How to Cook Filet Mignon: A Complete Guide
Learn to cook filet mignon with a perfect sear, tender center, and simple pan-to-oven method. This guide covers selection, seasoning, timing, sauces, and plating for a restaurant-quality steak at home.
In this guide you will learn how to cook filet mignon to a perfect, buttery finish with a crisp sear. You’ll need a heavy pan (cast iron recommended), a reliable meat thermometer, salt, pepper, and a hot oven or stovetop. This quick method yields a tender, juicy centerpiece for weeknight dinners or special occasions.
Why filet mignon shines
Filet mignon is prized for its exceptional tenderness and delicate beefy flavor. It’s the centerpiece steak that rewards careful handling with a buttery crust and a rosy, moist interior. For those asking filet mignon how to cook, the rhythm is consistent: high-heat sear to develop crust, then controlled finish to your target doneness. According to Cooking Tips, the best results start with a well-trimmed, evenly thick cut and letting the meat come to room temperature before it hits the pan. A light coat of neutral oil, salt, and pepper is enough to begin; you’re aiming for a crust that contrasts with a tender center. The approach works for weeknights and celebrations alike, and it scales from a single-for-two dinner to a small crowd.
Choosing the right filet mignon
Thickness and trim matter more than size alone. Look for center-cut filets about 1.75 to 2 inches thick with firm texture and bright, clean edges. Excellent marbling improves juiciness without overpowering the beef’s delicate flavor. For the best results, purchase from a reputable butcher or grocery store that can trim to uniform thickness. If you’re thawing frozen filets, plan extra time and pat them dry before cooking. Always check the label for any added solutions; minimal processing yields a cleaner sear and better crust.
Preparing and seasoning
Pat the steaks dry with paper towels to remove surface moisture. Generously season all sides with kosher salt and freshly ground black pepper at least 15 minutes before cooking (or up to 40 minutes for deeper seasoning without drawing out too much moisture). Let salt penetrate and form a subtle crust. You can add a light brush of neutral oil, but the crucial factor is achieving a dry surface. Optional aromatics like thyme or smashed garlic can go into the pan later for flavor, but keep the focus on the beef’s natural profile.
Searing technique: Cast-iron skillet method
Heat a heavy cast-iron skillet over medium-high to high heat until just smoking. Add a thin layer of oil with a high smoke point, then lay the filets in the pan. Do not move them for 2-3 minutes to form a crust. Flip and sear the other side for another 2-3 minutes. Reduce the heat slightly and add butter, crushed garlic, and fresh thyme; baste the steak with the melted butter for even browning. The sear should be deep amber and the crust should resist when pressed lightly.
Finishing in the oven: timing and temperatures
For a reliable finish, transfer the pan to a preheated oven at 400°F (204°C) after the initial sear. Cook until the internal temperature reaches your target (125-130°F for medium-rare, 130-135°F for mid-rare). Cooking times vary with thickness, but a typical 1.75–2 inch steak takes about 4-7 minutes in the oven after searing. If you don’t use an oven, you can finish by lowering heat and cooking a bit longer on the stovetop, but oven finishing keeps the center uniformly warm and prevents overcooking.
Resting, slicing, and plating
Let the filet mignon rest for 5-10 minutes after removing from heat. Resting allows juices to redistribute and the temperature to stabilize, preventing a dry, stringy bite. Slice against the grain to maximize tenderness and arrange on warmed plates. A final sprinkle of flaky salt can finish the look. For presentation, spoon a little pan sauce or a dab of herb butter over the top just before serving.
Sauces, sides, and plating ideas
A simple pan sauce made from the fond in the skillet, a splash of red wine, and a touch of beef stock makes a glossy accompaniment. Classic options include Béarnaise, garlic butter, or red wine reduction. Pair filet mignon with earthy sides like sautéed mushrooms, roasted potatoes, or puréed cauliflower. Fresh herbs (chives or parsley) add color and brightness without overpowering the beef’s flavor. The goal is balance: a light, complementary sauce that enhances, not masks, the filet’s delicacy.
Common mistakes and how to fix them
Common missteps include cooking from a cold steak, overcrowding the pan, or relying on time alone (without checking the internal temperature). Always pat dry, season well, and monitor doneness with a thermometer. If the crust isn’t brown enough, let the pan heat a bit longer or raise the heat momentarily, then sear again. If the center is underdone, a brief oven finish or a couple more minutes of rest can help, but avoid overdoing it to prevent a tough texture.
Variations and make-ahead tips
For a bacon-wrapped variant, wrap a thin slice of bacon around the filet and secure with a toothpick; render the fat in the pan before starting the sear. If you’re meal-prepping, cook filets to a very rare stage and finish to desired doneness when ready to serve to avoid overcooking. Make-ahead sauces like a simple red wine reduction can be prepared in advance and reheated gently. Frozen filets should be thawed completely and patted dry to ensure a good sear.
AUTHORITY SOURCES
For safety and best practices, refer to the USDA and FDA guidance on meat handling and cooking temperatures. These sources provide science-backed recommendations that align with home cooking techniques and ensure both flavor and food safety. See the links below for detailed information.
Tools & Materials
- Cast-iron skillet (12-inch preferred)(Heavy skillet for even heat and crust formation)
- Tongs(Grip steaks without piercing the surface)
- Instant-read meat thermometer(Target 125-130°F for medium-rare)
- Neutral oil (high smoke point)(Canola, grape seed, or avocado oil)
- Unsalted butter(For basting and flavor)
- Fresh thyme or garlic (optional)(For aromatics during basting)
- Kitchen towel or paper towels(Pat dry steaks before searing)
- Heavy cutting board and knife(For resting and slicing)
- Rimmed baking sheet (optional)(If finishing in the oven outside the pan)
Steps
Estimated time: 30-45 minutes
- 1
Prepare and warm up
Pat steaks dry with a clean towel to remove surface moisture. Let them sit at room temperature for 20-30 minutes to promote even cooking. Preheat the oven to 400°F and place a rack inside so air can circulate around the pan.
Tip: Dry surfaces sear much better; moisture is the enemy of a crust. - 2
Season generously
Season all sides with kosher salt and pepper. If using, sprinkle a light touch of salt to enhance flavor without drawing out too much moisture. Salt should create a thin, enticing crust as the steak rests before searing.
Tip: For extra flavor, season up to 40 minutes ahead but don’t salt too early on very lean cuts. - 3
Preheat the pan
Heat a cast-iron skillet over high heat until just smoking. Add a thin layer of neutral oil and allow it to shimmer. A properly heated pan ensures a strong crust.
Tip: A drop of water should dance and evaporate when the pan is ready. - 4
Sear the filets
Place the filets in the pan and avoid moving them for 2-3 minutes to form a crust. Flip and sear the other side for 2-3 minutes. The crust should lift easily when ready.
Tip: Do not overcrowd the pan; cook one or two at a time for even browning. - 5
Baste for flavor
Reduce heat slightly, add butter and aromatics. Tilt the pan and spoon the melted butter over the steaks to enhance browning and depth of flavor.
Tip: Basting helps distribute butter fat and flavors evenly. - 6
Finish in the oven
Transfer the pan to a 400°F oven and cook until the thermometer reads 125-130°F for medium-rare. This step brings the center to the perfect doneness without scorching the crust.
Tip: If you don’t have an oven-safe pan, transfer to a preheated dish with the same instructions. - 7
Rest before slicing
Remove from heat and rest steaks on a warm plate for 5-10 minutes. Resting redistributes juices and avoids a stringy bite.
Tip: Tent loosely with foil to keep warm without sweating the crust. - 8
Slice and serve
Slice against the grain in 1/4-inch slices. Plate with a simple sauce or herb butter and your chosen sides.
Tip: A light sprinkle of flaky salt just before serving adds a final punch.
Quick Answers
What temperature should filet mignon be cooked to?
Aim for 125-130°F for medium-rare, 130-135°F for medium. Temperatures can vary with steak thickness, so use a thermometer for accuracy.
Aim for about 125 to 130 degrees for medium-rare; use a thermometer to be precise.
How long should I rest the steak after cooking?
Rest for 5-10 minutes to let juices redistribute. This ensures a juicy bite and stable temperature before slicing.
Rest for five to ten minutes before slicing for juiciness.
Is a cast-iron pan essential?
A cast-iron skillet is ideal for a strong sear and even heat, but a heavy stainless pan can work if seasoned well.
Cast iron gives the best crust, though a well-seasoned heavy pan works too.
Can I bake filet mignon from frozen?
Best results come from thawed steaks. Frozen meat cooks unevenly, increasing the risk of overcooking the outside while the center remains underdone.
It's better to thaw first for even doneness.
What sauces pair best with filet mignon?
Red wine reductions, Béarnaise, or simple herb butter all complement the steak without masking its delicate flavor.
Try red wine sauce or herb butter to elevate the steak.
What are common mistakes to avoid?
Overcooking, under-seasoning, and not drying the surface before searing are frequent issues. Use a thermometer and a hot pan for best results.
Avoid overcooking and not drying the surface; use a thermometer.
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Top Takeaways
- Sear, then finish in the oven for even doneness.
- Rest steak 5-10 minutes before slicing.
- Season well and pat dry for a better crust.
- Use a cast-iron pan for reliable, restaurant-like crusts.
