Wondering how to perfectly cook filet mignon? Read this!
Filet mignon is my favorite steak by a landslide. If I’m eating steak at my house, I’m eating filet mignon. This is hands down my favorite way to prepare it because it turns out perfectly every time!
Seared on both sides and finished in the oven, this cooking method renders the most tender steak that melts in your mouth. This is how we do it in Dallas, baby!
You’ll want to thoroughly season your steaks. It should have a sea salt crust. Don’t forget to pull the steaks out of the fridge about 20 minutes before you want to cook them; cold meat doesn’t cook properly.
Use about 2 garlic cloves, 2 rosemary sprigs, and 1 Tbsp of butter per steak. Always use a meat thermometer to perfectly cook the steak to your liking. (See the Steak Temperature Chart below the recipe.) The exact cooking time will depend on how thick your steaks are.
You can of course serve this with my grilled lobster tails for surf and turf or top your filet mignon with creamy blue cheese or buttery caramelized mushrooms but most often, I eat this as it is with my Parmesan Steak Fries or a baked potato and grilled asparagus.
Classic Filet Mignon
Filet mignon
Vegetable oil or olive oil
Sea salt, black pepper
Rosemary sprigs
Garlic
Butter
- Preheat oven too 400 degrees Fahrenheit. Thoroughly season filet with sea salt and freshly ground black pepper on both sides.
- Heat about a tablespoon of oil in a cast iron skillet, just enough to cover the bottom of the skillet.
- Sear steak on for 2-3 minutes per side.
- Turn off heat; add about a tablespoon of butter, two garlic cloves, and two Rosemary sprigs per steak. Baste steak a couple times as butter melts.
- Pop the skillet in the oven for 6-10 minutes until internal temp reaches 140 for medium, or see the below chart for your perfect internal temp.
- Rest for 5-10 minutes before serving.
Steak Temperature Chart
125-130°F: Rare
130-140°F: Medium rare
140-150°F: Medium
150-160°F: Medium well
160°F+: Well done
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