Name: Filet Mignon Foolproof Recipe: Nail it in Under 30 Minutes
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 (8-ounce) filet mignon steaks; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons avocado oil (or other high heat oil); 2 tablespoons butter; 2 sprigs fresh rosemary; 2 peeled garlic cloves; herb compound butter or bearnaise sauce

Jump to Recipe

Okay, let’s be real. Who doesn’t love a perfectly cooked filet mignon? Seriously, that melt-in-your-mouth texture? Divine! But the thought of making it at home? Intimidating, right? Well, not anymore! This filet mignon foolproof recipe is about to become your new best friend. It’s so simple, even I – queen of kitchen chaos – can nail it every time. And trust me, if I can do it, you definitely can!

I remember the first time I tried making filet mignon. Disaster! Overcooked, tough as shoe leather… you name it. But I wasn’t giving up. After a ton of tweaking (and a few more shoe-leather steaks, oops!), I finally cracked the code. Now, this filet mignon foolproof recipe is my go-to for special occasions. Last Valentine’s Day, I whipped this up for my hubby, and he swore it was better than any steakhouse. Seriously, you’re gonna impress everyone with this one. It’s so easy, it almost feels like cheating!

Why You’ll Love This Filet Mignon Foolproof Recipe

Seriously, what’s not to love? This recipe is a game-changer. But just in case you need convincing, here’s why you’ll be making this every chance you get:

Quick and Easy Filet Mignon Foolproof Recipe

Minimal prep, shockingly fast cook time. We’re talking from fridge to table in under half an hour. Yes, really!

Restaurant-Quality Filet Mignon at Home

Forget expensive steakhouses! You can get that same amazing flavor and presentation right in your own kitchen. I promise it’s easier than you think!

Filet Mignon Foolproof Recipe for a Special Occasion

Date night? Anniversary? Just feelin’ fancy? This recipe is perfect for any celebration (or, you know, a random Tuesday when you deserve something amazing!).

Filet Mignon Foolproof Recipe Ingredients

Alright, let’s talk ingredients! The beauty of this filet mignon foolproof recipe is that you don’t need a ton of fancy stuff. Just good quality ingredients, and you’re golden. Here’s what you’ll need:

2 (8-ounce) filet mignon steaks: Aim for about 1.5 inches thick – trust me, it makes a difference!
1 teaspoon kosher salt: Don’t skimp! It really brings out the flavor.
1/2 teaspoon freshly ground black pepper: Freshly ground is key here, friends.
2 tablespoons avocado oil (or other high heat oil): You need something that can handle the heat.

2 tablespoons butter: Unsalted, please! We’re controlling the salt here, remember?
2 sprigs fresh rosemary: Adds a little something special, you know?
2 peeled garlic cloves: Just give ’em a smash with the side of your knife to release the flavor.

Herb compound butter or bearnaise sauce: Okay, this is optional, but HIGHLY recommended. My favorite part is the herb butter melting all over the steak…mmm!

How to Prepare This Filet Mignon Foolproof Recipe

Okay, now for the fun part! Don’t be intimidated; this filet mignon foolproof recipe is seriously easy to follow. Just take it one step at a time, and you’ll be chowing down on a perfect steak in no time! Seriously, even *you* can make restaurant-quality filet mignon!

Preparing the Filet Mignon for Foolproof Success

First things first: take those beautiful steaks out of the fridge. We want them to come to room temperature – about 30 to 40 minutes before cooking. Trust me, this is important! It helps them cook evenly. While they’re warming up, give ’em a good seasoning on all sides with that kosher salt and freshly ground black pepper. Don’t be shy!

Searing the Filet Mignon for a Perfect Crust

Now, grab your favorite oven-safe pan – I’m a cast iron kinda gal, but anything that can handle high heat will do. Put it on the stove over high heat. We want it *screaming* hot! Once it’s good and hot, add the avocado oil. You’ll know it’s ready when it shimmers. Gently place the steaks in the pan and sear for 2 minutes, until they have a gorgeous golden crust. Then, roll them on their sides for another minute to crust up those edges. Don’t move them around – let them do their thing!

Filet Mignon Foolproof Recipe - detail 1

Lastly, flip ’em onto their final side. Now for the magic: add the butter, garlic, and rosemary to the pan. As the butter melts, use a spoon to baste those steaks for about a minute. The aroma? Heavenly! Careful, it splatters a bit!

Baking the Filet Mignon to Perfection

Time for the oven! Make sure you’ve preheated it to 400 degrees F (200 degrees C). Grab those oven mitts (cast iron gets HOT!) and carefully transfer the pan to the oven. Bake for an additional 4 to 10 minutes, depending on how you like your steak. I’m a medium-rare kinda girl, so I pull them out when they hit 120 degrees F. Use a meat thermometer – it’s your best friend here!

Resting the Filet Mignon

Almost there! Take those steaks out of the oven and put them on a plate. Tent them loosely with aluminum foil and let them rest for 5 to 7 minutes. This is SO important! Don’t skip it! The resting period lets the juices redistribute, giving you a super tender and juicy steak. If you cut into it right away, all those juices will run out, and you’ll end up with a dry steak. Nobody wants that!

Filet Mignon Foolproof Recipe - detail 2

Tips for a Truly Filet Mignon Foolproof Recipe

Want to take this filet mignon foolproof recipe from “good” to “OMG AMAZING”? Of course, you do! Here are a few of my top tips for steakhouse-worthy results every single time. Seriously, these are game-changers!

Choosing the Right Filet Mignon

Okay, so obviously, the quality of your steak matters. Look for good marbling (that’s the white flecks of fat within the meat). That marbling melts during cooking and makes the steak super tender and flavorful. Don’t be afraid to ask your butcher for advice! They’re usually happy to help you pick out the perfect cut.

Mastering the Sear for Filet Mignon

That crust, though! It’s all about getting your pan screaming hot. Like, smoking hot (but not *actually* smoking, you know?). Don’t overcrowd the pan – if you’re cooking more than two steaks, do it in batches. And resist the urge to move the steak around while it’s searing! Let it develop that beautiful crust.

Temperature is Key for Your Filet Mignon

Seriously, invest in a meat thermometer! It’s the best way to ensure your steak is cooked to your liking. Remember, we’re pulling the steaks off a few degrees *before* they reach the desired temperature because they’ll continue to cook while they rest. And don’t forget to let ’em rest! I can’t stress that enough!

Serving Suggestions for Your Filet Mignon Foolproof Recipe

Okay, so you’ve got this amazing filet mignon foolproof recipe down pat. But what do you serve with it? Don’t worry, I’ve got you covered! You can’t go wrong with classic sides. My personal faves? Sautéed mushrooms with garlic and thyme – so good! Roasted asparagus with a squeeze of lemon is always a winner. Or, if you’re feeling fancy, some creamy mashed potatoes or a decadent risotto. Seriously, the possibilities are endless! Just pick your favorites and get cooking!

Storing & Reheating Your Filet Mignon Foolproof Recipe Leftovers

Okay, so *if* you happen to have any leftovers (highly unlikely!), you’ll want to store them right away. Pop them in an airtight container and into the fridge they go! They’ll be good for about 3 days. To reheat, warm them gently in a pan with a little butter or oil – low and slow is key so you don’t dry them out! Or, slice them up cold for a fancy sandwich. Yum!

Filet Mignon Foolproof Recipe Variations

Okay, so you’ve mastered the basic filet mignon foolproof recipe, and you’re feeling adventurous? Awesome! Let’s spice things up a bit! The great thing about this recipe is how easy it is to customize. Here are a few ideas to get your creative juices flowing:

Herb Butter Variations for Filet Mignon

Okay, so the rosemary and garlic butter is amazing, but why stop there? Try adding some fresh thyme, oregano, or even a little bit of chopped sage. A pinch of red pepper flakes will add a little kick! My favorite? A mix of parsley, chives, and a squeeze of lemon juice. So fresh!

Sauce Options for Filet Mignon

Bearnaise is a classic, but there’s a whole world of sauces out there! A red wine reduction is always a winner – so rich and flavorful! Or, how about a creamy mushroom sauce? Seriously, yum! You could even just drizzle it with some good quality balsamic glaze. Don’t be afraid to experiment and find your perfect sauce!

Filet Mignon Foolproof Recipe: Frequently Asked Questions

Still got questions about this filet mignon foolproof recipe? Don’t sweat it! I’ve rounded up some of the most common questions I get asked. And if you’re still scratching your head, just shoot me a message – I’m always happy to help!

What is the ideal internal temperature for filet mignon?

Okay, this is the big one! Here’s the breakdown: For rare, you’re aiming for 120-125°F. Medium-rare? 125-130°F. Medium is 135-140°F. Medium-well is 145-150°F, and well-done (though I don’t recommend it!) is 155-160°F. Remember to use a meat thermometer and pull the steaks off a few degrees early – they’ll keep cooking as they rest!

Can I grill this Filet Mignon Foolproof Recipe?

Absolutely! Grilling adds an awesome smoky flavor. Just preheat your grill to high heat. Sear the steaks directly over the heat for a couple of minutes per side, then move them to a cooler part of the grill to finish cooking. Keep an eye on that internal temperature! And don’t forget to rest them afterward!

What if I don’t have an oven-safe pan for this Filet Mignon Foolproof Recipe?

No problem! You can sear the steaks in a regular pan on the stovetop, then transfer them to a baking sheet lined with foil. Bake them in the oven as directed. Or, you can skip the oven altogether and just cook them entirely on the stovetop. Reduce the heat to medium-low after searing and cook them until they reach your desired doneness, flipping occasionally.

Can I use a different type of oil for searing my Filet Mignon?

Sure thing! Avocado oil is my go-to because of its high smoke point, but you can also use other high-heat oils like grapeseed oil, canola oil, or even clarified butter. Just avoid using olive oil – it doesn’t handle high heat very well and can start to smoke and taste bitter.

Nutritional Information for Filet Mignon Foolproof Recipe

Okay, so here’s the deal: nutritional info can vary *a lot* depending on the exact ingredients and brands you use. So, I can’t give you super precise numbers, okay?