This post was originally published here on September 29, 2014. It is THE most popular recipe on my blog (and for a good reason!), so I thought it deserved some updated photographs! Enjoy!
I get a lot of questions about my dietary preferences. Probably the most common one being “are you a vegetarian?”.
To set the record straight, I am not. I just don’t consume a lot of meat. I prefer to follow a plant-based diet about 90% of the time. Because I find that when I do so, not only do I feel better on the inside, but I also look better on the outside.
In short, fruits and vegetables make me a happy person.
But when I do choose to splurge on meat, I choose to go BIG. If I’m out at a restaurant, I’ll order a burger with ALL the toppings (and a side of fries, of course!). And if I’m at home cooking for a special occasion (like Christmas Eve or Valentine’s Day), then I like to make filet mignon.
This recipe for How to Cook the Perfect Filet Mignon has been my go-to method for many years now. It’s simple, straightforward and essentially foolproof. And that’s the most important part. Because let’s be honest with ourselves, filet mignon is an expensive cut of beef. And you don’t want to f*** it up.
So if you want steakhouse quality filet mignon without having to go through all the trouble on putting on real pants, then give this recipe a try.
Before starting, please read over the entire recipe instructions (I mean, you should ALWAYS do this before attempting any new recipe!). You might also want to peruse the comment section. Many readers have made tweaks to the original instructions (for example, in the type of pan or oil used) and have still had amazing success with this recipe. So if you have a common question, chances are pretty good that you’ll find the answer somewhere below!
Here are the points that I think are the most important to achieving success:
(1) Give your filets time to come to room temperature before cooking.
(2) Use a timer! Don’t just guess the cooking times. Things happen quickly here. And in the span of just 1-2 minutes time, your filets can go from exactly the way you want them to overcooked. For reference, the pictures in this post are of two 8-ounce filets cooked in the oven for 6 minutes (see step 4 in the instructions).
(3) Resist the urge to move the filets around in the sauté pan. You want to get that perfect sear on the outside. Let them be!
(4) After the first 4 minutes of cook time, flip the filets over to the second side and IMMEDIATLEY transfer everything to your oven (see step 4 in the instructions). The filets will simultaneously sear on the second side while cooking in the center.
I know a lot of people like sauce(s) and/or topping(s) on their filet mignon. But frankly, I just don’t. I find the flavor and texture of perfectly cooked filet mignon to be wonderful all on its own. It doesn’t need to be dressed up or disguised. A pinch of kosher salt, freshly ground black pepper and a spoonful of juices from the pan is enough for me. And while I certainly can’t stop you from slathering steak sauce all over your filet mignon, I wouldn’t be doing my duty as a food blogger if I didn’t at least try to encourage you not to do so.
Cheers,
Liz
How to Cook the Perfect Filet Mignon
Ingredients
Instructions
Thank you for the helpful post! Great tips and tricks!
Thanks, Valentina!
I have 3 inch filets is everyone have close to the same size, or what size are you all cooking?
Hi Betty! The cooking times in the recipe are for filets that are about 2-inches thick. So you’ll probably need to increase the cooking time by a couple minutes.
I followed these directions to a “T” and ended up with the most delicious piece of beef I have ever eaten! Thank you, Valentina!
That is so wonderful to hear, Susan!
This recipe hits it right on the nose. Simple and perfect. I used a small cast iron pan for a single 6-oz filet, 2-inches thick. My previous experiences with other recipes always turned out with the steak medium on both sides with only a narrow strip of pink in the middle. Or if not cooked as much, medium rare on the outsides with a middle strip still too rare. Could never get it evenly done through with just a touch of crispness on each outside. This totally floored me. It looked just like those steaks you see for restaurant ads. Perfectly done to my taste (Medium Rare) and even through and through. I also used an extremely fast and accurate DeltaTRAK Jumbo Display Auto-Cal Needle Probe Thermometer ($20 at Amazon) to keep a check on things. At 5 minutes I checked the steak and it was 120F. The flavor and texture were fantastic— better than I was ever able to get on my grill. This is a winner!
This is so fantastic to hear, Arthur!
First, the photo of the finished product is to DIE for ! I followed the instructions to the letter, using my stainless steel pan and had the most delicious, beautiful steak of my life ! I can’t imagine how anyone would go to a “top-rated” steakhouse and pay $50 for something which I picked-up at our local “big box” store for $13 per lb., and coupled with their wonderful Caesar salad, which easily serves 8-10 people. A russet in the oven topped everything off just to perfection.
Makes you wonder how an EXALTED ONE could order this “well-done”, and then cover it with KETCHUP !
Ha ha. I feel the vibe you’re putting down, Phil. So glad you tried it and had success!
ok , so im a guy that has always cooked fillets, [and all steaks] , on open fire outside on a tripod. all year long here in wisconsin.yes im very talented at that. now that im solo, thought id be lazy by cookin inside.thats humor. my fillets were only about 1 inch so instead of 4 minute , i did 2. then followed your direction. i followed all your to the t except for that.your web site was the first and only one i looked at . good for me because thank you so much for the mouth watering perfectly cooked! yum
Glad they came out, Tom!
I had never cooked a steak in my life. My boss, who works in the restaurant industry, was cutting meat the other day and brought me several of the prettiest filet mignons you ever saw. I followed your directions, and just finished eating the best steak of my life! So tender and juicy. I even took pictures. Thanks for posting this miracle recipe!
So glad you had great success, Dave! Yay!
Thanks for the helpful post. Have always felt intimidated by a Filet Mignon, but will give it a final bash!!
Good luck!
Genius! My husband grills so I was looking for a way to make the filets inside. They turned out better than on the grill! Thanks for sharing!!!
Glad to hear it! And perfect for enjoying filets when it’s too cold to grill!
OMG!!!!! It’s wonderful…
Yay!
Perfect, perfect, perfect!! Made it with a side of sauteed mushrooms in olive oil , red pepper flakes and balsamic vinegar reduction.
Thank you,
Oh that sounds delicious!
I. Did it this way was perfect 7 minutes in oven medium delicious
That’s great, Donna!
Terrific!! My husband and I used this technique to cook filet for our traditional Christmas Eve dinner, excellent outcome. Thank you, Liz, for sharing. We followed the directions precisely, including good quality olive oil with no smoking problems, except that we did use a cast iron skillet as it was my only one that could take the 425 degree oven and I think it did affect cooking time. (I appreciate all the comments about cast iron, very helpful) We put in the oven for 6 minutes, the filets were pink, more toward the medium end (which my husband prefers) but not at all dry. Will probably take mine out a little earlier next time. This is one of our go-to recipes from now on.
That’s great to hear, Sandy! And good to know that it works with the cast iron (even if the cooking time if a bit different).
Mine were raw and they were only 1 1/2 inches thick. I even made the mistake of 4 minutes per side in pan before putting in the oven but otherwise followed to a T.
I’m sorry they didn’t turn out. Were the steaks at room temperature when you started cooking them?
Made filets for Christmas Dinner for 14 of us. This recipe works fantastic. I now know how to cook filets that are as good as some of the finest restaurants. But if you don’t have a frying pan (because of the handle) able to withstand 425 degrees preheat another baking pan covered in the olive oil and transfer the filets to it when you place them in the oven. If your filet is thinner adjust your times.
Wow! Making 14 all at once is impressive! Glad it worked out and great tip about the baking pan! Thanks for sharing, John!
Oh my! Thank you so much…I was terrified I would ruin this expensive cut of meat and it came out perfect
Glad to hear it, Debbie!
I really want this comment to mean something, because I never leave them. I am not a good cook, neither (understatement to follow) is my girlfriend. But, when WE cook, I do the burnin’.
A friend owns a small gourmet grocery, and as a gift gave us two filets, two beautiful ready made twice baked, wine, some sweet looking asparagus. Everything turned out okay, because it was easy, but these were terribly expensive steaks, and we’re 20 stories up…..no grill. So I followed this recipe.
Oh my God were those filets perfect.
Girlfriend likes hers med well, so I gave it a bit extra in oven. They were awesome
Yeah! I’m so happy you had success…and a wonderful dinner! 🙂
I just tried this method and I have to say that my family loved the steaks. They came out perfect.
That’s wonderful!
First time I tried this with two inch fillets they came out PERFECT.
Well, now I have two one inch fillets (had to butterfly a two inch)…..Gonna cut recipe in about half a hope for best.
But man this recipe was the bomb when followed to the T.
Great to hear that, Dave!
A neighbor brought us 4 filets the other day so I am so glad you wrote this!!
Oh lucky you! YUM!
I am drooling like crazy over here! We don’t make steak at home too often so it’s always a treat when we do. Totally trying this method next time!
Thanks, Amy! It’s so easy and I know you’ll love it! XO
Yummm! Could you just ship that to Colorado, please?! 🙂
Only if I get to come along too!
I love this recipe, Liz! I am not handy with a grill at all (that’s my husband’s job) so I like that you shared this for baking in the oven. Your filet look incredible! Pinned!
Thanks, Gayle! I think this is much easier (and more foolproof) than the grill because it’s more controlled. It’s a great way to cook an expensive cut of meat. Let me know how you guys like it!
We don’t eat a ton of red meat, but like you, when we do, we go big 🙂 Loved these tips and will definitely use them next time we’re beefin’ it. Sounds like you had a great time at IFBC.
Thanks, Jennifer! Go big or go home! Ha ha!
I can’t wait to hear more about IFBC! Filet mignon is absolutely my favorite cut of beef (duh because it’s amazing) and I loved reading your tips for cooking it! We don’t buy it much, but as you pointed out, even though it’s expensive it’s so much cheaper than going to a steakhouse! Heh heh, winning!
It’s definitely worth the splurge every once in a while!
These are great tips! I so agree on letting the meat chill before cooking and not smothering it with bunch of stuff. Nothing taste better than just the steak. We always went with filet mignon but recently been loving ribeye.
Thanks, Kayta. Ribeye is great too, especially on the grill!
Filet mignon is my favorite cut of meat, but I’ve always been scared to cook it at home! You make it sound so simple though – totally going to use your method!!
Don’t be scared. You can totally do it, Rachel! It’s super simple. Let me know how it comes out :-).
Must pass this onto my mom who would love to know the perfect way to cook steak!
Great, Joanne! I hope your mom tries it out. Let me know how it goes!
I’ve also recently learned how to cook the perfect steak. I do the same thing: cook/sear on the stove and finish in the oven. Love this!!! and your filet mignon looks fabulous!!!
Thanks, Alice! I love how easy this method is. Grilling has too many variables for me!
Oh I really need this tutorial because I like my steak like totally burned! ha! No pink!!! But my husband is a normal person and does like pink on his, I always always overcook them!!
Thanks, Annie! Let me know if your husband approves!
Filet mignon is my favorite cut of steak and your recipe sounds so delicious and simple! I may need to schedule a date night soon just to try it out 🙂
Sounds like a great excuse for a date night!
I can’t say enough great things about this recipe. My cooking skills go as far as boiling water for a mac and cheese dinner with my toddlers. I used this filet mignon recipe for mother’s day and my stakes were a hit! As soon as I covered the stakes to rest, my mother called out that she wanted her stake rare. Oh no! I had cooked the stakes for medium at 7 minutes. It didn’t matter. The stakes were perfect! I totally understand what my Mom was trying to avoid with a rare stake. She did not want to work at eating a piece of meat, sawing and chewing on an over cooked piece of rubber only to have your dentures fall out is not a fun experience. This was not the case with this meal. It was perfect! I can’t say that enough. The meat was easy to cut into, perfectly tender and delicious. My mom wanted to know what kind of steak I had cooked because she was not a big meat eater and it was delicious. Even grandpa said it was perfect and he’s the meat expert! Grandpa later made a phone call telling me what a wonderful job I had done. My stakes were wrapped in bacon only because that is how I bought them at the grocery store. The bacon totally worked with the recipe. Several hours later, my husband came home from work. I had saved him an uncooked stake, in my rush to cook his meal so that I could put the children to bed, I over heated the cooking oil which I did not realize until I turned the stake after 4 minutes only to see brown, crispy edges. I played it off as intentionally over cooking the bacon. My husband likes his bacon burned. He said he could not have cooked a better stake with crispy bacon if he had tried. It was delicious!
Thank you for the tips about taking the meat out of the refrigerator ahead of time and about not moving the stakes in the pan. Also, I never knew you could just take a frying pan and put it in the oven (provided it’s all metal). Wow!
Thank you for helping to make my mother’s day wonderful!
Oh Eva! This comment just made my day. I’m so glad you have now mastered filet mignon and your Mother’s Day meal with a big hit! I’m so happy. I appreciate you!
You’re so right about filet mignon — it doesn’t need much more than s&p to taste outrageously good! And cooking it right it so important — it’s too expensive to mess up. haha Unless you’re married to George Clooney like you said. 🙂 Great post!
Thanks, Marcie!
I’m not a huge meat eater, and I have the same philosophy, when I do indulge, I go all the way — love this post!
Thanks, Sue! Glad you liked it!
Some good tips; however, your wrong about the sauce. Because filets are known for being very lien and less fat means less flavor. Many steak lovers prefer the strip or rib eye for that exact reason. That’s why I use a veil demi glaze for my sauce just like every high end restaurant I have ever gotten a filet at. Also I just put oil on my steaks not in the pan olive oil has low burn point and if your using a cast iron like the pros it gets so hot the oil burns almost instantly. But I guess if your not using cast iron you might wanna oil the pan.
To each his own I guess. I love them plain, without any extra sauces. But if you want to make a demi glaze, then totally go for it! And I don’t use a cast iron pan (I used stainless steel) and haven’t had any problems with burnt oil. But yes, maybe in a cast iron it would burn.
I’ve never cooked filet mignon before, and wasn’t sure how to do it or how to get the right level of doneness. After a search, I came across your article. I followed your directions to the letter, and my filets came out perfectly! I especially appreciate how you specify how many minutes to finish in the oven. You rock!
Shari!!!! This is so awesome. I’m so happy that is came out perfectly and I really appreciate you telling me. You just totally made my day! XO
I bought filet mignon today to try at home and came upon this recipe. I do not have a stainless steel pan, only non stick. 🙁 any suggestions on what else I should try?
Hi Sammy. You could try cast iron, but since they retain heat better than other pans, you might have to adjust the cooking times.
After I flip the filets on the skillet post 4 minute cook, do i cook them again on the opposite side of the steak or do I put them directly into the oven. I appreciate the help, thanks!
After you flip them, immediately transfer the skillet to the oven. I hope this helps.
That was myyy question Tooo Alex! ? Thanks for Asking so i didnt have to and Thanks for Answering floatingkitchen and Thanxx soo Much for this help bcz my guy Loves filet mignon n i had No Idea how to cook it! ??
My filets were a perfect medium using your recipe. Thanks so much for publishing this. This will be how I make filets from now on. I did make a quick sauce Diane (or, as my partner calls it, meat squeezin’s). Your technique is foolproof!
That’s awesome to hear, Rick!!
This seems so easy and your filets look incredible! I am trying this technique tonight. If I only have non-stick pans, what can I do as an alternative to putting the pan straight in the oven (since a non-stick can’t go in the oven)? Should I transfer the filets to a baking sheet that’s been warmed up in the oven? I appreciate any suggestions, thank you!
The pre-heated baking sheet/pan is a good idea. I don’t know if it would work exactly (i.e. the cooking times might be a bit different). But I think it’s good to try! Do you have a cast iron pan? You could try that as well, since those are oven safe.
Absolutely perfect, we are all still drooling over the dinner tonight! – I added a small amount of fat from bacon we cooked earlier and the family though the steaks were better than Ruth Chris! Thanks for the tips!
Oh yeah! This makes me so happy! Glad you loved it and yes to bacon fat! That makes everything better. 🙂
Thank you for the excellent technique! My filet steaks were thinner and I like plenty of pink so I cooked them in the pan 3 minutes and in the over 3 minutes, and they were perfect!
That’s great to hear. Thanks for the feedback! 🙂
I’ll be cooking 6 filets for a dinner party next weekend and the pan I have that will accommodate all 6 steaks is a very large cast iron skillet. How should I adjust the cooking time on the stove and then in the oven? Shorter or longer? Also, 2 guests like steak very rare, 3 like steak medium rare and 1 likes steak medium well! Should I keep opening the oven to take out the steaks, or will that mess up the cooking time?
I can’t say for sure, since I haven’t done this myself. But cast iron usually retains heat very well, so my gut tells me the filets might take just a minute or two less to cook. Since cast iron stays hotter longer than other pans, I’m hoping that opening and closing the oven won’t be too much of a problem. Let me know how they turn out, Judy!
I made these tonight for Father’s Day dinner. I used my cast iron skillet. At first I put them on my griddle on top of the stove for the 4 minutes. I realized I should have put them in the cast iron pan because I didn’t want the juices spilling off the griddle into my oven. (my griddle doesn’t have big sides) so I quickly heated up my cast iron pan while the steaks cooked for the 4 minutes,when I flipped them I put them into the heated cast iron pan and right into the oven. And followed the same directions as you said and they were perfect. No adjustments needed for the cast iron that everyone is speaking of. Every bit as good as what I remembered from Ruth Chris. I cook chicken the same way too try it!!! Delicious thanks for the timing for the steaks
So glad it worked for you in the cast iron! Perfect for Father’s Day!
Great tips,just bought filets today, I’m definitely going to try this, can’t wait to try!
Cool! Let me know how they come out, Monique!
Thanks. I tried this today, but I was out of Olive Oil so used butter and veg oil and my trusty cast iron skillet. This was the clearest instruction I have ever had. I have always under cooked steaks (our grill is busted so I’ve been doing this indoors) for everyone but my youngest daughter who likes them bloody. I think the difference was letting it sit out for 20 minutes. Anyway, thanks! Worked perfectly.
Awesome, Tina! So glad it worked out and good to know that you can swap out the olive oil. Thanks for sharing!
Second time cooking and worked like a charm!! Best post for simple yet effective cooking of a filet. I did this with tenderloin and it came out perfect as well! I love adding herb butter to my steak but can live with just S&P too. Cheers!
That is so awesome, Juanita!
First time cooking it not so great 🙁 My sauté pan was too hot. Blackened one side and set off the smoke alarm. Then forgot that I got an 8 ounce and it came out medium rare instead of the medium I wanted. *sigh* it was still good. Was fabulous with oven baked Brussel sprouts and twice baked potatoes.
Glad it was still good, Julia. Hope you try it again!
Thanks for the instructions. I changed it up a bit and wanted to share my results. I used a cast iron skillet. Instead of doing each side in the skillet for 4 minutes on med-high I held each of the inch thick sides down on medium heat for about a minute until they “looked” cooked. I then cooked one side for 3 minutes. Finally I started cooking the last side. I immediately covered the cast iron skillet and lowered the heat to med-low. I cooked it for 6 minutes covered and then removed it as you suggested. With this method I was able to avoid the oven all together. By covering it I think the lid acted like the oven. My lid was glass so I could see the steak. It cooked perfectly. Thanks for the help. I never knew how many minutes to cook a filet before your post. I also had never thought of the oven, or in my case covering it. This made all the difference.
So glad to hear that it came out perfectly! And thanks for the tips on the alternate instructions. That’s super helpful and I appreciate you sharing! 🙂
Perfection! I used a heated cookie sheet fir the oven part of the cooking ss I don’t have an oven-safe stainless steel saute pan. Worked perfectly…and so simple! Thank you!
That’s awesome to hear, Lynne! So glad it worked out!
Made this tonight. My first time cooking filet mignon and It was perfect! Horray!
Thank you soooo much!
That is SO AWESOME to hear Stacy. Hooray!!!!
Would you have a suggestion for cooking filet with bacon wrapped around it and how to modify the recipe? I cooked it just as you said and then later cooked the bacon seemed perfect otherwise. Thank you so much!!
Hi Dawn! Glad you were able to adapt the recipe and cook the bacon separately. I actually haven’t done this recipe with bacon-wrapped filet, so I can’t give a recommendation on how to adapt the instructions. Sorry about that!
Thanks for posting this. QUESTION: Is that 4 minutes on EACH side of the filet mignon in the pan? Or 4 minutes on one side then immediately into the oven?
Hi Carla. It’s 4 minutes on ONE side. Flip and then immediately into the oven (i.e. NOT another 4 minutes on the stove top). Hope that clarifies things!
Okay. Perfect. Thank you!!
I’ve used this method a few times and my filet mignon has turned out perfectly each time. I try to limit red meat to a few times a month but like you choose to splurge when I do eat red meat. When I do eat steak, I want it cooked perfectly or what was the point. Thanks!
That’s so great to hear, Jenna! I’m so happy it’s working well for you!
Hey, it was raining and I’ve only been grilling my filet mignon. I googled how to cook it and found this page. worked out great! I had to toss it back in for a few minutes later because it was rare but oven temps vary etc.
I made it with roasted fingerling potatoes with olive oil, salt, and pepper, and asparagus with olive oil and salt and pepper. they all use a temp of 425 and it was all really tasty. thanks again, Ill be repeating this for sure.
That’s so awesome! Thanks for sharing with me!
Tried your technique, baked for 6 minutes for “medium rare”, came out completely raw. Was pretty bummed about it.
Sorry it didn’t turn out, Matt. I’m very surprised to hear that. After searing, a steak cooked for 6 minutes in the oven certainly shouldn’t be raw. I’d be happy to trouble shoot this with you, if you’d like.
Better to use a good digital thermometer, also calibrate the oven per http://www.thermoworks.com/ . And remember, he/she who has the most gadgets wins!
Hi Liz,
I’ve tried many wonderful recipes that I’ve found online over the years. This is the FIRST time I’ve ever felt compelled to comment on one. Two words: Life Changing!
I’ve always relied on my husband to grill all of our steaks because we were convinced that was the best (and only) way to properly cook them. Well, today it didn’t work out for him to do the grilling and I just attempted this easy, wonderful, stove/oven preparation, and with another Michigan winter about to bear down on us, we won’t be scraping snow off the grill in order to have our favorite steaks on the grill again! I’ll rely on this fabulous preparation going forward! Perfect! Amazingly easy! And MUCH appreciated!
Thank you SO MUCH!!!!!!! 🙂 Kim
Hi Kim! I’m so happy you tried it and it worked perfectly for you. That’s awesome. Thanks for sharing that with me! Totally made my night!
This cooking recipe is for two filets. Does the recipe’s instructions remain the same for cooking only one filet?
Thanks
Frank
Hi Frank. The cooking times should be the same for just a single filet.
I bought some filet mignon in hope of having a nicer meal than most. Although worried that I might not cook it perfectly…. I pulled this recipe and thinking the whole time I would over or really undercooked it….. it came out perfectly…. my husband and I just loved it!!!!! So amazing, we felt like we were at a steak house at the comfort of our home. Thank you so much!!!
Oh that’s so great to hear!!! Makes me very happy that you and your husband enjoyed a great meal at home! Thanks for sharing your experience with me! Cheers!
I used this recipe to make filet mignon for my dad’s 78th birthday. He really enjoyed it and thought it was cooked perfectly. Thanks a bunch! I loved it too!
That’s so great to hear, Arthur! Thanks for sharing with me!
Hi – I really like your recipe. But I would personally recommend pretty strongly 1 change. I think you don’t want to use olive oil – EVOO has a smoke point of 375-405 degrees. So if you’re cooking at high temp on skillet and/or cooking at 425 in oven, the olive oil has a very good chance of smoking/burning.
This happened to me when I tried your recipe (though it still tasted good).
I would recommend switching the oil to a high smoke point oil like grapeseed oil or peanut oil which is a smoke point in the 420-440 range.
Hi Gavin. That’s a great tip! I’ve never had a problem with it. But it’s a good point to keep in mind!
Liz,
Unbelievable meal tonight thanks to your recipe. My husband cooked the filet mignon exactly the way you said to do. He did use some butter on the stove and did cook the filets a little longer than said in the oven. Delicious. Thanks for the recipe. LH
Yeah! That’s so great to hear, Laura! Glad you and your husband enjoyed a fantastic dinner!
OUTSTANDING! I have always grilled my fillets. Until now. A sit was windy and rainy I decided to try a pan recipe. This recipe was spot on. I added a tablespoon of bacon grease and wrapped the meat in applewood smoked bacon. I cooked them to your suggestion for medium rare and they came out crisp on the surfaces and just right inside. Very tender, moist and succulent. Thank you!
Yahoo! So awesome to hear that they came out great. Thanks for sharing your experience!
does this same recipe work if I have four six ounce steaks? or do i need to alter the cook time? also, i am using a cast iron pot, may I cover this with a lid during the searing and oven stages
As long as the steaks are not too crowded in the pan, the cook time should remain about the same whether you are cooking 2 or 4 steaks. However, I do suspect that covering the pot will alter the cooking times, since this will affect how much heat is retained.
Used this on four steaks for our Christmas dinner and everyone commented that the steaks were the best anyone could remember. I used Avocado oil ( it has a higher burn point ) and made an outstanding pepper sauce by glazing the pan with smoked pepper, a little red wine, beef bouillon, and thickened slightly with corn starch. Thank you for the great recipe, it made our Christmas dinner outstanding
I’m so happy to hear this, Ken! Thanks for sharing your experience with me!
This recipe worked like a charm. I just cooked and ate the best lunch I’ve had without going to a steakhouse. Thanks bunches!
That’s so great to hear, Angelia! Yahoo!
Loved this recipe!!!! I didn’t have a pan to transfer into the oven. I used a small sheet tray into a toaster oven no less! Worked well, I did increase the cooking time to 9 min in TO, perfect MR -M.
Glad it worked for you, Lynn! Yeah!
I’m trying this tonight. Hoping to really impress my hubby and knock it out of the park! (He is never impressed with my meals. He could live on pizza and chicken strips.) I don’t have a stainless steel pan, would a Calphalon nonstick skillet work just as well?
Hi Melanie! Non-stick pans aren’t suppose to go in the oven at high heat, because it breaks down the non-stick coating and that can be toxic (yikes!). You might want to look up the specifications for your exact pan. Usually the manufacturers will have a recommendation for what temperature the pan can handle. Hope this helps!
I’m going to try this recipe tonight. My husband and I have been eating less red meat lately, but this is a great once-in-a-while treat. Making with fresh creamed spinach and a nice loaf of Ciabatta (with a glass of wine, of course). Thanks for the recipe; I’m sure it will turn out great!
Sounds delicious, Doris! I hope it comes out!
Hi, I am attempting to make filet for the first time,and found this recipe. Sounds super easy and foolproof! However, I just got rid of all of my non-stick and stainless pans to go with the healthier version of ceramic Green Life pans. Will they go into oven? And also, when searing on stovetop, do I need to adjust cook time since they heat quicker? Thanks so much!
Hi Kad. Unfortunately I have no experience using that specific brand of pans. So I can’t comment on cook times, oven safety, etc. I would check the manufacturers website and hopefully you can find some tips there. Good luck!