Perfect Filet Mignon

Two filet mignon steaks seared in a cast iron skillet with garlic and herbs

The perfect method for filet mignon. Nail it every time!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 433kcal

Author Gary White

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.

Notes

Timing: You can take the steaks out while the oven and skillet heat, but they do not need to come fully to room temperature. Patting the surface dry and controlling the pan heat matter more.

Food safety: USDA recommends cooking whole beef steaks to 145°F followed by a 3-minute rest. Rare and medium-rare temperatures are below that recommendation.

Nutrition