How to Cook Filet Mignon Juicy & Delicious- Confessions of a Baking Queen

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Learn how to cook filet mignon, you can have a restaurant quality steak dinner at home! Just a little bit of patience and some good ingredients are needed! Step-by-step photo show you to make this filet mignon recipe.

half eaten filet mignon with potatose and carrots on top of a green linen on a light brown background

My friends are always asking me the best way to cooking steaks. While many people love to grill steaks, I much prefer the sear than oven method. Once we knew we could have perfectly cooked steak at home we definitely stopped going out for a steak dinner as often! You can too have perfect filet mignon at home, it's actually fairly easy and I've taught this method to about 8 friends who have all had success!

So after constantly texting this recipe out I thought it was about time to write a post on how to cook filet mignon.

You can use a meat thermometer if you want, which I personally do, but you can also get pretty great results with timing. You will start to learn as you do this multiple times how much longer you will need for a thicker piece or thinner piece of steak. Please as always feel free to reach out to me via the comments below or you can direct message me on Instagram!

filet mignon with herb butter served with potatoes and vegetables on a white plate on top of a green line with a glass of wine in the background filet mignon with herb butter served with potatoes and vegetables on a white plate on top of a green linen next to a glass of wine on a light brown background

Let's get to the recipe

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Ingredients
Instructions
Reheating leftovers
Can you double
FAQ
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Ingredients

Filet mignon is always a special meal. So make sure you use the best ingredients. I prefer to go to a meat counter to pick out my pieces of filet. I live in Southern California and my favorite grocery store meat department is Stater Brothers but a local butcher would be even better for your cuts of meat.

You will need:

Good Quality Filet Mignon. I usually go for a 6-8oz piece that is 1 ½- 2 inches thick. Try to just buy two that are similar in size so they cook evenly. But if you end up with a much bigger one then cook that first for a bit longer or vice versa if you end up with one smaller than the other.
Salt. Do NOT use table salt! I like to use Kosher Salt or Sea Salt. And be generous with the salt and pepper, a good seasoning is a key to a delicious filet mignon dinner!
Pepper. I prefer to use freshly ground black pepper, it helps guarantee the best flavor.
Oil. I like to use a combination of oil and butter for cooking the steak. Make sure you use a high-smoke point oil. I like to use Avocado Oil, Grapeseed Oil, or Olive Oil. Extra virgin olive oil does not have that high of a smoke point so I do not suggest using it.
Salted Butter. Like I said above I like to use both oil and butter. But since butter has a lower smoke point I prefer to get the pan scorching hot and ready to go with the oil then put the butter in at the last minute.

To serve the filet mignon I often choose a jacket potato (baked potato) or my roasted fingerling potatoes and roasted carrots are our current veggies of choice. Next time try my ribeye roast recipe.

For the cooking vessel, you will need an oven-safe skillet. I use cast iron or stainless steel. To achieve a great sear to create nice rust on the steak you will need an extremely hot pan. In a pinch, you can use a non-oven safe skillet then transfer the steaks to a baking pan to finish cooking in the oven.

Instructions

Get your steaks out of the fridge about an hour before you plan on cooking, Searing a room temperature steak is much better than an ice-cold piece of meat.

When ready to start the cooking process turn your oven to preheat the oven 400F/204C. Pat your steaks dry with a paper towel, you want to dry them completely.

three pieces of filet mignon and then dried with a paper towel on a light brown background

In a small bowl whisk together the salt and pepper.

salt and pepper in a small white bowl on a light brown background

Use clean hands to salt and pepper on all sides of the steak, I like to use my hand to really press the salt and pepper into the steak.

hand pressing salt and pepper into steak on a light brown background

With a cast-iron skillet or oven-proof stainless steel skillet place it over high heat and add the oil, at this point turn on your vent and/or open your windows! Once the pan has been heating for 5 minutes add the butter, this will smoke up

Then add the filet mignon and sear the steak for 2 minutes per side, I set my phone next to the stovetop and press the timer on. Do not move the steak while it is searing, this is creating that nice crust.

filet mignon cooking in a metal pan with oil and butter on a light brown background

After you flip the steak for the first time you can use a spoon to baste the steak, this moistens the steak and really gets the butter flavor in!

spoon basting steak with butter in pan on a light brown background

Then I will sear the edges of the steak for 15-20 seconds or so, I use tongs to hold the steak upright too. At this point I like to stick my thermometer into the side middle of the steak- not from the top down, you will not get an accurate reading. This way you will know how far along your steak is, as sometimes you use a different burner, or different pan they can all affect how far along the steak cooks.

how to cook filet mignon in a stainless steel skillet on a light brown background

Now carefully as the pan will be hot, transfer the oven-safe skillet to the oven (If your skillet is not oven-safe transfer the steaks to a baking pan) and let cook for 6-8 minutes for medium-rare. Depending on the size, mainly thickness, of your steak this will take more or less time. Keep in mind the steaks will rise in temperature by about 5-10 degrees while resting. To check your filet with a digital thermometer for the internal temperature stick the probe into the side of the steak and push into the middle, do not take the reading from pressing the probe in on top. I look for around 118F-120F to pull them out of the oven for medium-rare.

Due to everyone's different environments and steak sizes, the cooking time will vary.

filet mignon resting on a white plate covered in foil to rest on a light brown background

Transfer the steaks to a clean plate and cover them with foil and let the steak rest for 7-10 minutes, this is critical to continue cooking the steak but more importantly, it helps the juices redistribute.

filet mignon after resting on a white plate on a light brown background

Once the steak has rested serve it immediately with your favorite sides. You can also serve a piece of herb butter on top, you can make your own or Kerry Gold sells a delicious one I use!

I hope this step-by-step post has helped you learn how to cook filet mignon, please let me know if you have any questions!

For another delicious beef dinner, check out my Duch Oven Beef Stew, cottage pie recipe. Or my friend Jamie's Cuban Picadillo!

filet mignon sliced in half on top of fingerling potatoes with carrots on a plate on a green linen with a fork on a light brown background

Reheating leftovers

Let's be honest the steak is not going to be as good the day after, to reheat it though I prefer to place it in a frying pan with a bit of water then put a lid on and let it cook for a couple of minutes.

Can you double

You can cook as many steaks as you want, but do not crowd the pan. I will generally just have two- three pans going for searing the steaks. Then transfer all to a sheet pan to cook in the oven.

FAQ

What if I don't have an oven-proof skillet?

You can use a normal skillet and then transfer the steaks to a baking pan to finish cooking in the oven.

What are the temperatures for rare, medium rare, medium, medium well, and well done?

Rare is 120F-125F
Medium Rare is 125F-130F
Medium is 135F-140F
Medium Well is 145-150F
Well Done is 160F +

Can I use all oil or all butter?

You can definitely use only oil but I would not suggest using only butter as the smoke point of butter is not as high as oil.

How long does the meat need to rest?

After removing it from the cooking vessel you should transfer the beef to a plate and cover it with foil. Let the meat rest for 7-10 minutes. This ensures the steak continues cooking but more importantly, it helps the juices redistribute.

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