Perfect Filet Mignon with Garlic Herb Butter
This filet mignon recipe gives you restaurant-worthy juicy, tender steaks with a golden seared crust and a buttery garlic-herb finish. Ridiculously simple but completely luxurious, it’s perfect for date night, fancy Tuesday, or a treat-yourself solo meal.
2
steaks
Ingredients
Steak & Aromatics
- 2 filet mignon steaks 1.5–2 inches thick, about 6-8 oz each
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter plus more for finishing if desired
- 2 garlic cloves smashed
- 2 sprigs fresh thyme or rosemary whole sprigs
- Kosher salt and freshly ground black pepper to taste, for seasoning
Equipment
- Cast iron skillet or heavy stainless steel pan
- Oven
- Tongs
- Instant-read thermometer
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the steaks dry with paper towels. Generously season all sides with salt and pepper, pressing the seasoning into the meat so it adheres.
- Heat your skillet over medium-high heat until very hot. Add the vegetable oil and swirl to coat.
- Sear the steaks: Carefully place the filet mignons in the skillet. Let them sear, undisturbed, for 2–3 minutes to form a golden crust.
- Flip the steaks. Add the butter, smashed garlic, and thyme or rosemary sprigs to the skillet. Tilt the pan and spoon the melted, herby, garlicky butter repeatedly over the steaks for about 1 minute.
- Roast: Transfer the entire skillet to the oven. Roast for 3–5 minutes, until your desired doneness:
120°F for rare, 130°F for medium-rare, 140°F for medium (check with an instant-read thermometer). - Rest: Remove steaks from the skillet to a plate. Tent loosely with foil and let rest for 5–7 minutes before serving.
- Serve: Spoon any remaining butter and garlic from the pan over the steaks. Enjoy with your favorite steak sauce, compound butter, or simply as-is.
Notes
For best results, use steaks that are at least 1.5 inches thick for ideal searing and even doneness. Letting the meat rest is key—it helps keep all the savory juices inside.
Leftovers: Store cooled steaks in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water. Can be frozen up to 2 months, though texture may change.
Nutrition
Calories: 425kcal | Carbohydrates: 1g | Protein: 36g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 220mg | Potassium: 650mg | Vitamin A: 350IU | Calcium: 13mg | Iron: 3mg