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    Home » Dinner » Beef Recipes

    How to Cook Filet Mignon

    Published: Feb 4, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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

    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

    Jump to:
    • Ingredients
    • Instructions
    • Reheating leftovers
    • Can you double
    • FAQ
    • Recipe Card
    • Recipe Ratings & Comments

    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 veggie of choice.

    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 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

    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. 

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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

    How to Cook Filet Mignon

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Pin Recipe

    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.

    • Total Time: 30 minutes
    • Yield: 2 Steaks 1x

    Ingredients

    Scale
    • 2-(6-8oz 1 ½- 2 inch) Good Quality Filet Mignon
    • 1- ½ Teaspoons Salt
    • 1- ½ Teaspoons Pepper
    • 1 Tablespoon High- Smoke Point Oil; I use Avocado Oil, Grapeseed Oil or Olive Oil
    • 2 Tablespoons Salted Butter
    • Try my Roasted Fingerling Potatoes and Roasted Carrots

    Instructions

    1. Get your steaks out of the fridge about an hour before you plan on cooking. 
    2. Turn your oven to 400F/204C. Pat your steaks dry with a paper towel, you want to dry them completely. 
    3. In a small bowl whisk together the salt and pepper. 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. 
    4. 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.
    5. Then immediately add the filet mignon and sear the steak on each side for 2 minutes, 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. 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.
    6. Now carefully as the pan will be hot transfer the oven-safe skillet to the oven 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 about 5-10 degrees while resting. To check your filet with a digital thermometer 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. Transfer the steaks to a clean plate and cover with foil and let rest for 7-10 minutes, this is critical to continue cooking the steak but more importantly, it helps the juices redistribute. 

    Equipment

    two black tongs

    Black Kitchen Tongs

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    lodge cast iron skillet

    Lodge Seasoned Cast Iron Skillet

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    stainless steel pan

    All-Clad D3 Stainless Cookware, 12-Inch Fry Pan

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    thermapen mk4

    Thermapen Mk4

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    Notes

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

    When measuring the temperature of the steak stick the probe into the side of the filet as opposed to sticking it into the top. Also, make sure you stick it into the side and into the center.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 5
    • Rest Time: 10 Minutes
    • Cook Time: 15 Minutes
    • Category: Dinner
    • Method: Sautee and Bake
    • Cuisine: American

    Keywords: restaurant style filet mignon at home, easy filet mignon recipe, the best filet mignon recipe, oven baked filet mignon

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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    Reader Interactions

    Comments

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    1. Lydia says

      January 15, 2022 at 12:34 pm

      This recipe is hands down your best on the site... I learned how to cook meat because of this, it is always so tender and mouth watering!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 17, 2022 at 1:52 pm

        Thank you for the lovely review, Lydia! Once you've mastered filet at home it is the best!! Take care. XX Liz

        Reply
    2. Sophie says

      February 05, 2022 at 10:03 am

      This is the most juiciest steak I’ve ever had!!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 05, 2022 at 10:04 am

        Aww yay, so happy to hear that Sophie! So glad you enjoyed it! XX Liz

        Reply
    3. Melissa Lamb says

      April 02, 2022 at 5:46 am

      This gave me a lot of points I've never considered. Plus, this is my favorite steak! Thank you

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 07, 2022 at 8:10 am

        Hi Melissa, thank you for the 5-star review, I really appreciate it. So glad you enjoyed all my tips and tricks. XX Liz

        Reply
    4. Roberta says

      May 20, 2022 at 1:28 pm

      I made this for my 18TH wedding anniversary and my hubby couldn’t get over how amazing it was and that I COOKED IT!!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 20, 2022 at 1:34 pm

        Absolutely fantastic Roberta! Happy Anniversary! Take care. XX Liz

        Reply
    5. Ani Rose Marganian says

      May 20, 2022 at 6:22 pm

      Wow- thank you!!! Made this for a date night and it turned out PERFECTLY! Can’t wait until we make it again, it was so easy - who needs to drop hundreds of dollars at a fancy steak house when you can make a perfectly cooked steak at home with a nice glass of wine!

      ★★★★★

      Reply
    6. Jeff says

      December 20, 2022 at 4:28 am

      At my wife's request I did 4 filets using this recipe last night when the weather did not permit grilling outside. Followed your recipe precisely, including all the tips about seasoning, timing and so forth, which were VERY helpful. One of the steaks had to be "medium well" so I seared that one first and threw it in the oven while searing the other three on the stove. Then I transferred the pre-cooked one back into the pan for the 7 minute bake. They turned out wonderfully! Everyone was happy with their steak's temperature. We used grapeseed oil and butter and the resulting "sauce" was delicious.

      By the way, your entire website rocks! Easy to use, attractive, recipe was both complete and concise, site is neither boring nor gimmicky. Blessings to you and many thanks for blessing us with this great website and recipe!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 20, 2022 at 10:53 am

        Thank you so much for the detailed review, Jeff. I am so happy you enjoyed the tips and tricks 🙂 And thank you for your feedback I am so pleased you find my website useful, I work so hard on it so I really appreciate you saying this. Merry Christmas! XX Liz

        Reply
    7. Shay Mills says

      January 01, 2023 at 6:01 pm

      I'm 58 and a good cook but have never ever successfully cooked steak, until now. Thank you. Dinner tonight was like a steak house, no less, and with a slight adaptation (a risk, I know), I did it without smoke. A rather good start to the year. Happy New Year!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 02, 2023 at 10:23 am

        Hi Shay, thank you so much for sharing this with me, it truly makes my day to know you enjoyed a steak like a steakhouse at home! Happy New Year! XX Liz

        Reply
    8. Max says

      January 14, 2023 at 5:30 pm

      …I just cooked one of the most delicious steaks I’ve ever eaten in my entire life… right in the comfort of my own home. In fact, I used this recipe on a ribeye from Costco and it tasted just as good, if not better than most, expensive steakhouse meals I’ve had.

      I can’t wait for my girlfriend to visit so I can impress her with this recipe. don’t tell her it’s so simple to make! Thank you CBQ!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 16, 2023 at 8:11 am

        Hi Max, those Costco Ribeyes are the best! Sounds like a very lucky girl! Thank you for the 5-star review. XX Liz

        Reply
    9. Jay Rigdon says

      January 31, 2023 at 3:47 am

      Thank you. I have a cognitive disorder and forget how to make meals I’ve made many times….but I used your recipe and the steaks were fabulous if Filet’s can be fabulous. Sincerely!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 31, 2023 at 6:10 am

        Hi Jay, thank you so much for the lovely review. I am so pleased my recipe helped you get back to a delicious filet!! XX Liz

        Reply
    10. Billie Crawford says

      March 12, 2023 at 6:10 pm

      I cooked Filet Minions for the first time using your recipe & instructions & it turned out great. Thank you

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 12, 2023 at 6:23 pm

        Hi Billie, thank you so much for the lovely review. I am so pleased that you enjoyed your steak! Take care. XX Liz

        Reply

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    half eaten filet mignon with potatose and carrots on top of a green linen on a light brown background
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

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