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The Best Filet Mignon Recipe with Garlic Herb Butter (Beef Tenderloin)

Learn how to cook the best filet mignon - pan seared in a cast iron skillet and finished in the oven. It's unbelievably easy and takes just 15 minutes!

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Best Filet Mignon Recipe with Garlic Herb Butter (Beef Tenderloin) - Learn how to cook the best filet mignon - pan seared in a cast iron skillet and finished in the oven. It's unbelievably easy and takes just 15 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 4-oz servings
Author Maya Krampf from WholesomeYum.com

Ingredients

  • 2 tbsp Butter (softened, divided)
  • 1/2 tbsp Fresh rosemary
  • 1/2 tbsp Fresh thyme
  • 1 clove Garlic (minced)
  • 4 8-oz Filet mignon (beef tenderloin) (at room temperature)
  • Sea salt
  • Black pepper

Instructions

  1. 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.

  2. Preheat the oven to 400 degrees F (204 degrees C).

  3. Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
  4. 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.

  5. Add the filets. Sear for 2 minutes on each side, without moving them around.

  6. 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 - 125 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).

  7. 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.

Recipe Notes

Serving size: 4 oz, or 1/2 of an 8-oz filet

Video Showing How To Make Filet Mignon:

Don't miss the VIDEO above - it's the easiest way to learn how to make Filet Mignon!

Nutrition Information Per Serving

Calories: 350 | Fat: 29g | Total Carbs: 0.2g | Net Carbs: 0.16g | Fiber: 0.04g | Sugar: 0.01g | Protein: 20g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

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