Filet Mignon seared in garlic herb butter on the stove and finished in the oven is the best steak recipe that turns about perfect every time! I have never made, nor have I ever enjoyed, a better steak than this one.
Why this recipe works so well:
This is quite possibly my favorite dinner. Ever. That's a pretty bold statement from a girl who lives and breathes recipes.
- Each bite will deliver a crisp browned flavorful outside with a moist and tender middle.
- Fresh garlic and herbs infuse into the butter and all that flavor gets cooked into the steak.
- You can cook this steak exactly how you want it: rare, medium rare, medium, or (gasp) medium well and well done. All controlled with an accurate thermometer.
How to cook filet mignon:
The absolute best way to cook this cut of meat is to pan fry the steaks in high quality butter with fresh herbs and garlic. Once the steaks get a nice sear on both sides you will finish them off in a hot oven until they've reached the desired internal temperature.
- Set your steaks out at room temperature. Preheat your oven. Add the butter, smashed garlic cloves, and sprigs of fresh herbs to the pan (photo 1).
- Generously coat the both sides of the steaks with kosher salt and freshly ground pepper (photo 2).
- Heat a saute pan over medium high to high heat. You want the butter to melt and foam but not burn, so continue to move everything around to prevent burning (photo 3). Once the butter reaches this point, add the steaks.
- While the steaks are searing, use a spoon to continually pour the melted butter to the top of the steak. You want to infuse all of that flavor into the meat (photo 4).
- Once you've seared both sides to perfection, finish the Filet Mignon off in the oven (photo 5 & 6).
How long do you cook a Filet Mignon?
The total amount of time it takes to cook these steaks depends on a few factors:
- How thick are your steaks?
- What is the starting temperature of the meat (i.e. did you pull it straight from the fridge to the pan or did you let it come to room temperature first)?
- How hot can you get your garlic herb butter and pan without burning the butter? There are a few tips and tricks to this step... keep on reading to find out.
All in all, Filet Mignon cooks up in about 15 minutes, start to finish. It truly is an easy dinner recipe.
Internal temperatures:
Remove the filet mignon steaks from the oven when internal temperature is about 5°F below your desired doneness:
| Doneness | Color | Temperature |
|---|---|---|
| Rare | Cool red center | 125°F |
| Medium Rare | Warm red center | 135°F |
| Medium | Warm pink center | 145°F |
| Medium Well | Slightly pink center | 150°F |
| Well Done | Little or no pink | 160°F |
Remember: as long as you let the steaks rest in the hot pan, the temperature will continue to rise about 5 degrees.
Cooking tips for perfect results:
- Prior to cooking, take the steaks out of the refrigerator at least an hour before they hit the pan. If the steaks are cold when you cook them, the outside will cook much faster than the inside resulting in steaks that are usually over cooked on the outside and under cooked on the inside.
- When the steaks are added to the pan, they will reduce the temperature of the pan and help prevent your butter from burning. You still need to keep an eye on it and move the butter around so that it doesn't burn.
- Be sure to test with an accurate thermometer to guarantee that the steaks are cooked to your liking.
- For best results, buy steaks that are the same size and thickness. This will ensure they cook at the same rate. Otherwise you will need to test the temperature of each steak.
- Pull the filet mignon pan out of the oven a few degrees before they've reached their final temperature and allow them to rest in the pan for at least 5 minutes prior to serving.
- If you accidentally took the temperature too far, you will still need to allow the filet mignon to rest before cutting into them. Take them out of the hot pan to rest and transfer to a cutting board or plate. This will slow further cooking which would result in an overly done filet mignon.
Tenderloin is expensive.
But beef tenderloin steaks are absolutely worth the cost every so often for a special treat or for a holiday dinner.
Filet Mignon is expensive because it is arguably the most tender cut of beef. It is super tender because it is not a weight-bearing muscle and contains less connective tissue, thus making it more tender.
Tender beef is desirable beef. Desirable beef is expensive beef. The fact that beef tenderloin is a relatively small cut compared to other beef cuts adds to the hefty price as well. If you're looking for a less expensive steak, T-Bone Steaks are another great option.
Worth it. So worth it.
Side dish recommendations:
- You can't go wrong with perfectly cooked Baked Potatoes (hint: they are outstanding when you make them in the Instant Pot)
- Don't want baked potatoes? Go the extra mile and make Garlic Herb Mashed Potatoes
- You can't enjoy Filet Mignon without a dark green vegetable. What's more perfect than Garlic Parmesan Oven Roasted Asparagus?
- You can't go wrong with serving up an every day salad alongside your steak.
Did you make this recipe? Please leave me a comment below! I love to hear from my readers.
Filet Mignon
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 16 ounces filet mignon (2 steaks, about 2 inches thick, room temperature)
- 1 tsp kosher salt
- ½ tsp pepper (freshly ground)
- 2 tablespoons butter (Kerrygold recommended)
- 2 cloves garlic (smashed)
- 2 sprigs rosemary
- 2 sprigs thyme
Instructions
- Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F.
- Add butter, garlic, rosemary and thyme to oven safe stainless steel or cast iron pan.
- Heat over medium high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
- As soon as the butter is melted, add both steaks to hot pan. Sear 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn once after they get nicely browned. Do not let the butter burn - keep it moving. Insert thermometer into thickest part of steak and transfer pan with steaks to hot oven.
- Finish cooking in hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium rare, and 130 degrees F for medium. This should take around 10 minutes. Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).
Notes
Cooking tips for perfect results:
- I can't stress enough how important it is to let your steaks come to room temperature before cooking. These are thick cut and if they're super cold in the middle, you risk over cooking the outside before the middle is done. Prior to cooking, take the steaks out of the refrigerator at least an hour before they hit the pan.
- When the steaks are added to the pan, they will reduce the temperature of the pan and help prevent your butter from burning. You still need to keep an eye on it and move the butter around so that it doesn't burn.
- Be sure to test with an accurate thermometer to guarantee that the steaks are cooked to your liking.
- For best results, buy steaks that are the same size and thickness. This will ensure they cook at the same rate. Otherwise you will need to test the temperature of each steak.
- Pull them out of the oven a few degrees before they've reached their final temperature and allow them to rest in the pan for at least 5 minutes prior to serving.
- If you accidentally took the temperature too far, you will still need to allow them to rest before cutting into them, but take them out of the hot pan to rest. This will slow further cooking which would result in an overly done filet mignon.
- The best type of pan is either cast iron or a high quality stainless steal. Just be sure it is oven safe.
NUTRITION INFORMATION
This post was originally published in January 2019 and has been updated with more information and cooking tips. Don't worry - I would never touch the recipe!
Linda
I have to say those filet mignons look absolutely mouthwatering! They are done to perfection and love that they have a nice seasoned butter coating. I have never tried cooking filets in a pan as we usually grill them and add the butter after taking them off the heat while they rest but I'm going to try your version the next time we have steak.
Douglas Boring
Excellent. Recipe. I didn't have rosemary so I used azafarn and it was spectacular
Tara
This looks to die for! I love filet mignon, but I've been afraid to try it at home. Going to make this for Valentine's Day!
Mallory Lanz
There is nothing my husband likes better than a good filet. Thanks for the tips on how to make them perfect!
Allyson Zea
This turned out better than my favorite steakhouse- THANK YOU!
Julie Blanner
These look amazing! Thanks for sharing.
Courtney
So delicious - and cooked perfectly!
Natasha
As if I wasn't hungry for lunch already!!?! This looks divine - going to HAVE to make!
DeAndra Kirkland
Made these for Valentine’s and the they were the best steaks I ever made! I added baby portabella mushrooms and the flavor was amazing!! Thank you!❤️
Donna Howell
Used this recipe last nite. I’ve never really been able to cook steak at home. Followed the recipe to the letter. My husband said this was the best meal I’ve made in 19 years
Krissy
Such a great compliment. So glad you let me know! Thanks!!! Krissy
Marlene
I made this recipe last night and I literally made my first perfect steak ever!! I have always managed to screw up steak in the past, but this was perfect. My family's happy bellies thank you for this recipe!
Lisa
Best filet mignon recipe. Made it for mother's day and was better than the steak house. THANKS
George Durham
I must have the hottest electric stove in the world because if I heat a cast iron skillet on high and then add butter, it burns IMMEDIATELY, like 3 seconds in. Does not matter if I stir it around or not. Just a heads up. Some people might wanna play around with something cheaper (sirloin?) before plunking down 50 bucks and burning them up.
Krissy
Ugh... I hate electric stoves. For real! When we moved into this house a couple years ago we had one (no plumbed gas) so we took it out and replaced it with a Bosch induction cooktop. It works like a dream! Good thing you know your stove!
Maureen
Simply AMAZING! And so easy to make!
Thank you for sharing!!
Shari
This is the easiest AND best way to cook a filet!! I have used the same method with other cuts of meat, only adjusting the cooking time. AMAZING!!!
Diana
1It was one of the best recipes I have ever used for filet mignon!
Charlotte
This really is the best method! Heated my oven proof serving plates at the same time and wow! Thanks for my new favorite way to cook filet mignon.
Rg
Simply delicious! Thank you for sharing and making my families tummies super happy.
CONSTANCE s KIRKPATRICK
Perfect. I added handful of whatever fresh herbs I had around - turned out great. I bought the fillets at Trader Joe's as a test and they were spectacular.
Elizabeth
I made this for the first time a few weeks ago for date night and it was delicious. I'm so pleased I found your recipe and will be making it again this week.
Ida Stone
Your recipe is wonderful. Your webpage is awful. The ads are overwhelming. I’m not stupid, I realize you need to make money but there are less annoying ways to feature ads.
Krissy
I'm sorry. I truly am. I'm always trying to find ways to minimize ads, optimize user experience, but also make a living. I'm constantly trying to balance. -Krissy
Timothy Szczesny
I made it for my wife and son tonight, with no changes to your recipe. Excellent! My son raved about it. When I was cooking it, I thought I may cast aside the rosemary and thyme before cutting into the steak, but I loved the crunchy herbs and garlic with every bite. Thanks!
Dj Bakier
This recipe was spot on. I usually mess things like this up, no matter how simple they are! But this worked perfectly. I haven’t cooked a steak in 10 years, so I was nervous about preparing a $10 steak. Everything went off without a hitch!
Mollie
Delicious!!! Cooked for my dear husband tonight and he loved it!!! And yes the cast iron definitely cooked hotter and was hard to keep the butter from burning! Steaks were still amazing though!
Thanks so much for you recipe!
Catherine
Amazing! I have been struggling to make a prefect medium rare filet for ages. With your notes and recipe, I was able to make the prefect birthday steak for my husband. He and I thank you.
Ted Kusek
How long in oven for med rare?
Krissy
It totally depends on the thickness of your steaks and how cold they were when you started cooking them. You definitely need a good thermometer, but on average the cooking time is about 10min.
Amy Hall
I followed it and didn’t have the herbs or garlic just encrusted filet with salt and very coarse fresh pepper.
bathing in the melted butter 3 min each side
And into oven as directed and came out perfect medium rare !!
Best steak I ever cooked!!
andi stalsworth
I would love to know how much better and how long in the oven
Krissy
how long in the oven completely depends on how thick your steaks are and how close to room temperature they were when you started cooking them. It usually takes mine about 10 minutes.
Barbara Callero
Nowhere did I see the oven temp.
Krissy
In the recipe it states 400 degrees F
Mark O'Brien
This does look great and I've cooked beef tenderloin this way with fantastic results. That said I'm now a huge fan of using sous vide to cook beef tenderloins and here's why. Perfect;y cooked-down to the degree doneness and something you can't get by cooking the steaks in a pan/oven...perfect edge-to-edge doneness with no grey area at the top and bottom, which is really overdone steak. After the steaks are done in the sous vide, simply finish them in a ripping hot pan with the butter and herbs for 30 seconds a side. You'll get a perfect crust with no grey area on the top and bottom of your expensive steak. BTW as steaks are graded in the USA by the marbling of the fat and since beef tenderloin has very little or no marbling per se, spending extra on a prime grade beef tenderloin is pretty much a waste of money. Choice is your best choice with a this cut of beef. Just my 2 cents!
Krissy
Great feedback and advice! I always buy the choice... but mostly because it's cheaper! I agree about soux vide as well... the technique just isn't super popular yet.
Chris
I just wanted to say that I shop for my filet at a meat market. I usually pay about $10.00 a pound for it because I buy the whole filet and cut my own steaks. We eat filet frequently because this steak has no waste. We are not paying for bone or fat just all meat. I usually cook mine on the grill but am going to try this method. Please check out a butcher shop to buy your filet whole and cut it yourself. It is so much cheaper.
Pearla
Made a few adjustments with this recipe because I didn’t have fresh herbs, but all in all my family agreed it was the best steak I have ever cooked hands down.