Restaurant Style Filet Mignon

Name: Restaurant Style Filet Mignon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (6 oz) filet mignon steaks; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; 2 tablespoons butter

Highlighted under: Comfort Food

I absolutely love making filet mignon at home because it's so simple yet feels incredibly luxurious. Preparing this cut of meat might seem intimidating, but with just a few key steps, you can achieve a restaurant-quality dish right in your kitchen. I enjoy experimenting with seasoning and cooking methods, and I’ve found that a perfect sear followed by a gentle oven finish creates an irresistible crust while keeping the inside tender and juicy. This recipe allows me to elevate special occasions and impress guests effortlessly.

Created by

Harper Collins

Last updated on 2026-01-20T00:58:14.284Z

During one of my culinary adventures, I decided to tackle filet mignon, a dish often reserved for restaurants. Initially, I was nervous about achieving the perfect tenderness and flavor. However, using a simple combination of herbs, a hot skillet, and a quick finish in the oven made all the difference. I learned that letting the meat rest before slicing really helps retain its juices.

One important tip I can share is to make sure your pan is hot enough before adding the filet. This helps develop a beautiful sear that locks in flavors. I now make this for special occasions, and it never fails to impress my family and friends!

        Why You'll Love This Recipe
        Melt-in-your-mouth tenderness that impresses every time
A beautifully seared crust packed with flavor
Perfect for date nights or special celebrations

      

Understanding Filet Mignon

Filet mignon, known for its tenderness, comes from the tenderloin area of the beef. This cut is less marbled compared to others, meaning it has less fat and might require extra attention to keep it juicy. The inherent richness of filet mignon allows for simple seasoning to shine through; that's why I prefer using fresh herbs like rosemary and thyme. This not only complements the meat's natural flavor but also adds aromatic depth to the dish.

Choosing the right filet mignon is crucial. Look for steaks that are bright red with minimal discoloration and a decent fat cap. The thickness matters too; aim for about 1.5 inches for an ideal sear and juicy interior. If you can't find fresh herbs, dried versions can work, but use them sparingly as they’re more potent. For a twist, consider wrapping the filet with bacon for an added layer of flavor and moisture.

Perfecting the Sear

Achieving that golden-brown crust is essential for flavor and texture. Ensure your skillet is hot enough before adding the steaks; a drop of water should sizzle immediately upon contact. Using a cast-iron skillet is my top choice for even heat distribution and better browning. When you add the steaks, avoid overcrowding the pan to maintain the temperature and achieve a proper sear; cook them one or two at a time if necessary.

Timing is everything during the searing process. Look for a crust that develops within 3-4 minutes per side. Avoid moving the steaks around too much; let them sit to form a good crust. If the steak is sticking, it often means it needs more time before flipping. As an optional tip, adding a bit of butter to the skillet during the last minute of searing infuses the steaks with extra richness.

Resting and Serving Suggestions

Resting the steaks after they come out of the oven is crucial for juicy results. Allow them to rest for at least 5 minutes before slicing; this step helps redistribute the juices, preventing them from running out when you cut into the meat. I like to cover them loosely with foil during this time to keep them warm without steaming the crust.

When serving, consider offering simple sides that won’t overpower the filet. Garlic mashed potatoes, sautéed asparagus, or a fresh arugula salad pair wonderfully, enhancing the meal without stealing focus. For a finishing touch, a drizzle of balsamic reduction or a sprinkle of flaky sea salt just before serving can elevate your dish to restaurant quality. Feel free to add a rich red wine sauce for a classic pairing that impresses.

Ingredients

Gather all the ingredients before you start cooking to make the process smoother.

Ingredients for Filet Mignon

2 (6 oz) filet mignon steaks
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
2 tablespoons butter

Make sure to use high-quality steak for the best results.

Instructions

Preparation is key when cooking filet mignon.

Prepare the Steaks

Remove the filet mignon from the refrigerator about 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and pepper, then rub with garlic, rosemary, and thyme.

Sear the Steaks

In a large skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side, until a golden-brown crust forms.

Finish Cooking in the Oven

Preheat your oven to 400°F (200°C). After searing, transfer the skillet to the oven and cook for an additional 8-10 minutes for medium-rare.

Rest and Serve

Remove the skillet from the oven and add butter on top of the steaks. Allow the steaks to rest for 5 minutes before slicing. Serve with your favorite sides.

Don't forget to let the meat rest to ensure juiciness!

Pro Tips

For an extra layer of flavor, consider adding a splash of red wine to deglaze the pan after searing the steaks, and reduce it to create a quick sauce.

Ingredient Substitutions

If you're looking for a lower-fat option, consider using beef tenderloin instead of filet mignon, as it offers similar tenderness but at a lower price point. For a vegetarian twist, portobello mushrooms can stand in, offering a hearty texture and flavor profile when marinated appropriately. Just remember to adjust the cooking time since mushrooms will require less time than steak.

In place of fresh herbs, you might use a blend of dried Italian herbs to add depth, but be mindful of the quantities. For a spicy kick, crushed red pepper flakes can be introduced, albeit in moderation, to maintain harmony with the meat’s flavor. Also, feel free to experiment with flavored oils, such as truffle oil, for a unique finish that enhances the richness of the steak.

Make-Ahead and Storage Tips

While filet mignon is best enjoyed fresh, you can prepare the garlic and herb mixture ahead of time. Store it in the refrigerator, covered, for up to 2 days to allow the flavors to meld. When ready to cook, simply rub it onto the steaks before searing. This can save time and add convenience on busy nights.

If you have leftover cooked filet mignon, store it in an airtight container in the fridge for up to 3 days. To reheat, I recommend using the oven at a low temperature (around 250°F or 120°C) to gently warm it without overcooking. For additional flavor, briefly sauté leftover steak pieces with a splash of beef broth to keep them moist and delicious.

Questions About Recipes

→ What is the best way to cook filet mignon?

Searing it in a hot skillet followed by finishing it in the oven is the best method for achieving a nice crust while keeping it tender.

→ How do I know when filet mignon is done?

Using a meat thermometer, aim for 130°F (54°C) for medium-rare. Remember to let it rest before slicing.

→ Can I marinate filet mignon?

While filet mignon is flavorful on its own, you can marinate it for a couple of hours for added taste.

→ What sides pair well with filet mignon?

Classic sides include garlic mashed potatoes, asparagus, or a fresh spinach salad.