Filet Mignon Recipe

An easy Filet Mignon Recipe including everything you need to know about cooking the perfect filet mignon each and every time. It’s really quite simple and only requires a few ingredients!

If you’re like me and have humbly stayed away from cooking filet mignon at home out of fear of messing it up, PAUSE.

Cooking mouth-watering, perfect filet mignon at home is actually crazy simple! Like anything, all you need is a bit of background information and you’re set to make the BEST filet mignon for any occasion.

Because it tends to be pricey, I see filet mignon as one of those special occasion meals for sharing with your loved ones. 

The great news is with a few basic tricks, you will end up with the best filet mignon every time!

This filet mignon recipe includes everything you need to know about the process! Let’s dive in!

Tips for The Best Filet Mignon:

A couple of tools will help you achieve the ultimate BEST filet mignon.

Tip #1: Use a Meat Thermometer:

The most important part of cooking perfect steak is using an accurate thermometer. Without a thermometer, you’re guessing about the status of the done-ness.

If you’re confident in your judgement and are a fan of the poke test, proceed forth without a thermometer.

Tip #2: Bring Meat to Room Temperature Prior to Cooking:

Bring the filet mignon out of the refrigerator 20 minutes to one hour before you want to cook it. The meat should be room temperature (or close to it) before searing so that it cooks evenly and so that you don’t end up with a charred exterior and raw interior.

If you are trying to cook the filet mignon right now, no sweat. You can still go through with the procedure. Just be careful to not overcook the outside and pay attention to the interior temperature.

Tip #3: Don’t Overcook the Meat:

Because filet mignon is a naturally lean cut of beef, it isn’t as forgiving as fattier cuts of meat. Fat brings juiciness and tenderness to meat, so a lean cut like filet isn’t as forgiving.

To prevent overcooking, use your meat thermometer wisely!

The Ingredients:

Filet Mignon: Choose the amount of filets you buy based on how many people you’re serving. What is “normal” is a 6-ounce filet per person. Do keep in mind, most people will eat more than 6 ounces if given the opportunity.

You can buy filet mignon, or tenderloin from any butcher, and the majority of grocery stores that carry beef will have it in either regularly or periodically. 

Sea Salt, Garlic Powder, Black Pepper: seasoning with this trifecta always results in the most amazing meat! Sea salt brings out the flavor as well as tenderizes the meat and ensures it cooks evenly and is juicy throughout.

You can skip the garlic powder if you don’t like it, but I find the garlic powder and pepper bring a smokiness to the meat without any additional effort.

Avocado Oil: Because we’re searing at a high temperature, we must use an oil that has a high smoke point to avoid burning it. For this reason, I don’t recommend using olive oil, but avocado oil works magnificently. 

You can also use butter as long as you pair it with avocado oil, as the avocado oil will prevent the butter from burning. Try, for instance, two tablespoons of grass-fed butter (or ghee) and one tablespoon of avocado oil.

How to Cook Filet Mignon:

Step 1: Season the Filets:

Take the filet mignon out of the refrigerator 20-40 minutes before you want to cook it. Pat it dry on both sides with a paper towel.

Sprinkle both sides with sea salt, black pepper, and garlic powder and allow it to sit in its seasoning while it comes to room temperature. 

Note: I don’t include exact measurements in the recipe because everyone likes different amounts of seasoning. I personally go very liberal on the sea salt and garlic powder but light on the black pepper.

Step 2: Cook the Filets:

The best way to cook filet mignon is to sear it in a cast iron skillet to get a nice crust on the outside, then finish off the cooking process in the oven.

First, sear each filet for 2-3 minutes per side in a hot cast iron skillet. Transfer the cast iron skillet to a preheated 350 degree oven and continue cooking for 2-8 minutes, or until the beef reaches your preferred doneness.

For my 1.5 to 2-inch thick filets, I can cook for 3 to 4 minutes per side and land at a perfect medium-rare.

Step 3: Let Meat Rest:

Once the filets reach your desired level of doneness, immediately transfer them to a plate and let the meat rest for at least 15 minutes.

Cooking Temperatures for Filet Mignon:

• Medium rare: 130-135° 
• Medium: 135-145° 
• Medium well: 145-155°

Immediately transfer the filets to a plate and allow them to sit untouched for at least 15 minutes before serving. This process is crucial for the optimal tenderness of the meat.

Store leftover filet mignon in an airtight container in the refrigerator for up to 5 days.

Suggested Side Dishes:

Here are some of my favorite sides for serving alongside meat.

• Mushroom Risotto
• Balsamic Roasted Vegetables
• German Style Potato Salad with Caramelized Onions and Chives
• Stir Fry Vegetables Recipe
• Roasted Garlic Mashed Cauliflower
• Apple Cider Glazed Roasted Carrots with Rosemary
• Roasted Celery Root with Carrots, Parsley and Dill

Enjoy with your loved ones!

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