Here’s a classic, perfectly cooked Filet Mignon recipe—tender, juicy, and elegant 🥩✨
Ingredients (Serves 2)
- 2 filet mignon steaks, 6–8 oz each, about 1.5–2 inches thick
- Salt and freshly ground black pepper
- 1–2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- Fresh herbs (rosemary or thyme)
Instructions
- Prepare the Steaks
- Remove steaks from the fridge 30–60 minutes before cooking to reach room temperature.
- Pat dry with paper towels.
- Generously season both sides with salt and pepper.
- Sear the Steaks
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
- Add olive oil.
- Sear steaks 2–3 minutes per side until a golden-brown crust forms.
- Add Butter & Aromatics
- Reduce heat to medium.
- Add butter, garlic, and herbs to the pan.
- Tilt the pan and spoon melted butter over the steaks (basting) for 1–2 minutes.
- Cook to Desired Doneness
- Medium-rare: 125–130°F internal temp (~3–4 minutes per side depending on thickness).
- Medium: 135–140°F.
- Use a meat thermometer for accuracy.
- Rest the Steaks
- Transfer steaks to a plate and cover loosely with foil.
- Rest 5–10 minutes to let juices redistribute.
- Serve
- Serve with pan sauce, garlic butter, or a side of vegetables, mashed potatoes, or asparagus.
Tips & Variations
- Pan sauce: After removing steaks, deglaze skillet with red wine or beef broth, reduce, and stir in a little butter.
- Herb butter topping: Mix softened butter with garlic, parsley, and thyme for a luxurious finish.
- Grilled version: Preheat grill to high and cook 4–5 minutes per side for medium-rare.
If you want, I can also give a restaurant-style Filet Mignon with garlic herb butter sauce recipe that’s ultra-rich and easy to make at home.
Do you want me to provide that version?
