How To Cook Filet Mignon Recipe

I finally cracked How To Cook Filet and ended up with a stupidly perfect brown crust and a pink, melt-in-your-mouth center you’ll want to brag about.

I’m obsessed with how a Filet dinner makes the rest of the world shut up. I love the silence that comes when a Cast Iron Tenderloin Steak hits the table and the crust snaps under your fork.

I crave that rare, buttery bite. And I can’t stop thinking about the little things: unsalted butter glinting at the edge, garlic tucked into the pan.

It’s not showy, it’s exact. Tender, almost ridiculous.

I adore the contrast between that brown crust and the pink center. Makes me want to eat with my hands.

Right now. Come try it, if you dare.

No apologies.

Ingredients

• Basically the steaks: lean, tender protein that feels like a treat when cooked right.
• Kosher salt: brings straightforward seasoning and helps the crust; it’s simple and necessary.
• Freshly ground black pepper: gives a quick peppery bite and little heat pop.
• Neutral oil: helps get a good sear without adding flavor; it’s practical.
• Unsalted butter: adds rich, silky mouthfeel and browning goodness when you baste.
• Garlic cloves: fragrant boost and mellow roasted garlic aroma, not overpowering.
• Fresh thyme or rosemary: herbal brightness and that homey, savory perfume.
• Flaky sea salt: final crunchy pop and balance; a tiny sprinkle makes it sing.

Ingredient Quantities

• 2 filet mignon steaks, 6 to 8 ounces each, 1 1/2 to 2 inches thick, trimmed
• Kosher salt, about 1 to 1 1/2 teaspoons per steak
• Freshly ground black pepper, about 1/2 teaspoon per steak
• Neutral oil (canola or vegetable), 1 to 2 tablespoons
• Unsalted butter, 2 tablespoons
• Garlic, 2 cloves, smashed but left whole
• Fresh thyme or rosemary, 2 to 3 sprigs
• Flaky sea salt for finishing, a pinch or two (optional)

How to Make this

1. Pull the steaks out of the fridge at least 30 minutes before cooking so they come to room temp, pat them very dry with paper towels, and season both sides generously with kosher salt (about 1 to 1 1/2 teaspoons per steak) and freshly ground black pepper (about 1/2 teaspoon per steak).

2. Preheat your oven to 400°F. While the oven warms, heat a heavy ovenproof skillet (cast iron is best) over mediumhigh to high heat until it’s smoking hot.

3. Add 1 to 2 tablespoons of neutral oil to the hot pan and swirl to coat. Carefully lay the filets in the pan away from you so you don’t splash oil, and sear without moving for about 2 to 3 minutes until a deep brown crust forms.

4. Flip the steaks and sear the other side for another 2 to 3 minutes to get a good crust there too. If edges need color, hold the steak with tongs and press the edges briefly against the pan.

5. Add 2 tablespoons unsalted butter, the 2 smashed garlic cloves, and 2 to 3 sprigs of thyme or rosemary to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks a few times to baste them. This adds flavor and keeps them juicy.

6. Transfer the skillet to the preheated oven to finish cooking. For medium rare aim for about 4 to 6 minutes in the oven depending on thickness. Use an instant read thermometer to check doneness: 120 to 125°F for rare, 130 to 135°F for medium rare, 140°F for medium.

7. Remember carryover cooking will raise the temp a few degrees after you remove the steaks, so pull them about 5°F below your target. If you’re unsure, check temp early and add a minute or two as needed.

8. Remove the pan from the oven, transfer the filets to a cutting board or plate, and spoon a little of the garlic butter from the pan over them. Tent loosely with foil and let rest for 5 to 10 minutes so juices redistribute.

9. Finish with a pinch or two of flaky sea salt if you like, slice or serve whole, and pour any pan juices over the top. Enjoy with your favorite sides.

Equipment Needed

1. Heavy ovenproof skillet (cast iron preferred)
2. Tongs (long-handled for flipping and holding edges)
3. Instant-read meat thermometer
4. Paper towels
5. Small spoon or ladle for basting
6. Oven mitts or heatproof gloves
7. Cutting board and a sharp knife
8. Aluminum foil (for tenting)

FAQ

How To Cook Filet Mignon Recipe Substitutions and Variations

How To Cook Filet Mignon

Short version: get your steaks room temp, salt them well, sear in a hot pan, finish with butter and herbs, rest a few minutes and eat. Sounds simple because it is. Here’s a friendly step by step that keeps the meat juicy and makes a crust that actually tastes like something.

Ingredients
– 2 filet mignon steaks, 6 to 8 ounces each, 1 1/2 to 2 inches thick, trimmed
– Kosher salt, about 1 to 1 1/2 teaspoons per steak
– Freshly ground black pepper, about 1/2 teaspoon per steak
– Neutral oil (canola or vegetable), 1 to 2 tablespoons
– Unsalted butter, 2 tablespoons
– Garlic, 2 cloves, smashed but left whole
– Fresh thyme or rosemary, 2 to 3 sprigs
– Flaky sea salt for finishing, a pinch or two (optional)

Method
1. Bring steaks to room temp: take them out of the fridge 30 to 45 minutes before cooking. This helps them cook evenly.
2. Season: pat dry, then sprinkle kosher salt and pepper on both sides. Press it in a little so it sticks.
3. Preheat pan: set a heavy skillet (cast iron is best) over medium high heat until smoking hot. Add the neutral oil and swirl.
4. Sear: place steaks in the pan, don’t crowd them. Sear 2 1/2 to 3 1/2 minutes per side for medium rare depending on thickness. Don’t move them around.
5. Add butter and aromatics: reduce heat a touch, toss in the butter, smashed garlic and thyme or rosemary. Tilt the pan and spoon the melted butter over the steaks a few times to baste.
6. Check temp: use an instant read thermometer. Aim for 120 to 125 F for rare, 125 to 130 F for medium rare, 130 to 135 F for medium. Remember the temp will rise a few degrees while resting.
7. Rest: transfer steaks to a cutting board, tent loosely with foil and rest 5 to 10 minutes before slicing. Sprinkle a little flaky sea salt if you like.
8. Serve: slice or serve whole. Pour any buttery pan juices over the top.

Quick tips
– Don’t skip resting. The juices need time to redistribute, otherwise they run out on the plate.
– If your steaks are thicker than 2 inches, after searing you can finish them in a 400 F oven for a few minutes.
– Use a hot pan. If it’s not hot enough you’ll get a pale crust that looks cooked but tastes bland.

Substitutions

• Kosher salt: use coarse sea salt or reduce regular table salt to about half the amount
• Neutral oil: swap with avocado oil or light olive oil, or use clarified butter for more flavor
• Unsalted butter: use ghee or salted butter (cut back on finishing salt)
• Fresh thyme or rosemary: substitute with sage, tarragon, or a small sprig of oregano

Pro Tips

1. Salt earlier not right before cooking if you want deeper flavor: salt the steaks at least 30 minutes before or even up to an hour, it draws moisture out then reabsorbs with more flavor; if you’re in a rush salt just before searing so it makes a nice crust.

2. Get the pan screaming hot and dry the meat really well, because water is the enemy of a good sear; use a small splash of neutral oil, put the steak down and dont fuss with it — leave it alone until that brown crust forms.

3. When basting, tilt the pan so the butter pools and spoon over the steaks constantly, this builds flavor and keeps them juicy; watch the butter so it doesnt burn, add the herbs and garlic late enough they wont go bitter.

4. Pull the steaks a few degrees under your target temp for carryover, tent loosely with foil and rest 5 to 10 minutes; use an instant read thermometer and if you gotta, finish for a minute or two in the oven instead of overcooking on the stovetop.