Recipe

Filet Mignon Steak

A no-fuss skillet filet mignon with crisp edges, a buttery garlic baste, and steakhouse-level tenderness, all in under 30 minutes.

By Matt Campbell

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4.8

Two filet mignon steaks searing in a cast iron skillet with foaming butter, garlic cloves, and thyme sprigs on a warm kitchen stove

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Filet mignon is the steak you make when you want dinner to feel like a little celebration without turning your kitchen into a full-blown restaurant line. It is famously tender, which also means it benefits from a hard sear, confident seasoning, and a quick butter baste that does the heavy lifting for flavor.

This is my home version: one skillet, simple ingredients, clear timing, and a gentle reminder to leave the steak alone long enough to get those crisp edges. Your future self, mid-bite, will be grateful.

Raw filet mignon steaks on a cutting board with kosher salt, black pepper, garlic, butter, and fresh thyme arranged on a light kitchen counter

Why It Works

Big steakhouse flavor with small effort: A hot pan gives you a deep brown crust, while butter, garlic, and herbs add that rich, cozy finish.
Tender stays tender: Filet is lean, so we avoid overcooking and use a quick baste to keep it luscious.
Predictable doneness: Simple temperature targets, carryover awareness, and a short rest make this repeatable, even on a weeknight.
One-pan cleanup: You can stop at butter-basted perfection or build a quick pan sauce in the same skillet.

Pairs Well With

Storage Tips

If you have leftover filet mignon, treat it gently. It is still delicious the next day, but it can dry out if you reheat it like a champ.

Refrigerate

Cool, then store in an airtight container for up to 3 days.

Freeze

Wrap tightly (plastic wrap, then foil) and freeze for up to 2 months. Thaw overnight in the fridge.

Best ways to reheat

Low oven: Place steak on a sheet pan, cover loosely with foil, and warm at 250°F until just heated through (usually 15 to 25 minutes, depending on thickness). Finish with a quick sear if you want the crust back.
Skillet splash: Warm over low heat with a small pat of butter and a teaspoon of water or broth, covered, 2 to 4 minutes.
Cold slices: Honestly underrated. Thinly slice and add to a salad or steak sandwich.

Sliced leftover filet mignon fanned on a plate with resting juices and a small spoonful of herb butter

Common Questions

How do I pick good filet mignon at the store?

Look for steaks that are 1 1/2 to 2 inches thick with even shape and fine marbling. Filet is lean, so you will not see heavy fat streaks, but a little marbling helps. If one end is much thinner, it cooks unevenly.

Do I need to bring filet mignon to room temperature?

You do not need to leave it out for an hour. What matters most is that the surface is dry and the pan is hot. I like to salt the steaks and let them sit at room temp for 20 to 30 minutes while I prep. For food safety, do not leave them out longer than about 30 minutes. If your kitchen is very warm, keep it closer to 15 to 20 minutes.

What internal temperature should filet mignon be?

Rare: pull at 120°F, rest to about 125°F
Medium-rare: pull at 125°F, rest to about 130°F
Medium: pull at 135°F, rest to about 140°F

Filet shines around medium-rare, but cook the steak you want to eat. Carryover cooking is real, and thicker steaks can climb a bit more.

Can I cook filet mignon without a cast iron skillet?

Yes. Use the heaviest skillet you have, ideally stainless steel or another oven-safe pan. Nonstick works in a pinch, but you will struggle to get the same crust at the same heat.

Can I finish filet mignon in the oven?

Absolutely. If your steaks are thick, the easiest path is a strong sear on the stove, then finish in a 400°F oven until your target temp.

Why did my filet mignon turn out tough?

Most often it is overcooked. Filet has very little fat, so once it goes past medium, it can lose that buttery bite fast. Also make sure you slice against the grain and let it rest before cutting.

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 oven-safe stainless skillet
Instant-read thermometer (the real secret to calm steak night)
Tongs
Small spoon for basting
Cutting board and sharp knife
Optional: oven mitts (your skillet handle will be hot)

Filet mignon used to intimidate me because it feels fancy and expensive, like it comes with a dress code. Then I realized it actually rewards a simple game plan: salt, hot pan, butter, patience. Now it is my go-to move for birthdays, date nights, and those random Tuesdays when the week needs a win. I still taste the butter mid-baste, because I am only human.