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No-Fail Filet Mignon Recipe: The Foolproof Way to Perfect Steak Every Time

No-Fail Filet Mignon Recipe

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. ❤️

Ingredients

Scale
  • 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

Instructions

  1. 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.

  2. Heat it Up: In a heavy skillet (cast iron works best), heat olive oil over medium-high until just smoking.

  3. Sear: Add steaks and sear for 2–3 minutes per side, until a crust forms. Don’t move them while they sear!

  4. 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.

  5. Cook to Temp: For medium-rare, cook to 130–135°F (use a meat thermometer). Adjust based on your preferred doneness.

  6. Rest: Transfer to a plate and let rest for 5–10 minutes.

  7. Serve: Top with herb butter if desired and enjoy with a fresh salad or roasted veggies!

Notes

  • 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.

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