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Filet Mignon (Perfect Every Time) Recipe

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★★★★★

4.7 from 150 reviews

This classic Filet Mignon recipe ensures perfectly cooked, tender, and flavorful steaks every time. Featuring a savory garlic herb butter and a simple sear-to-oven technique, this method is designed to produce medium rare to medium steaks with ease, ideal for an elegant dinner or special occasion.

Ingredients

Scale

Filet Mignon Steaks

  • 4 8-oz Filet mignon steaks (1.5 to 2 inches thick, at room temperature)

Garlic Herb Butter

  • 2 tbsp Unsalted butter (softened, divided)
  • 1/2 tbsp Fresh rosemary
  • 1/2 tbsp Fresh thyme
  • 1 clove Garlic (minced)

Seasoning

  • 2 tsp Sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Bring Steaks to Room Temperature: Remove the steaks from the refrigerator about 30 minutes before cooking to ensure even cooking throughout.
  2. Prepare Garlic Herb Butter: In a small bowl, mash together half of the softened butter (1 tablespoon or 14g), fresh rosemary, thyme, and minced garlic. Optionally, add a pinch of sea salt if using unsalted butter. Form the mixture into a log and refrigerate until the final step.
  3. Preheat Oven: Set your oven to 400°F (204°C) to prepare for finishing the steaks after searing.
  4. Trim and Season Steaks: Trim any connective tissue around the steaks’ edges and pat dry with paper towels. Liberally season all sides of the filet mignons with sea salt and black pepper.
  5. Heat Skillet: Place a large cast iron skillet over medium-high heat and allow it to heat for 2 to 3 minutes until very hot. Add the remaining 1 tablespoon (14g) of butter and let it melt completely.
  6. Sear the Steaks: Add the steaks to the hot skillet in a single layer. Sear for 2 minutes on each side without moving them to develop a flavorful crust.
  7. Finish Cooking in Oven: Transfer the skillet directly into the preheated oven. Cook to desired doneness—about 5 minutes for rare, 6 minutes medium rare, 7 minutes medium, or 8 minutes medium well for 2-inch thick filets. Use a meat thermometer for accuracy: 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. Remember that the temperature will rise approximately 5°F while resting.
  8. Rest and Serve: Remove the steaks from the oven and transfer to a plate. Top each steak with 1/2 tablespoon of the garlic herb butter (slice the cooled butter log into four portions). Let the steaks rest for 5 minutes before slicing and serving to retain juices and enhance flavor.

Notes

  • Bringing steaks to room temperature helps achieve even cooking.
  • Use a meat thermometer for perfect doneness every time.
  • Resting the steaks after cooking allows juices to redistribute, ensuring tenderness.
  • A cast iron skillet is preferred for even heat distribution and good searing.
  • Adjust herb butter ingredients to taste or substitute garlic with shallots for variation.

Keywords: Filet Mignon, steak recipe, garlic herb butter, cast iron skillet, oven baked steak, tender steak, seared filet mignon

Find it online: https://kitchenbyclara.com/filet-mignon-perfect-every-time-recipe/