How to cook filet mignon three ways at home: pan-seared and oven-finished (my favorite), baked, or on the grill.

Just hearing the name “filet mignon” says “special”! For us, filet is THE steak of choice. Dan will rarely enjoy another cut of beef, always saying: “but filet is better.” Dan is not alone considering filet next level! This cut of beef is widely considered the absolute favorite cut of steak for many, renowned for its incredible tenderness and luxurious, mild flavor. It might seem like a dish reserved for special occasions. It’s often considered a restaurant-quality steak that only professional chefs can master. But the truth is that with a few simple techniques, you can achieve a perfect filet mignon at home. Mastering how to cook filet mignon at home is entirely within reach, so you can enjoy a perfect steak rivaling the most expensive dinners out.

Selecting Filet Mignon

Filet mignon, French for “dainty fillet,” comes from the beef tenderloin, a long, lean muscle that runs along the cow’s spine. Because this muscle does very little work, it’s exceptionally tender, making it one of the most prized and expensive cuts of meat. When selecting your filet, look for a uniform thickness, ideally 2-inch-thick steaks (or a bit thicker), which allows for even cooking and a beautiful sear on the exterior without overcooking the interior. The thickness of your steak will be a critical factor in determining cooking times and achieving your desired internal temperature.

Opt for a well-marbled piece if possible, though filet mignon is leaner than other cuts like ribeye or sirloin steak. The slight marbling will add to the flavor and juiciness. Ensure the meat has a vibrant red color and a firm texture. Filet can have a high price point per pound, but not nearly the cost of a steak dinner at a great steakhouse! The basic seasoning arsenal should include kosher salt which is a coarse salt that is easy to evenly sprinkle on the meat, and freshly ground black pepper. A drizzle of olive oil or vegetable oil and a pat of butter will be essential for searing. Aromatics such as fresh herbs (thyme or rosemary) and smashed garlic cloves can be cooked in the pan juices to make a flavorful au jus.

Should steak be room temp?

Remove the steaks from the refrigerator about 30-60 minutes before you plan to cook them, allowing them to come to room temperature. This step ensures more even cooking (a very cold center will not cook as quickly as the exterior, creating a very well-done crust and a rare interior). Pat the steaks thoroughly dry on all sides with a paper towel. Moisture on the surface will prevent a proper sear, leading to a steamed rather than crusted exterior. Season generously on all sides with kosher salt and ground black pepper just before cooking. 

How to Cook Filet Mignon on the Stovetop

The pan-seared steak or stovetop-to-oven method is what I (and many!) consider the best way to achieve a restaurant-quality steak at home, especially for thicker cuts. This method provides an incredible crust while ensuring the interior reaches the desired level of doneness with ease. For filets that are more like 1 inch thick, cook them entirely on the stovetop or sear very briefly so they don’t overcook in the oven.

1. Preheat the Pan: Use an oven-safe skillet. Place a cast iron skillet (ideal) or a heavy-bottomed stainless steel sauté pan over medium-high heat. To achieve a beautiful sear, let the pan heat up for about 5-8 minutes until it’s very hot. A truly hot pan is non-negotiable for that perfect crust. Add a tablespoon of butter and a tablespoon of oil and swirl it to coat the entire sauté pan, making sure it shimmers and bubbles before adding the steak.
2. Sear the Steak: When you sear the steak, you should hear a satisfying sizzle immediately. If you don’t hear it, remove the steak and continue heating the pan. Sear for 2-3 minutes per side without moving the steak. This initial quick sear is vital for developing that rich, caramelized crust.
3. Finish in the Oven: Transfer the skillet directly into a preheated oven at 350°F. I like this mid-temp because it allows for a higher level of control; in other words, the meat won’t overcook as easily. 
4. Monitor Internal Temperature: This is where a meat thermometer becomes your best friend and ensures best results. My favorite is the Thermapen. For medium rare filet mignon, aim for an internal temperature of 130-135°F (54-57°C). For filet mignon medium, target 135-140°F (57-60°C). Remember the residual heat will increase the temperature by a few degrees after removing it from the heat, so take it out slightly before you reach your steak temperature. Depending on the thickness of your steak and the starting pan temperature, this could take 5-6 minutes to 5-7 minutes in the oven. Start checking the temp after just a few minutes.
5. Rest the Steak at room temp: This allows the juices, which have migrated to the center during cooking, to redistribute throughout the meat, resulting in a juicier, more tender steak. Skipping this step is a common mistake and can lead to a dry steak.

How to Cook Filet Mignon in the Oven

While often used in conjunction with the stovetop, you can also cook filet mignon entirely in the oven, particularly for very thick cuts or when you’re cooking multiple steaks at once. This method is an effective option for achieving consistent cooking. Know that the steaks will not have that dark seared crust which is visually appealing. Consider serving the filets already sliced if using this method, so the exterior look is less noticeable.

1. Preheat the Oven: Preheat your oven to 400 degrees F or 425 degrees F. Don’t skip this step as it ensures even cooking and timing.
2. Bake in the Oven: Place the filets on an oven-safe skillet or a wire rack set over a baking sheet. Bake times will vary based on your steak’s thickness of your steak and desired internal temperature. For 2-inch-thick steaks, this might range from 8-12 minutes. Monitor the internal temperature by inserting a probe thermometer into the side of the steak horizontally (130-135°F for medium rare filet mignon).
3. Rest: Be sure to rest the steak at room temp for about 10 minutes before cutting in.

How to Cook Filet Mignon on the Grill

Grilling offers a distinct smoky flavor and beautiful grill marks that some consider the ultimate way to enjoy steak of any kind. A charcoal grill can impart an even richer flavor, but a gas grill works wonderfully too.

1. Prepare the Grill: Preheat the grill to medium-high heat. For a charcoal grill, arrange the coals for direct and indirect heat zones. For a gas grill, preheat all burners, then turn one off or reduce to low. This creates a cooler zone if needed for thicker steaks. Ensure the grates are clean, and coat with oil to prevent sticking.
2. Sear on High Heat: Place the seasoned filet mignon recipe directly over the medium-high heat (direct heat zone) on the grill. Sear for 2-4 minutes per side, flipping once, to create those desirable grill marks and a beautiful sear. This quick sear is crucial for developing flavor.
3. Finish Cooking: For 2-inch-thick steaks, after the initial searing, you may need to move the steaks to a cooler part of the grill (indirect heat) to finish cooking through without burning the exterior. Close the lid and continue to cook for another 5-8 minutes, depending on the thickness of your steak and the desired internal temperature.
4. Check Internal Temperature: Use a meat thermometer to check the internal temperature. For medium rare filet mignon, aim for 130-135°F (54-57°C). For filet mignon medium, target 135-140°F (57-60°C). Remember the residual heat will continue to cook the steak once removed from the grill.
5. Rest: Just like with other methods, let the grilled filet mignon steak rest for 5-10 minutes, before slicing and serving. 

What to Serve with Filet Mignon

Consider classic pairings like creamy olive oil mashed potatoes, roasted new potatoes or spicy batatas harra. I love broccolini, Mom’s Special Lebanese Rice studded with mushrooms or simple Lebanese rice. Try a green salad with a light vinaigrette (or try Tahini Dressing); my favorite salad with filet is Lebanese salad. 

Elevate the perfect filet mignon with a luxurious sauce. In the pan there will be juices after the filet cooks. Over medium heat on the stovetop, add fresh herbs and smashed or minced garlic. Add more butter or a splash of wine or beef broth to make a more plentiful sauce. Cook until fragrant and season with a pinch of salt. Drizzle this mouthwatering pan sauce over the slices of filet right when you serve it. 

A rich garlic herb butter or a slice of homemade compound butter are delicious. Make compound butter by combining softened butter with herbs like rosemary and thyme, minced garlic, and a pinch of kosher salt. The cold butter melted over the top as the steak rests, adds incredible depth and richness. 

If you want to try a mixed-meat entree (mixed grill), add pan-seared lamb chops to the party!

Make Ahead & Storing Leftovers

Nothing beats a fresh, hot filet mignon steak straight off the pan or grill. Make it right when you’re ready to eat! Have the other elements of your meal ready to go in advance. Then, all you need to do is cook the steak. 

Should you have the rare delight of leftover filet mignon, store it promptly. Allow the steak to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.

For reheating, gentle methods are key to preserving the tenderness. Slice the cold steak thinly and add it to a salad. Gently warm slices in a very lightly oiled pan over medium heat for a span of just 1-2 minutes time, just until warmed through. You can also rewarm it in a low-temperature oven (around 250°F) until just warm. Avoid high heat or microwave reheating, which overcooks the already cooked meat.