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Two filet mignons in cast iron skillet.

Perfect Filet Mignon

The perfect method for filet mignon. Nail it every time!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 433kcal
Author Gary White


  • 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
  • course kosher salt
  • fresh cracked black pepper


  • Remove filets from refrigerator at least 20 minutes before cooking. Once near room temperature, season well on all sides with salt and pepper.
  • Preheat oven to 425 degrees.
  • Heat skillet over high heat. Once it begins to smoke a little, add oil. Then swirl around pan for about 15 seconds.
  • Add filets to screaming hot pan and sear on all sides (top, bottom, and all around sides), 2-3 minutes each side. When searing the final side, add butter, thyme, rosemary, and garlic to pan. Baste steaks constantly for the last 2-3 minutes.
  • Transfer skillet to oven. Cook times - rare: 5 minutes; medium rare: 6 minutes; medium: 7 minutes; anything else: just don't. Halfway through cook time, turn steak for even cooking.
  • Remove skillet from oven and transfer filet to plate to rest for at least 5 minutes before slicing.


Calories: 433kcal | Protein: 20g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 108mg | Potassium: 353mg | Vitamin A: 220IU | Vitamin C: 1.9mg | Calcium: 15mg | Iron: 2.8mg