This melt-in-your-mouth dish is a great meal any steak lover can have on any occasion, or to enjoy on a dinner date this Valentine’s Day. Tender, juicy, and perfectly charred beef with herb and buttery flavors in every inch of the meat!

Filet Mignon in a Plate

If you’ve been here since day one, then you know how much I love beef, especially steaks! (And that my husband is my total opposite).

However, Filet Mignon was one of our “common denominators”. Who would not love a premium cut of beef filet, right?

Can you imagine, it was even tagged as the safest cut to have. Meaning, wherever you got it, as long as it’s the filet, it’s tender. And it will taste the best even without fancy seasonings. Coarse salt and freshly cracked pepper can work all the magic on it!

Price-wise, this cut is the MOST EXPENSIVE, thus you don’t want to make it go to waste. So, before jumping through the recipe, I suggest you read over and carefully understand the recipe instruction.

I am even giving off some tips so you can make a steakhouse quality filet steak without all the trouble.😉

Perfectly Seared Filet Mignon with Asparagus and Potatoes

What is Filet Mignon?

This highly-prized filet steak is a cut from the tenderloin (a part of loin primal) which only is about 2 to 3 percent of the animal, thus making it so expensive.

The location of the muscles made it tender because it involves less weight and activity. The muscles were kept from growing tougher than the other parts.

It is best cooked from rare to medium-rare and with added seasoning like salt and pepper, or sauces.

However, the common filets are lesser in white flecks of intramuscular fat that melts in the meat while cooking, also known as marbling. Marbling in beef meat adds richness to the taste even without the added seasonings or sauces.

If you want to experience marbling in filets, try to look for filet mignon from a rare breed of cattle called Wagyu. This breed is known to produce the best quality and intensely marbled beef all over the world.

Recipe Ingredients and Variation

I really love the simplicity when cooking this cut of beef tenderloin steak. It’s so simple that even a caveman could awesomely make it!

However, I want mine to have an extra flavor so I added some herbs and other ingredients to it. Here’s what you need:

Filet Mignon steaks
Olive or Canola oil
Butter
Salt
Freshly ground pepper
Rosemary sprigs
Parsely
Garlic Butter (RECIPE HERE)

If you don’t want other flavors overpowering the taste of the meat, you are always welcome to only use coarse or kosher salt and cracked peppers instead.

Cooking Times

Best steaks are cooked in a cast-iron skillet, so I highly recommend you to have one to achieve better results.

Timing really depends on the thickness of your filet steak. But usually, I only sear each side for 1 to 2 minutes, just until it browns and form crusts, then cook over low heat for 7 to 10 minutes.

Keep a food-grade thermometer on your reach to easily poke on the meat and check the internal temperature depending on your preferred doneness. Here’s a great guide for you to take note of:

Doneness	Temperature Range
Very Rare/rare	120° F to 125° F
Medium rare	125° F to 130° F
Medium	135° F to 140° F
Medium Well	145° F to 150° F
Well done	160° F and above

I wrote “well done” in the table above for your reference, but please, don’t try reaching that doneness.

While in other cooked meats, red streaks will make you push back your plate, this steak cut is an exception. Trust me, it’s unbelievably juicy, tender and so good to have it cooked up to medium-rare.

Can I Grill or Cook it in the Oven?

Of course, you can! You can either directly cook these tenderloin steaks on your grill or start searing in the pan and finish in the oven. Either way is perfect. Here’s how to do it:

Grilling Method

Grease the grill grates with oil. (Use oil that have high smoke points (can stand a temperature above 400 degrees Fahrenheit) such as corn, canola, vegetable, refined avocado oil, etc. Avoid using olive oil or other unrefined oils with low smoke points. They will add a burnt taste to your steak.)
Allow the steaks to rest at room temperature for 30 minutes.
Preheat your grill to HIGH.
Rub the steaks with olive oil.
Sprinkle and rub with a generous amount of salt and pepper on both sides.
Grill steaks for at least 4 minutes per side or until the internal temperature reaches the desired doneness (as I mentioned above).
Remove steaks from the grill and let them rest for 5 minutes before serving.

Oven Method

Preheat the oven to 400 degrees Fahrenheit.
Allow the steaks to rest at room temperature for 30 minutes.
Rub the steaks with olive oil.
Sprinkle and rub with a generous amount of salt and pepper on both sides.
Place a cast-iron skillet on the stove over high heat.
Add the filet steaks onto the hot skillet and cook for 4 minutes on the first side and flip to the other side.
Transfer the skillet to the oven and cook for 4 more minutes or until the internal temperature reaches the desired doneness (as I mentioned above).
Remove steaks from the skillet and let them rest for 5 minutes before serving.

Cooking Tips

Filet Mignon is a dish that’s very quick and easy to make. But it also requires great timing and practice to master this dish. I’ve spent so many times making it perfect, and I want to improve every time I make one.

If you’re making this to impress your loved ones, I want your cooking experience to be as smooth as possible. Make it happen by following these tips:

When pan-searing steaks, well-seasoned cast-iron skillets are best used for the best flavor.
Let the steaks rest at room temperature for at least 30 minutes before cooking.
Make sure to ALWAYS rub and massage it with olive oil, salt, and pepper into the steak to make it flavorful.
Use a timer and a food-grade thermometer! Guessing is not for steaks – timing is crucial. Every second makes a huge difference.
If you want to cook it in the oven, make sure to IMMEDIATELY TRANSFER the skillet to the oven after flipping on the other side.

Serving Suggestions

Premium steak must be served with the best side dish for that classy, five-star restaurant vibe. Try these to achieve that restaurant experience at home:

Parmesan Crusted Asparagus
Oven Roasted Corn on the Cob or Boiled Corn
Roast Garlic Mashed Potatoes
Rosemary Roasted Potatoes

More Dinner Date Meal Ideas

How To Cook Filet Mignon

Season filet mignon steaks liberally with salt and coarsely ground black pepper then flip and season the other side. Set aside until ready to cook. Add oil about 1-2 tablespoons in a cast iron until the surface is lightly covered in oil. Place over high heat until super hot and starts to smoke. Place steak into the hot skillet and sear for about 1-2 minutes or cook until it browns and forms a crust. Flip and do the same for the other side.

How to Cook Filet Mignon
Reduce the heat if the meat is browning too quickly. If you prefer a lighter outside crust, then reduce the time slightly. Lower the heat, add butter, and rosemary sprigs and continue cooking for about 7-10 minutes. Use an oven pan mitt to tilt the pan so the butter goes to one side of the pan, then spoon butter over fillet steaks and continue to cook until it reaches the desired doneness. This will vary greatly depending on the thickness of the meat and your desired preference. Use an instant-read thermometer to gauge temperature. Pour any remaining juices and butter from the pan over the steak before serving. Top with garlic butter, if desired. Enjoy!