Introduction

Filet mignon is a tender, flavorful cut of beef that’s perfect for special occasions or a luxurious dinner at home. This recipe guides you through achieving a perfectly cooked steak every time, with a lovely garlic herb butter to complement the rich taste.

A thick steak is placed in the center of a white plate, cooked medium rare with a dark brown crispy outer layer and a juicy pink inside. On top of the steak, there is a small dollop of herb butter with green chives and bits of garlic visible. Next to the steak on the left side of the plate, there are roasted Brussels sprouts that are golden brown with some charred edges and bright green touches. The background shows a white marbled surface, and the image is bright with soft light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 8-oz filet mignon steaks (1.5 to 2 inches thick, at room temperature)
2 tbsp unsalted butter (softened, divided)
1/2 tbsp fresh rosemary
1/2 tbsp fresh thyme
1 clove garlic (minced)
2 tsp sea salt
1/2 tsp black pepper

Instructions

Step 1: Remove steaks from the fridge about 30 minutes before cooking to bring them to room temperature, ensuring even cooking.
Step 2: In a small bowl, mash together half the butter (1 tablespoon), rosemary, thyme, and garlic. Add a little sea salt if your butter is unsalted. Shape into a log and refrigerate until the last step.
Step 3: Preheat your oven to 400°F (204°C).
Step 4: Trim any connective tissue around the edges of the steaks and pat them dry with paper towels.
Step 5: Season the filet mignon generously with sea salt and black pepper on all sides.
Step 6: Heat a large cast iron skillet over medium-high heat for 2-3 minutes until very hot. Add the remaining butter (1 tablespoon) and let it melt.
Step 7: Place the steaks in the pan in a single layer and sear for 2 minutes on each side without moving them.
Step 8: Transfer the skillet to the oven. Cook the filet mignon to your desired doneness: about 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well for 2-inch thick steaks. Use a meat thermometer to check: 120°F (52°C) for rare, 130°F (54°C) for medium rare, 140°F (60°C) for medium, and 155°F (68°C) for medium well. The steak will continue to cook slightly while resting.
Step 9: Move the steaks to a plate and top each with 1/2 tablespoon of the garlic herb butter (slice the butter log into four parts). Let rest for 5 minutes before serving and slicing.

Tips & Variations

For extra flavor, baste the steaks with melted butter during searing using a spoon.
If you don’t have fresh herbs, substitute with 1 teaspoon dried rosemary and thyme combined.
Use a meat thermometer for perfectly cooked steaks every time.
Allowing the steaks to rest helps juices redistribute, keeping the meat tender and juicy.

Storage

Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or on the stovetop with a little butter to maintain tenderness. Avoid microwaving to prevent drying out the steak.

How to Serve

A white plate holds a piece of cooked steak placed toward the top left, showing a dark, seared brown crust with a dollop of green herb butter melting on top. To the right of the steak are two slices of the meat, revealing a pinkish red center with a browned outer edge. Along the bottom half of the plate are halved Brussels sprouts, roasted to a mix of bright green and golden brown with some crispy edges. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen filet mignon for this recipe?

It’s best to use fresh or fully thawed filet mignon. If using frozen, thaw steaks completely in the refrigerator overnight and bring to room temperature before cooking for even results.

How do I know when the steak is done without a thermometer?

You can use the finger test to estimate doneness by pressing the steak and comparing its firmness to different parts of your hand. However, a meat thermometer provides the most accurate and reliable result.