Filet Mignon


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This foolproof filet mignon recipe makes dinner at home extra special. The results are melt-in-your-mouth delicious and comparable to any expensive steakhouse out there.

A plate of filet mignon next to a glass of wine
Photo: Gayle McLeod

I love a good fine dining experience. But sometimes, cooking up a splurge-worthy steak dinner at home is far more rewarding (and let’s be honest, cheaper and tastier). The question we’re all here for though is “how do we not screw up a pricey cut of meat?”

After mastering cuts of meats like beef tenderloin and prime rib for the holidays, cooking filet mignon is actually quite simple! Just follow a sear, baste, and bake process with precise timing for each step to get the filets to the ideal temperature you want. And to give you extra guidance, I’ve got several tips and a step-by-step video below!

Ingredients for filet mignon on a table

Filet Mignon Ingredients

For some context — filet mignon is the smaller part of the tenderloin, which makes it an extra tender piece of meat. That’s why you’ll find them to cost around $30 to $45 per pound. That’s why cooking it perfectly is key! So here’s what you’ll need:

  • Filet Mignon Steaks: When purchasing filet mignon steaks (about 8-ounces each) from the butcher, keep your eyes peeled for a deep red color that’s free of any silver skin (connective tissue). And check to see if the steaks are soft to the touch when the butcher handles them!
  • Steak Seasoning: All you need is a generous amount of salt and pepper. The basting butter is what’s going to give your filets enormous amounts of flavor.
  • Basting Butter: This is a simple combination of unsalted butter, fresh rosemary, and fresh garlic cloves.

Helpful tip: I say go the extra step and make a compound butter or béarnaise sauce for serving. They can easily elevate your dinner the the next level!

Find the printable recipe with measurements below.

How To Cook Filet Mignon

For this recipe, I use a cast iron pan as it helps to get a really good sear on the steaks. If you don’t have cast iron you can use an oven-safe stainless steel pan. Just don’t use a non-stick pan for this recipe!

Prep the steaks. Remove the steaks from the fridge about 30 to 40 minutes before cooking so that they come to room temperature. Then generously season all sides with salt and pepper. Pat it in good!

Prepping filet mignon on a plate

Sear the steaks. Heat your pan on the stove over high heat. Once the pan is very hot add the oil and wait for it to shimmer before adding the steaks. Sear the steaks on one side for exactly 2 minutes, until they have a nice golden crust. Then roll them on their sides for another minute, to get the edges browned.

Helpful Tip: Set a kitchen timer to ensure you cook each side for the exact amount of time. Timing is key with this recipe!

Searing filet mignon in a cast iron skillet

Add the butter baste. Flip the steaks onto their final side and while they’re searing, add the butter, garlic, and rosemary to the pan. Quickly butter baste the steaks with a spoon for exactly 1 minute.

Basting butter over filet mignon steaks

Bake the steaks. Transfer the hot pan to the oven and bake for an additional 4 to 10 minutes at 400°F (200°C), depending on your desired level of doneness (see chart below). Make sure to use an instant-read thermometer to check in on your steaks!

Cooked filet mignon steaks on a plate

Cover the steaks. Remove the cooked filet mignon steaks to a plate, and let them rest for 5 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.

Spooning butter sauce over filet mignon

Internal Temperature for Filet Mignon Steak

Always remember that there will be residual heat and carryover cooking after you remove the filet mignon steaks from the pan and let them rest for 5 minutes. So don’t accidentally overcook them!

  • Rare: remove at 115°F (about 3 to 4 minutes in oven). The rested temp will be 120°F to 125°F.
  • Medium rare: remove at 120°F (about 5 to 6 minutes in oven). The rested temp will be 125 to 130°F.
  • Medium: remove at 130°F (about 6 to 7 minutes in oven). The rested temp will be 135°F to 140°F.
  • Medium well: remove at 140°F (about 8 to 9 minutes in oven). The rested temp will be 145°F to 150°F.
  • Well done: remove at 150°F (about 10 to 11 minutes in oven). The rested temp will be 155°F to 160°F.
Plates of filet mignon and a salad

What to Serve with Filet Mignon?

Complete your dinner plate with any of these classic steakhouse options! Just like this filet mignon recipe, these side dishes are foolproof.

Storage Tips

As a reminder, raw filet mignon steaks will keep for 3 to 5 days in the fridge. But it’s always best to cook them while they’re still super fresh. For leftovers though — here’s a few tips on how to store and reheat:

  • Storing leftovers in the fridge: You can store leftover filets whole or cut-up. I often like to pre-slice the steak into pieces to make it a lot easier to enjoy the following days. This will keep in the fridge for 4 to 5 days.
  • Storing leftovers in the freezer: Make sure to let the sliced meat cool, then place it in a freezer-safe bag with the air all squeeze out. It’ll last for up to three months in the freezer.
  • How to reheat filet mignon: If the meat is frozen, thaw in the fridge the day before. Then microwave it for a minute or two, until it’s warmed through.

Filet Mignon Recipe Video

Need some visual guidance on how to cook the best filet mignon? Follow along in the video below!

More Fancy-Ish Dinner Ideas

Whether you make this filet mignon for yourself, a partner or other loved one, I hope it turns out perfectly with this method! Let me know your thoughts on this recipe in the comment box below.

Sliced filet mignon steak on a plate

Filet Mignon (Foolproof Recipe)

5 from 31 votes
Prep: 5 minutes
Cook: 10 minutes
Resting Time: 5 minutes
Total: 20 minutes
Servings: 2 servings
Author: Lisa Bryan


Make dinner at home a bit more special with this foolproof filet mignon recipe! The results are melt-in-your-mouth delicious. Watch the video above for a step-by-step tutorial!



Filet Mignon Steaks

  • 2 (8-ounce) filet mignon steaks
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil (or other high heat oil)

Basting Butter

  • 2 tablespoons butter
  • 2 sprigs fresh rosemary
  • 2 peeled garlic cloves

For Serving

  • herb compound butter or bearnaise sauce


  • Preheat the oven to 400°F (200°C). Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). Season all sides of the steaks with salt and pepper.
    Salt and pepper on filet mignon steaks
  • Heat an empty oven-safe pan (I recommend cast iron) on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), sear the steaks for 2 minutes, until they have a nice golden crust. Roll them on their sides for another 1 minute to get a crust on the edges. Lastly, flip them onto their final side and while the steak is searing, add the butter, garlic, and rosemary to the pan. Butter baste the steaks with a spoon for 1 minute (watch the video above to see how I do this).
    Butter basting filet mignon steaks in skillet
  • Transfer the hot pan to the oven (make sure to use oven mitts with cast iron) and bake for an additional 4 to 10 minutes, depending on the desired level of doneness (see chart above). My personal favorite is removing the steaks from the oven at 120°F for medium rare.
  • Remove the cooked filet mignon steaks to a plate, cover them with aluminum foil, and let them rest for 5 to 7 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.
    A plate of filet mignon steaks
  • Top with hot melted herb butter from the pan (alternatively, you could add a fresh slice of compound butter) or a drizzle of bearnaise sauce before serving.
    Sliced filet mignon on a plate

Lisa’s Tips

  • Try to buy steaks that are the same size and thickness, so that they cook evenly.
  • Don’t add the oil to a cold pan over the stove. Wait until the dry pan is very hot on its own, then add the oil. 


Calories: 851kcal | Carbohydrates: 1g | Protein: 42g | Fat: 75g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 1365mg | Potassium: 712mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 5mg
Course: Dinner
Cuisine: American
Keyword: Filet Mignon, Filet Mignon Recipe, Steak, Steak Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This was so awesome!! The best, I mean the very best, filet I have ever eaten. It was perfect!! 👍🏼5 stars

    1. Wonderful!!! The only steak I eat and it must be rare to med-rare! The flavor was perfect! I cooked mine 2-2-4.

  2. After just 4 minutes in the oven, my steak was already well past well-done (like 165 degrees). I followed the pan instructions exactly as far as I remember. Any idea what could have happened? I used coconut oil and a cast iron pan; maybe my pan just got hotter than yours?

    1. Hi Alex – There are a few variables here. One, your oven may cook hotter than mine. Two, it depends on the size of your steaks and if they cooked a bit longer on the stovetop than needed.

  3. Was awesome. Made this tonight. Always am nervous when cooking steak other than bbq. Was easy and scrumptious. Thank You!!5 stars

  4. Didn’t make it yet but it looks easy to follow recipe I would use the butter topping can’t wait to make it on Christmas eve for I have fish eaters and non fish eaters5 stars

  5. Loved the video. It always helps to make the recipe make sense.
    I’m sure that I would love the butter topped recipe the best even though I haven’t tried both. Thanks for the way you explained everything. I have two of the filets in my fridge right now and I plan on fixing them for dinner tonight!5 stars

  6. Omg, this filet mignon with the bearnaise sauce made me look like a total superstar in my husband’s eyes. A winner recipe! And thank you for such precise cooking times, it was perfect!!5 stars

      1. This sounds delicious! Do you think it’s possible to do 12 steaks by searing 4 at a time and placing all in a roasting pan to finish in the oven. Your thoughts please5 stars