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how to cook perfect medium rare filet mignon

Filet Mignon

Filet Mignon seared in garlic herb butter on the stove and finished in the oven is the best Filet Mignon recipe that turns about perfect every time!
Course Main Course
Cuisine American
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 servings
Calories 728


  • 16 ounces filet mignon (2 steaks, about 2 inches thick, room temperature)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper (freshly ground)
  • 2 tablespoons butter (Kerrygold recommended)
  • 2 cloves garlic (smashed)
  • 2 sprigs rosemary
  • 2 sprigs thyme


  • 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).


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.


Calories: 728kcal | Carbohydrates: 1g | Protein: 41g | Fat: 60g | Saturated Fat: 27g | Cholesterol: 188mg | Sodium: 1374mg | Potassium: 689mg | Vitamin A: 395IU | Vitamin C: 2.6mg | Calcium: 21mg | Iron: 5.5mg