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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 Recipe So Good?
- 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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Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)
Equipment
- wire cooling rack
- baking sheet
- Food processor (for garlic-herb butter)
- Plastic wrap
- Meat thermometer
- cast-iron skillet
Ingredients
For the Filet Mignon
- 4 filet mignon steaks about 6-8 ounces each, about 2″ thick
- salt to taste
- freshly cracked black pepper to taste
For the Garlic Butter
- ½ cup unsalted butter softened
- ¼ cup fresh parsley roughly chopped
- 1-1 ½ teaspoon garlic roughly chopped
- 2 tablespoons shallot roughly chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- freshly cracked black pepper to taste
Instructions
- Liberally season both sides of each steak with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
- While steaks stand, make garlic-herb compound butter. Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
- Preheat the oven to 250º F. Transfer baking sheet to oven. If using oven-safe meat thermometer with probe, insert now. Cook in oven until internal temperature reaches the desired degree based on the time chart in the recipe notes.
- Remove steaks from oven. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks completely dry in order to get the best crust.
- Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter (about 1 tablespoon per steak) on top of the filet. Cook another 45 seconds, then flip once or twice as needed until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink.
- Remove steaks from skillet and serve with more garlic herb compound butter.
Video
- Rare: Target temperature: 120°-125°F. Remove from oven when internal temperature reaches 110º F.
- Medium Rare: Target temperature: 130°-135°F. Remove from oven when internal temperature reaches 120º F.
- Medium: Target temperature: 140°-145°F. Remove from oven when internal temperature reaches 130º F.
- Medium Well: Target temperature: 150°-155°F. Remove from oven when internal temperature reaches 140º F.
- Well Done: Target temperature: 160°-175°F. Remove from oven when internal temperature reaches 160º F. Can I convince you to cook your steak a bit less, though? Please?
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Oh goodness! What an amazing technique! Our filets turned out perfectly – so delicious. Your temperature guide was perfect – I cooked the steaks based on your guidelines, and it worked out brilliantly.
Thanks for the kind words!
Worked out great, thank you! I used a pellet smoker to slow cook them at about 200 (vs. 250) and it took perhaps 1 hour to get them to 115, Then seared them in a non-stick skillet (did not have cast iron), flipping frequently until about 125, then rested to 130 – 132. Next time I would probably wait until they reach 120 (as suggested) to cut down on my skillet time. Even so, there was almost no grey edge at all – they were perfect. Sauce was good as well, although I’d still take a Bearnaise when available:)
Thanks for sharing! Do you know about our bearnaise sauce? 🙂 https://40aprons.com/steak-whole30-bearnaise-sauce/
I am planning on making this tonight for a special NYE dinner, but was wondering if anyone has tried this wrapped in bacon?? Thanks!
Did you try it?!
I agonized about how to cook my Christmas filet mignon dinner in the oven. I normally grill steak, but not at Christmas in Chicago. I landed on this recipe and it turned out great. The steaks were tender and cooked just right. We couldn’t tell they were oven made. Thank you for sharing this. Now I know we can make these steaks any time of the year.
Thanks for sharing, Diana!
Just to make sure before I try this method. When steaks go from oven to cast iron skillet they are placed in a dry skillet, i.e; no oil on meat or in pan?
Yep! Some people swear by oil in the pan for a steak, but others say the extra moisture kills the delicious char on the outside.
Hello Cheryl, I haven’t tried this recipe yet, but plan to do so. I wanted to bring to your attention that the protein count on your nutritional info seems way off. There is far more protein than 2 grams.
Thanks for catching this Barbara! We had the filet sizes set wrong.
Best fillet I have ever had. Thanks for the recipe!
Thanks for the five stars and the awesome review!
Made this for my parents on New Years Eve with lobster tails. Best steaks we’ve ever had. That butter is incredible! Reverse sear is the way to go. Thank you Cheryl!
Outstanding! I have made filet Mignon several times before, and this is hands down the only way I will cook it now. Thank you!
P.S. I loved the garlic butter, and added tarragon and rosemary. Yum!
Wow, this recipe sounds amazing!! And all your photos make me want to try this recipe right now, even though it around 02:10 am.
No judgment here! You’ll love it no matter what time of the day (or night) it is. Haha