Learn how to cook the perfect filet Mignon with this easy, foolproof recipe to make at home – great for date night!
Perfect Filet Mignon for Two
If you want to know how to cook a filet mignon, you have come to the right place! It’s the most tender cut of beef you can buy, and it doesn’t require fancy seasonings – coarse salt and fresh cracked pepper are all you need for the best filet mignon that’s pan-seared and finished in the oven! For another easy way to cook steak, try it in the air fryer. It’s perfect with sauteed or roasted vegetables on the side, such as a Baked Potato, Roasted Brussels Sprouts Gratin, or pictured above, quick sauteed garlic broccolini.
Filet mignon (or tenderloin) are, by far, the tenderest piece of meat with an almost buttery texture. Its tenderness, coupled with the scarcity of the amount of meat on the animal, makes it the most expensive cut of beef. I always buy my filet mignon steaks from my local butcher, but this method works with any beef tenderloin steaks from the grocery store.
How To Make the Perfect Filet Mignon:
All you need for this simple recipe are two six-ounce filets, salt, pepper, and oil cooking spray.
- Prep: Let the steaks come to room temp on the counter for 30 minutes before you begin cooking, and preheat the oven to 400°F.
- Season: Spray the steaks lightly with olive oil and season both sides with kosher salt and freshly ground pepper.
- Heat a cast-iron skillet (or a heavy one that is safe in the oven at 400°F) over high heat. Once hot, cook the steaks for 2 ½ minutes without moving, then flip and cook for another 2 ½ minutes. Sear the sides of the steak for about a minute so they’re browned on all sides
- Bake: Place the filets in the oven for four to five minutes for a medium rare to medium steak, and check the temperature with a meat thermometer inserted into the side. If you prefer well-done steaks, cook them longer and use the thermometer.
- Rest: Remove the meat when it’s about five degrees below your desired temp. The steaks’ temperatures will increase after they’re removed from the oven.
Grilling Method:
- If you want to cook this on the grill, pre-heat the grill on high and prep your steaks.
- Let the steaks rest 30 minutes, season with salt and pepper.
- Oil the grates, then cook the steaks on medium-high heat, until with the meat probe inserted into the side of the steak reads 125°F for Medium Rare, or 130°F for medium. About 5 to 6 minutes on each side, or longer depending on the thickness of the steak.
Internal Temp For Cooking Filet Mignon Steak
Use a meat probe to test your steaks and take them out 5 degrees before your desired doneness, as the meat temp will increase as it rests.
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140F to 145°F
- Medium Well: 150°F to 155°F
- Well: 160°F
Variations:
In my opinion, filet mignon doesn’t need to be seasoned with anything except salt and pepper. That being said, if you want to add more flavor, here’s some easy ideas:
- Finish the steaks with butter or compound butter at the end.
- Add some fresh rosemary or thyme.
- Saute some garlic in butter and top the steaks at the very end.
What to Serve with Filet Mignon
Filet mignon is delicious with sauteed or roasted vegetables on the side, such as Roasted Brussels Sprouts and Butternut, Roasted Brussels Sprouts Gratin, or quick sauteed Garlic Broccolini, as pictured. If you like potatoes with your meat, try Baked Potatoes, Garlic Mashed Potatoes, or Roasted Baby Potatoes.
More Steak Recipes You’ll Love:
- Grilled Steak with Tomatoes, Red Onion, and Balsamic
- Skirt Steak, Baby Bok Choy, and Zucchini Stir Fry
- Grilled Flank Steak with Black Beans and Corn Salsa
- Carne Asada Steak Salad
- Steak Kebabs with Chimichurri
Perfect Filet Mignon for Two
Ingredients
- 2 beef tenderloin filet mignon steaks, trimmed of fat, 6 oz
- olive oil cooking spray
- kosher salt and fresh cracked pepper
Instructions
- Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook
- Preheat the oven to 400°F.
- Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
- When the oven is ready, heat the a heavy skillet or cast iron skillet over high heat until the pan is very hot.
- When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.
- Sear the sides of the steaks for about 1 minute so it's browned all over.
- Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.
- Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
- Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Last Step:
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Notes
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140F to 145°F
- Medium Well: 150°F to 155°F
- Well: 160°F
