To cook a perfect filet mignon, follow these expert steps:
Preparation
- Remove the filet mignon steaks from the fridge 30 to 60 minutes before cooking to bring them to room temperature. This helps achieve even cooking and tenderness.
- Season all sides generously with kosher salt and freshly ground black pepper, patting the seasoning into the meat
Searing
- Preheat an oven-safe cast iron or stainless steel skillet over high heat until very hot.
- Add a high smoke point oil like avocado or vegetable oil.
- Place the steaks in the hot pan and sear without moving for about 2 to 3 minutes per side until a golden-brown crust forms.
- Sear the edges by rolling the steaks on their sides for about 1 minute to brown the edges
Butter Basting
- Flip the steaks onto their final side and add butter, garlic cloves, and fresh rosemary to the pan.
- Spoon the melted butter over the steaks (butter baste) for about 1 minute to infuse flavor
Oven Cooking
- Transfer the skillet to a preheated oven at 400°F (200°C).
- Bake for 4 to 10 minutes depending on desired doneness:
- Rare: about 2 minutes
- Medium-rare: 3-5 minutes (remove at 120°F internal temp)
- Medium: 5 minutes
- Medium-well to well done: 6-8 minutes
- Use an instant-read thermometer to check internal temperature for accuracy
Resting
- Remove the steaks from the oven and transfer to a plate.
- Tent loosely with foil and let rest for 5 to 10 minutes to allow juices to redistribute and finish cooking
Serving
- Serve with the butter and garlic from the pan or top with herb compound butter or a sauce like bearnaise for extra richness
This method yields tender, juicy, and flavorful filet mignon with a beautifully seared crust and perfectly cooked interior
