Why You’ll Love Filet Mignon Recipe

I love this recipe because it’s straightforward yet delivers impressive results every time. I like that it gives me flexibility to grill or pan sear, and I appreciate how the butter, garlic, and herbs enhance the natural flavor of the steak without overpowering it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 Filet Mignon Steaks, about 8 oz. each
1 Tablespoon steak rub

For Pan Searing/Oven Method:
2 Tablespoons olive oil
4 Tablespoons butter
4 cloves garlic, smashed
4 sprigs fresh rosemary or thyme

Optional Parmesan Crusted Topping:
3/4 cup Parmesan cheese, shredded
3/4 cup Provolone cheese, cut into squares
6 Tablespoons Ranch salad dressing
5 Tablespoons butter
2 teaspoons garlic powder
1 cup panko breadcrumbs

Directions

Grilling Method

I preheat the grill to high heat with the lid closed, which usually takes about 10 minutes. I place the filets on the grill and let them cook undisturbed using timing based on my desired doneness. I often prop the steaks on their sides with tongs for an extra minute or two to sear the edges evenly.

Once cooked, I remove the steaks from the grill and let them rest for 5 to 7 minutes before serving.

Pan Searing and Oven Method

I preheat the oven to 425 degrees. In a cast iron or oven-safe skillet, I heat the olive oil over medium-high heat. I add the filets and sear them for about 2 minutes per side until a crust forms. Sometimes I sear the sides briefly as well.

I remove the skillet from the heat, add the butter, garlic, and rosemary or thyme, and spoon the melted butter over the steaks. I insert a thermometer into the thickest part of one filet, then transfer the skillet to the oven.

I bake the steaks for about 5 to 6 minutes until the thermometer reads around 125 degrees for medium-rare. I let them rest for 5 to 7 minutes before serving.

Optional Parmesan Crusted Topping

When I use this topping, I slightly undercook the steak first. I combine the parmesan, provolone, ranch dressing, butter, and garlic powder and microwave in short intervals until melted. I stir in the panko breadcrumbs, spread the mixture over each steak, and broil at 450 degrees until the topping is melted and lightly browned.

Servings and Timing

I make this recipe to serve 4 people. The prep time takes about 5 minutes, the cooking time is around 15 minutes, and the total time comes to roughly 20 minutes.

Variations

I sometimes switch rosemary for thyme depending on what I have on hand. When I want extra richness, I add an extra tablespoon of butter for basting. I also enjoy skipping the crust and serving the steak simply with compound butter or roasted vegetables.

Storage/Reheating

I store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a bit of butter to prevent drying out.

FAQs

Can I cook filet mignon without a cast iron skillet?

I use any oven-safe skillet if cast iron isn’t available, though cast iron gives the best crust.

How thick should the filets be?

I prefer filets that are about 2 inches thick for even cooking.

Should I bring the steak to room temperature first?

I like letting the steaks sit out for about 20 minutes before cooking for more even results.

Do I need a thermometer?

I rely on a thermometer for accuracy, especially when finishing in the oven.

Why do I let the steak rest?

Resting allows the juices to redistribute so the steak stays tender and juicy.

Can I use this method for other cuts?

I use similar techniques for ribeye or strip steak, adjusting the timing as needed.

Is steak rub necessary?

I like using it for added flavor, but salt and pepper alone also work well.

Can I cook this entirely on the stovetop?

I can, but I prefer finishing in the oven for more control with thicker filets.

What doneness works best for filet mignon?

I prefer medium-rare to highlight the tenderness of the cut.

What should I serve with filet mignon?

I like pairing it with potatoes, roasted vegetables, or a simple salad.

Conclusion

I enjoy making this filet mignon recipe because it delivers tender, flavorful steak with minimal effort. Whether I grill it or pan sear and finish it in the oven, it’s a dependable way to create a satisfying, steakhouse-style meal at home.