Learn how to cook filet mignon perfectly every time using this foolproof recipe. It’s easy to make a mouthwatering filet at home using the stove and oven, or the grill. I’ll show you both ways in this thorough step-by-step guide. Even if it’s your first time cooking steaks, it will taste just like it came from a fancy steakhouse!

cooked steak on a plate topped with herb butter with arugula on the side of the plate

Table of contents

Why this recipe is the best

Purchasing a filet mignon is an investment in deliciousness, so I want to make sure you get every delicious dollar worth! I’ve cooked filet’s using different seasonings and different techniques over the years, testing every aspect of this recipe and perfecting it for you.

Whether it’s your first time cooking a steak at home, or your 100th time, I guarantee that this filet mignon recipe will come out perfect the first time! I have a few secret ingredients and tips up my sleeve that makes this the best recipe for filet mignon.

  1. The perfect sear = the perfect flavor. When you start by cooking the steak over high heat, either in a skillet on the stove, or on the grill, it browns the crust on the meats surface generating delicious flavors. This is called the “Maillard reaction”. It’s a chemical reaction that occurs between the amino acids and reducing sugars that are naturally present in the meat. Basically it’s cool science stuff that makes your steak look and taste better!
  2. Simple seasonings = bold flavors. You really only need salt and pepper to season a steak. But in our house, we like to take it one step further when cooking filet mignon. A cut of steak, like a ribeye is not as tender as a filet, but it has the rich, beefy flavor that the filet is lacking. To make up for that, I sprinkle beef bouillon on the outside of the steaks. This gives you the tender texture of a filet mignon, with the rich beefy flavor of a ribeye.
  3. Finishing touches. Always finish a steak with butter, the flavor of a perfectly cooked steak and melted butter is a perfect match. For bonus points (and flavor), use compound butter!
ingredients for filet mignon on a white wood board

Ingredients

Here I explain the best ingredients to use when cooking filet mignon on the grill, or in a skillet. For the exact ingredient measurements, see the recipe card at the bottom of this post.

  • Filet mignon – when selecting a filet at the grocery store, you want to look for a bright red steak with the least excess fat that you’ll have to trim off. By the pound, filet is the one of the most expensive cuts of meat, so you certainly don’t want to pay for fat that you’ll trim off and discard. A filet is the most tender cut of beef, which is what makes it so expensive. I usually try to purchase filets that are 6-8 ounces in size, but sometimes only larger cuts are available. (And my husband never complains about that!) You can use this recipe to cook a filet that’s anywhere from 6 ounces, up to 12 ounces. I recommend trying to find a filet that’s about 2 inches thick. This will give you a juicy, tender filet. A filet is the steak that’s cut from the beef tenderloin, so you can also cut your own filets at home from a beef tenderloin. If you’re planning to serve 6-8 filets, you’ll want a 2-3 pound center-cut beef tenderloin.
  • Olive oil – when grilling the steak, I like to rub it down with olive oil first, then season it. This will prevent the steak from sticking to the grill, add extra flavor, and help the seasoning adhere to the meat. When cooking the steaks in a skillet, I add the olive oil to the skillet first before searing the steaks.
  • Kosher salt and black pepper – these are the must-have seasonings for a steak. Keep it simple and let the flavor of the meat shine through.
  • Beef bouillon (optional) – if you want the rich, beefy flavor of a ribeye, in the form of a filet mignon, sprinkle some granulated beef bouillon on the steaks before cooking them in a skillet, or on the grill.
  • Butter, garlic and rosemary (optional) – I like to finish the steaks in the skillet by spooning melted garlic rosemary butter over them. This is optional, but I always recommend finishing them with butter, no matter what. When grilling the steaks, I like to finish them with a slice of compound butter on top. You can easily make the compound butter in advance and keep it in the fridge until you’re ready to make the steaks.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post. 

seasoned filet mignon steaks in a cast iron skillet on the stove
seared steaks in a cast iron skillet on the stove with butter and garlic
cooked steaks in a skillet with garlic rosemary butter
two cooked filet mignon steaks resting on a white cutting board

How to cook filet mignon in a skillet

  1. Season and sear the steaks. Remove the filet mignon steaks from the refrigerator 30-60 minutes before starting this recipe. Doing this means that the steaks will cook more evenly. Season the steaks on all sides with salt and pepper, and beef bouillon, if you’d like. Heat olive oil in a cast iron skillet (or the heaviest oven-safe skillet you have) on the stove over high heat. The high heat will sear the outside of the steaks, giving them a flavorful crust. Do not add the steaks to the skillet until it’s hot, or you’ll miss out on that gorgeous, flavorful sear. Cook the steaks for 2 minutes, flip and cook for an additional 2 minutes. Do not move the steaks during the sear time. This is another crucial step in getting the perfect crust.
  2. Add butter, garlic and rosemary. Turn the heat on the stove off. Add butter, garlic and rosemary to the skillet with the steaks.
  3. Finish the steaks in the oven. Transfer the steaks in the skillet to a preheated oven set at 400°F. Cook the steaks for an additional 10-15 minutes. The time will depend on the size and thickness of the steaks. I recommend using an instant-read meat thermometer at 10 minutes, then again every minute, until it reaches an internal temperature of 130°F. Once rested, this will give you a perfect medium-rare steak. I have a full timing and temperature chart below for your convenience, so you can cook the steak just how you like it.
  4. Rest the steaks. After the filet mignon comes out of the oven, spoon the melted garlic rosemary butter left in the skillet over the steaks, then transfer them to a cutting board to rest. If you have a cutting board with grooves around the edge, I recommend using that to capture any juices from the steak. Do not rest the filet mignon in the skillet. The skillet will still be very hot, so it will continue to cook the steaks. Rest the steaks on the cutting board for 5-10 minutes before serving. You always want to rest the steak to allow the juices to redistribute throughout the steak, leaving you with the most juicy steak.

You can omit step two, if you’d like, and simply sear the steaks, then transfer them to the oven to finish cooking. If you choose this option, I recommend topping each steak with 1/2 tablespoon salted butter, or compound butter while they rest.

seasoned filet mignon steaks on a grill
seared filet mignon steaks on a grill

How to cook filet mignon on a grill

  1. Season the steaks and preheat the grill. Remove the filet mignon steaks from the refrigerator 30-60 minutes before starting this recipe. Doing this means that the steaks will cook more evenly. Pat the steaks dry, then rub on all sides with olive oil. Season the filets on all sides with salt and pepper, and beef bouillon, if you’d like. Preheat a grill over medium-high heat, around 400-450°F.
  2. Grill the steaks. Once the grill is hot, add the steaks and cook for 4-6 minutes per side, or until the internal temperature reaches 130°F on an instant-read meat thermometer. Once rested, this will give you a perfect medium-rare steak. The timing will depend on the size and thickness of the steaks, and your desired final temperature. I have a full timing and temperature chart below for your convenience, so you can cook the steak just how you like it.
  3. Rest the steaks. After the filet mignon comes off the grill, immediately place it on a cutting board to rest. If you have a cutting board with grooves around the edge, I recommend using that to capture any juices from the steak. Top each steak with 1/2 tablespoon salted butter or compound butter. Rest the steaks on the cutting board for 5-10 minutes before serving. You always want to rest the steak to allow the juices to redistribute throughout the steak, leaving you with the most juicy steak.

Feel free to finish the steaks with an extra garnish of chopped herbs or flaky sea salt, if you’d like.

sliced, grilled filet mignon on a plate, topped with melted herb butter

Filet mignon time and temperature chart

Follow the times and temperatures below for a two inch thick filet mignon, that weighs between 8-10 ounces. If your steak is thinner or weighs less, you’ll want to take 2-4 minutes off of the cook time in the oven, and 1-2 minutes off per side on the grill.

I highly recommend using an instant-read thermometer when cooking filets in the oven, or on the grill. This will ensure that you reach your ideal temperature, no matter the size of the filet mignon.

Each of the times below, for the oven, are after the 2 minute sear per side on the stove.

  • Rare: cook in the oven for 10 minutes, or on the grill for 4 minutes per side. The internal temperature should be between 120-125°F when you remove the steaks from the grill.
  • Medium Rare (my recommendation for a perfect filet mignon): cook in the oven for 12 minutes, or on the grill for 5 minutes per side. The internal temperature should be at 130°F when you remove the steaks from the grill.
  • Medium: cook in the oven for 14 minutes, or on the grill for 6 minutes per side. The internal temperature should be between 135-140°F when you remove the steaks from the grill.
  • Medium Well: cook in the oven for 16 minutes, or on the grill for 7 minutes per side. The internal temp should be between 145-150°F when you remove the steaks from the grill.
  • Well Done: not recommended for a filet mignon.

Remember that the internal temperature of each steak will rise approximately 5 degrees while it rests.

What to serve with it

A perfectly cooked filet mignon deserves delicious side dishes to pair with it. Try any of these recipes!

sliced filet mignon steak on a plate with a fork and fresh parsley

More beef recipes

There are so many easy and delicious ways to cook different cuts of beef. Check out all of these popular recipes!

Corned Beef

Roasted Bone-In Prime Rib

The Best Sirloin Steak Marinade

Slow Cooker Beef Ragu

And if you want to try your hand at preparing a whole beef tenderloin, check out these recipes for beef wellington and herb crusted beef tenderloin.

cooked filet mignon on a plate with herb butter on top
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Filet Mignon

Learn how to cook filet mignon perfectly every time using this foolproof recipe. It's easy to make a mouthwatering filet at home using the stove and oven, or the grill. I'll show you both ways in this thorough step-by-step guide. Even if it's your first time cooking steaks, it will taste just like it came from a fancy steakhouse!
Servings: 2 steaks
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 25 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

  • 2 filet mignon steaks, each steak should be 2 inches thick and weigh between 8-10 ounces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated beef bouillon, optional
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 5 cloves garlic, thinly sliced (optional)
  • 1 tablespoon fresh rosemary, chopped (optional)

Instructions

Cast Iron Skillet Instructions (to grill the steaks, jump down to the next section)

  • Preheat the oven to 400°F.
  • Remove the filets from the fridge 30-60 minutes before cooking. This will allow the steaks to come up to room temperature and cook more evenly.
  • Pat the steaks dry with a paper towel, then season with salt, pepper, and optionally add beef bouillon for a more beefy flavor.
  • Heat a cast iron skillet on the stove over high heat. Add the olive oil to the skillet.
  • Once the skillet is hot, add the steaks and sear for 2 minutes. Flip, then cook for an additional 2 minutes. Do not move the steaks while they’re cooking, so they form a nice brown crust.
  • Turn the heat on the stove off, then add the butter, garlic and rosemary to the skillet.
  • Transfer the skillet to the oven and cook the steaks for 10-15 minutes. The time will depend on the size and thickness of the steaks. I recommend using an instant-read meat thermometer at 10 minutes, then again every minute, until it reaches an internal temperature of 130°F for a medium-rare steak.
  • Remove the skillet from the oven, spoon the melted rosemary garlic butter from the skillet over the steaks, then transfer the steaks to a cutting board to rest for 5 minutes before serving.

Grill Instructions

  • Remove the filets from the fridge 30-60 minutes before cooking. This will allow the steaks to come up to room temperature and cook more evenly.
  • Pat the steaks dry with a paper towel, coat with olive oil, then season with salt, pepper, and optionally add beef bouillon for a more beefy flavor.
  • Preheat a grill to high heat, between 400-450°F.
  • Once the grill is hot, add the steaks to the grill and cook for for 4-6 minutes per side, or until the internal temperature reaches 130°F on an instant-read meat thermometer. Once rested, this will give you a perfect medium-rare steak. The timing will depend on the size and thickness of the steaks, and your desired final temperature.
  • Remove the steaks from the grill and place them on a cutting board. Top each steak with 1/2 tablespoon salted butter or compound butter.  Rest the steaks for 5 minutes before serving.

Notes

  • If you want the rich, beefy flavor of a ribeye, in the form of a filet mignon, season the steaks with the optional granulated beef bouillon before cooking them in a skillet, or on the grill.
  • If you don’t have a cast iron skillet, use the heaviest oven-safe skillet you have.
  • If your filet mignon is thinner than 2 inches, or weighs less than 8 ounces, or you’d like to cook the steak to a different temperature, refer to the blog post above for a full time and temperature chart.
  • I highly recommend using an instant-read thermometer when cooking filets in the oven, or on the grill. This will ensure that you reach your ideal temperature, no matter the size of the filet mignon.
  • Always rest the filets for at least 5 minutes to allow the juices to redistribute throughout the meat. And remember that the internal temperature of each steak will rise approximately 5 degrees while it rests.

Nutrition Facts

Calories 498kcal (25%)Carbohydrates 4g (1%)Protein 25g (50%)Fat 43g (66%)Saturated Fat 18g (90%)Polyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 110mg (37%)Sodium 1858mg (77%)Potassium 51mg (1%)Fiber 0.4g (2%)Sugar 0.2gVitamin A 383mg (8%)Vitamin C 3mg (4%)Calcium 23mg (2%)Iron 0.3mg (2%)
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