How to make filet mignon (perfectly tender every time)

Cooking filet mignon can seem a little scary, because no one wants to ruin an expensive steak. But the truth is: Filet mignon is actually one of the easiest and healthiest cuts of beef you can make at home, once you know how to cook it the right way.

No grilling or special chef skills required, it’s a simple method you can use every time. Create tender, juicy, restaurant-quality filet mignon in your own kitchen.

There were only a few restaurants during my college days, but Texas Roadhouse quickly became my favorite. Dallas fillet, plenty of baked potato, no sour cream, house ranch salad. It’s my go-to and I’ve never forgotten the Dallas filet mignon!

However, as the years went by, I started coming back home more and more. Is that normal? When you reach middle age, don’t you think going out on the town loses its charm? Is that it? Well, that’s a problem for me, and how dare I go out with another human being on Valentine’s Day! So this year, I’ll be making a fancy (but very simple) dinner at home. It’s filet mignon! All of them are stylish restaurants where you can eat to your heart’s content!

What you need to cook filet mignon at home

All you need to add flavor to your filet mignon is a few simple ingredients, a good cast iron skillet, and tongs. It’s really easy! Oh, and a meat thermometer would be super handy too!

Materials needed

Filet Mignon: A tender, buttery cut of beef that cooks quickly and stays incredibly juicy. Pro tip: Look for steaks that are evenly sized so they cook at the same speed. Kosher Salt: Enhances the natural flavor of your steak and helps create a beautiful crust. Ground black pepper: Adds just enough warmth and bite to keep the fillet rich and balanced without overpowering it. Oil: Used to achieve even browning at high temperatures. Choose a neutral oil with a high smoke point so your steak will brown beautifully without burning. Unsalted butter: Finish by melting in a pan to add richness and classic steakhouse flavor. Garlic: Cloves add flavor to the butter as the steak finishes cooking. Fresh Rosemary: Adds a delicate, woody flavor that makes your steak even more delicious. Fresh Thyme: Has a soft, earthy aroma that pairs perfectly with beef and butter for a restaurant-quality result.

How to make juicy filet mignon

Preparation: Remove the steak from the refrigerator and let it come to room temperature. Season each steak generously with salt and pepper. Preheat oven to 475°F. Bake: Heat a cast iron skillet over high heat for 3 to 5 minutes, then carefully pour in the oil. Using tongs, gently place the steak, salted side down, and sear for 2 to 3 minutes. Flip: Season the other side and use tongs to flip the steak over and sear for another 2-3 minutes. Remove skillet from heat. Finish in the oven: Add the butter, garlic, and herbs to the skillet and place the skillet in the oven. Cook for 4-7 minutes. Note: Use a meat thermometer in the thickest part of the fillet and remove from the oven when the internal temperature is 5 degrees below desired doneness (see section below). Rest: Remove from oven and cover with foil for 2-5 minutes. This step is very important for making juicy filet mignon. Don’t let it fly! Basting: Baste with butter and enjoy.

How to tell when filet mignon is done cooking

Everyone has their own preference for doneness when it comes to steak, so it’s completely up to you. The internal temperature of filet mignon is:

Rare: 125°F (red with red juice) Medium-rare: 130°F (deep pink with reddish juice) Medium: 140°F (light pink with clear juice) Medium-well: 150°F (mild pink center and clear juice) Well-done: 160°F (fully cooked, no longer pink, all gray flesh)

Common mistakes to avoid

One of the biggest mistakes when cooking filet mignon is starting with a cold steak. You need to take it out of the refrigerator as soon as possible and let it come to room temperature. Cooking a cold steak will result in uneven cooking.

Filet mignon must first be pan-fried and then finished in the oven. Pan-frying filet mignon creates a delicious crust on the outside, but it’s not enough to cook the inside. Finishing in the oven keeps the steak at a safe internal temperature. This is the best way to cook filet mignon.

Once your steak is cooked, it’s tempting to jump right in and devour it, but resting time is critical. During resting, the juices are redistributed, making it even softer and melting in your mouth.

what to eat with filet mignon

For me, the perfect meal is filet mignon with vegetables, some starch and some carbs…bread, yes, always bread! Here are some of my favorites.

Vegetables: roasted broccoli, grilled asparagus, or strawberry spinach salad

Starch: Mashed potatoes, roasted herb potatoes, or baked potatoes

Bread: Herbed focaccia, artisan crusty bread, or potato rolls.

Storage and reheating

Filet mignon is best eaten fresh, but if you have leftovers, store them in an airtight container in the refrigerator. It will be stored for 4-5 days. In fact, I like to slice leftovers so they’re easier to reheat.

When cutting leftovers into slices, lightly toast each slice in a skillet on the stove before serving. If the steak is still whole, I prefer to reheat it in a 250°F oven for 20 to 25 minutes. When you’re really feeling up to it, flip and bake for about a minute on each side to get that delicious crust back.

If you’ve ever wondered how restaurants make filet mignon so tender and flavorful, you now know. It’s not magic and it’s not complicated at all. With the right technique and a little confidence, you can cook filet mignon at home as great as the one you order at a restaurant.

Whether it’s an anniversary dinner, Valentine’s dinner, or just because you just want a really good steak, this filet mignon steak recipe is one you’ll come back to time and time again.

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Find out how to make filet mignon at home…