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When a friend shared with me how to cook filet mignon in the oven at home years ago, I didn’t believe her at first that it could be that easy. After all, a perfect filet mignon steak is one of the most expensive dishes you can get at a restaurant. Then I heard it from a couple more people that it’s quick and simple to do. I knew I had to try a pan seared filet mignon recipe for myself!
Since I first made this, I’ve used the same stovetop-to-oven method for other cuts of meat, including sirloin steak, baked pork chops, new york strip, asparagus stuffed chicken, and more. If you want to skip that method altogether, try air fryer filet mignon instead!
This easy filet mignon recipe was originally published on June 21, 2017, and was republished in May 2021 to add process pictures and additional tips.
My love for cast iron filet mignon started several years ago. The Twin Cities have a wonderful event a few times a year, called Restaurant Week. My first really good pan seared filet mignon was at The Capital Grille during restaurant week.
Then, in 2014, we took a weekend trip to Chicago. And, it’s no secret that Chicago has some of the best steakhouses in the country. I knew we had to splurge and try one of the best ones! When my husband and I got to the steakhouse, we were seated by the window with a view. After we ordered, the owner of the restaurant came over and asked us if we would be willing to switch tables. He said that some VIP guests were unexpectedly coming, and for our trouble he would pay for our entire meal and bring us an expensive bottle of champagne. In the end, the VIP guests never showed up (ha!), but the free steak dinner sure was memorable, and it inspired me to try to replicate that perfect filet mignon recipe at home. So here it is.
What Is Filet Mignon?
Filet mignon is the best steak out there! It’s a smaller cut from the beef tenderloin, which is lean and tender.
Quick filet mignon recipe overview:
- What does filet mignon taste like? Cooked correctly, beef filet mignon tastes like the most tender steak you’ve ever had. It has a mild flavor, minimal marbling, and a melt-in-your-mouth texture.
- Is it easy to make? Yes, this fancy steak is surprisingly easy to make.
- How much time will I need? You only need about 15 minutes to make filet mignon at home. But for best results, take the steaks out of the fridge about 15-30 minutes before cooking.
What part of the cow is filet mignon?
Filet mignon is the smaller end of the beef tenderloin, which is a tender cut of meat that runs along the sides of the cow’s spine [*].
Is beef tenderloin the same as filet mignon?
Filet mignon is a part of the beef tenderloin, so they are not exactly the same thing, but one is a part of the other.
How To Select Your Steak
If you want a perfect filet mignon, first and foremost you need high quality meat. Even though it’s more expensive than some other cuts of steak, it’s well worth it and still a fraction of the price you’d pay at a nice steakhouse. Here is what to look for:
- Source: If possible, get meat from your local butcher rather than a grocery store. The butcher will have the freshest beef.
- Grade: Filet mignon steak grades range from Prime (the best and most expensive, but very hard to find outside of high end restaurants) to Choice (the next best and my recommendation) to Select (which will work if that’s all you can get). It’s well worth it to get the best you can find and afford.
- Thickness: Filet mignon steaks come in a range of thicknesses from 1/2 inch up to 3 inches. Avoid the thinner steaks! The best filet mignon will be at a minimum 1.5 inches thick, preferably 2 inches thick. Again, you’re more likely to get those thicker cuts from a butcher.
- Color: Choose bright red steak, which means that it’s fresh. Avoid ones that are brown or have dark spots.
- Marbling: Filet mignon is a naturally lean cut of meat, so it won’t have a lot of marbling, but the amount will impact the final taste. Choose based on your preference, if you like a fattier steak or a leaner one.
- Grass fed or not: I prefer to buy grass fed steaks when possible. I get mine at the butcher when I can, but to save time, I also like this grass fed steak delivery service.
How To Cook Filet Mignon
So, what’s the best way to cook filet mignon? Start in a pan, then finish in the oven.
How to prepare filet mignon for cooking:
- Bring the steak to room temperature. Take your steaks out of the fridge 30 minutes before cooking. If they have any connective tissue on the edges, trim this away.
- Make garlic herb butter. Mash together butter, garlic, rosemary, and thyme. This is a variation of my compound butter recipe, which has other combinations in the same post.
- Chill. Form the butter into a log wrapped in plastic and refrigerate.
How to season filet mignon:
- Salt & pepper is all you need. A great quality steak like filet mignon doesn’t need a marinade or fancy seasonings. Simply season liberally with salt and pepper.
How to cook filet mignon in the oven:
- Sear beef. Melt more (plain) butter in a cast iron skillet over medium-high heat. Add the steaks and sear on both sides until browned.
FYI: The steak will not be cooked through at this point. This is normal, you just want to brown the outside.
- Finish the filet mignon in the oven. Transfer the skillet to the oven to finish cooking to your desired doneness. (See tips and time chart below for perfect filet mignon every time!) Top with garlic herb butter.
- Rest. Transfer the steak to a plate and let it rest for 5 minutes before cutting into it.
How Long To Cook Filet Mignon In The Oven?
Use a meat thermometer to test your filet mignon recipe for doneness. Do not cut it open to check!
Even better, I recommend a probe thermometer, which means you won’t have to open the oven to check on the steak at all. Simply stick the probe into the thickest part of the steak in the center, set the desired internal temperature (use the chart below!), and it will beep when your baked filet mignon is perfectly cooked.
If you don’t have a thermometer or just want a starting point, the following is a good filet mignon time chart to follow. It assumes 2-inch-thick steaks, so you’ll need less time for thinner steaks or more time for thicker steaks.
Filet Mignon Cook Time Chart
| Doneness | Brown On The Stove | Then Oven For | Target Temperature * |
|---|---|---|---|
| Rare | 2 minutes per side | 4-5 minutes | 120 degrees F |
| Medium Rare | 2 minutes per side | 5-6 minutes | 130 degrees F |
| Medium | 2 minutes per side | 6-7 minutes | 140 degrees F |
| Medium Well | 2 minutes per side | 7-8 minutes | 150 degrees F |
| Well Done | 2 minutes per side | 8-9 minutes | 160 degrees F |
TIP: The meat temperature will rise another five degrees as it rests. The guidelines above are the temperature that the steak should be when you take it out of the oven, before resting. A medium rare filet mignon will look like the picture below after it rests.
Tips For The Best Filet Mignon
Follow these tips for the best filet mignon every time:
1. Choose quality beef.
I mentioned this above in the section about How To Choose Filet Mignon Steak, but I can’t stress it enough: the best filet mignon starts with quality steak! Choose bright red, fresh, and thick filets from your butcher.
There’s no doubt that beef tenderloin is expensive, but when you compare it to restaurant prices, it’s actually quite reasonable. Where I live, the price ends up in the realm of $10-$15 for a large filet mignon steak, versus $50 or more at a high-end steakhouse. If you think about it, cooking filet mignon at home costs about the same as a burger at a casual sit-down place!
2. Trim the edges.
Beef tenderloin is naturally lean, but it often comes with a layer of connective tissue along the edges. Make sure to cut this off for the best texture.
3. Season simply, but liberally.
Don’t be afraid to season your steak liberally with salt and pepper! No other seasonings are necessary, though garlic powder and dried herbs (such as Italian seasoning) can be added. If there’s one thing to know about cooking filet mignon, it’s that the quality meat is the star.
Aside from a generous sprinkle of salt and pepper, a perfect filet mignon recipe means that the steak stands out on its own! You really don’t need to douse it in steak sauce or anything, but I do enjoy it topped with fresh garlic herb butter, as in the recipe below.
However, I do love this steak sauce or chimichurri sauce with other steak cuts! Try them if you make top sirloin steak in the oven, but with filet they’re not usually needed.
4. Use high heat.
High heat is absolutely critical to getting a good sear on your steak. The best way to do this is in a pan that heats up to a very high temperature, so put away that non-stick cookware.
What you need is a cast-iron pan like this one. It makes an enormous difference! Plus, it allows you to finish the filet mignon in the oven after pan searing, which is an important step.
5. Don’t move the steaks around.
When you pan sear filet mignon, you need prolonged contact with the pan, without moving, to get ideal browning. Resist the urge to check or move the steaks around. At medium-high heat, two minutes per side without moving is all you need to get a good sear.
6. Time it right.
After your pan seared filet mignon recipe is browned on the stove, finish it in the oven to achieve the right level doneness. Everyone’s preferences are different, but I highly recommend cooking it medium rare, or at least no more than medium. This is a very lean cut of meat, so it will be dry if you overcook it.
Use the filet mignon cook time chart above as a guide, along with a meat thermometer.
7. Let filet mignon rest.
You may be impatient to cut into your steak immediately after cooking, but don’t do it! All the juices will spill out onto the plate and you’ll end up with a dry steak.
Instead, letting the steak rest for about 5 minutes will let the juices re-absorb into the meat, leaving you with the juicy filet mignon that you want.
Storage Instructions
What to do with leftovers?
Use leftover tenderloin filet in sandwiches, tacos, sliced on top of salads, or reheat it the right way using the method below.
Store leftovers in the refrigerator for 2-3 days.
Can you freeze filet mignon?
Yes, you can freeze filet mignon for 2-3 months. It’s best to freeze before cooking, but if you have leftovers you want to freeze, you still can.
How to reheat filet mignon:
I like to reheat filet mignon the same way that I reheat reverse sear steak, which can be made with any cut of meat but I used filet there as well. Here is how to reheat it without drying it out:
- Preheat the oven to a low temperature, such as 250 or 300 degrees F.
- Place the steaks in a baking dish and add a little broth to the bottom (this will create steam to keep moisture in). Seal the top with foil.
- Heat in the oven for about 10 minutes, or until warm.
What To Serve With Filet Mignon
Now that you know how to cook the perfect filet mignon, complete your filet mignon dinner with simple steakhouse sides:
- Mash – Mashed potatoes are a classic, I prefer a healthier mashed cauliflower.
- Crab Legs – Perfect for a fast, fancy meal.
- Brussels sprouts – You can make pan fried brussels sprouts or roasted brussels sprouts (pictured above).
- Creamed spinach – Always a classic with steak.
- Asparagus – Try roasted asparagus or sauteed asparagus.
Tools To Make Cast Iron Filet Mignon
Tap the links below to see the items used to make this recipe.
- Cast Iron Skillet – This is crucial for getting the heat high enough for a great sear. Plus, it goes straight into the oven.
- Meat Thermometer – Unlike others, this reads super quickly and accurately, so you avoid overcooking your steak.
- Cooking Alarm Thermometer – You can set the desired internal temperature on this thermometer and it will beep when it’s ready, for the perfect filet mignon every time.
The Best Filet Mignon Recipe With Garlic Herb Butter
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Perfect Filet Mignon Recipe
Learn how to cook the best filet mignon perfectly like a steakhouse, pan seared in a cast iron skillet & finished in the oven (with time chart!). This filet mignon recipe is EASY, juicy and flavorful.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
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Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
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Preheat the oven to 400 degrees F (204 degrees C).
- Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
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Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
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Add the filets. Sear for 2 minutes on each side, without moving them around.
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Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature – 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
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Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.
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Recipe Notes
Serving size: 4 oz, or 1/2 of an 8-oz filet
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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49 Comments
Cat
This was the best recipe for a perfect filet mignon dinner and paired very well with a Pinot Noir. Will be cooking all future filet mignons using your recipe.
Jeffry
Agreed, Mary Ann! AMAZING results! (Finish in the oven. WHO KNEW?
Jeffry Gagnon (Beef lover in Canada)
Didn’t even have the sage and thyme specified in the recipe. Just 1.5″ thick x 3″ chunks of tenderloin, fresh garlic (use lots) and the sea salt, butter and fresh grind pepper. Had to use a no-stick, thick aluminum fry pan to sear, and then the alum tray in a toaster oven to finish.
WOW! Best filet I’ve ever had! Thanks for such clear “basics”.
Mary Ann
Followed directions and result was a 5 star restaurant steak. So good and so easy. I’m done with grilling steaks , this process is tge best. Thanks for this incredible receipt.
Natalie N
This recipe is awesome. I consider myself a good cook but save steaks for a special occasion out. This is our new Sunday night ritual – it is easy and amazingly yummy! Thank you!
Julie Murphy
Ah; it’s a language problem. In Australia it’s a fillet of beef/eye fillet, so by default the dish is filet mignon.
Still, bacon is low carb…
Julie Murphy
Sweetie, roasted fillet of beef, as tasty as this looks, is NOT filet mignon; traditionally, a thick slice of the beef fillet wrapped around by bacon.
Wholesome Yum M
Hi Julie, Filet Mignon is a specific cut of meat. I go into detail about this in the post if you are interested. It does not have to wrapped in bacon to be considered ‘filet mignon.’
Kristyn
This would be the best date night in dinner!! We could eat filet mignon anytime! It tastes so good!
Natalie
Favorite piece of meat right there!! This is seasoned to perfection & so tender & juicy!!
Gina
Thanks for the reminder of how easy it is to do at home and LOVED the easy compound butter!
Jessica
A filet is my absolute favorite cut of meat, and this recipe was perfect!
Lisalia
YUMMY! Filet mignon always intimidated me… meaning I didn’t think I could make it at home. Thanks for your step by step instruction. Nothing better than delicious grass-fed beef and this was such an indulgent and delicious dinner. And that butter makes EVERYTHING taste better!
Taylor
Loved your tips! Great dinner tonight!
Jess
I love your tip to season simply but liberally. Best tip for steaks for sure!
Dannii
This really was perfectly cooked. Thanks for all the tips on how to cook it.
Beth
This recipe turned out amazing and so delicious! My family and I loved this recipe. Definitely making these again, so tasty and juicy!
Amy L Huntley
We don’t make this very often, but when we do the entire family enjoys it. Thanks for the great tips on how to keep the filet mignon so tender and juicy!
Glad
Came out perfect! I didn’t think it was cooked through but I trusted your instructions. Thanks!
Debbie
The steak turned out great – perfectly paired with broiled lobster tail for surf & turf! Served for a safe Valentine’s day dinner date with my husband and with my 10 and 13 year olds boys working as wait staff. 😉
Rick
Absolutely the best I’ve ever had. For steak simple is better and this was very easy to make and the results were outstanding.
Robert tibaldi
I have a question my friend bought Filet Mignon cut into steaks and then put 5 pounds of sausage on it overnight and there is a lot of blood with the steaks when I cook them will they come out juicy
Wholesome Yum M
Hi Robert, That won’t really affect the “juiciness” of your steak.
Harry Lime
All this time I’ve been making a wine reduction sauce with Shiitake Mushrooms for my filet mignon. This is so much better! The filet of beef speaks for itself with the sear and the finish off in the oven. So happy I read a comment from a disgruntled reviewer who did not see the writer’s redundant reminder that if your filet is not two inches thick you must amend accordingly. I learned from John’s mistake. My filets were only an inch and a half so while I seared them in a hot cast iron skillet for two inches per side, I only let them sit in the 400 degree oven for 3 1/2 minutes. I let the filets rest for five minutes and they came out perfectly medium rare. The herb butter is perfection, so much better than the labor intensive sauces I used to make. Served this with roasted potatoes and asparagus with heirloom-basi-mozerella salad on the side. Thank you for this recipe. If you follow it to the letter, it is perfection.
Leanne
I followed your recipe except I put olive oil in the cast iron skillet and heated it so when I dropped my first filet in it sizzled. I seared the first one three minutes because my wife likes hers cooked medium well and I like medium rare. It’s always a bit of a trick to figure out the right timing. After three minutes I dropped mine in the pan and flipped hers. Two minutes later flipped mine for an additional two minutes and started basting with herb butter and some fresh rosemary and thyme. Into a preheated oven 400 degrees for six minutes. Then rested for 5. Turned out perfectly for both of us!
Dianna
My husband said this was the best filet he has ever eaten! Absolutely delicious
John
Not even close to the right cooking time. I did two and a half minutes on each side and four minutes in the oven and it came out medium well/well done. The steaks used were 8oz 1.25” thick. This recipe isn’t even close to right.
Maya | Wholesome Yum
Hi John, I stated several times in the post as well as in the main recipe instructions that the cook times are for 2-inch-thick steaks. You’d definitely need to reduce the cook time for the same level of doneness on a 1.25-inch-thick steak. I always recommend using a meat thermometer to check steaks for doneness, but even better, prefer a probe like this so that you don’t have to open the oven or guess when to check. Hope this helps for next time!
Annette
I am confused…It looks like you are cooking it as a roast, not separate steaks Which way is best to cook it, and where do you find the whole roast?
Maya | Wholesome Yum
Hi Annette, Filet mignon doesn’t come as a roast, these are separate steaks.
Kelly
It does come as a roast, beef tenderloin, then cut into steaks.
Jessica Balser
I sear ribeyes, sirloins and strip steaks all the time and serve with a compound butter. But I found some filets on sale so I wanted to get the low down on exactly how long best method etc to cook them. I’m making them tomorrow. But I just wanted to tell u I love your site and I loved your story about the steakhouse. One word of advice, if you haven’t already, girl open that bottle of champagne!! You never know what’s going to happen in life. So I say make the special occasion drinking a bottle of champagne with your man. And enjoy it!! You only live once!!
Brenda
The recipe sounds wonderful. Will the times be the same with a 3 lb tenderloin?
Maya | Wholesome Yum
Hi Brenda, The process will be the same but it will take longer in the oven. I recommend a meat probe to know for sure when to take it out.
Brenda Smith
Thank you! Can’t wait to try it!
Elizabeth Burke
Sounds delish but you don’t mention oven temp in your blog.
Maya | Wholesome Yum
Hi Elizabeth, The oven temperature is on the recipe card above.
Doreen
Scrummy! If there is such a word! Thanks Maya! Another winner!!
Maya | Wholesome Yum
Yay! I am so happy you liked it, Doreen! Have a nice day!
Toni
Loved this recipe. It was so helpful having the temperatures listed out. My steaks were perfectly cooked! Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Toni!
Nicole
The compound butter is so simple but it adds so much flavor. There are a couple brands that have a premade compound butter if you don’t have time to make your own too!
Maya | Wholesome Yum
Thank you, Nicole!
Jessie A.
Can I make the butter log the night before and refrigerate? Thanks!
Maya | Wholesome Yum
Hi Jessie, Yes, absolutely!
Matthew Sarratt
Just tried this method – absolutely BEST steak I’ve ever had! (Not bragging). Very quick to make.
Maya | Wholesome Yum
Thank you, Matthew! I’m so glad you liked it!
Katie Dunn
I have never heard of trimming the edges on a filet mignon before, but I like the idea! However, I now see that I’ve been cooking this piece of meat wrong all along, and so I’m going to start doing that. If the trimmings are fatty, however, I may still cut them off but keep them in the pan so that the meat can soak up the flavor from the fat.
Maya | Wholesome Yum
Thank you, Katie! The edges around a filet mignon are typically connective tissue, not fat, so they don’t provide extra flavor by cooking with them. It does apply to other cuts of meat, just not usually a beef tenderloin. You don’t have to cut it off, but you’ll notice that restaurants do cut off the connective tissue.