Filet Mignon

How to Make Filet Mignon

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1. Take the steaks out of the fridge 30 minutes before cooking, pat them very dry and season all over with the salt and pepper.

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2. Heat the oven to 200°C / 400°F.

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3. Heat an ovenproof cast-iron pan over high heat for 3 minutes, add the oil and heat until it just starts to smoke.

   Mark done Start 3 min timer

4. Sear the steaks for 2 minutes without moving them, until deeply browned. Turn and sear the second side for 2 minutes, then sear the edges for 30 seconds each.

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5. Lower the heat to medium, add the butter, thyme and garlic, and spoon the foaming butter over the steaks for 1 minute.

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6. Slide the pan into the oven for 4 to 6 minutes, until a thermometer in the centre reads 52°C / 125°F for medium-rare.

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7. Rest the steaks on a warm plate for 5 minutes, spoon the pan butter over them, and serve.

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Tips for Making Filet Mignon

• Use a thermometer. Pull the steak at 52°C for medium-rare, 57°C for medium. It rises 3 to 5 degrees as it rests, so waiting for the final temperature overshoots.
• Dry the steak thoroughly. Surface moisture steams in the pan and stops the crust forming.
• Rest before cutting. The juices settle back into the meat in 5 minutes and stay in the steak instead of pooling on the plate.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Filet Mignon

• Creamed spinach
• Roasted asparagus
• Garlic mashed potatoes

Storing & Reheating Filet Mignon

Best eaten straight away. Keep leftover steak in the fridge for up to 2 days and eat it cold in sandwiches or sliced over a salad, as reheating overcooks it.

Filet Mignon FAQ: Common Questions

Filet Mignon Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.