There’s something special about cooking a filet mignon at home—it brings back memories of Sunday dinners with my grandfather, who always said, “The simpler the steak, the better the taste.” This no-fail method is a heartwarming, tried-and-true classic that turns any night into a special occasion. Give it a go, and treat yourself or your loved ones to a restaurant-worthy meal right from your kitchen. ❤️
2 filet mignon steaks (1.5 to 2 inches thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, smashed
2 fresh rosemary sprigs
Kosher salt and freshly ground black pepper
Optional: compound herb butter for serving
Prep the Steak: Remove steaks from the fridge 30 minutes before cooking. Pat dry with a paper towel. Season both sides generously with salt and pepper.
Heat it Up: In a heavy skillet (cast iron works best), heat olive oil over medium-high until just smoking.
Sear: Add steaks and sear for 2–3 minutes per side, until a crust forms. Don’t move them while they sear!
Butter Baste: Add butter, garlic, and rosemary to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly for 1–2 minutes.
Cook to Temp: For medium-rare, cook to 130–135°F (use a meat thermometer). Adjust based on your preferred doneness.
Rest: Transfer to a plate and let rest for 5–10 minutes.
Serve: Top with herb butter if desired and enjoy with a fresh salad or roasted veggies!
Room Temp = Even Cook
Always let your steaks sit at room temperature for at least 30 minutes before cooking. This ensures they cook evenly inside and out.
Use Cast Iron
A heavy, oven-safe skillet like cast iron gives the best sear and holds heat perfectly for a restaurant-style crust.
Don’t Skip the Rest
Resting the steak after cooking helps juices settle, keeping every bite tender and juicy. Cutting it too soon will let all the flavor run out!
Butter Basting is Key
Spoon that garlicky, herby butter over your steak toward the end for rich flavor and a glossy finish.