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
I tried your method tonight and it was excellent. 6-minutes in the oven – medium rare the way we like it. Horseradish sauce on the side for my kids. Everyone was happy. Thanks!
That’s so great to hear! Yay!
So perfectly tender without being flavorless or unchallenging, I’m blown away with the overwhelming level of appreciation and gratitude I’m experiencing. But enough about how wonderful I am, I’m exited to try out your filet mignon recipe and hope it doesn’t disappoint.
Apologies for misspelling “excited”, the filet mignon was perfect. Just like ME. Even when I misspell “excited”. Thank you.
So glad you loved it, Jay! That’s great to hear! I’m very excited for you! 🙂
Trying this for the first time as I’ve always liked Filet, but have been afraid to ruin such a pricey piece of cow.
Hope you enjoy it, Frank!
It was wonderful. I did cook it for 6 minutes in the oven and think the next time, 6-1/2 – 7 minutes.
Yay! That’s great to hear!
Thank you I’ll let you know the result!
Awesome!
Turned out great!!!! It was just too easy.
That’s so great to hear, Sandy!
OMG DELICIOUS!!! I am not feeling well today but I bought Filet for tonight’s dinner and decided I was going to cook it anyway. I was looking for an easy recipe that I could use indoors because we generally grill steak. This was by far the best filet we have ever had. I followed your directions exactly for medium rare and they came out perfect. This will be the only way I will ever make it again!
That is AMAZING, Marianne! I’m so happy you loved it! Yeah!
I followed your directions using cast iron and olive oil. I did sear both sides four minutes, then to the oven for five minutes. took them out covered with foil for five minutes while resting. They were perfection. Warm, dark pink, and juicy. Thank you for such an easy recipe. My Valentine was very happy!
That’s awesome, Theresa! And glad to hear that it worked well in a cast iron skillet!
I made my filet exactly as you said with a few added seasonings and it turned out better than I’ve ever made filet before. I was doing it all wrong. Thank you for a delicious meal!
So happy you had great success with the recipe, Christina!
Patti and I live on top of our antique store, in an 1875 constructed storefront, here in Syracuse Nebraska. Her dad got a super deal on these filets out of the back of a pickup truck (Nebraska beef is amazing) but I could not remember ever preparing filet mignon before. Your recipe came to the rescue and our dinner last night was…PERFECT! I really enjoyed reading your story and other recipes on your blog. Thanks Liz!
So glad to hear it worked perfectly! That’s awesome, John!
For years I was convinced the only way to properly cook a filet was on the grill. I stumbled upon this doing a random Google search to see how to pan sear a filet. This is a fantastic “recipe” for cooking a filet indoors. Every single time I cook one up per your instructions, it comes up crazy perfect every single time, and it is my new go to method. Thanks Liz!
That is so awesome to hear, Jeffrey!
Other than a tad bit of over searing, which is probably due to having a cheap electric stove top, the steaks came out a perfect medium rare. I’m never going to grill filet again.
That’s so awesome, Craig!
I am so glad I found this article. I have always grilled filet and have noticed on the cooking shows that they always use stove top and finish in oven. This is restaurant quality!! Thanks for sharing.
So great to hear that, Michael! Yay!
I had never cooked filet mignon before and our grocery had a big sale on them. This worked perfectly and they were so delicious! Thank you so much for the recipe!
That’s great to hear that you had success, Tom!
What are some good sides to go with the filet mignon??? Its my first time cooking it and Im nervous because my husband is suuuuuuuper picky!
Hi! I like mashed potatoes and either asparagus or broccoli for sides. Can’t really go wrong with those classics!
Hello! Do I pan sear both sides of the filet or just one side? and if both sides do I cook the same amount of time for each side ? This is my first time cooking steak and I’m making it for me and my husband anniversary today ! XD
Hi Britney. Step 4 in the instructions should answer all your questions!
You have made me a chef in the eyes of my husband. There is no greater compliment i can get. Thank you.
Aww…that is so awesome to hear! Yay!
Why a stainless steel pan, what’s wrong with non stick..? I prefer cast iron myself.
The high heat of the oven can damage non-stick pans and release chemicals from the coating material.
Good recipe; it came out just perfect. I would like to point out that filet Mignon doesn’t need to be that expensive. I’ll shop at Whole Foods to get some things that other grocery stores around me do not carry, but it’s not really worth paying the premium for the organic stuff when the cheaper stuff is just as safe and healthy (or unhealthy). My job requires me to keep my chemistry, biology, and physics knowledge up-to-date so I read a lot of scientific journals and textbooks, and the studies are pretty clear that there isn’t a difference other than cost.
So glad it came out perfectly, Mike!
Thank you so much for this recipe I never knew you should leave the meat at room temp for 20 min. maybe that is why my steakes are so tough . I am going to try this recipe this evening and my mouth is watering for a good piece of steak.
Yeah, it’s definitely important to take the chill of your meat before cooking. Good luck, Mary!
Tonight I used your recommendations to make two, 2″ thick filets.
Tasty, moist, tender, juicy, delicious and easy.
Thanks! Your a hit in this household.
That’s so great to hear, Donna! Yay!
Do you cook 4 minutes both sides before putting in the oven?
Just cook the filets 4 minutes on a single side. Then flip them and transfer the pan immediately to the oven. See step 4 in the instructions. Hope it works out!
Liz I’m so excited to find your site. Here in Australia, we eat top quality steak (Wagyu, rib eye, filet, porterhouse, etc) at least 4 times a week (too much I know but we export so much, it’s very cheap to eat). Nevertheless cooking it to perfection is a real art. I am 50 and only just getting close to mastering some styles. Thanks to you, tonight I cook a pre-Christmas celebratory dinner with my wife and two sons (21yo & 19yo) and will nail 4 fillet mignons (fingers crossed). Wish me luck – lol.
Good luck! And enjoy!
How did it turn out?
I’ve gone with this recipe “by the book”, and never had anyone not finish their steaks. It’s really a great, simple recipe that lets the beef do all the work in terms of flavor and tenderness.
Are the cooking times the same for a one-inch steak?
The cooking times will very depending on the thickness. A thinner steak will require less time. I would reduce times by probably 1 minute.
I’ve used the recipe a few times, and it works very, very well. Not one unhappy camper over the course of 2-3 dozen plates.
The only things I’ve ever changed/added: adding a touch of bacon grease or butter to the saucepan with the EVOO for the initial stovetop cooking makes a lovely, savory difference.
Also, adding a little fresh garlic and scallion to the saucepan drippings and sauteing over medium while the steaks rest really adds a great kick.
Thank you for such a stunningly easy-to-follow recipe! *cheers*
So glad you’ve have much success! That’s awesome to hear. And the addition of bacon grease sounds pretty fabulous!
Had 3 inch filets and followed directions exactly as written. In my many years of fixing fillet mignon steaks I have never tasted anything so utterly delicious!! Wow Thank you.
Yahoo! That’s really terrific to hear, Polly! I’m so happy you had a wonderful meal!
Made this tonight and it was perfection! Thank you!!
That’s so great to hear! Yay!
Tonight I cooked filet mignon for my husband and myself for New Year’s Eve dinner. I have never cooked filets before, these turned out absolutely wonderful and tender and juicy and just the right doneness for each of us. Thanks so much for the recipe.
That’s so great to hear, Marlow!
Thank you so much! I made my filets and by following your directions they came out perfect! I felt like Chef Ramsey! LOL
That’s really awesome, Jane!
What temperature do you put the oven on??
425 degrees (see step 2 in the instructions).
This was the first time I’ve cooked a Filet Mignon (or any steak for that matter) and it was the most tender thing I’ve tasted.
Thank you for sharing this amazing recipe with the world 😀
That’s spectacular, Luke! So glad you had great success!
I followed your directions to a T and it came out perfect.. Thanks!
Hooray! So happy to hear that, Edward!
Thanks for this post! I just used these instructions and the results were awesome.
That’s awesome, Bob!
I made mine and it was delicious! Did it with coconut oil instead of olive in a cast iron pan. My big question is how do I prevent the smoke on the stove and in th oven. Like open all the windows smoke. And grease spatter both places? I’m I cooking it too high? It was incredible though! One of my best steaks ever so thank you!
Glad to hear the steaks came out well! I’m guessing the excess smoking you experienced is due to the coconut oil. Many unrefined oils have lower smoke points, and thus doesn’t tolerate high temperatures as well. I’d try a light/refined olive oil next time.
I need to cook 6 steaks, but I don’t have a pan big enough to do it all at once. What would you do?
Also, any suggestions to adapt this to a fillet mignon roast?
Sorry, I’ve never made a filet mignon roast before. I’m not even sure what cut of meat that is. So I can’t give any advice. Good luck!
Hi Liz,
Baked my first filet mignon steaks this evening for dinner. I’m definitely not known for my skills in the cooking department, so both my husband and I were genuinely surprised when I served us up the best dang pieces of meat ever, thanks to your simple recipe and explicit directions…thank you, thank you, thank you! I’ll certainly check out some more of the sure-to-be future favorites you have so generously published for “un-chefs” like me. Thanks again!
Sincerely,
Melissa
That’s so wonderful to hear, Melissa! Yay!
I had always been afraid to cook filet mignon steaks, but following your instructions they turned out great. I used a cast iron skillet, the oil didn’t burn (never had olive oil burn) but think they needed a little less time in the oven as they turned out medium rather than medium rare at the six minutes. I’m sure it was due to the cast iron skillet used. My adult daughter recently had open heart surgery and has had very little appetite, but so enjoyed the filet mignon along with roasted asparagus I prepared for her. Thank you for being a part of her enjoyable dinner.
So glad you were able to enjoy a meal with your daughter. Thanks for sharing, Charolette!
I’ve noticed in a number of the replies you’ve gotten that they stated that olive oil has a low temp & smokes a lot. I have found that if you add just a little butter to that oil that it would eliminate that problem altogether without affecting the overall outcome.
Yes, that is a good trick. Thanks for sharing!
II tried this yesterday and follow but the steak was not done and I folowed the directions to the T, but the Steak was raw and measured only 80 degrees. Had to put it back in two more times. I think the oven should be about 500 degrees.
Hi Dave. I would get a thermometer and test the temperature of your oven, if you haven’t done so all ready. The steaks should absolutely not be raw following the instructions given.
Hi Liz, I’ve never been good at cooking steaks, which makes me very sad as I do love a nice cut of beef. A friend gave us some filets for Christmas and I googled how to cook filet mignon. Yours was the first hit and so I tried your method. I’m SO glad I did! The steaks were delicious! Thank you, thank you, thank you!
That’s so awesome, Gail! So happy to hear that you had great success! Cheers!
The filet turned out perfect, however, I’d like the filet to be hotter when we serve it (after leaving it on a plate for 5 mins before serving). Should I heat the covered 5 min plate it stages on? Should I heat the plates it will be served on? What effect would waiting less than 5 minutes have before serving?
If you would like them to be warmer, you can certainly try some of the things you mentioned. If you slice a cooked steak immediately after cooking, a lot of the juices will be lost. See this article: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html
Thanks so much for your article.
I will be cooking grass-fed filet mignon, which is much lower in fat (1.5 grams fat per ounce, of which .75 grams is saturated fat). For reference, Omaha Steaks filet mignon has 6.6 grams fat, of which 2.8 oz is saturated fat.
How might I adjust your directions if the meat has less fat, or more fat?
Hi Warren. Sorry I don’t have any specific advice to give you re: this topic. I think you’ll have to use your best judgement while cooking and see if the meat is starting to look dry/overcooked.
Making steak tomorrow- had no idea how to cook filet mignon, glad I came across your directions online…
Glad you found me, Lori. And good luck!
Should you put a lid over the pan when searing or when it goes in the oven? Thank you.
No lid. The pan should remain uncovered.
Also, how long should it be in the oven for medium well? Thanks again.
I would add an extra 2 minutes maybe? Hard for me to say. I’ve never cooked them to that level of doneness.
So you only sear one side?
You flip the filets and immediately transfer the pan straight to the oven. See step 4. So the second side does get seared, but in the oven in the hot pan – not on the stovetop.
I too was always afraid to cook filet mignon being it’s such an expensive piece of meat, followed your recipe and it came out perfect I will never cook it any other way. Best filet I’ve had in a long long time. Thanks so much for sharing.
That’s great to hear, Jim! Glad you had success and now have a new standby recipe!
Fantastic recipe. One change. I did not season steaks with pepper before searing as described to prevent pepper burn. After flipping the steaks, I removed the pan form the burner, brushed the top with oil and sprinkled crushed pepper generously before baking. Turned out great. Congratulations for a fantastic simple recipe. I am passing around your recipe to all my friends 🙂 .
Glad you had success! Thanks for the feedback!
Did this and was the only way to cook a filet! Turned out excellent. Thank you!
So happy to hear this, Sharon!
My Filets came out so delicious, unbelievable. As soon as I took a bite I turned and took the rest of them out of the freezer to begin thawing because I know I’m gonna want more ASAP. Thank you so much.
That’s awesome, Christopher!