My restaurant-style filet mignon recipe will transform your dinners into something impressive! This quick and easy recipe results in perfectly cooked and juicy steak every time.
★★★★★ REVIEW
“I make this very filet mignon recipe every special occasion- Valentine’s day, date nights, or a celebratory dinner. It’s so tasty and elegant.” – Albie
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When I want a steakhouse-worthy dinner at home or for a special occasion, I go all out with filet mignon. My fast filet mignon recipe teaches you to sear this ultra-tender cut in a cast iron skillet before finishing it in the oven. It’s a go-to technique in steakhouses for good reason!
I’ve tested cooking this steak thousands of times to ensure it is completely foolproof because, let’s be real- it’s not a cheap cut! Searing the filet mignon with garlic and fresh herbs gives it a caramelized outside and the juiciest meat. Seriously, it melts in your mouth. If you love this cut of steak, you may also like air fryer filet mignon or bacon wrapped filet mignon.
Key Ingredients
- Filet mignon. Select petite steaks that are firm, deep red, and even in thickness. I prefer to get my steaks from the butcher because they’re usually not frozen beforehand and are as fresh as possible due to their price tag.
- Kosher salt and black pepper. To taste.
- Butter. To help develop a tasty crust on the surface.
- Oil. To prevent the steaks from sticking to the cast iron. Be sure to use oil with a high smoke point, such as canola, avocado, or vegetable oil.
- Garlic. To infuse the meat with a savory flavor.
- Rosemary and thyme. These fresh herbs meld beautifully with butter, elevating the flavor of the finished dish.
How to cook filet mignon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Pat the steaks dry, then season them with salt and pepper.
Step 2– Add the oil, butter, rosemary, thyme, and crushed garlic to an oven-safe skillet over high heat.
Step 3– When the butter is melted and the herbs are fragrant, carefully place the steaks in the hot skillet. Sear until a crust forms on both sides.
Step 4– Transfer the skillet to the preheated oven and cook the steaks until they reach your preferred doneness.
Preheat the oven to 200C/400F.
Season the filet mignon fillets with salt and pepper.
Place a hot skillet or cast iron skillet over high heat for 3 minutes. Add oil, butter, rosemary, thyme, and crushed garlic. Cook for 2 minutes until the butter infuses spices with occasional stirring, so the butter doesn’t brown.
Add the filet mignon to the pan and sear for 3 minutes per side.
Place the skillet in the oven and cook for another 5 minutes, or until your desired doneness (see my temperature guide in the notes below).
Let the meat rest for five minutes. Serve it with juices from the pan with some flaky salt.
- Rare. 120-130°F (49-54°C)
- Medium rare. 130-135°F (54-57°C)
- Medium. 135-145°F (57-63°C)
- Medium well. 145-155°F (63-68°C)
- Well done. 155°F (68°C) and above
Serving: 1servingCalories: 471kcalCarbohydrates: 1gProtein: 31gFat: 37gSodium: 278mgPotassium: 534mgFiber: 0.2gVitamin A: 19IUVitamin C: 2mgCalcium: 20mgIron: 4mgNET CARBS: 1g
If you tried this Filet Mignon recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Arman’s recipe tips
- Let the steaks rest for at least 5 minutes after cooking. My #1 rule when working with any kind of meat. The juices redistribute and yield the juiciest steak ever.
- Bring the meat to room temperature. Remove the steaks from the fridge and leave them on the kitchen counter for 20 to 30 minutes before searing so they cook more evenly.
- Pat the steaks dry with a paper towel. Removing the excess moisture is key to achieving a nice, seared crust.
Serving ideas
I like pairing this dish with simple side dishes, so the premium cut of steak is the star of the show. Here are a few classic steakhouse-style sides that pair perfectly:
Frequently asked questions
Use a sharp knife to remove any excess fat and silver skin. Then, cut the tenderloin into 6 to 8-ounce round steaks perpendicular to the length of the tenderloin.
A marinade is usually unnecessary because filet mignon is already so flavorful and tender. But to make it even more tender, feel free to soak it in my 3-ingredient steak marinade for up to 2 hours before searing.
More fancy beef dinners
Originally published August 2023, updated and republished May 2025
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