Perfect Filet Mignon With Herb Butter

What Makes Filet Mignon Special

This highly prized filet steak, cut from the tenderloin, only makes up 2-3% of the animal. That explains one reason it’s so expensive. Another reason is that those muscles are more tender than the rest.

What makes it unique also makes it a little more delicate when cooking. So season, sear, and watch that internal temp closely.

How to Make the Perfect Filet Mignon

Stovetop Method

1. Season filet mignon steaks liberally with salt and coarsely ground black pepper, then flip and season the other side. Set aside until ready to cook.
2. Sear – Add 1-2 tablespoons of oil in a cast iron skillet and heat on high until almost smoking. Place the steak into the hot skillet and sear for 1-2 minutes or until it forms a crust. Flip and do the same for the other side. Reduce the heat if the meat is browning too quickly or if you prefer a lighter crust.
3. Cook – Lower the heat, add the butter and rosemary sprigs, and continue cooking for 7-10 minutes. Tilt the pan using an oven mitt so the butter goes to one side of the pan. Spoon the butter over the filets and continue cooking until they reach the desired doneness (depending on the steak’s thickness and your preference). An instant-read thermometer is best for measuring temperature.
4. Serve – Pour the remaining juices and butter from the pan over the steak before serving. Top with garlic butter, if desired. Enjoy!

Grilling Method

1. Grease the grill grates with oil with a high smoke point—canola, refined avocado oil, etc. Please avoid olive oil because it will burn.
2. Rub the steaks with olive oil and sprinkle with a generous amount of salt and pepper on both sides. Allow them to rest at room temperature for 30 minutes while preheating your grill on HIGH.
3. Grill steaks for around 4 minutes per side or until the internal temperature reaches your desired doneness.
4. Rest – Remove steaks from the grill and let them rest for 5 minutes before serving.

Oven Method

1. Preheat the oven to 400℉ (205℃).
2. Rub the steaks with olive oil. Sprinkle and rub with a generous amount of salt and pepper on both sides. Then let them rest at room temperature for 30 minutes.
3. Sear – Place a cast-iron skillet on the stove over high heat. Add the filet steaks onto the hot skillet, cook for 4 minutes on the first side, and flip to the other side.
4. Roast – Transfer the skillet to the oven and cook for 4 more minutes or until the internal temperature reaches the desired doneness.
5. Rest – Remove steaks from the skillet and let them rest for 5 minutes before serving.

Internal Temperatures for Perfect Filet Mignon

Timing depends on the steak’s thickness. Sear each side for 1-2 minutes until browned with a beautiful crust. Then cook over low heat for 7-10 minutes. An instant-read thermometer is a steak-saver when checking the right internal temperature.

• Rare: 120-125℉ (48-52℃)
• Medium rare: 125-130℉ (52-55℃)
• Medium: 135-140℉ (58-60℃)
• Medium well: 145-150℉ (63-65℃)
• Well done: 160℉ and above (70℃)

Recipe Tips

• When pan-searing steaks, a well-seasoned cast-iron skillet is best for flavor.
• Olive oil is not ideal because it burns too easily. Canola, avocado, refined coconut, and peanut oil work much better.
• Rub your steaks with a little oil, salt, and pepper, then rest at room temperature for at least 30 minutes before cooking. That will give the salt time to do its job.
• Use a timer and an instant-read meat thermometer! Guessing is not for steaks because timing is crucial.

Menu Ideas for the Perfect Filet Mignon

Premium steak deserves elegant sides for that five-star restaurant vibe. Parmesan-crusted asparagus or oven-roasted corn on the cob with rosemary roasted potatoes. A slice of New York cheesecake with a strawberry daiquiri completes the meal.

More Easy Dinner Date Recipe Ideas

• Beef Wellington
• Lobster Bisque
• Easy Dinner for Two
• Mongolian Shrimp

By Imma

This blog post was originally published in February 2021 and has been updated with additional tips and beautiful photos.