Perfect Filet Mignon with Herb Butter
Filet Mignon With Herb Butter delivers a melt-in-your-mouth steak that will impress anyone on any occasion. Fork-tender, juicy, and perfectly charred beef smothered in herbed butter for a restaurant-quality meal for a fraction of the price!
Whip up this quick and easy dinner for your Valentine’s Day date or Mother’s Day. Or let your Dad know how you love and respect him on Father’s Day. Because what steak lover won’t fall in love with a perfectly pan-seared filet mignon?
Content…What Makes It Special? |
What Makes the Filet Mignon Special?
This highly-prized filet steak cut from the tenderloin only makes up 2-3% of the animal. That explains one reason it’s so expensive. Another reason is that those muscles are more tender than the rest.
What makes it unique also makes it a little more delicate when cooking. So season, sear, and watch that internal temp closely.
How to Make the Perfect Filet Mignon
Stovetop Method
- 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.
- Sear – Add 1-2 tablespoons oil in a cast iron skillet and heat on high until almost smoking. Place steak into the hot skillet and sear for 1-2 minutes or until it forms a crust. Flip and do the same for the other side. Reduce the heat if the meat is browning too quickly or if you prefer a lighter crust.
- Cook – Lower the heat, add the butter and rosemary sprigs, and continue cooking for 7-10 minutes. Tilt the pan using an oven mitt so the butter goes to one side of the pan. Spoon the butter over the filets and continue cooking until it reaches the desired doneness (depending on the steak’s thickness and your preference). An instant-read thermometer is best for measuring temperature.
- Serve – Pour the remaining juices and butter from the pan over the steak before serving. Top with garlic butter, if desired. Enjoy!
Grilling Method
- Grease the grill grates with oil with a high smoke point—canola, refined avocado oil, etc. Please avoid olive oil because it will burn.
- Rub the steaks with olive oil and sprinkle with a generous amount of salt and pepper on both sides. Allow them to rest at room temperature for 30 minutes while preheating your grill on HIGH.
- Grill steaks for around 4 minutes per side or until the internal temperature reaches your desired doneness.
- Rest – Remove steaks from the grill and let them rest for 5 minutes before serving.
Oven Method
- Preheat the oven to 400℉ (205℃).
- Rub the steaks with olive oil. Sprinkle and rub with a generous amount of salt and pepper on both sides. Then let them rest at room temperature for 30 minutes.
- Sear – Place a cast-iron skillet on the stove over high heat. Add the filet steaks onto the hot skillet, cook for 4 minutes on the first side, and flip to the other side.
- Roast – Transfer the skillet to the oven and cook for 4 more minutes or until the internal temperature reaches the desired doneness.
- Rest – Remove steaks from the skillet and let them rest for 5 minutes before serving.
Internal Temperatures for Perfect Filet Mignon
Timing depends on the steak’s thickness. Sear each side for 1-2 minutes until browned with a beautiful crust. Then cook over low heat for 7-10 minutes. An instant-read thermometer is a steak-saver when checking the right internal temperature.
- Rare: 120-125℉ (48-52℃)
- Medium rare: 125-130℉ (52-55℃)
- Medium: 135-140℉ (58-60℃)
- Medium well: 145-150℉ (63-65℃)
- Well done: 160℉ and above (70℃)
Recipe Tips
- When pan-searing steaks, a well-seasoned cast-iron skillet is best for flavor.
- Rub your steaks with a little oil, salt, and pepper, then rest at room temperature for at least 30 minutes before cooking. That will give the salt time to do its job.
- Use a timer and an instant-read meat thermometer! Guessing is not for steaks because timing is crucial.
- To roast it in the oven, IMMEDIATELY TRANSFER the skillet to the oven after flipping the steak.
Menu Ideas for the Perfect Filet Mignon
Premium steak deserves elegant sides for that five-star restaurant vibe. Parmesan-crusted asparagus or oven-roasted corn on the cob with rosemary roasted potatoes.A slice of New York cheesecake with a strawberry daiquiri completes the meal.
More Easy Dinner Date Recipe Ideas
By Imma
This blog post was originally published in February 2021 and has been updated with additional tips and beautiful photos
Perfect Filet Mignon with Herb Butter
Ingredients
- 2 8-ounce filet mignon steaks (1½-2 inches thick)
- salt and freshly ground pepper to taste
- 2 tablespoons (30 ml) oil (olive or canola)
- 3-4 tablespoons (25-40g) butter
- 3-4 sprigs rosemary (optional)
- fresh chopped parsley to garnish
- garlic butter (optional topping)
Instructions
- 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.
- Pour 1-2 tablespoons of oil into a cast iron skillet and swirl until the surface is lightly covered with oil. Place over high heat until super hot and barely smoking.
- Place steak into the hot skillet and sear for 1-2 minutes or until it browns and forms a crust. Flip and do the same for the other side.
- Reduce the heat if the meat is browning too quickly. If you prefer a lighter outside crust, reduce the time slightly.
- Lower the heat, add butter and rosemary sprigs, and continue cooking for 7-10 minutes.
- Use an oven pan mitt to tilt the pan so the butter goes to one side of the pan, then spoon it over the filets and continue cooking until it reaches the desired doneness. The time depends on the steaks' thickness and your preference. An instant-read thermometer helps gauge the temperature.
- Pour any remaining juices and butter from the pan over the steak before serving.
- Top with garlic butter if desired. Enjoy!
Tips & Notes:
| 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 |
- When pan-searing steaks, a well-seasoned cast-iron skillet is best for flavor.
- Rub your steaks with a little oil, salt, and pepper, then rest at room temperature for at least 30 minutes before cooking. That will give the salt time to do its job.
- Use a timer and an instant-read meat thermometer! Guessing is not for steaks because timing is crucial.
- To roast it in the oven, IMMEDIATELY TRANSFER the skillet to the oven after flipping the steak.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
