This recipe was the first way I ever cooked a steak using the stovetop-to-oven method that has been my favorite way to cook virtually all steaks for years now. The results are just so darn consistent! I now use this same method for many other cuts of meat, including my sirloin steak, fancier tomahawk steak, juicy baked pork chops, classic New York strip, and even asparagus stuffed chicken. Let me show you how easy it is!
Ingredients You’ll Need
Here I explain the best ingredients for cooking filet mignon, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
How To Cook Filet Mignon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Thickness: This is the most important! Filet mignon steaks come in a range of thicknesses from 1/2 inch up to 3 inches. Avoid the thinner ones. 1 inch thick is the bare minimum, but I always choose ones that are at least 1.5 inches thick. This time I snagged 2-inch-thick steaks, which is even better if you can find them. Source: Your local butcher will usually have higher quality beef than a grocery store, but I often get mine from my local warehouse club. They always have quality portions at a good price. I’ve also been happy with ones from this grass fed steak delivery service, though they are smaller. Grade: Steak grades range from Prime (the best and most expensive, but hard to find) to Choice (the next best and my recommendation) to Select (which will work if that’s all you can get). It’s well worth it to get the best you can find and afford. Marbling: Even though this cut of beef is naturally lean, this can vary a bit. I prefer mine lean, but you can get steaks with a little marbling if you like.
Trim if needed. Filet mignon sometimes comes with a layer of connective tissue along the edges. If your butcher didn’t remove this, cut it off for the best texture. Patting dry matters. This helps the steaks sear well, so that they form that gorgeous brown crust on the outside. Season liberally. All you need is salt and pepper, but do use a generous amount. My rule of thumb is 1 teaspoon of sea salt and 1/4 to 1/2 teaspoon of black pepper per pound of meat. Use high heat, with the right pan. High heat is critical to getting a good sear on your steak, so you need a pan that heats up well and retains that heat. (That means put away that nonstick cookware.) I use and recommend this cast iron skillet. Don’t move the steaks around. I flip often when I’m cooking a steak exclusively on the stovetop, like my ribeye recipe, but you don’t want to do that when you cook filet mignon using my method here. Since they only get a quick sear before going in the oven, keep the steaks in one spot except when you flip them (just once). Don’t squeeze or pierce the meat when flipping. This will cause all the juices to run out! Instead, you can use a turner, or I usually just do it gently with tongs. Check your steak temperature with a thermometer. I recommend this for all my steak recipes, but especially for cooking my filet mignon recipe, since this cut is so lean and can dry out. Measuring the internal temperature is the best way to know that it’s done perfectly. I use this probe thermometer, which beeps at the right temp so I don’t have to keep checking, but a regular meat thermometer works, too. See my temperature chart below to use with it. Do not cut open your steak to check if it’s done! Don’t slice your steak right away. If you do, all the juices will spill out onto your plate and it will be dry. Resting lets the juices re-absorb into the meat, leaving you with the tender filet mignon that you want. Just make sure to remove from the hot pan first, so that it doesn’t continue to cook from the residual heat. Slice against the grain. The grain is the direction that the muscle fibers run, and I find it easier to look for them before cooking. Once cooked, slicing in the opposite direction breaks them up, leaving each bite extra tender.
Use my time and temperature chart below to get any doneness you want! I recommend going by the temperature and using a meat thermometer (see my tips above), but if you don’t have one, these times are a good estimate. They are based on 2-inch-thick steaks; steaks that are 1 or 1.5 inches thick will cook 1-2 minutes faster. *NOTE: The steak temperature will rise by 5 degrees as it rests. My guidelines above are the temp that the steak should be when you take it out of the oven, before resting.
Vegetables – My fave side for this steak is roasted brussels sprouts (pictured above) or fried brussels sprouts, but you can also opt for other classic steakhouse sides, like my roasted asparagus or creamed spinach. Or try my roasted green beans or broccoli if you prefer different veggies. I recommend preparing your vegetables before the steak, as they take longer and can better handle being covered to keep warm. Potatoes – I make an air fryer baked potato for the fastest road to comfort food, but you can’t go wrong with a side of roasted potatoes or roasted sweet potatoes. If you want to balance your filet mignon with something lighter, whip up my mashed cauliflower or roasted rutabaga. Salads – Any steak goes well with my Caesar salad or wedge salad. And they’re so easy! Surf And Turf – For a special occasion, serve my filet mignon recipe with crab legs, lobster tail, or for a less expensive option, my garlic butter shrimp.
Please enter your first name for your account. Your saved recipe will also be sent to your email. 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). 📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and 30 Dinners In 30 Minutes!
