Filet Mignon

4 Servings
Prep Time 12 minutes
Cook Time 5 minutes
Rest 10 minutes
Total Time 27 minutes

Filet Mignon is a melt in your mouth cut of beef seasoned with just a little bit of salt and black pepper! It’s quickly seared, then baked in the oven.

Filet Mignon is such a classic Beef Recipe that’s tender, flavorful, and delicious. Enjoy this and other steak recipes like Perfect, Easy Ribeye Steak, or Steak Diane.

Filet Mignon on plate with mashed potatoes and spinach


Filet Mignon Steak is a classic recipe made from a delicious tenderloin. It’s often seen on menus in French restaurants and seen as a somewhat elegant dish. However, this Filet Mignon recipe is surprisingly easy to make. The only ingredients you need are the steak filets, some butter, and salt and pepper to season the meat.

The steak tenderloin is so naturally tender and tasty, you really don’t need any more complicated ingredients to make a wonderful dinner. This simple Filet Mignon recipe is delicious enough to serve for the holidays, but simple enough you don’t have to wait to enjoy it until then. All you have to do is prep the filet in a cast-iron skillet, then once it’s browned you pop it in the oven and cook to the steak to the doneness you prefer. 

If you’re serving it for a dinner party or holiday add delicious sides to the spread like Crusty French Bread Rolls, Sauteed Mushrooms, and Mashed Potatoes.

Filet Mignon in cast iron skillet before cooking


Filet Mignon is a cut of steak that comes from the bottom of beef tenderloin. It’s buttery, delicate, and thick-cut. In fact, the filet is named for how tender it is. The French translation of Filet Mignon means “tender filet.”



  • Prep: Start by preheating your oven to 450 degrees, and add butter to a skillet over high heat. Use a skillet that’s just a little bit bigger than each piece of steak.
  • Sear: Season each piece of steak with salt and pepper. Pan-sear each steak filet one at a time for about 3 minutes on both sides.
  • Oven: From the pan put the filets on a baking sheet with non-stick spray, and pop them in the preheated oven.
  • Doneness: For rare or medium-rare meat cook the filets for 4 minutes. For medium to medium-well done steak cook the steak for 5 minutes. Cook them for about 6 minutes for a well-done steak.
  • Check: After cooking Filet Mignon, you can ensure it’s done using an instant-read meat thermometer. According to the USDA’s website beef is done when it reaches 145 degrees internal temperature.
  • Serve: Once you’ve taken the steak recipe from the oven, take the beef tenderloin from the pan and put them on their plates. Cover the cooked steaks with tin foil and let sit for 10 minutes before serving the recipe.

Filet Mignon on plate with garlic herb butter


  • Seasonings: There are so many different, delicious seasonings you can add to your mignon recipe for some extra flavor. Try adding a dry rub using minced garlic, fresh basil, fresh thyme, and fresh rosemary.
  • Bacon-Wrapped: For even more crispy, salty flavor try wrapping bacon around the tenderloin.
  • Marinade: To make your beef extra tender you can soak it in a marinade overnight. A great option for your marinade is combining ½ cup extra virgin olive oil, ¼ cup balsamic vinegar, ¼ cup dry red wine, 1 tablespoon mustard, 2 cloves minced garlic, 1 tablespoon fresh rosemary, ¼ teaspoon pepper, and ¼ teaspoon salt.
  • Garlic Herb Butter: You can easily whip together some herb butter to serve with your filet. Try making garlic herb butter with ½ cup butter, 6 cloves minced garlic, ¼ cup of mixed herbs chives, basil, parsley, and rosemary.



  • Serve: Once you’ve cooked Filet Mignon, you can leave it at room temperature for about 2 hours.
  • Store: Let the steak cool to room temperature then put it in a ziplock bag or other airtight container to store in the fridge. The tenderloin steak will keep well for up 3-4 days.
  • Freeze: You can also freeze the steak for 2-3 months. To reheat let the Filet Mignon thaw out in the fridge, then reheat them on a skillet.

Filet Mignon in cast iron skillet

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Filet Mignon

Filet Mignon is a melt in your mouth cut of beef seasoned with just a little bit of salt and black pepper! It's quickly seared, then baked in the oven.
Yield 4 Servings
Prep Time 12 minutes
Cook Time 5 minutes
Total Time 27 minutes
Course Dinner
Cuisine French
Author Sabrina Snyder


  • 2 tablespoons unsalted butter
  • 2 beef tenderloin , filet mignon steaks, (~8 ounces each)
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Preheat oven to 450 degrees.
  • Add butter to a small cast-iron skillet (just bigger than your steaks) on high heat.
  • Season steaks all over with salt and pepper
  • Sear the steaks on each side for 3 minutes until browned, then place in the oven for 4 minutes (for rare, 5-6 for medium or more for well done).
  • Remove from the oven and remove steaks from the pan to a plate you cover with foil to let steaks rest for 10 minutes.


Calories: 218kcal | Carbohydrates: 1g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 1226mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 25mg | Iron: 2mg

Filet Mignon collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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