I use 8-ounce center-cut filets, a screaming hot cast iron skillet, a butter baste with garlic, thyme, and rosemary, and a few minutes in a 425°F oven.
Sear it. Baste it. Finish it in the oven.
Timing & Doneness
For the two 8-ounce center-cut filets this recipe was tested with: sear every side for 2–3 minutes, add the butter, garlic, thyme, and rosemary while the final side sears, and baste for those last 2–3 minutes.
Finish in a 425°F oven: about 5 minutes for rare, 6 for medium rare, or 7 for medium, turning halfway through.
Filet thickness, starting temperature, skillet heat, and oven accuracy can all change the result, so use an instant-read thermometer as the final check. USDA recommends 145°F followed by a 3-minute rest for whole beef steaks; rare and medium-rare temperatures are below that recommendation.
Real Talk
It's true what they say: happy wife, happy life. One thing that keeps my wife smiling is an occasional perfect filet mignon for dinner. When we first got married, she was a well-done kind of girl. I'm happy to report she has seen the light, and now she knows the beauty of medium rare. I feel so accomplished.
I really love going out to eat, but once we started having kids, date nights looked a lot different. Between a babysitter, two meals, and a couple of drinks, it adds up fast. It's a good thing I like to cook. Once the kids are in bed, there's plenty of time for a great filet, mushroom risotto, and a bottle of Pinot Noir.
Why This Recipe Works
- A screaming hot skillet. The filets sear on every side, top, bottom, and around the edges, 2 to 3 minutes per side.
- A butter baste at the end. Butter, garlic, thyme, and rosemary go in while the last side sears, and you baste constantly for the final 2 to 3 minutes.
- The oven finishes it. A few minutes at 425°F takes the filets to the doneness you want: 5, 6, or 7 minutes.
Ingredients
Steaks
- 2 center-cut filet mignons, 8 ounces each
- Coarse kosher salt
- Fresh cracked black pepper
- 2 tablespoons grape seed oil
Butter Baste
- 2 tablespoons butter
- 3 cloves garlic, smashed
- 3 thyme sprigs
- 1 rosemary sprig
Equipment
- Oven-safe cast iron skillet
Dry Surface, Not Room Temperature
You can take the filets out of the refrigerator while the oven and skillet heat, but they do not need to reach room temperature. Pat the surface dry and season well before searing.
Season Every Side
Season well on all sides with coarse kosher salt and fresh cracked black pepper, including the edges you'll sear.
How to Make a Perfect Filet Mignon
Step 1: Dry and season the filets
Take the filets out while the oven and skillet heat. They do not need to come fully to room temperature. Pat them dry, then season well on all sides with salt and pepper.
Step 2: Heat the oven and the skillet
Preheat the oven to 425°F. Heat the skillet over medium-high heat. Once it begins to smoke a little, add the oil and swirl it around the pan for about 15 seconds.
Step 3: Sear and baste
Add the filets to the screaming hot pan and sear on all sides, top, bottom, and all around the edges, 2–3 minutes per side.
While you sear the final side, add the butter, thyme, rosemary, and garlic to the pan.
Baste the steaks constantly for the last 2–3 minutes.
Step 4: Finish in the oven
Transfer the skillet to the oven: 5 minutes for rare, 6 for medium rare, or 7 for medium. Turn the steaks halfway through for even cooking.
Step 5: Rest and slice
Remove the skillet from the oven and transfer the filets to a plate to rest for at least 5 minutes before slicing.
Slice and serve.
Expert Tips
- Do not chase room temperature. Letting the filets sit out while the oven and skillet heat is fine, but a dry surface and a properly heated pan matter more than getting the centers to room temperature.
- Wait for a little smoke. Add the oil once the skillet starts to smoke, then swirl it for about 15 seconds.
- Sear the edges too. Top, bottom, and all the way around.
- Let them rest. Give the filets at least 5 minutes on a plate before you slice.
FAQs
Pat 8-ounce filets dry, season all sides, and sear them in a smoking-hot oiled skillet for 2 to 3 minutes per side. Baste with butter, garlic, thyme, and rosemary for the last 2 to 3 minutes, then finish the skillet in a 425°F oven.
While you sear the final side. Add the butter, thyme, rosemary, and garlic to the pan, then baste the steaks constantly for the last 2 to 3 minutes.
At 425°F after searing, about 5 minutes for rare, 6 for medium rare, and 7 for medium, turning the steaks halfway through. These times are for 8-ounce center-cut filets.
At least 5 minutes on a plate before slicing.
More Ideas for Impressive Dinners at Home
Pair it with my Instant Pot Mushroom Risotto, or try my Pressure Cooker Lamb Shanks or Ratatouille Frittata.
Did you make this Perfect Filet Mignon?
Please leave a star rating and tell me how it turned out!
📖 Recipe
Perfect Filet Mignon
Ingredients
- 16 oz. center cut filet mignon 8 oz. each
- 2 Tbsp. grape seed oil
- 1 rosemary sprig
- 3 thyme sprigs
- 3 cloves garlic smashed
- 2 Tbsp. butter
- coarse kosher salt
- fresh cracked black pepper
Instructions
- Take the filets out of the refrigerator while the oven and skillet heat. They do not need to reach room temperature. Pat them dry, then season well on all sides with salt and pepper.
- Preheat the oven to 425°F.
- Heat the skillet over medium-high heat. Once it begins to smoke a little, add the oil and swirl it around the pan for about 15 seconds.
- Add the filets to the screaming hot pan and sear on all sides (top, bottom, and all around the edges), 2–3 minutes per side. While searing the final side, add the butter, thyme, rosemary, and garlic to the pan. Baste the steaks constantly for the last 2–3 minutes.
- Transfer the skillet to the oven. For the two 8-ounce center-cut filets this recipe was tested with, use about 5 minutes for rare, 6 minutes for medium rare, or 7 minutes for medium, turning halfway through. Use an instant-read thermometer as the final check because filet thickness, skillet heat, and oven accuracy can change the result.
- Remove the skillet from the oven and transfer the filets to a plate to rest for at least 5 minutes before slicing.
Laura
This is the BEST steak I’ve ever cooked. I made it tonight for our Valentine’s Day dinner date night at home (once we put the kids to bed). I’ve made this several times and it is the only way I will cook my filets now. I’ve got the timing down and they come out perfect. Juicy, flavorful, perfect texture, just all around delicious. My husband asks for this frequently and it is better than going out to a restaurant. Tonight we had it with asparagus and sweet potato fries!!!
Kaylan
Found this recipe for our anniversary dinner and it came out incredible!
Gary White
Happy anniversary!
Pete
Searing time is way too long
Julie
WE LOVED THESE FILETS!! I bought Prime Filets from Costco for Valentines Day and these were SUCH a delight!!! Mine stayed in (my 22-year-old) the oven for a total of 10 minutes for medium rare. I usually BBQ my steaks, but I'm a cast-iron-cooker from here on! We also ATE the rosemary and thyme sprigs, and the "goo" left in the pan went into the freezer for future gravy. YUM!
Melissa Fraum
The best steak I’ve ever made at home - Hands down!
Tony Hollifield
Just made this in a 200 year old family cast iron. I only tweaked the recipe for fats.
I rubbed the filets with truffle oil after completely drying the surface of the meat.
Then seasoned the outside of the meat on all sides. Coarse Salt, Pepper, and granulated garlic.
I used duck fat in the place of the oil.
I also used fresh rosemary from my garden.
This is the absolute best filet I have ever made or eaten.
Thank you for sharing your recipe with us!!
Lisa
Def the best steak I’ve ever made. Thanks, Gary!
Samantha
Love it!
Lancerlady
Thank you! I the wife made this for my husband and it was awesome!
Gary
Happy to help!
vivster
This was awesome
Matthew
What happens if your wife is Vegan? Does that mean I get double portions? Suggestions?