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Filet Mignon - learn the best and perfect way to cook filet mignon with this homemade easy Filet Mignon recipe. Tender, juicy, buttery steak that rivals the best steak house with much cheaper price!
Filet Mignon Recipe
The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet.
This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet.
This is the best filet mignon steak ever. It is perfect with the most tender, juiciest, buttery medium-well steak that rival the best steak restaurant.
This is quite possibly the most spectacular piece of steak you’ll ever make at home, just like Gordon Ramsey!
What Is Filet Mignon
Filet Mignon is the expensive boneless cut of beef from the small end of the tenderloin, as illustrated in the chart above. It’s also known as Tenderloin Steak, Beef Loin or Chateaubriand.
This is the most prized beef cut because the meat is tender, lean, succulent, with a buttery texture.
The best cooking methods are pan-searing on skillet, skillet to oven, broil, sous vide or grilling.
To learn all about this primal cut of beef, please check out this website.
Recipe Ingredients
When you have premium grade meat, you only need a few ingredients for seasonings and flavors:
- Salt. I used Maldon sea salt flakes.
- Freshly ground black pepper.
- Garlic.
- Rosemary
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Cooking Tips
For the juiciest, tender and best restaurant quality steak at home, here are the tips and techniques.
- Get the highest quality of meat. I got my Wagyu beef mignon from KC Cattle Company. The quality and freshness is top notch.
- You don’t need to pan sear and then bake in the oven. Oven tends to overcook the steak and make it drier.
- Cast-iron skillet is best way to cook filet mignon. A well-seasoned cast-icon skillet with patina delivers the best results.
- Use a high quality salt, such as Maldon sea salt flakes. If you don’t have it, you can use kosher salt.
- Freshly ground black pepper adds peppery aroma. Avoid bottled ground black pepper.
- Use unsalted butter to elevate the buttery flavor of filet mignons.
- Resting the steak for 3 minutes after cooking. Cover the skillet with a lid will help seal in the juice and flavors.
Frequently Asked Questions
This steak recipe is only 459 calories per serving.
What To Serve With Filet Mignon
Serve the steak with side dishes such as roasted potatoes or vegetables. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Filet Mignon
Ingredients
- 12 oz. (350g) filet mignon steak, 2 pieces 6 oz. /170 g each
- Maldon sea salt flakes
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, peeled and lightly pounded
- 3 sprigs rosemary
- 3 tablespoons unsalted butter
Instructions
- Season the filet mignon steak with sea salt flakes and ground black pepper, then set aside.
- Heat a cast-iron skillet over high heat. Once fully heated, add the olive oil. Place the filet mignon in the skillet and sear for 3 minutes without turning it over.
- Turn the filet mignon over and sear the other side for another 2–3 minutes. In the meantime, add 2 tablespoons of butter to the empty side of the skillet. Add the garlic and rosemary.
- Turn off the heat and cover the cast-iron skillet with a lid. Let the steak rest for about 3 minutes. Serve the filet mignon immediately with 1 tablespoon of unsalted butter on top. Add more sea salt flakes if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best steak ever. Used the recipe exactly. My guests and I loved them. The butter and rosemary really enhanced the flavor. Tender. Juicy. Tasty!
It is carrying the meat to another level. Perfect way of working with filet mignon. I’ve also used fresh thyme near fresh rosemarry and garlic. It gave a fresh scent and taste to the meat.
I agree with Monica’s comment. Try to get the steak to room temperature before actual cooking to get the best results. Regardless, this is wonderful filet mignon recipe.
I almost licked the computer screen! The pictures look crazy delicious. I bet this filet mignon recipe won’t disappoint. I have a small apartment kitchen and this kind of cooking is absolutely what I need. All I need is go get myself a skillet pan. Any recommendation?
Paul, you can buy a Lodge cast-iron skillet for this filet mignon recipe.
I will have to try this. Question. Is it best to leave the filet set out at room temperature for a period of time before actually cooking? Thank you.
My filet mignon was cold but not frozen. I take them out from the refrigerator (not freezer).
good
Thank you!
nice
Thanks!
liked to see the video. am going to try it out
thank you
ashok
Awesome thanks!
After seeing this recipe I decided to buy a cast iron skillet and try it!
Yes you must. I use Lodge cast iron skillet, it’s the best and rather cheap. :)
Really enjoy your site and this is a good recipe. I find that most steaks are best when cooked on an iron skillet top or pan , however I do have one suggestion for you to try and that is to use Beef Tallow instead of Olive Oil. It really enhances the taste of beef.
You can get it on line or Sprouts Grocery stores now carry a variety of Tallows.
Hi Darryl, thanks for your tip, I will get it next time! :)