Learn how to cook filet mignon in a cast-iron skillet and then transfer it into the oven for a crusty sear and juicy, perfectly cooked and tender meat.  This is hands-down the best and easiest recipe for cooking filet mignon perfectly every single time.

Finding other low-carb and keto dinner recipes like this filet mignon recipe can be quite challenging!  A few of other easy keto recipes you might enjoy include this Blackened Salmon, Egg Roll in a Bowl, and this Mexican Shrimp Ceviche.

Master the Art of Cooking Filet Mignon!

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 filet mignon… and so do you!

After slightly over-cooking the first round (a medium-well steak is still a pretty delicious dinner!) I tweaked the recipe a bit and was able to produce a perfectly cooked filet mignon that would rival any high-end restaurant’s.

The secret?…

Want to Know a Secret?

The secret to perfectly cooking filet mignon is two-fold.  First, you MUST use a cast-iron skillet.  Sure, a stainless steel skillet will work just fine, but a cast-iron skillet is how you will get that perfectly seared crust.

Second, a combo technique of pan-searing the filets and then transferring them to the oven to finish cooking is key to a steak that is not overly scorched or underdone.

But that’s merely scratching the surface.  (I didn’t even mention the delightful garlic herb butter that gets dolloped on top at the end!)

Without further ado, let’s dive into what is filet mignon, how to cook filet mignon, what type of skillet is best to use, what is the temperature for a medium and medium-rare steak, the best way to serve filet mignon and what side dishes to serve it with.

What is Filet Mignon?

Filet mignon is a steak 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.

USDA Choice vs. Prime vs. Grass-Fed

You can find USDA choice and prime cuts of meat as well as grass-fed filet mignon.  Typically, prime cuts have more marbling (i.e. fat) and are found with a higher price tag at specialty butcher shops.  USDA choice is still an excellent pick if you would like to find a good balance between tenderness and price.

However, if you would like a slightly more nutritious steak, opt for grass-fed filet mignon.  It will be a little less tender but still full of incredible flavor.

When selecting your steaks, be sure to pick filets of similar width and thickness.  If they are too disparate, you will have more difficulty cooking them at the same time.  Generally, you want to find cuts that are around 6 ounces and about 2 inches thick and 3-4 inches wide.

How to Cook Filet Mignon?

Filet mignon can be cooked in a variety of methods including being baked in the oven, grilled, pan-seared, or even sous vide.  The best way to cook filet mignon is a combination of two methods:

1. First, pan-searing filet mignon gives the cuts of meat a crispy crust.
2. Second, popping the steaks into the oven allows you to finish by baking the steaks and gives you better control of their final temperature.

Cook’s Tip: 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!

Before pan-searing the steaks you will want to coat them liberally with a combination of sea salt and course black pepper. You pretty much cannot go overboard here, so salt and pepper away!!

(Or, you can try out this Copycat Texas Roadhouse Steak Rub to take it up a notch!)

Best Type of Skillet

It is not often that I HEAVILY recommend using a cast-iron skillet, but this filet mignon recipe and this blackened salmon recipe are on the top of that list.

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 degree 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.  If you have a cast iron skillet handed down to you by an older relative, use that one!  If not, you can purchase a pre-seasoned cast iron skillet here.

Cook’s Tip: Cast-iron skillets get better and acquire more flavor with time!

What is the Temperature for a Medium-Rare Steak?

When cooking your filet mignon steak, it is best to serve it medium-rare, or medium at the most.  You can determine this by using a meat thermometer and measuring the internal temperature of the steak in the center and at the thickest portion.

For a medium-rare steak: Cook until the internal temperature reaches 125 degrees.

For a medium steak: Cook until the internal temperature reaches 130 degrees.

The filet mignon steaks will continue cooking for an additional 3-5 degrees once removed from the oven.  Remember, you can always pop a steak back in the oven, but you can’t un-cook it!

Ways to Serve this Filet Mignon Recipe

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!

Side Dishes to Serve with It:

Let your imagination go wild when it comes to side dishes to serve with this filet mignon recipe.  Some of the best sides dishes for filet mignon include:

• Honey Oven Roasted Broccoli with Garlic
• Garlic Parmesan Roasted Broccoli and Cauliflower
• Bacon Wrapped Asparagus Recipe
• Instant Pot Mashed Potatoes

5 from 4 votes

Print

Filet Mignon Recipe

Learn how to cook filet mignon in a cast iron skillet and then transfer it into the oven for a crusty sear and juicy, perfectly cooked and tender meat.  

Course Dinner, Main Course

Cuisine American

Keyword filet mignon recipe, how to cook filet mignon

Prep Time 5 minutes

Total Time 10 minutes

Servings 2 servings

Calories 365 kcal

Author London

Ingredients

• 2 6-oz. filet mignon about 2 inches thick
• 1 Tbsp. avocado oil or olive oil
• Salt to taste
• Coarse ground pepper to taste

Instructions

1. Preheat oven to 400 degrees.

2. 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.

3. 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.

4. Add cast-iron 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.*

5. Serve filet mignon steaks with garlic herb butter or caramelized onions and enjoy!

Recipe Notes

• 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.)

Nutrition Facts

Filet Mignon Recipe

Amount Per Serving

Calories 365 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Cholesterol 108mg36%

Sodium 93mg4%

Potassium 602mg17%

Protein 37g74%

Calcium 37mg4%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.