Name: Filet Mignon Recipe (Perfect Every Time)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 4 each 8-oz Filet mignon steaks (1.5 to 2 inches thick, at room temperature); 2 tbsp Unsalted butter (softened, divided); 1/2 tbsp Fresh rosemary; 1/2 tbsp Fresh thyme; 1 clove Garlic (minced); 2 tsp Sea salt; 1/2 tsp Black pepper

Get to know the ingredients

Softened divided butter

Use softened butter for mashing the herb log, keeping the remaining portion to melt in the hot skillet for searing.

Minced garlic

Mince the garlic before mashing with rosemary, thyme and butter, ready to spread through the chilled topping log.

Thick filet steaks

The filets are the listed thick cuts, with oven timing checked against thickness and the meat thermometer after searing.

Let’s make it

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Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

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4 each 8-oz Filet mignon steaks (1.5 to 2 inches thick, at room temperature)
2 tbsp Unsalted butter (softened, divided)
1/2 tbsp Fresh rosemary
1/2 tbsp Fresh thyme
1 clove Garlic (minced)
2 tsp Sea salt
1/2 tsp Black pepper

How to make it

0 of 9 steps complete

If possible, remove your steaks from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
In a small bowl, mash together half of the butter (1 tablespoon or 14g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
Preheat the oven to 400 degrees F (204 degrees C).
Trim any connective tissue around the edges of the steaks. Pat them dry with paper towels.
Season the filet mignon liberally with sea salt and black pepper on all sides.
Heat a large cast iron skillet over medium-high heat for 2-3 minutes, until very hot. Add the remaining butter (1 tablespoon or 14g) and let it melt.
Add the steaks to the pan in a single layer. Sear for 2 minutes on each side, without moving them around.
Transfer the skillet to the preheated oven. Cook filet mignon in the oven to the doneness you want. (I recommend medium rare or medium.) For a 2-inch (5 cm) thick filet, it takes about 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well.For best results, use a meat thermometer to check for the right temperature -- 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
Transfer the steaks to a plate. Top each with 1/2 tablespoon of garlic herb butter (slice the log of herb butter into four parts and place one on each steak). Let the steaks rest for 5 minutes before serving and slicing.

Make room for Filet Mignon Recipe (Perfect Every Time)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Herb butter during the rest

Move steaks to a plate, add slices of the chilled garlic-herb butter and rest before serving and cutting.

A little more help as you go

Use the same oven-safe skillet

The hot cast-iron pan moves from searing on the stove into the preheated oven to finish the steaks.

Check rather than guessing by time

Use a thermometer to check the desired center temperature, remembering it rises further while the steaks rest.

A few questions you might have

Does the garlic butter sear the steaks?

Use the separate plain butter portion for searing. The chilled garlic-herb log is sliced over steaks after they leave the oven.

When should I salt the filets?

After trimming and drying them, season all sides with sea salt and black pepper before they enter the hot skillet.

Should the steaks rest in the skillet?

Transfer them to a plate after the oven cook, then top with herb butter and rest there before slicing.

Do rosemary and thyme go into the pan?

They are mashed into the first butter portion with garlic, then chilled as a log for the finishing slices.

Does steak thickness change the oven stage?

Yes. The given timing is tied to the stated thick filet, with a thermometer recommended for checking the actual finish.

Filet Mignon Recipe (Perfect Every Time)

1. Make herb butter first

2. Trim and dry the edges

3. Sear without moving steaks