Recipe

Decadent Filet Mignon Steak

A butter-basted filet mignon with crisp edges, a tender, springy center, and a quick pan sauce that tastes like a steakhouse night without the steakhouse bill.

By Matt Campbell

•

4.8

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Filet mignon has a reputation for being the fancy steak, but it is secretly one of the most weeknight-friendly cuts you can cook at home. It is small, it cooks fast, and it loves a simple game plan: dry it well, season it well, sear it hard, then butter-baste like you mean it.

Now, about that “tender and springy” vibe. Filet is naturally tender, but the texture you are actually chasing is pillowy in the middle with a little pleasant resistance when you bite. Not chewiness, not toughness. Just that juicy, steakhouse-style bounce that lets you know you nailed the temp. That comes from two things: (1) not overcooking it, and (2) letting it rest so the juices stay put instead of running all over your cutting board.

This recipe leans into bright, cozy steakhouse energy with a quick pan sauce that is basically: drippings + butter + a hit of acidity. It is low drama, high reward, and yes, tasting as you go is encouraged.

Why It Works

Crisp edges, tender center: A hot pan plus a dry surface gives you that browned crust without drying out the middle.
Velvety and springy, not mushy: A controlled cook and a proper rest keep the texture plush and satisfying.
Butter-basted flavor: Filet is mild, so we build flavor with browned butter, garlic, and herbs right in the pan.
Quick pan sauce: A splash of wine or broth plus butter turns those browned bits into something you want to spoon over everything.

Pairs Well With

Storage Tips

Filet mignon is best fresh, but leftovers can still be great if you reheat gently. The goal is to warm it without cooking it again.

Refrigerate

Cool steak completely, then store airtight for up to 3 days.
Store sauce separately if you can. It reheats more predictably.

Freeze

Wrap tightly (plastic wrap, then a freezer bag) and freeze up to 2 months.
Thaw overnight in the fridge before reheating.

Reheat without wrecking the texture

Skillet: Slice steak, then warm in a pan on low with a spoonful of sauce or a splash of broth. Pull it as soon as it is warm.
Oven: Wrap in foil with a tiny splash of broth, warm at 250°F until just heated through.
Cold option: Thin slices over a salad with a punchy vinaigrette is a very underrated move.

Common Questions

Why is my filet tough if it is supposed to be tender?

Usually it is one of three things: the steak was overcooked, it did not rest long enough, or it was cooked straight from the fridge. Let it sit at room temp for 30 minutes, aim for medium-rare to medium, and rest 5 to 10 minutes.

What does “tender and springy” mean for steak?

Think velvety and resilient, not rubbery. Filet should feel plush, with a little satisfying bounce when you bite. You get that by cooking to the right internal temperature, slicing against the grain, and using enough salt for good structure and flavor.

Do I need a cast iron skillet?

No, but it helps. Any heavy stainless steel pan works great. Avoid nonstick for this, since you want a strong sear and good fond for the sauce.

What internal temp should I target?

Rare: 120 to 125°F (pull at 115 to 120°F)
Medium-rare: 130 to 135°F (pull at 125 to 130°F)
Medium: 140 to 145°F (pull at 135 to 140°F)

Temps rise a bit while resting, so pull early.

Can I make this without alcohol?

Yes. Swap wine for beef broth, then finish the sauce with a squeeze of lemon or a teaspoon of vinegar to bring back that brightness.

How do I know when to flip the steak?

When it releases easily from the pan and has a deep brown crust. If it is sticking hard, give it another 30 to 60 seconds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel pan (10 to 12 inch)
Tongs
Instant-read thermometer
Spoon for basting
Small plate or rack for resting
Paper towels

The first time I cooked filet at home, I treated it like it was made of glass. Low heat, lots of hovering, and I still ended up with a steak that was somehow pale and overdone at the same time. Tragic.

Now I cook filet like a confident friend who shows up with butter and good intentions: hot pan, solid sear, and a quick baste that makes the kitchen smell like a restaurant you had to make reservations for. The best part is that plush, tender bite when you slice into a perfect medium-rare center. It is a reminder that simple techniques beat complicated ones almost every time.

Decadent Filet Mignon Steak

(4.8 Reviews)

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Servings 2

Ingredients

2 filet mignon steaks (6 to 8 ounces each, 1.5 to 2 inches thick)
Kosher salt (about 1 teaspoon total, plus more to finish)
Freshly ground black pepper (about 1/2 teaspoon)
1 tablespoon neutral oil (avocado, canola, or grapeseed)
3 tablespoons unsalted butter (divided)
2 garlic cloves (smashed)
2 to 3 sprigs fresh thyme (or rosemary)
1 small shallot (finely minced, optional but excellent)
1/3 cup dry red wine (or beef broth)
1/2 cup beef broth (low sodium)
1 teaspoon Dijon mustard (optional, for the sauce)
1 teaspoon lemon juice (or 1/2 teaspoon red wine vinegar)
Flaky salt (to finish, optional)

Note: If your steaks are thinner than 1.5 inches, reduce cooking time and lean harder on the thermometer. Filet moves fast.

Instructions

Temper and dry. Set steaks out for 30 minutes (20 is fine if you are in a rush). Pat very dry with paper towels. Dry surface equals better crust.
Season like you mean it. Sprinkle all sides with kosher salt and black pepper. Let the salt sit on the surface while your pan heats.
Preheat the pan. Heat a cast iron or stainless pan over medium-high until it is very hot. Add oil and swirl to coat.
Sear the filets. Place steaks in the pan and do not move them for about 2 to 3 minutes, until a deep brown crust forms. Flip and sear the second side 2 to 3 minutes. If you want extra crust, quickly sear the edges too using tongs.
Butter-baste. Reduce heat to medium. Add 2 tablespoons butter, smashed garlic, and thyme. When butter foams, tilt the pan and spoon the butter over the steaks for 1 to 2 minutes.
Check temperature and finish. Use an instant-read thermometer inserted from the side. Pull steaks at: 125 to 130°F for medium-rare, or 135 to 140°F for medium. Transfer to a plate and rest 5 to 10 minutes.
Make the quick pan sauce. Keep the pan on medium. Add minced shallot (if using) and cook 30 seconds. Pour in wine to deglaze and scrape up browned bits. Simmer 1 to 2 minutes. Add broth and simmer 2 to 3 minutes to reduce slightly.
Finish the sauce. Whisk in Dijon (optional), lemon juice, and the remaining 1 tablespoon butter. Taste and adjust salt and pepper.
Serve. Slice filet against the grain, spoon sauce over top, and finish with flaky salt if you have it.

Matt tip: If the sauce tastes a little flat, it usually needs one of two things: a pinch of salt or a small splash of acid. Add either in tiny increments and taste again.

Nutrition information is estimated.

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