Filet mignon is arguably the best steak out there.  Some may prefer a well marbled T-bone or ribeye but for those who have an aversion to anything that resembles fat, the filet mignon is the ticket.  Yes, filet is expensive, but don’t be intimidated.  It is actually quite easy to cook restaurant quality filet at home and you’ll be saving a boatload of cash compared to going out to the restaurant for these!

LOVE. GOOD. STEAK.

We’ve enjoyed these in restaurants for years before I attempted to make them at home.  My wife now tells everyone that my filets are consistently better than all but one restaurant – Zelo in Minneapolis, Minnesota.  Hey, I’ll take it.

2022 update: Zelo is no longer, maybe another victim of the pandemic?  So now my filet is on top! 😉

So how do you make filet at home?  It REALLY is one of the easiest things to cook!  Read on…

The Sear

Take your raw filets and hit them with a bit of salt and pepper on both sides.  Pre-heat your oven to 275 F as we will finish the cook in the oven.  In a frying pan (I prefer cast iron but any fry pan will do) heat up about 2 tablespoons of butter on medium-high.  Once the pan is hot place the filets in the pan along with some fresh rosemary sprigs.  You can forgo the rosemary if you want, you’ll still make great steak, but the rosemary imparts a nice flavor that I think you’ll enjoy and is a classic way to cook filet mignon.

Once the first side has browned nicely (this should only take one to two minutes) flip the filets over. Use a tablespoon to spoon the pan’s rosemary infused melted butter over the top of the filets.  You’ll want to do this a few times while the second side is browning.  If juices are too sparse to spoon, toss in another chunk of butter to give enough to spoon over the filets.

Bring up to Temp

Once the second side of the filets has browned nicely, about another minute or two, remove from heat and put in the oven.  Now, as I use cast iron, my pan can go directly into the oven after the browning of the filets.  If your fry pan is not oven safe, you can simply take a pizza pan or any aluminum cake pan, etc. and line it with some aluminum foil to make clean up easier.  Then transfer your filets to the oven safe pan before placing in the oven.  You will want to spoon some of the rosemary infused butter over the filets after you transfer them to your pan.

You want these in the oven until the internal temperate reaches 145 F, for medium rare (recommended).  In you have an aversion to the red center of medium rare you can let these reach 155 F for a less red center.  DISCLAIMER: Your results will vary – based on: the thermometer or method used to determine doneness, how your thermometer is placed in the filet, and the size of your filets.  This is where practice makes perfect.  If it’s a little under or over, adjust your target temperature next time until you’re cooking them just the way you like them!

I use a wired remote thermometer, like this one.  Place the probe into the center (very important) of the largest filet, inserting probe at least to the center, maybe a little past the center.  You want to pick up the temp from the center of the filet.  You can also use an instant read thermometer, like this one, and check the temp every so often until the target temperature has been reached.

The Finish

Once the target temperature is reached, use a hot pad to remove from oven.  Note, if you placed your fry pan directly into the oven, DON’T absent mindedly grab the handle to remove the pan from the oven! (I have done this)  Use these.

Now let the filets rest.  Tent some aluminum foil over the filets to retain some heat and let them rest at least 3 minutes, up to 5 minutes.  This allows the internal juices to redistribute and the temperature to stabilize a bit.  If you cut into the filets right away without allowing them to rest they may produce some quite red juices on the plate, resting should prevent this, assuming the internal temperature was properly reached.

I know this is a long read, I wanted to give you all the ins and outs, but these really are as simple as 1) Brown in butter and seasoning, 2) Bake until internal temperature has been reached.  Now go make some great steak, and save $100 in the process!

Not ready to take on filet mignon?  Try my great burger recipe!

Filet Mignon

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Serves: 2 Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 307 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (2) 5 oz. filet mignon
• 2 tbsp. butter
• salt and pepper
• fresh rosemary (optional)

Instructions

1. Turn oven on to 275 F to let it heat up while you sear the filets.
2. If your frying pan is not oven safe, prepare a oven safe baking pan, I have used a pizza pan, covering with foil (not necessary but makes cleanup a breeze).
3. Put a light coat of salt and pepper on the filets, flip and repeat to coat both sides.  Let rest while you heat up the pan.
4. Place the butter in a small to medium size pan and set to medium high heat.  On my stove I use around 7 or 8 on the dial that goes to 10.
5. Once the pan is hot or the butter is starting to bubble, place the filets in the pan and into the melted butter.
6. Toss in some fresh Rosemary sprigs around the filets.
7. Wait about 1 to 2 minutes and with a fork or tongs lift up the filets and check the browning.  Keep cooking these and checking the level of browning until well browned or to your liking.
8. Flip the filets over to brown the other sides.
9. Use a tablespoon to scoop up and baste the filets with the rosemary infused butter mixture.
10. The second side won't take as long as the first, so check after a minute or so and continue to sear until browned to your liking, basting occasionally.  Remove pan from heat immediately once browning is complete.
11. With a fork or tongs transfer the filets to the baking pan and spoon some of the pan juices over the filets.  Alternately, if using and oven safe pan, you can place it directly into the oven.
12. If using a remote digital meat thermometer, set it to 145 F and place the probe in the center of the filet.
13. Bake the filet mignon in the 275 F oven until the internal temperature reaches 145 F.
14. Remove pan with filets from the oven and place on a the stovetop or another heat resistant surface.
15. Leaving filets on the pan, cover loosely with aluminum foil and let rest for 3 - 5 minutes.

Serve and enjoy!

Notes

DISCLAIMER: Your results will vary - based on: the thermometer or method used to determine doneness, how your thermometer is placed in the filet, and the size of your filets.  This is where practice makes perfect.  If it's a little under or over, adjust your target temperature next time until you're cooking them just the way you like them!