Mary! I’m so glad you enjoyed it!
Amnon Freund
0Nothing beats a filet mignon !!! Looks amazing. I love the way you present the recipe and all the related information.
Beth G.
0I made this exactly as instructed and our steaks were perfect! Our steaks were 2 inches thick. I seasoned with salt and pepper, left them to sit for about 30 mintues. I used a cast iron skillet. Just before adding the steaks to the preheated skillet, I gave a quick spritz of olive oil to each side of the steaks. I seared for 2 minutes on each side and then transeffered to the oven for 5 minutes. Took them out, put a pat of butter on each and put a piece of foil resting loosley on top. Rested for 5 minutes before plating so probably alsmost 10 minutes by the time we cut into them, Perfect!
Maya | Wholesome Yum
0I’m so happy to hear that, Beth! Thank you for sharing all those details. Enjoy!
sarah.campbell4
0Amazing 5 Stars, such an easy recipe to follow and you were right, it turned out better than a 5 star restaurant, I will be using your recipe every time and it’s just so easy. Me personally medium rare is the best way to enjoy this amazing recipe Thank you so much as
Maya | Wholesome Yum
0Thank you so much, Sarah! I’m so glad this will be your go-to filet mignon recipe now. Enjoy!
Angie Helmly
0Hi. My skin on my salmon in the air fryer did not get crispy. I followed your directions but preheated the air fryer. It does not say in the recipe whether to preheat or not. What do you recommend?
Maya | Wholesome Yum
0Hi Angie, It sounds like you’re talking about my air fryer salmon recipe — just so you know, you left this comment on my filet mignon recipe. I do recommend preheating. You can try flipping halfway through next time if you want more crispness.
Jesi
0I randomly picked this recipe when I was looking and it’s hands down the best I’ve had! Super simple but delicious! My daughter normally will not eat steak without sauce and she even said “ oh this doesn’t need any sauce, it’s so good”. Since then she’s asked me to make it 3x in the past 2 months.
Wholesome Yum D
0That’s amazing, Jesi! I love that even your daughter was won over without needing any sauce. Sounds like this one earned a permanent spot in your rotation!
Dennis
0My steak was awesome. Seared it on the barbecue and finished it in a cast iron pan, basting with the herb butter. I will definitely try it with other cuts of beef.
Wholesome Yum D
0That’s great to hear, Dennis! I’m so glad it turned out awesome, can’t wait for you to try it with more cuts!
Shaun
0I found filet mignon on sale at Wal Mart, (I’ve never made it) I didn’t think that I needed a recipe but I am so glad that I found this. I printed it and made it THAT DAY! It was a hit for us! Mom, teenager and toddler!
Maya | Wholesome Yum
0I’m so happy it was a hit with your whole family, Shaun! Thank you.
Kristen Henshaw
0Delicious and super easy to follow!
Total time to make with 2 sides….30 minutes!
Maya | Wholesome Yum
0Thank you, Kristen! The time can vary depending on the thickness of your steak, but it shouldn’t take 30 minutes unless you didn’t do the searing step? Either way, I’m glad you liked it. Enjoy!
Deb
0FABULOUS RECIPE! So tender and delicious! Don’t forget the garlic herb butter! Just be extra careful when you take your pan out of oven… that handle is dangerously HOT! We will definitely be having this again. Thank you, Maya!
Candice L Ragsdale
0We tried this Filet Mignon recipe and LOVED, LOVED, the tasty, juicy, and very tender result! The recipe was easy to follow and the result was wonderful. I will never use any other method from here on out.
Maya | Wholesome Yum
0Thank you so much, Candice! I’m so glad this is your go-to method now.
Selfmade Connoisseur
0I would really like to try this recipe, however, I already marinated my filet mignon prior to finding this recipe. I was wondering if I could still follow this recipe and get beautiful results. What adjustments can I make so my steaks turn out the way your recipe intended?
Maya | Wholesome Yum
0Yes, you can still use the same cooking method and just skip the seasoning if you already have a marinade.
EDQP
0Thank you for the best recipe for perfect filet I have tried yet! Yours is now bookmarked.
Arlene Throness
0So delicious and so easy! 5 🌟
Maya | Wholesome Yum
0Thank you, Arlene! I’m glad to hear it turned out well for you.
denise duncan
0can I sear the filet in the morning nd put in the oven right before serving
Maya | Wholesome Yum
0Hi Denise, I don’t recommend doing that, especially with an expensive cut like filet mignon. If you decide to anyway, the time in the oven would be different since it would start out cold by then.
Christina Dzindzio
0Who has leftovers??? LOL
Maya | Wholesome Yum
0Hahaha, Christina, totally agree!
Chelle Schauben
0Absolutely scrumptious!
Maya, I have made many recipes and have not sent you reviews. Believe me, they are all 5-star!
You are truly a clever minx!
Amanda P
0Sooooo good!! My husband and I loved it. Super easy to make! I think this is the first time I made filets for us where I got the temperatures perfect! I love mine medium and he loves his well done. Will definitely make this again!
Jeannette
0I am not much of a beef eater but don’t mind Filet Mignon, but tried this in my Ninja Speedi (will do the searing and the baking/roasting in one pot). It came out perfect! Hubby was totally for it. Thank you Maya!
Jeannette
0This was great! I did this in my Ninja Speedi. I was able to sear the meat as directed, then I just switched over to the Bake/Roast option and finished as directed.
Stephanie
0This is my go to filet recipe. It’s well loved. Granted each oven times may vary.
Tammy
0I made this recipe for my family, it was a huge success ❤️ perfection at its best. Even my 7 & 8 yr old grandkids loved it!
I recommend everyone to try this. Easy to prepare & very little prep time too.
Lancia B
0Perfect!
Al
0Use clarified butter. The result is amazingly better than unclarified butter. Clarified butter does not burn in the pan.
Greg
0EXCELLENT. Put 5 filets in the cast iron skillet, salt and pepper seasoning, salted butter, and vegetable oil in skillet. Cooked about 3-4 minutes each side Put in oven 6-8 minutes at 400 degrees, rest for at least 5 minutes, cooked to medium rare, everyone LOVED the steaks.
Zigzags
0This recipe was very useful. I adopted the compound butter and used fresh rosemary, tarragon, and thyme. I put this over the steak as it was searing and basted the steak with it for about two minutes. The steak cooks quickly and I let it rest a little too long so that it was medium rare rather than rare. I would suggest putting it in the oven in the cast-iron pan and only letting it rest a few minutes. I then added the steak and the butter sauce to the serving plate. This was really a hit as we had potatoes and we used the steak butter/sauce as a gravy. This was a great recipe. I highly recommend!
Thomas Lee
0Looking for more recipes.
Wholesome Yum D
0Hi Thomas, You can find over 1000 of my easy, healthy recipes here.
Jim
0The main article doesn’t specify the oven temperature (or at least I didn’t see it). That is a major omission as it affects the bake time. I am surprised it was not mentioned. Anyway, in the comments it is finally clarified that it should be 400F, which makes sense.
Wholesome Yum D
0Hi Jim, You can find that info in step 3 on the recipe card.
JP Girod
0Disappointed ? I cooked the meat 6 minutes 400 degrees it was raw and 6 minutes more and very rare???
Maya | Wholesome Yum
0Did you sear it first? The oven times are based on searing first. It can vary by a minute or two depending on thickness too, but if yours was still rare after 12 minutes, it sounds like you didn’t sear it (or maybe not for long enough). I have detailed instructions and tips in the post above as well.
Anne
0I have a 5 lb filet mignon. How much time should it take to cook to Med rare?
Maya | Wholesome Yum
0Hi Anne, 5 lb sounds like a beef tenderloin rather than an individual filet mignon. Follow my beef tenderloin recipe for that.
Lori Barrett
0I’ve never made filet mignon before, but this recipe makes it seem pretty simple! I’d like to try it for our Christmas dinner. 🙂
Julie Ann
0Maybe a garlic-buttered broccoli is also great as a side dish or a colorful veggie salad will look yummy too!
Ruthie Fisher
0This is my favorite steak recipe ever, although I use sirloin steak! Searing the meat on a cast iron skillet and then transferring the skillet to the oven creates the perfect combination of a delicious exterior that seals in the moist tender interior cooked to perfection just the way I like it!! This recipes works very well with elk as well!
Jen
0Hello! What temp is the oven to be set at?
Wholesome Yum D
0Hi Jen, Preheat the oven to 400 degrees F.
Julie bertram
0I like butter on my steak. I generally, put butter on any steaks i cook. Last week was rib eyes.
carolyn
0I made this today and it was fantastic!
Lucinda
0Since I am unable to eat steak I won’t be doing this recipe. However, the herb butter sounds fantastic. I’ll try that with other things I can eat. Thank you !
Carissa
0The last time I cooked filet mignon, I think pan seared and finished it in the oven. I like to flavor it with butter and garlic.
Sue wyatt
0Thank you!!!
Tami Vollenweider
0I honestly got to say I’m not too much fan of a steak. It’s my husband favorite. Yours does look good,nice and juicy!!!
Lisa L.
0Filet Mignon is a treat! I had all the spices but rosemary, still.turned out terrific. I have a meat thermometer from when its turkey day and always use it for my cooking. Great info you posted!
Irene
0I used your method on a new York strip steak and it came out perfectly. I had no idea you could “bake a steak”
Barrie
0This would be a. Awesome holiday dinner! I had no idea it was this easy to cook.
Elaine LeVan
0This technique works on all sorts of meats. I have made the mistake of using a non-stick pan (I was making a larger roast than my cast iron could hold). GREAT tip!
Barbara Shaffer
0Thank you so much for this recipe. It was extremely helpful and my filet mignon came out perfect!
Nate Egerton
0Love perfectly medium rare cooked roast.
Jane Inniger
0Easy to follow directions. We loved the herb butter! yum!!!!
Barbara Thayer
0Absolutely loved the flavor of the filet mignon. I have never made one in the oven before and this was delicious! The compound butter did the trick too! Great recipe and easy to make!
Janice
0This is very similar to how I make my steak but I just usually season w/ salt and pepper and finish with butter. I will try the fresh herbs next time!
Ken K
0Another great recipe! We made this right before Thanksgiving for a family party, and everyone loved it! Thanks for sharing!
Shanea
0I love filet mignon, this sounds amazing. I did have a question, my husband loves to cook a steak in the method this states, but at the end, when it’s nearly reached the doneness we want, he likes to heat the grill up very hot and char it a little, then add a little butter to melt, do you think that would work with this recipe also?
Wholesome Yum D
0Hi Shanea, Yes, that would work.