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’m about to try this out, I can’t wait!
I hope they worked out for you!
Middletown, Delaware
Thanks so very much for this delicious, simple recipe! At 66 years of age, this was my first attempt at making filet mignon and it was amazing. I don’t like my cooking.
So glad you had success, Denise! That’s great to hear!
Hi! I’m Steve! I’m the chief dishwasher here at the Hopkins’ house. I love my cat, the beach, bike rides, podcasts, chocolate, beer, wine, pizza, tacos and kale. Let’s get cooking!
I copied and pasted your intro with editions. Thank you for the recipe. Totally enjoyed.
Glad you enjoyed it!
used a cast iron skillet instead worked great. Also did the first four minutes on the grill outside the kitchen so it didn’t set off the smoke alarm Then went to the stove to finish it off.
Sounds great, Jackie!
Cast iron is absolutely amazing when cooking these steaks! If you season your cast iron skillet well before you cook the steaks and if you use flaxseed oil, it will change your life!
Thanks for the tips, Nadia!
my husband loves beef and I would love to do this but he comes home late, let’s say around 10 pm and am dead tired to cook so I prefer to cook in advance and just reheat it. is this dish reheatable? coz it aid be good taken straight from the oven.
I do not recommend cooking this in advance and re-heating it.
Have made these a couple of times now…..they are amazing…….only recipe I’ll ever use. Around the Christmas holidays my market sells whole tenderloins for $9.99 a lb. I always buy one and cut it for several meals , usually 2 larger roasts that feed 4-6 and 6-8 individual portions. This year I bought 2 whole tenderloins since I had room in the freezer. This method of cooking gives juicy , tender beef at the perfect med-rare doneness. Thanks so much !!!
That’s so great to hear, Elizabeth!
Thank you so much, my wife and I were looking to cook for a first time a filet mignon, after reading on line several recipes
we decided this is it.Simply delicious
So glad you enjoyed it!
Question: your instructions indicate to flip after 4 minutes in the saute pan and then immediately to the oven. Does that mean the other side does not get cooked on stove top for 4 minutes?
Exactly. The second side does not get cooked on the stove top (but the residual heat from the pan will sear it).
Hey ladies and gentlemen, I will be the first to say “I suck at cooking!” I don’t eat steak due to growing up in Texas and going to Cattle Rustlers too many times. My wife loves steak as does my daughter. So I decided to try this recipe with a couple cheap filets from Aldi’s, these steaks were just under $5.00 for two 5 ounce filets. I figured why kill a perfectly good cut of beef trying to cook. I will have to say, my wife and daughter loved how perfectly cooked they were from this recipe. I can only imagine how perfect this would be for a prime cut of beef. I can’t say enough how perfect this recipe works. Anyone that feels this didn’t work for them might want to read the instructions again and make sure your pan is on the correct temp. Thank you,thank you, thank you!!!
Thanks for all the kind words, Wayne! Glad you and your family enjoyed the steaks!
I used your instructions for a $10 filet from Wegmanns. I cooked it for my son’s 16th birthday dinner. Normally I would grill it but never again. It came out perfect and I scored some great mom points. Thanks so much!
That’s so awesome, Karen!
Absolutely perfect every time !! Thank you so very much. I
That’s awesome, Janet!
That was amazing – best, easiest filet I’ve ever made – will definitely make this again !!! Thanks so much for the easy recipe!!!
That’s wonderful to hear, Kimberly. Thanks for letting me know! Cheers!
‘the best’ steak I ever cooked! It was a success, thanks for the easy recipe, it was very simple
Hooray! That makes me so happy!
Thanks, I had the grill ready to go and it started to rain. It worked out fine.
Great! Glad this could be a successful plan B!
I bought 2 fillets and I was going to cook them today but I didn’t know what you meant by 425 degrees. What measurement did you use? Celsius or Fahrenheit? Thanks for your recipe though
It’s Fahrenheit. Let me know if you have any other questions.
Great recipe and perfect result. I like bacon wrapped and I pre-cook the bacon half way, wrap the filets, drain most of the grease and cook the filets in the remaining bacon grease. Gives a nice sear.
Bacon is always a good idea!
Can’t afford filet mignon more than once a year, so I approached this cooking task with great trepidation, terrified that I would ruin them (as I do with most beef!) Got to say, this was the most delicious beef dish I have ever eaten! The only thing I did differently from the instructions was to leave them in the oven for 10 minutes instead of 5-7. They came out a little pink in the middle, deliciously juicy and tender all through and slightly crispy on the outside. Absolutely fantastic! Thank you so much for posting this recipe and making my son’s farewell dinner before he goes back to school a roaring success!
Bev, this is fantastic! So happy they came out great!
This was perfect instructions. Thank you so much. I cooked mine in the oven for an additional 10 minutes because I like well done and they were perfect.
Glad it worked out!
Just tried this cooking method for 2 filets. Absolutely perfect or medium rare. Used some black pepper and a sprinkle seasoning that included salt. Much appreciation for a perfectly cooked steak. It was way simple and the best steak I have ever had that was cooked at the house. 🙂
So glad! Yay!
Amazing! Thank you!
Great!
Hello Liz,
Tried your recipe for filet mignon and it came out perfect!
Thank you!!
Mickey
Yay! I’m so glad!
Hi, followed your recipe using 7 pieces of eye fillet tonight and let me tell you they were sensational. Thank you for such an easy recipe, with such an amazing outcome. Will be using it again, and again, and ………….
That’s great to hear!
Hi, I only have a skillet that is oven-proof up to 400 degrees. How long should the filet be in the oven? Thanks!
The filet should be in the oven for 5-7 minutes (see step 4).
Just finished dinner and had to post. This is absolutely the spot-on perfect way to cook a beef fillet! Thank you, I am forever in your debt!
Awesome news! Thanks for letting me know!
This was the best way i have ever made filet, probably the only way ill cook it from now on! so spot on!!
Wow! That’s great to hear!
I’ve made filet mignon many times and this simple recipe is good, but after flipping the filet, let it sear for about 2 minutes, then add a tablespoon of butter and baste it for 1 minute, then throw it in the oven for the times recommended (though subtract a minute or so (4-6 minutes). The butter gives it a better brown butter sauce and richer flavor. If you like rosemary throw two sprigs of fresh rosemary in the pan with the butter. Thank me later! 🙂
Great tips, Curtis! Thanks!
Great recipe! Thanks. You could also with a touch of butter in the oven put a garlic clove and a sprig of Thyme. Liz, would you ever grill your filet and if so, what recipe would you use???
Thanks again
Sometimes I grill filet in the Summer. And a touch of butter never hurts! 🙂
Just executed the process for a Birthday dinner for my wife. Spot on! Used butter and olive oil. Accompanied with Baked potatoe, chive, sour cream and more butter😀 the tenting is key to finishing and consolidating juices. Awesome!
So glad you had a successful Birthday dinner celebration!
Hi Valentina,
Quick question — what’s the rationale for not using the non-stick pan?
Teflon can’t go in the oven at high temperatures, so I use a non-coated pan.
This is the PERFECT recipe! So simple and perfectly cooked. Thank you!
That makes me so happy to hear, Julie! Yay!
Olive oil should not be used for sauteing, especially not extra virgin olive oil. It breaks down under high heat, releasing free radicals which is not healthy. You should use either avocado oil or coconut oil, both good for high heat use and healthy.
I used your recipe tonight and it turned out great. I used a little butter with the olive oil. I also seared both sides for 4 minutes. Then I added a little butter on top of each steak before putting them in the oven. I love this recipe. Without question this is the best tasting steak I have ever cooked. So juicy and tender and delicious. Thanks.
That’s wonderful, Carolyn!
I tried your receipt today, I must say that you give great cooking ideal,.My tenderloin came out so so good.ill be looking forward to more of these great recipe.Thanks Again
That’s wonderful!
I am pretty useless in the kitchen but I tried this and the filet mignon turned out PERFECT. I couldn’t believe it. Thank you!!!
That’s wonderful to hear!
Amazing! I did this tonight and it was the perfect steak! Thank you
That’s great, Tim!
The steaks turned out PERFECTLY!
Thank you so much for guiding me through this process. I’m always so nervous they’ll be overcooked or undercooked, but with your instruction I was able to serve a delicious steak!
I have saved this post and will always follow it in the future. I am nervous no more! Thank you! Thank you!
Wonderful, Kristen! Hears to more successful cooking ventures in 2018!
This is the best ‘recipe’ I’ve ever tried, bar none. The filet turned out better than a restaurant and was shared in my own home with family. I used my new copper sauté pan, well seasoned of course, and it proved to be the greatest pan…wiped it out with a paper towel after the filets were done. Thank you for the lesson on the perfect filet.
Yay! That’s amazing! And I totally want to upgrade to copper pots and pans someday. Gotta start saving those pennies! 🙂
I bought filets for the first time. I followed your recipe exactly, and they turned out perfectly! Thank you so much for a great and easy recipe.
Woohoo! Awesome, Becky!
My Babe and I thought we were eating the filets at the best steakhouse in a big city. Until we had to clear the table and load the dishwasher.
Ha! That’s a reality check for you! But glad you enjoyed them!
Thanks for this wonderful recipe! It worked out perfectly. Our filets were closer to 1.5 inches thick, so we took a minute off the oven time and it worked out well.
That’s great, Scott!
Will this work the same if fillet is wrapped in bacon?
I haven’t tried it that way. You might have to increase the cooking time slightly.
I had never made Fillet mignon on the stove before, I usually have them grilled. We were given some by the boss. It is chilly so I googled and found your technique (3rd in the line) it looked the best for me. I already had the fillets marinating in seasonings, (I have a cracked peppercorn/herb/sea salt I make) soy sauce, liquid smoke, Teriyaki sauce, and olive oil. This is my steak go to marinate. I used my cast iron skillet, got that oil nice and hot, timer on for 4 mins, I wanted to turn them so bad! NOPE! BEEP! BEEP! Fling them over straight to the hot oven. Timer on 7 min. Mmmmm juicy. Lots of drippings, foil tent for 5 min. Served with salad, baked tator, and bearnaise sauce over the fillets (not that they needed it; my family just likes it), FORK TENDER! Thank you. My now go to site.
I am a writer so excuse the lengthy comment.
So glad they turned out! Definitely too cold to for grilling right now! And your marinade sounds wonderful!
Great recipe. Thank you!!
Will this same approach work for a NY strip steak?
Thanks, Bob. I have no tried this recipe with other cuts of steak. I imagine the overall technique will work the same, but you’ll have to judge the cooking time as you go.
This looks like a great recipe and I can’t wait to give it a try this evening. BTW; I think you should give Ina Garten credit for your recipe, as you copied hers nearly verbatim.
Hi Jerry. Could you provide me with the link to the recipe you are referring too? I just did a google search and cannot find one of her’s that is “nearly verbatim” to mine. I am always happy to cross reference, when it’s appropriate.
I don’t know when it became the norm to partially cook meat and leave it half raw on the inside but I like my steaks well done. If there’s any pink or red juice when I cut it open I won’t eat it.
Having said that, I used this method as a general guide for my filet mignon last night, I just altered the cooking time. I initially seared it for 5 minutes, flipped it over and put it in a 425* preheated oven for another 13 minutes. Using an instant read thermometer I removed it when the IT got a little above 160*. I let it sit in the skillet for 5 more minutes and it eventually got up to a nice 165* IT. It turned out great, nice and tender…and fully cooked. 🙂
Glad you were able to get your filet mignon cooked the way you like it!
This would make a perfect at home Valentine’s Day dinner!!
Exactly! Best to stay home and stay cozy! 🙂
Amazing…really this most helpful dish for me & these looks soooo good and delicious, I will try to making this in this Valentine denner…..Thanks for sharing….!
I hope you have a wonderful Valentine’s Day dinner!
Way to go on your most popular post, Liz! Your updated pics are absolutely fabulous. I’m a firm believer that we don’t have to be all or nothing in the diet department. Balance and finding what works for us is key. I appreciate your writing about this <3 . Special occasions are worth splurging for! xo
Totally worth the splurge! Thanks, Traci! Happy Valentine’s Day!
Hi Liz, how you you recommend cooking 2, 8 oz filets that are about 2.75 inches thick?? I paid 50 dollars for these two and will be making it for a Valentines dinner, and its my first time, so i really dont want to mess it up! Any help would be appreciated! Thanks so much!
Hi Manish. Due to the thickness of your filets, I would add an extra 1-2 minutes to the cooking time once they are in the oven.