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Filet Mignon

Learn how to cook filet mignon perfectly every time using this foolproof recipe. It's easy to make a mouthwatering filet at home using the stove and oven, or the grill. I'll show you both ways in this thorough step-by-step guide. Even if it's your first time cooking steaks, it will taste just like it came from a fancy steakhouse!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
25 mins
Servings: 2 steaks
Calories: 498 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 filet mignon steaks each steak should be 2 inches thick and weigh between 8-10 ounces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated beef bouillon optional
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 5 cloves garlic thinly sliced (optional)
  • 1 tablespoon fresh Rosemary chopped (optional)

Instructions

Cast Iron Skillet Instructions (to grill the steaks, jump down to the next section)
    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Remove the filets from the fridge 30-60 minutes before cooking. This will allow the steaks to come up to room temperature and cook more evenly.
  3. Pat the steaks dry with a paper towel, then season with salt, pepper, and optionally add beef bouillon for a more beefy flavor.
  4. Heat a cast iron skillet on the stove over high heat. Add the olive oil to the skillet.
  5. Once the skillet is hot, add the steaks and sear for 2 minutes. Flip, then cook for an additional 2 minutes. Do not move the steaks while they’re cooking, so they form a nice brown crust.
  6. Turn the heat on the stove off, then add the butter, garlic and rosemary to the skillet.
  7. Transfer the skillet to the oven and cook the steaks for 10-15 minutes. The time will depend on the size and thickness of the steaks. I recommend using an instant-read meat thermometer at 10 minutes, then again every minute, until it reaches an internal temperature of 130°F for a medium-rare steak.
  8. Remove the skillet from the oven, spoon the melted rosemary garlic butter from the skillet over the steaks, then transfer the steaks to a cutting board to rest for 5 minutes before serving.
Grill Instructions
  1. Remove the filets from the fridge 30-60 minutes before cooking. This will allow the steaks to come up to room temperature and cook more evenly.
  2. Pat the steaks dry with a paper towel, coat with olive oil, then season with salt, pepper, and optionally add beef bouillon for a more beefy flavor.
  3. Preheat a grill to high heat, between 400-450°F.
  4. Once the grill is hot, add the steaks to the grill and cook for for 4-6 minutes per side, or until the internal temperature reaches 130°F on an instant-read meat thermometer. Once rested, this will give you a perfect medium-rare steak. The timing will depend on the size and thickness of the steaks, and your desired final temperature.
  5. Remove the steaks from the grill and place them on a cutting board. Top each steak with 1/2 tablespoon salted butter or compound butter.  Rest the steaks for 5 minutes before serving.

Notes

  • If you want the rich, beefy flavor of a ribeye, in the form of a filet mignon, season the steaks with the optional granulated beef bouillon before cooking them in a skillet, or on the grill.
  • If you don't have a cast iron skillet, use the heaviest oven-safe skillet you have.
  • If your filet mignon is thinner than 2 inches, or weighs less than 8 ounces, or you'd like to cook the steak to a different temperature, refer to the blog post above for a full time and temperature chart.
  • I highly recommend using an instant-read thermometer when cooking filets in the oven, or on the grill. This will ensure that you reach your ideal temperature, no matter the size of the filet mignon.
  • Always rest the filets for at least 5 minutes to allow the juices to redistribute throughout the meat. And remember that the internal temperature of each steak will rise approximately 5 degrees while it rests.

Nutrition Information

Calories 498kcal (25%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 43g (66%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 110mg (37%) Sodium 1858mg (77%) Potassium 51mg (1%) Fiber 0.4g (2%) Sugar 0.2g (0%) Vitamin A 383mg (8%) Vitamin C 3mg (3%) Calcium 23mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 2steaks

Amount Per Serving

Calories 498

% Daily Value*

Calories 498kcal 25%
Carbohydrates 4g 1%
Protein 25g 50%
Fat 43g 66%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 110mg 37%
Sodium 1858mg 77%
Potassium 51mg 1%
Fiber 0.4g 2%
Sugar 0.2g 0%
Vitamin A 383mg 8%
Vitamin C 3mg 3%
Calcium 23mg 2%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.