Easy Filet Mignon at Home

Name: Easy Filet Mignon at Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (about 6-8 ounces each); 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, smashed; Salt and freshly ground black pepper, to taste; Fresh thyme or rosemary (optional for garnish)

Highlighted under: Quick & Easy

I often crave a perfectly cooked filet mignon, but dining out can be expensive and time-consuming. So, I decided to create a method that brings that restaurant-quality experience right into my kitchen. With just a few ingredients and some simple techniques, I can transform a tender cut of beef into an impressive dish that’s perfect for any occasion. Trust me, once you've mastered this easy filet mignon recipe, you’ll think twice about hitting up that steakhouse!

Created by

Olivia Barrett

Last updated on 2026-01-20T03:10:13.466Z

When I first tried making filet mignon at home, I was nervous about getting the temperature just right. I started by using a cast-iron skillet, which retains heat exceptionally well and gives a perfect sear. By letting the steak come to room temperature before cooking, it ensures even doneness throughout.

One of my favorite tips is to baste the steak with butter and garlic during the last few minutes of cooking. This not only adds rich flavor but also creates a beautiful golden crust that makes the filet as beautiful as it is delicious. Seriously, this recipe has transformed my weeknight dinners!

        Why You'll Love This Recipe
        The irresistible melt-in-your-mouth tenderness
Quick and easy preparation for impressive results
An elegant dish that elevates any dinner gathering

      

Selecting Your Filet Mignon

Choosing high-quality filet mignon is crucial for achieving the tender, melt-in-your-mouth texture that makes this dish special. Look for steaks that have a good amount of marbling, as this intramuscular fat enhances flavor and juiciness. When picking your steaks, opt for a bright red color and avoid any that appear dull or brownish.

If you're not familiar with meat cuts, ask your butcher for recommendations. They can help you find the best filet mignon, ideally cut from the tenderloin. And don’t hesitate to request steaks that are about 1.5 to 2 inches thick; this thickness is important for achieving the perfect sear while keeping the center perfectly medium-rare.

The Importance of Proper Resting

Allowing your filet mignon to reach room temperature before cooking is essential for more even cooking. Steaks that are too cold will take longer to cook, which can result in the outside overcooking while the inside remains rare. A 30-minute rest before cooking is ideal to ensure better results.

After cooking, resting the steaks is equally important. This allows the juices to redistribute throughout the meat, which means when you slice into it, it won’t dry out. A rest of about 5 minutes is sufficient for filet mignon, during which you can prepare your sides or finalize any pan sauces.

Elevating Your Dish with Sides and Sauces

For a restaurant-quality experience at home, pair your filet mignon with complementary sides. Classic choices include garlic mashed potatoes or roasted asparagus, which enhance the richness of the steak without overpowering it. A fresh side salad can also balance the meal with its crisp, refreshing texture.

Consider making a simple pan sauce using the drippings. After removing the steaks, add a splash of red wine or beef broth to deglaze the skillet. Scrape up the browned bits, then let it simmer until reduced. This will create a luscious sauce that adds depth and enhances the flavor profile of the dish. Don't forget to drizzle this over the steaks before serving!

Ingredients

Gather the following ingredients to make this delightful filet mignon:

Ingredients

2 filet mignon steaks (about 6-8 ounces each)
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, smashed
Salt and freshly ground black pepper, to taste
Fresh thyme or rosemary (optional for garnish)

Once you have all the ingredients ready, we can start cooking!

Instructions

Follow these simple steps to cook your filet mignon perfectly:

Prepare the Steaks

Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels and season generously with salt and pepper.

Sear the Steaks

Heat a cast-iron skillet over medium-high heat and add the olive oil. Once the oil is hot, add the steaks. Sear for 4-5 minutes on one side without moving them to create a nice crust.

Baste and Finish Cooking

Flip the steaks, add the butter and garlic to the skillet. As the butter melts, tilt the skillet and use a spoon to baste the steaks with the melted butter for an additional 4-5 minutes, or until desired doneness is reached.

Rest and Serve

Remove the steaks from the skillet and transfer them to a plate. Let them rest for about 5 minutes before slicing. Serve with any pan juices drizzled on top and your choice of sides.

Enjoy your delicious homemade filet mignon!

Pro Tips

For perfect doneness, use an instant-read thermometer: 130°F for medium-rare and 140°F for medium. Letting the steak rest is crucial for juicy results.

Cooking Techniques: The Art of Searing

The searing process is critical for developing flavor. Ensure your skillet is heated adequately before adding the steaks; it should be hot enough that the oil shimmers and barely smokes. This way, when the steaks hit the pan, they'll sear properly, creating that coveted crust. Avoid the temptation to move them around too much; let them cook uninterrupted for optimal crust formation.

If you notice that your steaks are sticking to the skillet, it may not be hot enough. Flick a few drops of water into the pan—if they dance and evaporate immediately, you're ready. For a perfect medium-rare, aim for an internal temperature of around 130°F, which you'll achieve through careful monitoring with a meat thermometer.

Ingredient Roles: The Magic of Butter and Garlic

Butter plays a pivotal role in enhancing the flavor profile of your filet mignon. When melted and used for basting, it not only adds richness but also helps create a glossy finish on the steak. The addition of aromatic garlic infuses the butter, elevating the overall taste. Make sure to smash the garlic cloves—this releases more flavor than slicing them, allowing them to permeate the sauce effectively.

Don’t hesitate to experiment with additional aromatics. A sprig of rosemary or thyme can be added along with the garlic for an herby note. Simply toss the herbs into the butter when it melts, letting their fragrance bloom before basting the steaks. This small touch can significantly upscale your dish's complexity.

Storing and Reheating Leftovers

If you find yourself with leftover filet mignon, store it properly to maintain its texture and flavor. Wrap the steaks tightly in plastic wrap and place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, place the steaks in a skillet over low heat, adding a splash of broth or water and covering with a lid. This method helps prevent drying out while warming through.

While reheating, you’ll want to target an internal temperature of around 130°F to preserve the juicy, tender qualities of the filet. Avoid microwaving, as this can create uneven heating and toughen the meat. Instead, slow and low is the key to enjoying your filet mignon just as deliciously as it was the first time.

Questions About Recipes

→ What sides pair well with filet mignon?

Classic sides like mashed potatoes, steamed asparagus, or a fresh salad complement filet mignon beautifully.

→ Can I cook filet mignon on a grill?

Absolutely! Just ensure the grill is preheated and follow the same searing technique.

→ What's the best way to store leftover filet mignon?

Wrap leftovers tightly in plastic wrap or foil and store in the refrigerator for up to 3 days.

→ How can I achieve the perfect cook on my filet mignon?

Use an instant-read thermometer to monitor the internal temperature for precision in cooking.