Ingredients Needed
The ingredients list to make this steak taste incredible is short and simple. Cooking filet mignon is straightforward. You can find the exact measurements below in the recipe card.
Olive Oil: Heat the olive oil in the skillet to help sear and brown the steaks. Filet Mignon Steaks: I use four 6-ounce filets for this recipe. Kosher Salt: Coarse salt is perfect for seasoning steak. Cracked Black Pepper: I love the added texture and spice of cracked black pepper. You’ll always find me sprinkling on extra! Dried Italian Seasonings: Adds great flavor and seasons the steak. Butter: Melt and brush the butter on the filets for great flavor! This steak would also be delicious, topped with my cowboy butter or this compound butter. Fresh Herbs: Fresh rosemary and thyme sprigs, but use any herbs you like. Whole Garlic Cloves: Peel whole garlic cloves, then throw them in the skillet.
Filet Mignon Recipe
This recipe takes the guesswork out of cooking filet mignon. It’s actually pretty simple to get a steakhouse-worthy result at home! Serve it for a weeknight dinner or special occasions. Everyone will be impressed because this is the best filet mignon with the most amazing flavor!
Check the Temperature: The recipe cooks your filet mignon to medium-rare, but if you prefer a different level of doneness, cook your steak until it reaches the following internal temperature: rare (120-125 degrees F), medium rare (130-135 degrees F), medium (140-145 degrees F), medium well (150-155 degrees F), or well done (160 degrees F and above.) Insert the meat thermometer into the thickest part of the steak. Let it Rest: Once your filet mignon has reached your desired temperature, let it rest. This helps to lock in all the tasty juices and make your steak extra tender. I usually let my steaks rest for about 10 minutes. Cut Against the Grain: Cutting the meat against the grain means cutting it in the opposite direction of the lines or fibers you see in the meat. So, always cut your filet mignon against the grain for a tastier and more tender bite!
Fridge: Transfer any leftover steak to an airtight container and store them in the refrigerator. It will stay good for 3-4 days. To Reheat: Reheat leftovers low and slow! I recommend 15-20 minutes at 275 degrees Fahrenheit.
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