Learn how to cook Filet Mignon in two different ways – in the oven or on the grill! This is the perfect recipe for making filet mignon at home – easy, flavorful, and so juicy, with the perfect char on the outside and a tender and buttery center.
If you love cooking steak, don’t miss these other irresistible recipes – steak pizzaiola, churrasco steak, garlic butter steak bites, carne asada, and reverse sear steak.
Filet mignon is my ultimate treat meal. Give it to me for my birthday, Valentine’s Day, date night, or anniversary… But I’m a smidge embarrassed to admit that for years, I was a little too intimidated to try it at home. I mean, they’re expensive—and what if I had a major fail? Well, all I can say is YOLO!
It turns out filet mignon is easy to make and just as yummy at home. I’ve tried a few different preparations, and today, I’m sharing my two favorites for the perfect charred exterior with a juicy, buttery interior.
Why You’ll Love This Filet Mignon Recipe
- Only 4 ingredients. All you need is the filet, salt, pepper, and oil. The focus of this recipe is really on the tender, juicy steak so there’s no need for extra seasonings.
- Foolproof. Filet mignon may appear “fancy,” but it’s actually so easy to make. If you follow the recipe below, you’ll never have to worry about messing it up.
- Tender, juicy steak every time. Whether you opt for the grill or oven, the end result is tender, juicy, mouthwatering steak!
What Is Filet Mignon?
The name filet mignon is French. A “filet” is a boneless slice of meat (in this case, steak), and “mignon” means dainty or cute. This is appropriate because these particular steaks are small compared to ribeyes, Porterhouse, and other steaks. The highly prized filet mignon is sometimes labeled as “tenderloin steaks,” “beef loin,” or “chateaubriand.”
Recipe Ingredients
The filet mignon cut is so tender and flavorful that it requires minimal ingredients to enhance its taste.
- Filet Mignon: Each steak should be about six ounces in weight. If they are a little larger or a little smaller, that’s still okay – you’ll just need to adjust the cooking time accordingly.
- Olive Oil: For rubbing into the steak.
- Salt and Pepper: I like to use coarse salt or sea salt and freshly ground black pepper, for the boldest taste.
How to Cook Filet Mignon
I’m sure everyone has a favorite way to prepare and enjoy steak. When it comes to the best way to cook filet mignon, I bounce between the grill and the oven, and I can’t choose a favorite!
On the Grill
- Rest: Let your steaks rest at room temperature for 30 minutes before you cook them. This will help them stay as tender and juicy as possible.
- Prep: Preheat your grill to high heat. Oil your grill grates with avocado oil, vegetable oil, or any other high-smoke point oil. Don’t use olive oil.
- Rub and season: Rub the steaks with olive oil. Then, rub the steaks all over with salt and pepper.
- Grill: Cook the filet mignon steaks on the grill for about 5 minutes per side or until the internal temperature registers at 125˚F for medium-rare or 130˚F for medium. Using an Instant Read Thermometer is the easiest way to check the temperature quickly and accurately.
- Rest Again: Take the steaks off the grill, place them on a clean plate, and let them rest for about 5 minutes before serving. This helps keep the juices in the meat instead of letting them run out all over the plate when you cut into your steak.
In the Oven
- Prep: Preheat the oven to 400˚F, and set a cast iron skillet over high heat.
- Rub and season: Rub the steaks with olive oil and season them with salt and pepper.
- Sear: Add the steaks to the hot skillet and cook them for 3 minutes on the first side. Flip the steaks over, and cook for 2 minutes on the second side.
- Bake: Move the skillet to the oven and cook the steaks for 4 more minutes. Check the temperature. It should register at 125˚F for medium-rare or 130˚F for medium. If the steaks aren’t quite done, close the oven door and let them cook for a minute longer before checking again.
- Rest Again: Once the steaks are done, take the skillet out of the oven, and place the steaks on a clean plate. Let them rest for about 5 minutes before serving.
Recipe Tips
- Room Temp Steaks. Allow the filet mignon to rest at room temperature for 20 to 30 minutes before you cook it. This is called “tempering” the meat, and it helps the outside get nicely cooked while the inside stays juicy.
- Season Well: Rub the filets down with olive oil, salt, and pepper. Massage it into the steak for the best flavor.
- Skillet Options: If you are pan-searing your steaks, it’s best to use a well-seasoned cast iron skillet for the best flavor. A heavy-bottomed stainless steel skillet is a good runner-up.
- Buying Filet Mignon: You can opt to purchase a beef tenderloin and slice your filets yourself or purchase pre-cut filets from your butcher. Whichever route you decide to go, make sure you choose quality beef.
Internal Temperature Guide For Beef
The amount of time it takes to cook a filet mignon will depend on the thickness of the steak and your desired doneness. The temperatures below will help you decide when to remove them from the heat. Please use an Instant Read Meat Thermometer.
- Rare: 120-130˚F (cool red center)
- Medium rare: 130-135˚F (warm red center)
- Medium: 135-145˚F (warm pink center)
- Medium well: 145-155˚F (slightly pink center)
- Well: 155˚F and up (no pink)
Serving Suggestions
Nothing is better than a perfectly cooked filet mignon with potatoes and a green veggie. I love mashed potatoes, and this Mashed cauliflower is a great low-carb alternative. Asparagus, green beans, or Roasted Brussels Sprouts are the perfect green vegetables to complete the meal.
For a really decadent meal, serve your filet as surf and turf with lobster, crab cakes, shrimp, or scallops. If you want to top your steak with a sauce, I recommend blue cheese and maple bacon jam, herbed butter, or bordelaise.
How to Store and Reheat Leftovers
Place leftovers in an airtight container and store them in the fridge for 4 days or in the freezer for 2 to 3 months. To reheat, place the filet mignon in a baking dish in a 200˚F oven until warmed through.
More Grilled Steak Recipes
Filet Mignon
Ingredients
- 2 filet mignon steaks, they should be about 5 to 6 ounces each
- 1 teaspoon olive oil
- 1 teaspoon coarse salt or sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Let the filet mignon steaks rest at room temperature for 20 to 30 minutes.
- Preheat the oven to 400˚F.
- Coat the steaks with olive oil. Then, in a small mixing bowl, blend together salt and pepper. Use this mixture to season the steaks thoroughly, gently massaging the seasoning into the meat with your fingers.
- Set a cast iron skillet over high heat and wait for the pan to get hot.
- When the skillet is hot, add the steaks to the skillet and cook for 3 minutes; flip them over and continue to cook for 2 more minutes.
- Transfer the skillet to the oven and cook for 4 more minutes, or until their internal temperature registers at 125˚F for medium-rare or 130˚F for medium.
- Remove from oven; transfer the steaks to a cutting board and let the steaks rest for at least 5 minutes before cutting. DO NOT cut right away – the steaks will continue to cook while they rest.
- Serve.
- After resting the raw steaks, preheat the grill to HIGH heat.
- Rub your grill grates with avocado oil, vegetable oil, or any other high-smoke point oil. Don’t use olive oil.
- Oil and season the steaks, then place them on the hot grill. Cook them for 5 minutes per side or until their internal temperature registers at 125˚F for medium-rare or 130˚F for medium.
- Remove from the grill and let them rest for 5 minutes before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
