The Best Filet Mignon Recipe Ever with Garlic Herb Compound Butter (Reverse Sear)

This is only filet mignon recipe you’ll ever need! It makes the best filet you’ll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal, thanks to a reverse sear starting in the oven with a quick finish in a cast-iron skillet on the stove. This recipe is the last word on how to cook a filet mignon!

What Makes This the Best Filet Mignon Recipe?

• The filet mignon is insanely tender and juicy without being the least bit stringy.
• It’s so buttery it nearly melts in your mouth.
• The reverse sear mimics the sous vide method of cooking. In other words, the entire steak is cooked through evenly before a quick, very hot sear. No other approach to cooking filet mignon yields quite a tender or even steak.
• The garlic herb butter is out of this world! With garlic, parsley, shallots, and lemon juice, this garlic butter is perfect on filet mignon. It makes enough to slather on everything from chicken breast to eggs to a loaf of French bread.

What’s the Best Way to Cook Filet Mignon?

This way! So here’s the deal:

We cook this filet mignon in the oven on low heat to start, and then we sear it on the oven in a cast-iron skillet. By doing this, we cook the entire thing through without overcooking the edges, so they never become grey or stringy. The sear in a cast-iron skillet gives you a beautiful crust and rich, buttery flavor. It’s seriously to-die-for.

Dry Brining

This recipe for the best filet mignon of your life starts with a simple but super powerful process of dry brining. All this means is liberally salting both sides of your steaks and letting them sit for at least 30 minutes. This process creates a more flavorful and tender piece of meat than you could imagine, and I do not want you to skip it.

Additionally, this process allows the steak to come up to room temperature which is important in order to cook perfectly. So again, don’t skip it! It makes all the difference.

How Do I Cook Filet Mignon in the Oven?

Here’s what I like to do and how this best-ever filet mignon recipe recommends you cook your steak in the oven: liberally salt and pepper the filet on both sides and let sit about 30 minutes to an hour on a wire rack over a baking sheet.

Then, place your steak in the oven at 250º Fahrenheit until the internal temperature reaches 120º (for medium-rare steak). This will take about 25-30 minutes.

How Do I Cook Filet Mignon in a Cast-Iron Skillet?

After you’ve cooked your filet mignon to an internal temperature of 120º Fahrenheit, remove the steak from the oven and let sit while you preheat your cast-iron skillet over high heat for those 5 minutes. Then, very carefully place the filet in the cast iron skillet and cook for 45 seconds. Flip and place pats of your garlic herb butter on top and cook 45 seconds. Then, you’ll flip your steak a couple of times, allowing the browning milk solids in the butter to provide a really rich shade of brown to the surface of your steak, about another 20-30 seconds. Press the sides of the filet mignon briefly against the sides of the cast iron skillet, just until they are no longer red or pink, then remove.

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