Easy Filet Mignon at Home

Name: Easy Filet Mignon at Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (approximately 6 oz each); Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 cloves garlic, smashed; 2 sprigs fresh rosemary (optional)

Highlighted under: Comfort Food

I love indulging in a perfectly cooked filet mignon, and when I learned how easy it is to prepare at home, I was ecstatic! This recipe allows you to enjoy a restaurant-quality meal without the fuss. By using simple seasonings and the right cooking technique, I've been able to achieve a tender and juicy steak every time. Whether it’s for a special occasion or just a treat for myself, I can confidently say that this method has never let me down.

Created by

Piper Andrews

Last updated on 2026-01-20T01:49:13.284Z

When I first attempted making filet mignon at home, I was intimidated by the thought of cooking such a luxurious cut of meat. However, I discovered that with a few key techniques, it could be done effortlessly. Searing the steak on high heat locks in those rich flavors, and finishing it in the oven ensures it cooks evenly. I’ve found that using a meat thermometer is crucial for achieving the perfect doneness, which is something I swear by now.

What has truly changed my perspective on cooking filet mignon is the simplicity of the seasoning. Just salt, pepper, and a hint of garlic really enhance the natural flavors of the meat without overpowering them. By allowing the steak to rest after cooking, the juices redistribute, making for an incredibly tender bite. I can't wait for you to try this method and see just how easy it is to enjoy steakhouse-quality filet mignon right at home!

        Why You'll Love This Recipe
        Melts in your mouth tenderness
Simple yet flavorful seasoning
Quick preparation for busy evenings

      

Perfecting the Sear

Searing the filet mignon is a critical step that can make or break your dish. To achieve that perfect crust, ensure your skillet is hot enough before adding the steaks; it should shimmer with oil but not smoke excessively. If the oil begins to smoke, reduce the heat slightly. The goal is to create a golden-brown crust, which typically takes about 3-4 minutes on each side. Resist the temptation to move the steaks; this allows for that well-developed crust and enhances the overall flavor.

Not all steaks are created equal, and the quality of your filet mignon will significantly impact your final dish. Look for steaks that have a bright red color, minimal connective tissue, and a good amount of marbling, which adds flavor and tenderness. If you're selecting your steaks from a butcher, don't hesitate to ask for recommendations on the freshest cuts available.

Basting for Extra Flavor

Basting the steaks with the rendered juices and herbs while cooking is a game-changer. As you cook the filet mignon and turn it over, tilt the skillet slightly to let those flavorful drippings pool around the steak. Use a spoon to continuously scoop the oil and juices and pour it over the top. This not only enhances the flavor but also helps keep the steak moist, creating a more luxurious dining experience. Aim for a total cooking time of 8-12 minutes for perfect medium-rare doneness.

Using fresh herbs elevates the dish significantly. Rosemary complements the rich flavors of beef, but alternatives like thyme or sage can also work wonderfully. If you're not a fan of these herbs, consider a touch of compound butter—made with garlic and herbs—to add at the finish. Just a small dollop atop the resting steak will melt into a beautiful sauce as it cools.

Letting It Rest

Resting the steak is a crucial and often overlooked step. This isn't just a suggestion—it's essential for achieving that juicy, tender bite that everyone seeks. Allowing the steak to rest for at least 5 minutes helps the juices redistribute throughout the meat; cutting too soon will lead to a dry outcome. To retain warmth, you can loosely tent the filet mignon with aluminum foil during this resting period, ensuring it remains inviting.

If you're cooking for a crowd or want to prepare ahead, you can cook your filet mignon a little less than desired, then let it rest and warm again in the oven just before serving. Heat it at a low temperature of about 250°F (120°C) until it reaches your desired doneness. This technique allows you to serve perfectly cooked filet mignon even if you're focused on sides or appetizers.

Ingredients

Gather these simple ingredients before you begin:

Ingredients for Filet Mignon

2 filet mignon steaks (approximately 6 oz each)
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, smashed
2 sprigs fresh rosemary (optional)

Make sure all ingredients are fresh for the best flavors.

Instructions

Follow these easy steps to prepare your filet mignon:

Prepare the Steak

Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and pepper on both sides.

Sear the Steak

Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the steak to the skillet, allowing it to sear without moving for about 3-4 minutes until a nice crust forms.

Add Flavor

Turn the steaks over and add the smashed garlic and rosemary to the skillet. Continue cooking for another 3-4 minutes while basting with the juices in the skillet.

Finish Cooking

Transfer the skillet to a preheated oven at 400°F (200°C) for 5-7 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).

Rest and Serve

Remove from the oven and let the steaks rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender bite.

Enjoy your delicious filet mignon with your choice of sides!

Pro Tips

For an extra layer of flavor, you can add a pat of herb butter on top of the steak just before serving.

Ingredient Insights

Choosing the right size and weight for your filet mignon is important; steaks around 6 oz are ideal for even cooking without overcooking the edges. Larger cuts may require a slightly extended cooking time, which can lead to uneven doneness. If you have larger steaks, consider halving them to ensure a consistent result throughout the cooking process.

Salt serves a dual purpose in this recipe: it seasons and helps form that treasured crust. I recommend salting your steaks at least 20 minutes before cooking or right before searing to allow the salt to penetrate into the meat. This technique not only enhances flavor but also improves texture by breaking down proteins and increasing juiciness.

Serving Suggestions

When plating your filet mignon, presentation matters. Consider pairing it with simple sides like garlic mashed potatoes or a fresh salad that won’t overpower the deliciousness of the steak. Drizzling a balsamic reduction or compound butter over the top adds not only flavor but also an elegant touch that impresses.

For a complete meal, add a rich sauce or creating a simple red wine reduction using the drippings from your skillet is a fantastic option. Simmering red wine with shallots and herbs after removing the steaks allows you to capture all those delicious flavors and upscale your dish to a restaurant-quality experience right at home.

Questions About Recipes

→ What temperature should I cook filet mignon to?

For medium-rare, aim for an internal temperature of 130°F (54°C).

→ Can I cook filet mignon in a pan without an oven?

Yes, you can cook it entirely on the stovetop by adjusting your cooking times, though the oven gives more even results.

→ What sides pair well with filet mignon?

Roasted vegetables, garlic mashed potatoes, or a fresh salad make excellent accompaniments.

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

Use a meat thermometer to check—remove it from heat at 5 degrees below your target doneness.