Indulge in a luxurious culinary experience with a filet mignon seared to perfection and drenched in rich garlic herb butter. This exquisite dish stands out among Beef Filet Mignon Recipes and Filet Mignon Recipes Cast Iron Skillet offerings, promising a tender steak bursting with aromatic flavors that captivate every palate.

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I love making filet mignon because its simple recipe really highlights each ingredient’s natural flavors. When I make this dish, I start with 2 filet mignon steaks (6-8 oz each) that I season with salt and freshly ground black pepper.

I heat 1-2 tbsp olive oil in a cast iron skillet until it’s really hot so I can get that golden brown sear. Once seared, I finish cooking the steak to the perfect tenderness and then top it with a delicious garlic and herb butter made from unsalted butter, 2 garlic cloves minced, fresh thyme, and rosemary.

This method is a classic take on cooking filet mignon that many steak filet mignon recipes suggest. It’s also a great twist on how do you cook filet mignon; preparing filet mignon in the oven or even for Christmas filet mignon occasion really shows off its rich taste and high protein content.

I enjoy this recipe because it’s straightforward and brings out the beef’s natural juiciness every time.

Why I Like this Recipe

I really love how this recipe makes the steak so tender and juicy even when it’s seared, it always comes out perfect for me.
I like how the garlic herb butter just amps up the flavor in a really simple way that makes every bite exciting.
It feels cool to cook something fancy but still have a recipe thats super easy to follow, making me feel like a real chef in my own kitchen.

Ingredients

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Ingredient Quantities

2 filet mignon steaks (6-8 oz each)

Salt, to taste

Freshly ground black pepper, to taste

1-2 tbsp olive oil

2 tbsp unsalted butter (room temp)

2 garlic cloves, minced

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

How to Make this

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1. Take the filet mignon steaks out of the fridge and let them sit at room temperature for about 20 minutes so they cook evenly.

2. Preheat a heavy skillet over medium-high heat and add 1-2 tbsp olive oil.

3. Season both sides of the steaks with salt and freshly ground black pepper generously.

4. Once the skillet is hot, carefully place the steaks in it. Cook without moving them for about 3-4 minutes to get a nice sear.

5. Flip the steaks and cook the other side until they get a good golden-brown crust, about 3 minutes more for medium-rare.

6. Reduce the heat to medium-low and add 2 tbsp unsalted butter to the skillet.

7. Add the minced garlic, chopped thyme, and rosemary to the pan. Let the butter melt completely.

8. Tilt the pan slightly and spoon the melted garlic and herb butter over the top of the steaks. Do this continuously for about 1-2 minutes.

9. Check the steaks’ doneness with a meat thermometer or by touch, then remove them from the skillet.

10. Let the steaks rest for a few minutes before serving and enjoy your tender filet mignon with its flavorful garlic herb butter topping!

Equipment Needed

1. Heavy skillet – needed to sear the steaks and hold high heat during cooking
2. Tongs – to flip the steaks safely without piercing them
3. Meat thermometer – to check the doneness accurately and prevent overcooking
4. Chef’s knife – for mincing the garlic and chopping the herbs properly
5. Cutting board – to provide a safe surface for preparing the garlic and herbs
6. Spoon – to baste the steaks with the melted garlic herb butter
7. Plate – to allow the steaks to rest so they retain their juices after cooking

FAQ

Q: How do I know when my Filet Mignon is done?

A: A good rule of thumb is to use a meat thermometer. For medium rare aim for about 135°F and let it rest for a few minutes since the temperature will keep rising a bit.

Q: Can I use a different oil instead of olive oil?

A: Sure you can, but olive oil adds a nice flavor. You could try grapeseed or another neutral oil if you dont have olive oil on hand.

Q: Should I marinate my steaks before cooking?

A: For this recipe, it is best to season them simply with salt and pepper. Marinating isnt necessary and it would cover up the natural taste of the beef.

Q: How long should I let the steaks rest once they are cooked?

A: Let your Filet Mignon rest for about 5 minutes so the juices redistribute. This makes the steak tender and juicy when you cut into it.

Q: What side dishes go well with this recipe?

A: Classic sides like mashed potatoes, steamed veggies or a light salad work great with Filet Mignon. They complement the flavors without overpowering the steak.

Filet Mignon Recipe Substitutions and Variations

If you dont have olive oil, you can use canola or grapeseed oil instead
You can swap unsalted butter with salted butter, just cut back on the added salt
If you’re out of garlic cloves, a light sprinkle of garlic powder works too
Dried thyme can be used in place of fresh thyme, but use half the amount since its more potent
Similarly, dried rosemary is a good alternative to fresh rosemary, just adjust the quantity accordingly

Pro Tips

1) Let the steaks sit out for about 20 minutes before you cook em so they heat evenly and end up juicier instead of cold in the middle.
2) Make sure your pan is really hot before putting the meat on it – that sizzle is the sign you’ll get a nice crust.
3) When you add the garlic and herbs in with the butter, tilt the pan and spoon it over the steaks a bunch of times to really infuse them with flavor.
4) Finally, once the steaks are done, let em rest a few minutes before cutting into them so all the juices stay locked inside.