If you ask me, filet mignon is the king of all steaks.
This classic steakhouse favorite gets even better when topped with a rich, melting garlic herb butter that slowly seeps into the meat. The combination of tender beef with fresh herbs and butter creates a restaurant-worthy dinner right in your kitchen.
I like to cook mine in a cast iron skillet to get that perfect brown crust while keeping the inside nice and pink. The garlic herb butter is a simple mix that comes together in minutes, but it makes all the difference.
It’s the kind of meal that feels special enough for celebrations but is actually simple enough for any night you’re craving something really good.
Why You’ll Love This Filet Mignon
- Restaurant-quality results – This method gives you steakhouse-worthy results right in your own kitchen, with a perfectly seared crust and juicy center every time.
- Simple ingredients – You only need a few basic ingredients – good quality meat, herbs, butter, and garlic – to create something really special.
- Quick cooking time – Despite being an impressive main course, this filet mignon takes just minutes to cook, making it perfect for both weeknight dinners and special occasions.
- Foolproof method – The straightforward cooking technique works every time, even if you’re new to cooking steaks at home.
- Make-ahead option – You can prepare the garlic herb butter days in advance, making dinner prep even faster when you’re ready to cook.
What Kind of Filet Mignon Should I Use?
For the best results with filet mignon, look for cuts that are at least 1.5 inches thick with good marbling throughout the meat. While filet mignon is naturally lean, you’ll want to choose pieces that have small white flecks of fat running through them – this helps keep the meat tender and juicy during cooking. Most grocery store meat counters will have Choice grade filet mignon, which works well, but if you can find Prime grade, it’s worth the splurge for special occasions. When shopping, look for steaks that are firm to the touch and have a bright red color, and don’t be shy about asking your butcher to cut them to your preferred thickness if the pre-cut options aren’t quite right.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitutions if you need them:
- Filet mignon: Filet mignon is the star here, but if needed, you could use ribeye or top sirloin – just know the texture won’t be quite as tender. The cooking time might need adjusting since these cuts usually need a few extra minutes.
- Fresh herbs: If you don’t have fresh herbs, you can use dried ones instead. The general rule is to use 1/3 of the amount called for fresh herbs – so about 3/4 teaspoon dried rosemary and 1 teaspoon dried thyme. Fresh herbs are better here, but dried will work in a pinch.
- Olive oil: You can swap olive oil with any neutral oil like vegetable or grapeseed oil, since we’re just using it for searing.
- Butter: For the compound butter, you really need real butter – margarine won’t give you the same rich results. However, if you’re dairy-free, a good quality plant-based butter could work.
- Kosher salt: If you only have table salt, use about half the amount since it’s more concentrated than kosher salt.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking filet mignon is not letting your steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes before you start, as cold meat won’t cook evenly. Another common error is moving the steaks too much while cooking; let them develop a nice crust by leaving them untouched for 4-5 minutes on each side. To nail the perfect doneness, avoid relying on cooking time alone – instead, use a meat thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare). After cooking, resist the urge to cut into your steak immediately; letting it rest for 5-10 minutes allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
What to Serve With Filet Mignon?
When you’re serving such a nice cut of steak, you’ll want sides that complement without stealing the show. A classic steakhouse-style baked potato loaded with sour cream and chives is always a crowd-pleaser, while roasted asparagus or sautéed mushrooms make perfect veggie companions. For something a bit more indulgent, try creamy mashed potatoes – they’re perfect for soaking up any extra garlic herb butter from the steak. If you’re going for a complete steakhouse experience at home, a simple mixed green salad with blue cheese dressing makes a great starter.
Storage Instructions
Save: If you happen to have leftover filet mignon (though that’s rare!), wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The garlic herb butter can be stored separately in an airtight container for up to a week.
Make Ahead: The garlic herb butter is perfect for making ahead! Mix it up and roll it into a log using plastic wrap, then keep it in the fridge for up to a week or in the freezer for up to 3 months. Having this ready to go makes dinner prep so much quicker.
Warm Up: To enjoy leftover filet mignon without overcooking it, let it come to room temperature first. Then gently warm it in a skillet over low heat just until it’s heated through. You can also slice it thin and enjoy it cold on salads – it’s actually pretty tasty this way!
| Preparation Time | 30-40 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2600
- Protein: 120-150 g
- Fat: 180-200 g
- Carbohydrates: 0-5 g
Ingredients
- 2 to 4 filet mignon steaks, each 8 ounces and roughly 1.5 inches thick
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 teaspoons kosher salt
- Freshly ground pepper
- Chopped fresh parsley
- 1/2 cup softened butter
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon fresh thyme
- 2 garlic cloves, minced
Step 1: Prepare the Steaks
Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
Once they have reached room temperature, season both sides generously with salt and pepper to enhance the flavor.
Step 2: Preheat Oven and Sear Steaks
Preheat your oven to 400 degrees Fahrenheit.
On your stove, heat a cast-iron or oven-safe skillet over high heat and add a mix of olive oil and butter.
Once the butter is melted and the foaming subsides, carefully place the steaks into the skillet.
Sear the steaks for 2 minutes on each side to develop a rich brown crust.
Step 3: Cook Steaks in the Oven
After searing, transfer the entire skillet into the preheated oven.
Allow the steaks to cook for 7-8 minutes, or until they reach your desired level of doneness.
Use a meat thermometer to ensure accuracy: Rare (120-125°F), Medium Rare (130-135°F), Medium (140-145°F), Medium Well (150-155°F), and Well Done (160-165°F).
Step 4: Prepare Garlic Herb Butter
While the steaks are cooking, prepare the garlic herb butter.
In a small bowl, combine butter, freshly chopped herbs, and minced garlic.
Mix until well combined.
Roll the butter mixture onto a piece of plastic wrap, twisting the ends to form a log, and place it in the refrigerator until ready to use.
Step 5: Rest and Serve
Once cooked to your liking, carefully remove the skillet from the oven.
Add a couple of slices of garlic herb butter on top of the steaks, allowing it to melt and infuse the meat as it rests for 5 minutes.
Serve the steaks hot, garnished with fresh parsley and a drizzle of the flavorful pan juices for extra depth.