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!
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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