Filet Mignon Steak is the perfect main dish for your next romantic date night at home! The tender cut of meat is seasoned, seared in a cast-iron skillet to create a flavorful crust, and then baked in the oven until juicy and perfectly cooked. Once you know how to cook filets, you can enjoy fancy dinners anytime and for a fraction of the cost!
I have to admit… I was pretty terrified when I saw the price tag on a pound of these perfectly tender, grass-fed cuts of filet mignon.
But I knew I had what it took to master the art of cooking this precious piece of steak… and so do you!
Filet mignon is a cut of beef that comes from the small end of the tenderloin. This is located along the rib cage on the backside of the animal.
Since this area of the animal is not weight-bearing, there is minimal connective tissue coursing throughout which lends to a more tender cut of meat.
Luckily I’ve perfected a method to produce the most perfect filet mignon that would rival any high-end restaurant’s.
The secret?… It’s actually two-fold.
First, you MUST use a cast-iron skillet in order to create that perfectly seared crust.
Second, a combo technique of pan-searing and then transferring to the oven to finish cooking is key to a steak that is not overly scorched or underdone.
The simple ingredients you need to make this Filet Mignon recipe include:
- Filet Mignon. You need two 6-ounce filet mignon steaks that are about 2-inches thick and 3 to 4-inches wide. USDA prime cuts have more marbling (i.e. fat) and are found with a higher price tag. USDA choice is still an excellent pick if you would like to find a good balance between tenderness and price. Grass-fed offers more nutrition, has great flavor, but is a little less tender.
- Oil. You will be cooking the steaks at a very high heat. While olive oil has a smoke point close to 400 degrees, avocado oil’s smoke point is over 500 degrees. The latter is also mildly flavor and allows the steak to really shine, so I would recommend using this if you can!
- Seasonings. A sprinkle of salt and ground black pepper is all you need. Freshly ground black pepper and coarse salt add a lovely crunch and are best to use if available.
How to Cook Filet Mignon
The basic steps for making filet mignon are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Season and Rest
Sprinkle salt and pepper liberally all over both sides of the steaks. This will create the perfect crusty sear!
Let them sit on the counter for 30 minutes before cooking. You want them to come to room temperature before adding them to the hot skillet in order to get the most predictable cook time.
Sear the Steaks
It is heavily recommend to use a cast-iron skillet for this recipe. Not only does the cast-iron skillet give the meat a great sear, but it also has wonderful heat retention and is able to go straight from the stovetop into a 400°F oven.
Cooking in a well-seasoned cast-iron skillet will also impart an extra bit of flavor that other skillets will not be able to do.
Drizzle the oil in a cast iron skillet over medium-high heat. Once the oil begins to sizzle, place the filets in the pan. Cook for 2 ½ minutes, flip, then cook for an additional 2 ½ minutes. Do not move the filets while they are cooking. Use tongs to rotate the steaks to their sides and sear for 1 minute total.
Bake in Oven
Place the skillet with the steaks in an oven preheated to 400°F and cook for 4-5 additional minutes.
Measure the temperature of the center of the steaks using a meat thermometer until your desired doneness is reached.
Best Temperature for Filets
When cooking your filet mignon, it is best to serve it medium-rare, or medium at the most. The best way to check this is to use a meat thermometer.
- Medium-rare: 125°F
- Medium: 130°F
The meat will continue cooking for an additional 3-5 degrees once removed from the oven, so be sure to keep this in mind. Remember, you can always pop it back in the oven, but you can’t un-cook it!
There are so many ways to serve this filet mignon recipe, but a few of my favorites include:
- With a tablespoon or two of homemade garlic butter.
- Covered in caramelized onions.
- Over a bed of sautéed spinach or mushrooms.
- All on its own – because it is THAT good!
Yes, it is! In fact, it’s arguably considered one of the best. The flavor is amazing and it is incredibly tender.
No, filets are one of the more fattier cuts of beef, which contributes to their texture and flavor.
The two popular types of steak are entirely different cuts of meat. Filets come from the tenderloin, which is located under the short rib near the rear of the cow. Prime rib, as the name suggests, comes from the rib section of the cow.
Expert Tips and Tricks
- Go heavy-duty. Cast-iron skillets can tolerate high heat, plus they get better and acquire more flavor with time!
- Similar size. When selecting your cuts, be sure to pick ones uniform in width and thickness so they cook evenly.
- Avoid overcooking. Remember, you can always pop it back in the oven, but you can’t un-cook it!
- Don’t skimp on flavor. Coat the steaks liberally with a combination of sea salt and course black pepper. You pretty much can’t go overboard here!
- Add extra flair. Try out this Copycat Texas Roadhouse Steak Rub to take it up a notch!
Make it a Meal
Let your imagination go wild when it comes to sides to serve with this recipe. Some of the best accompanying dishes for filet mignon include:
- Air Fryer Broccoli
- Bacon Wrapped Asparagus Recipe
- Instant Pot Mashed Potatoes
- Lemon Garlic Roasted Asparagus
- Air Fryer Cauliflower
- Honey Oven Roasted Broccoli with Garlic
Filet Mignon Recipe
Serve Filet Mignon Steak as a main dish for a romantic at-home date night. Once you know how to cook filets you can enjoy fancy dinners anytime!
- 2 6-oz. filet mignon about 2 inches thick
- 1 Tbsp. avocado oil or olive oil
- Salt to taste
- Coarse ground pepper to taste
Preheat oven to 400 degrees.
Salt and pepper filets liberally on both sides. (This helps them get a crusty sear!) Let filets sit at room temperature for 30 minutes before cooking.
Once oven is heated to temperature add oil to a cast iron skillet over medium-high heat. Wait until oil is sizzling to add filets. Cook steaks for 2 ½ minutes per side without moving. Sear the remaining sides for 1 minute total.
Add skillet with steaks to the preheated oven and cook for 4-5 minutes. Using a meat thermometer measure the temperature of the steaks in the thickest portion to determine doneness.*
- For a medium-rare steak, pull it out when the temperature reads 125 degrees.
- For a medium steak, remove them when the temperature reads 130 degrees. (The filet will continue to cook slightly once removed from the oven.)