Seasoned simply with salt and pepper and cooked in oil, butter, thyme, and garlic, this steak recipe is dead simple and the meat is so tender, juicy, and flavorful! It’s one of my favorite show-stopping meals of all time!
What’s in This Filet Mignon Recipe?
Steak: Filet mignon is the most tender cut of beef available. It comes from the smaller end of the tenderloin, and it is known for its melt-in-your-mouth texture! Seasonings: Salt, pepper, thyme, and garlic are the only seasonings I used in this recipe. Sometimes, simple really is best. Oil: I used a high smoke point neutral oil, like vegetable or canola, to prevent burning since I took the skillet to smoking hot. Butter: Unsalted butter adds rich buttery flavor and moisture to the dish. It’s the perfect finishing element.
Tips for Success
I prefer to cook filet mignon to medium-rare. That means the internal temperature should be about 135°F. Use a meat thermometer to check the steak’s internal temperature as you cook. If you prefer to cook your steak to more of a medium or even well-done temp, leave it in the oven for a few more minutes. For more info on internal meat temperatures, and to get a free printable chart, CLICK HERE.
How to Store and Reheat
Store leftover filet mignon in an airtight container in the refrigerator for up to 4 days. Reheat in a 250°F oven on a wire rack set in a baking sheet for about 20 minutes, or until warmed through to 110°F. Freeze filet mignon in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve filet mignon with classic sides, like baked potatoes and grilled asparagus. These roasted tomatoes with balsamic are one of my favorite simple sides! They’re just bursting with freshness and acidity that balances out all that juicy, umami steak.
How to Cook Filet Mignon Step by Step
Season the Steaks: Preheat your oven to 400°F. Pat 2 (8-ounce) filet mignon steaks dry with paper towels. Generously season with ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Sear the Steaks: In an oven-safe skillet, heat 2 tablespoons of vegetable oil over high heat until it lightly smokes. Add the filet mignon steaks and sear for 3 minutes on each side until browned. Turn the heat off and add 2 sprigs of fresh thyme, 2 cloves of garlic, and 2 tablespoons of unsalted butter. Bake the Steaks: Transfer the skillet to the preheated oven and roast for about 10 minutes for medium-rare or adjust the time based on your desired doneness (135°F for medium-rare, 145°F for medium). Flip halfway through. Remove the steaks from the oven when the internal temperature is 10°F below your target, as it will rise during the rest. Rest the Steaks: After taking the skillet out of the oven, transfer the steaks to a plate or cutting board, allowing them to rest for 5 minutes.
More Steak Recipes To Try
Steak and Potatoes Chicken Fried Steak Baked Steak Steak and Lobster Ribeye Steak …Browse All Our Beef Recipes!
