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Many years ago, when a friend showed me how to cook filet mignon in the oven at home, 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. They were right. The best way to cook filet mignon is a combination of pan searing first in a cast iron pan, then transferring to the oven to finish — and it’s much easier than you’d think.
Since I first made this filet mignon recipe, 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. It works great every time! However, if you need a shortcut, try air fryer filet mignon instead.
What Is Filet Mignon?
Filet mignon is a small, tender cut from the beef tenderloin, which is a lean meat that runs along the sides of the cow’s spine [*]. 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. The best ways to cook filet mignon are quickly at a high heat, such as stovetop-to-oven (what I do for this filet mignon recipe), grilling, or air frying.
Why This Is The Perfect Filet Mignon Recipe
- Juicy, flavorful, and melt-in-your-mouth tender on the inside
- Browned crust on the outside
- Just a few simple ingredients and common kitchen tools
- Ready in less than 15 minutes
- Easy to prepare
- Tips and time chart for perfect doneness every time
- Made at home for a fraction of restaurant prices
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking filet mignon, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
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. Sometimes butchers use “filet mignon” and “tenderloin steak” interchangeably, so either will work. 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 and typically higher quality.
- Grade: 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.
- 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.
Filet Mignon Seasoning:
Filet mignon recipes, like most high quality steaks, don’t need a marinade or fancy seasonings to shine. All you need is a generous amount of:
- Sea Salt – 1 teaspoon per pound of meat
- Black Pepper – 1/4 to 1/2 teaspoon per pound of meat
I highly recommend serving steaks with compound butter, though it’s not strictly required. Even before I published a recipe for compound butter for steak, I made it for this filet mignon recipe. Here are the basic ingredients, which you can easily customize:
- Butter – I prefer unsalted butter so that I can control the amount of salt myself, but you can use salted if you prefer.
- Fresh Herbs – I used a combination of rosemary and thyme, but any fresh herbs work.
- Garlic – Mince it fresh for the best flavor, but jarred garlic works for convenience if needed.
How To Cook Filet Mignon In The Oven
This section shows the best way to cook filet mignon, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Bring the steak to room temperature. If you have time, 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. Form the butter into a log wrapped in plastic and refrigerate.
- Season. Pat the filet mignon steaks dry with paper towels. Sprinkle liberally with salt and pepper.
- Pan sear. Melt more (plain) butter in an oven-safe skillet over medium-high heat. (I recommend cast iron.) Add the steaks and sear on both sides until browned, flipping only once using tongs. (The steak will not be cooked through at this point. This is normal, you just want to brown the outside.)
- Finish 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.
What Is The Right Filet Mignon Temperature?
The right filet mignon internal temp — that is, when you want to stop cooking it — is 120 degrees F for rare, 130 degrees F for medium rare, 140 degrees F for medium, and 150 degrees F for medium well. The temperature will rise by another 5 degrees F while resting.
How Long To Cook Filet Mignon In The Oven?
Filet mignon cook time depends on the thickness of your steak and how you like it done. For medium rare filet mignon that is 2 inches thick, sear for 2 minutes per side on the stove to brown, then bake in the oven for about 5-6 minutes, until the internal temperature reaches 130 degrees F. Rest for 5 minutes before slicing.
For best results, use a meat thermometer to test your filet mignon recipe for doneness rather than relying on time. (Even better, use a probe thermometer, which will beep when the right internal temp is reached.) Do not cut it open to check!
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.
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|
NOTE: 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 Recipe
Follow these tips for perfectly cooked filet mignon every time:
- Choose quality beef. I can’t stress it enough: the best filet mignon starts with quality steak. There’s no doubt that this cut is expensive, but when you compare it to restaurant prices, cooking filet mignon at home costs about the same as a burger at a casual restaurant!
- Trim if needed. Filet mignon is naturally lean, but it often comes with a layer of connective tissue along the edges. If your butcher didn’t already remove this, make sure to cut it off for the best texture.
- Pat dry. Drying the steaks with paper towels ensures that they will sear well.
- Season simply, but liberally. All you need is salt and pepper, but do use a generous amount.
- Use high heat, with the right pan. High heat is critical to getting a good sear on your steak, so you need a pan that heats up to a very high temperature (like this cast iron skillet), so put away that non-stick cookware. The way cast iron distributes heat can’t be beat and it will get you that gorgeous nice crust on the outside. Plus, it allows you to finish the filet mignon in the oven after pan searing, which is an important step.
- 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, 2 minutes per side without moving is all you need to get a good sear.
- Don’t overcook. I highly recommend cooking this filet mignon recipe to medium rare, or at most 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.)
- Let it rest. If you cut into your steak right ater cooking, all the juices will spill out onto the plate and you’ll end up with a dry steak. Resting lets the juices re-absorb into the meat, leaving you with the juicy filet mignon that you want.
- Store: Keep leftovers in the refrigerator for 2-3 days. You can use them in sandwiches, tacos, sliced on top of salads, or reheat it the right way using the method below.
- Freeze: 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.
I like to reheat filet mignon recipes 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 meal with simple steakhouse sides:
- Potatoes – Popular options include roasted potatoes (or roasted sweet potatoes), mashed potatoes, or for healthier alternatives, mashed cauliflower or roasted rutabaga.
- Surf And Turf – For a special occasion, pair your filet mignon recipe with crab legs, lobster tail, or shrimp skewers.
- 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.
A properly cooked filet mignon recipe stands out on its own — please don’t douse it in steak sauce — but I do like it with compound butter, or occasionally, chimichurri sauce.
- 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.
Best Way To Cook Filet Mignon
Filet Mignon Recipe (Perfect Every Time!)
Learn how to cook filet mignon perfectly like a steakhouse (with time chart). This easy filet mignon recipe is melt-in-your-mouth tender & juicy.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
If possible, remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
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.
Preheat the oven to 400 degrees F (204 degrees C).
Trim any connective tissue around the edges of the steaks. Pat dry with paper towels.
Season filet mignon liberally with sea salt and black pepper on all sides.
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.
Add the steaks. Sear for 2 minutes on each side, without moving them around.
Transfer the skillet to the preheated oven. Cook filet mignon in the oven to desired level of doneness. (I recommend medium rare.) For a 2-inch (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).
Remove the steaks 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 serving and slicing.
Last Step: Leave A Rating!
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Serving size: 4 oz, or 1/2 of an 8-oz filet mignon with compound butter
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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Talk about melt in your mouth! This recipe is incredible! And super easy! I will definitely be referring to this recipe again.
Filet mignon is one of my favorite foods, but I have always struggled with cooking one perfectly myself. This recipe has changed the game for me! I can now cook this dish with confidence that it will come out perfectly every time!! I highly recommend!
Slice the filet as thin as possible, fry it in garlic/herb butter and serve it with shredded cheddar on a sourdough bun! Delicious!!
My dad used to grill delicious steaks for the summer holidays. He passed away a few years ago and homemade steaks just haven’t been up to standard. I usually take cheaper cuts of meat, cut then into chunks, and wrap them in bacon, and that is how we successfully cook steak now! But I have a few good filets from a grass fed cow share I bought last year that I can’t wait to try this on!
I have not made filet mignon yet. Your plate looks delicious (the Brussels Sprouts included–yum!)
This recipe worked well for a sirloin steak as well. I love knowing how to cook a steak this way.
While we are more burger eaters than steak (and we eat steak well done, sorry! I know it’s not the “right” way!), I think this compound butter looks FANTASTIC for burgers and will be trying this the next time we grill!! I think I will try it on chicken breast, too!
This recipe is perfect for Christmas dinner!
I would love to serve this with Roasted Brussel sprouts or the bacon wrapped asparagus and mashed cauliflower, but I often overcook the steak while trying to get the other items done. How would you plan to do all this with just 1 cook (oh, and add sautéed mushrooms)?
Maya | Wholesome Yum0
Hi Mike, I usually cook the sides first, cover to keep warm, and then cook the steak since it’s so fast. This way, if the sides need to be reheated a little, it’s not a problem, but the important part is the steak isn’t ruined.
My grass fed filets turned out great! Thanks for all the tips!
Journa Liz Ramirez0
This filet mignon melted in our mouths! My family loves this tender and delicious recipe. Love to have this on special occasions.
From your tips on selecting a good cut of meat to the serving suggestion and easy to follow cooking instructions this so helpful! This had to be the best dinner I’ve ever made at home.
Love this filet mignon! So easy to make and so delicious! thanks x
I love that herb butter – fantastic! Thank you for the recipe.
Daniel J Bray0
what temperature is the oven set at?
Wholesome Yum D0
Hi Daniel, The oven is set to 400 degrees. You will find that information in the 3rd step of the recipe card.
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.
Agreed, Mary Ann! AMAZING results! (Finish in the oven. WHO KNEW?
Jeffry Gagnon (Beef lover in Canada)0
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”.
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.
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!
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…
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 M0
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.’
This would be the best date night in dinner!! We could eat filet mignon anytime! It tastes so good!
Favorite piece of meat right there!! This is seasoned to perfection & so tender & juicy!!
Thanks for the reminder of how easy it is to do at home and LOVED the easy compound butter!
A filet is my absolute favorite cut of meat, and this recipe was perfect!
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!
Loved your tips! Great dinner tonight!
I love your tip to season simply but liberally. Best tip for steaks for sure!
This really was perfectly cooked. Thanks for all the tips on how to cook it.
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 Huntley0
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!
Came out perfect! I didn’t think it was cooked through but I trusted your instructions. Thanks!
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. 😉
Absolutely the best I’ve ever had. For steak simple is better and this was very easy to make and the results were outstanding.
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 M0
Hi Robert, That won’t really affect the “juiciness” of your steak.
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.
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!
My husband said this was the best filet he has ever eaten! Absolutely delicious
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 Yum0
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!
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 Yum0
Hi Annette, Filet mignon doesn’t come as a roast, these are separate steaks.
It does come as a roast, beef tenderloin, then cut into steaks.
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!!
The recipe sounds wonderful. Will the times be the same with a 3 lb tenderloin?
Maya | Wholesome Yum0
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.
Thank you! Can’t wait to try it!
Sounds delish but you don’t mention oven temp in your blog.
Maya | Wholesome Yum0
Hi Elizabeth, The oven temperature is on the recipe card above.
Scrummy! If there is such a word! Thanks Maya! Another winner!!
Maya | Wholesome Yum0
Yay! I am so happy you liked it, Doreen! Have a nice day!
Loved this recipe. It was so helpful having the temperatures listed out. My steaks were perfectly cooked! Thank you!
Maya | Wholesome Yum0
I am so happy to hear that, Toni!
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 Yum0
Thank you, Nicole!
Can I make the butter log the night before and refrigerate? Thanks!
Maya | Wholesome Yum0
Hi Jessie, Yes, absolutely!
Just tried this method – absolutely BEST steak I’ve ever had! (Not bragging). Very quick to make.
Maya | Wholesome Yum0
Thank you, Matthew! I’m so glad you liked it!
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 Yum0
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.
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