Filet mignon is one of the best cuts from the cow. Seared on outside and finished in the oven ensures that you will have the perfect filet every time. This easy to make recipe is perfect for date nights or any other special occasion.
Nothing says special occasion more than filet mignon. When cooked well it is the most tender and succulent piece of meat. I have done the work for you to make sure that you get the perfect filet every single time. One of the best parts is that it takes about 15 minutes to actually cook the steak. Not only is it quick to make but it is easy as well giving you time to make the perfect meal for the special someone.
In this recipe
In this recipe
There aren’t a lot of ingredients here because you want the filet to shine. Just simple salt and pepper, herbs and garlic.
Filet mignon: this is the star of the show, and you want to make sure both cuts are the same size, so they cook at the same time.
Thyme: this is my favorite go to herb for this recipe however you can use rosemary or sage as well.
Garlic: the whole roasted cloves will help flavor the butter and oil
Searing the filet mignon
One of the important things is to make sure that you get a good sear on the filet. The best way to do this is the get your cast iron skillet hot and let it start to smoke. Once it starts smoking that is when you add the oil. Wait until it starts to shimmer, and you are ready to start cooking. Once you place the filet on in the pan don’t touch it until the 2 minutes are up. Flip once and sear the other side for 2 minutes. Once you flip it then you will want to baste the tops of each filet with the butter.Â
Cooking to the perfect temperature
This part is the most crucial. Once you put it in the oven it is going to take 10 minutes or less for your steak to be ready. If you a have an instant read meat thermometer this is a perfect time to use it. Also, you want to take the steak out about 5 degrees lower than the actual temperature as it will continue to cook after you remove it from the oven. See below for an internal temperature guide.
Rare | 125° F | 52° C | 2-3 minutes in oven |
Medium-Rare | 135° F | 57° C | 4-5 minutes in oven |
Medium | 145° F | 63° C | 5-7 minutes in oven |
Medium-Well | 150° F | 66° C | 7-8 minutes in oven |
Well Done | 160° F | 71° C | 9+ minutes in oven |
Let it rest.
Cooking is a hard job and after all that work the filet mignon needs a bit of a rest, it is tired. All kidding aside this just as crucial of a step as all of the rest. Firstly, you want to rest it on a cutting board or plate, so the residual heat of the pan doesn’t continue to cook the filet. Secondly, as meat cooks it contracts squeezing water outside of the fibers. By resting the juices get reabsorbed into the meat.
There is nothing worse than doing all that work and all of those flavorful juices end up on the cutting board instead of your mouth. Finally, this is where the steak finally gets to temperature. If you slice it at this point a lot of that residual heat will be lost and you will end up with a steak that is less done than you desire.
Looking for other steak recipes?
The Perfect Filet Mignon
Equipment
- Plate
- Baking sheet with rack, optional
- Tongs
- Cast iron skillet, or another oven safe pan
Ingredients
- 16 ounces filet mignon steaks 2 8 ounce steaks
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 4 garlic cloves
- 3 sprigs thyme fresh
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F, 200°C, or gas mark 6.
- Remove the steaks from the refrigerator and allow to come to room temperature, about 30 minutes. Season all sides with salt and pepper and rest on sheet pan with baking rack or plate.
- Heat a cast iron skillet on medium-high heat until it starts to smoke. Add the oil and once it starts shimmering place the filets in the pan. Leave undisturbed and sear for 2 minutes.
- Add the butter, thyme and garlic and flip the filets over and cook for 2 minutes while using a spoon baste the top of the filet with the oil and butter.
- Transfer the skillet into the hot oven and cook for another 4-9 minutes for your preferred doneness.
- Transfer to a plate to rest for 10 minutes before slicing.
Nutrition
