Filet Mignon (Tenderloin Steak)

A close up view of a filet mignon steak on a plate.

5 from 2 votes

Learn how to cook filet mignon to perfection with our expert guide. Whether you prefer butter basting, reverse searing, or the stove-to-oven method, we provide simple, fool-proof instructions to help you achieve a delicious, tender steak every time.

Prep Time30

Cook Time15

Total Time45

Course: Main Dish

Cuisine: American

Keyword: Filet Mignon, Filet Mignon Recipe, How to cook a Filet Mignon

Servings: Servings

Author: Caytlin McCleery

Ingredients

2 (8 ounce) filet mignon steaks at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic minced

US Customary - Metric

Instructions

Remove 2 (8 ounce) filet mignon steaks from refrigerator and any from packaging and let them sit at room temperature for at least 30 minutes, or up to 2 hours.
When ready to cook, preheat oven to 375 degrees Fahrenheit and also preheat a heavy, oven-safe skillet over high heat until it is smoking hot.
While those are preheating, rub each side of your steaks with the 2 teaspoons olive oil to coat. In a small bowl, combine 1 teaspoon salt,1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with the rub mixture.
Sear steaks in the hot pan for 2-3 minutes per side until there is lots of golden browning on the surface.
Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium. Use a meat thermometer for accuracy.
While the steaks are cooking, use a fork to combine the 2 tablespoons softened butter with 1-2 cloves garlic in a small bowl.
When the steaks are removed from the oven immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.

Notes

Butter Basting

Pat steaks dry. Do not add oil to the meat, but still season generously. Heat 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. Add in steak and sear 2-3 minutes. Flip and sear an additional 30 seconds before adding in 4 tablespoons butter and any aromatics you want to use like rosemary, thyme, or smashed garlic cloves. Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. Once the second side has had a chance to cook for 3 minutes, flip again and continue flipping every 1 minute, basting constantly, until the desired internal temperature is reached.

Reverse Sear

Preheat your oven to 250 degrees Farhenheit. Place a wire rack onto a rimmed baking sheet. Season steaks as instructed in steps 1 and 2 and place onto the wire rack. Bake in the 250 degree oven until the internal temperature of the steaks reaches 10-15 degrees below your target temperature. Remove from the oven and sear in oil in a heavy skillet over high heat to form a deep golden brown crust.

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