Indulge in tender juicy Filet Mignon! Seared to a golden crust and bursting with juicy tenderness, these filet mignon steaks are the epitome of a melt-in-your-mouth steakhouse experience.
A crown of luscious herb butter elevates these steaks to a whole new level of flavor. Perfect filet mignon is surprisingly easy to make, and guaranteed to impress!
Compound Butter Ingredients
- 8 Tbsp salted butter (1 stick)
- 1 Tbsp fresh rosemary (finely chopped)
- 1/2 Tbsp fresh parsley (finely chopped)
- 1/2 Tbsp fresh oregano (finely chopped)
Simplified Process to Steakhouse Perfection
Ready to create restaurant-quality filet mignon at home? It’s simpler than you think! Here’s a streamlined guide to achieving that perfect sear and juicy interior:
Step 1: Prep and Season for Flavor
Start by letting your filet mignon steaks come to room temperature for about an hour before cooking. This ensures even cooking. While they’re resting, get them ready for their flavor journey by generously seasoning both sides with salt, pepper, and dry minced garlic. Don’t be shy – this is where the magic begins!
Step 2: Craft Your Herb Butter Crown
While your steaks are getting seasoned, whip up your luscious herb butter. Simply combine softened salted butter with finely chopped fresh rosemary, parsley, and oregano. Mix it until those vibrant herbs are beautifully distributed. Shape it into a log and chill for a few minutes; you’ll want it ready to melt over your hot steaks.
Step 3: Achieve the Perfect Sear
Now for the sear! Get your cast iron skillet screaming hot over medium-high heat. Add a touch of avocado oil, and once it’s shimmering, carefully place your seasoned filets in the pan. Sear for 4-5 minutes per side, basting with the melted butter from the pan. You’re looking for that gorgeous, golden-brown crust.
Step 4: Finish in the Oven
After searing, transfer your hot skillet and steaks to a preheated 400°F oven. This is where they’ll cook to your desired doneness. For a perfect medium-rare, aim for 4-10 minutes, pulling them out when they reach an internal temperature of 120-125°F. Remember, a meat thermometer is your best friend here!
Step 5: The All-Important Rest and Serve
Once your steaks are cooked, remove them from the skillet and place them on a platter or cutting board. Tent them loosely with foil and let them rest for 3 minutes. This crucial step allows the juices to redistribute, ensuring every bite is incredibly tender. Finally, top each steak with a slice of your prepared compound butter and let it melt into the meat for another 2 minutes. Then, serve and prepare for a truly indulgent experience!
Seared Filet Mignon Doneness Guide
Once you take the steaks out of the pan, the magic happens! Even though they’re off the heat, the inside will keep cooking for a few minutes. This is called carryover cooking. So be careful no to cover cook them!
| Doneness | Internal Temperature (Remove from Oven) | Rested Internal Temperature | Cooking Time (approximate) |
|---|---|---|---|
| Rare | 115°F | 120°F to 125°F | 3 to 4 minutes |
| Medium Rare | 120°F | 125°F to 130°F | 5 to 6 minutes |
| Medium | 130°F | 135°F to 140°F | 6 to 7 minutes |
| Medium Well | 140°F | 145°F to 150°F | 8 to 9 minutes |
| Well Done | 150°F | 155°F to 160°F | 10 to 11 minutes |
Cooking times are approximate and can vary depending on the thickness of your steaks… So always use a meat thermometer to ensure the perfect doneness!
Seared Filet Mignon Recipe Tips
- Temperature is Key: Letting your steaks come to room temperature ensures even cooking. Steak is different than roast beef…. Aim for an internal temperature of 120-125°F for a tender, juicy medium-rare steak.
- Searing Success: Use a cast iron skillet for even heat distribution and a beautiful sear. Don’t overcrowd the pan, and let the steaks sizzle undisturbed for a perfect crust.
- Basting Magic: Basting your steaks with butter during searing really adds so much flavor.
- Rest Time: WAIT… Let your steaks rest after cooking allows the juices to redistribute for the most flavorful and tender result. If you cut into your steaks without letting them rest enough the juices will run out and leave your filet mignon dryer.
- Serve With: Soft Sourdough Dinner Rolls, moist and sweet sourdough cornbread, a green salad or roasted asparagus for a well rounded dinner!
Notes:
- This recipe is easily doubled to feed a crowd. Just pan sear steaks in batches so the temperature of the cast iron skillet stays hot;)
- For a thicker cut of steak, adjust the baking times a little longer but watch it closely with an instant read thermometer.
- You can get creative withe the compound butter by swapping the rosemary, parsley, and oregano for fresh options like thyme, marjoram, chives, sage, or even lemon zest and cilantro.
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Seared Filet Mignon Steaks with Herbed Butter
Ingredients
- 4 filet mignon steaks 1.5 to 2-inch thick
- 2 Tbsp avocado oil
- 2 Tbsp unsalted butter
- Course ground salt to taste
- Course ground black pepper to taste
- 1/4 teaspoon dry minced garlic
- 8 Tbsp salted butter 1 stick, unsalted
- 1 Tbsp fresh rosemary finely chopped
- 1/2 Tbsp fresh parsley finely chopped
- 1/2 Tbsp fresh oregano finely chopped
Instructions
- Remove filet mignon steaks from the fridge an hour before cooking, and let come up to room temperature.
- Generously season steaks on both sides with the salt and pepper, and the dry minced garlic.
- Make the compound butter: Remove butter from fridge, and let it sit at room temperature while prepping herbs and garlic. Rinse rosemary, parsley and oregano, chop and set aside. If the butter is too hard, microwave for 10 seconds. Add the chopped herbs, and mix in until evenly distributed. Shape into a log and refrigerate for a few minutes. *Remove the compound butter from the fridge 10 minutes before using.
- Preheat oven to 400F. And preheat cast iron skillet over medium high heat (400 degrees) for 5 minutes…. Get it HOT!
- Heat avocado oil in a large (12") cast iron pan over medium-high heat, spread evenly into coat pan.
- Place the filets in the pan to sear, and the butter, baste with butter and sear on first side for 4-5 minutes, till browned on searing side. Flip and sear for another 4-5 minutes, while basting with butter, till nicely browned on the second side. Then, flip the steaks one last time.
- Use oven mitts and transfer the hot cast iron skillet and steaks to the preheated oven and bake for an additional 4 – 10 minutes, depending on your desired level of doneness. (For medium rare, remove steaks from the oven at 120 – 125°F.)
- Remove steaks from the skillet and place on a platter, or cutting board. Tent with foil, and let your filets rest for 3 minutes.
- Top steaks with a slice of compound butter, rest 2 more minutes.
- Serve with compound butter, Enjoy!
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
