Easy Filet Mignon at Home

Name: Easy Filet Mignon at Home
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6 oz each); Salt, to taste; Black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 cloves of garlic, smashed; Fresh rosemary sprigs (optional)

Highlighted under: Comfort Food

I’ve always wanted to impress my guests with a perfectly cooked filet mignon, but I was intimidated by the prospect of cooking it myself. After multiple attempts and experimenting with different techniques, I’ve finally honed a straightforward method that guarantees melting tenderness and robust flavor without requiring professional skills. Using just a few simple ingredients and a hot skillet, I can create a restaurant-quality dish right in my kitchen. Join me as I share this easy yet sophisticated recipe that’s sure to become your go-to for special occasions.

Created by

Madeline Archer

Last updated on 2026-01-20T02:55:21.099Z

When I first attempted to make filet mignon at home, I was met with trial and error. But after learning the importance of resting the meat and using high heat, I finally nailed it! The golden crust paired with the tender inside had my guests raving about the flavors. I encourage everyone to give this method a shot; it’s easier than you think, and every bite is worth it!

One crucial tip I learned is to finish off your filet mignon in the oven if you want an even cook throughout. Just sear it on the stovetop and then transfer it to a hot oven for a few minutes. It's a game-changer for achieving that perfect doneness while adding a beautiful, caramelized finish. Try it once, and you’ll be hooked.

        Why You'll Love This Recipe
        Rich and juicy flavors that rival any steakhouse
Quick and easy preparation for impressive results
Perfect for date nights and special celebrations

      

Understanding Ingredients

The quality of your filet mignon is crucial for this dish. Look for meat that is bright red and well-marbled, as these characteristics indicate flavor and tenderness. If you have access to grass-fed beef, consider using it, as it often has a richer taste. While the recipe requires only a few ingredients, the quality of the steak itself is what elevates the dish to gourmet levels.

Using freshly cracked black pepper instead of pre-ground can significantly enhance the flavor profile of your steak. Its bright, zesty notes perfectly complement the richness of the filet. Another recommendation is to use high-quality olive oil, as its fruity and peppery undertones can add an extra depth to the searing process. When adding garlic and herbs, choose fresh varieties for more robust aromas.

Technique Matters

Searing is a pivotal step in achieving a delicious crust on your filet mignon. Be sure the skillet is properly preheated before adding the oil; the oil should shimmer and lightly smoke. This ensures the steak sizzles upon contact, sealing in juices and flavor. Don't overcrowd the pan; searing should be done in batches if you're cooking multiple steaks to maintain high heat and even cooking.

Basting with butter, garlic, and rosemary is not just about flavor—it's also about moisture. As the butter melts and combines with the garlic and herbs, it creates a fragrant emulsion that enhances the taste. Use a spoon to scoop up this basting liquid and pour it over the steaks repeatedly for the last two minutes of cooking. This technique not only infuses the meat but also helps achieve a delectable, glossy finish.

Ingredients

For the Filet Mignon

2 filet mignon steaks (6 oz each)
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
2 cloves of garlic, smashed
Fresh rosemary sprigs (optional)

Additional Seasoning

Instructions

Prepare the Steaks

Remove the filet mignon from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

Sear the Steaks

In a heavy skillet over high heat, add olive oil. Once the oil is shimmering, carefully add the steaks. Sear for about 3-4 minutes on each side until a golden crust forms.

Add Flavor

Add butter, garlic, and rosemary into the pan. Baste the filet mignon with the melted butter for an additional 2 minutes as it cooks.

Check Doneness

For medium-rare, check the internal temperature, which should be around 130°F (54°C). If needed, transfer the skillet to a preheated oven at 375°F (190°C) for a few minutes.

Rest and Serve

Remove the filet mignon from the skillet and let it rest for at least 5 minutes before slicing. Serve with your favorite side dishes.

Cooking Tips

Pro Tips

For the best flavor, use high-quality cuts of filet mignon. You can also try different herbs like thyme or sage for variation. Don’t skip the resting stage—it’s essential for juiciness!

Resting: The Key to Juiciness

Resting the filet mignon is a critical step that should not be overlooked. Letting the meat sit for at least five minutes allows the juices, which have been driven toward the center during cooking, to redistribute throughout the steak. This simple process can mean the difference between a dry and juicy bite. During this time, cover the steaks loosely with aluminum foil to retain some heat without causing steaming.

If you're preparing side dishes, use this resting time wisely. Consider making a quick pan sauce with the leftover drippings in the skillet or preparing a salad. The resting period also gives you flexibility; if your stakes are ready sooner, you can keep them warm in a very low oven (around 200°F or 93°C) while you finish other components of your meal.

Serving Suggestions

When it comes to serving filet mignon, consider pairing it with sides that can complement its richness. Creamed spinach and mashed potatoes are classic choices that balance the robust flavor of the steak. For a lighter option, sautéed asparagus or a fresh arugula salad can provide a refreshing contrast. Drizzle a little balsamic reduction or a sprinkle of blue cheese on your sides for an elevated touch that guests will appreciate.

If you want to impress, slice the filet mignon against the grain and fan it out on the plate. This presentation not only looks beautiful but also makes each bite tender and easy to chew. A sprig of fresh rosemary as a garnish adds a lovely aromatic element, enhancing both the visual appeal and the overall dining experience.

Questions About Recipes

→ What is the best way to cook filet mignon?

The best way is to sear it in a hot skillet and then finish in the oven for even cooking.

→ How do I know when my filet mignon is done?

Use a meat thermometer; medium-rare should be around 130°F (54°C).

→ Can I marinate filet mignon?

Yes, but it’s not necessary. A simple salt and pepper seasoning is often sufficient.

→ What sides pair well with filet mignon?

Sides like mashed potatoes, asparagus, or a fresh salad complement filet mignon nicely.