How to Cook the Perfect Filet Mignon

  • How to Cook the Perfect Filet Mignon
  • How to Cook the Perfect Filet Mignon
  • How to Cook the Perfect Filet Mignon
Posted on September 29, 2014

If you’ve been hanging around here for a while, then you know that meat isn’t something I cook often at home. So when I do, I go big. And today friends, you and I are going to cook the most perfectly succulent filet mignon that will rival any restaurant steak house. Trust.

OK, let’s just talk about the elephant in the room: filet mignon is expensive. I paid $22.00 for two 6-ounce pieces at Whole Foods. So this isn’t something you’ll be cooking on a weekly basis. Unless of course you are that lucky lady who just landed the bank account heart of George Clooney. So save it for a special anniversary dinner, date night meal or intimate Holiday gathering. And keep in mind that if you were to order the filet mignon at a restaurant, it would easily cost you over $20.00 for a single entrée. At home, you can serve two people for the same price. Winning.

Are we still on board? Good. Keep reading.

This method is incredibly simple and takes only about 15 minutes. And a few little tricks help to make it completely foolproof. For example, always take your meat out of the refrigerator for about 20 minutes to remove the chill before you start cooking. Also, resist the urge to move the meat around in the pan while it’s searing. And most importantly, use a timer to keep track of the time. Things happen fast and you DON’T want to overcook filet mignon. That would be a sad thing.

I was inspired to share this little “how-to” with you today after an incredible session I attended at IFBC put on by the folks from Beef Checkoff (Hi Erin!). Their session was purely educational (i.e. they weren’t pushing a particular brand or product), and their goal was simply to increase consumer knowledge about beef in America. So whether you are looking to save money at the meat counter, not sure what cut of beef to use in a particular recipe, or deciding if grass-finished beef is the appropriate choice for your family, these folks have answers for you. Be sure to check out their site for TONS of tips on shopping for, cooking and storing beef. And remember, you can always ask your butcher for advice too. They are there to help you.

This filet mignon tutorial is the perfect way to help us become more confident when cooking with beef. Because when you pay the big bucks for filet mignon, you don’t want to mess it up!

One final note: I beg you not to slather this with steak sauce (just don’t), blue cheese or butter. Those toppings are all undeniably delicious, but filet mignon doesn’t need them. The meat is so tender and flavorful that it can stand on its own. A good pinch of salt and freshly ground black pepper and a spoonful of any pan drippings is plenty delicious. Save your additional toppings for more inexpensive cuts of meat.



How to Cook the Perfect Filet Mignon

Serves 2

How to Cook the Perfect Filet Mignon


  • 2 filet mignon steaks, each about 6-ounces and 2-inches thick
  • 1 tablespoon extra-virgin olive oil
  • About 1/2 tsp. each salt and pepper


  1. Remove the filet mignon from your refrigerator and set them on your counter top to come to room temperature, about 20 minutes. Filet mignon is very lean and doesn’t usually require any trimming.
  2. Pre-heat your oven to 425 degrees. Season the filet mignon with salt and pepper on both sides. I use approximately 1/8 tsp. salt and pepper per side.
  3. Heat a large oven-proof sauté pan (I prefer a stainless steel skillet; don't use a non-stick pan) over medium-high heat. Add the olive oil and let it get hot.
  4. Add the filets to the hot pan and let them cook undisturbed for 4 minutes. Use a timer and don’t move the filets around in the pan during this time. After 4 minutes, flip the filets. Then immediately transfer the sauté pan to your pre-heated oven and set your timer. Cook in the oven for 5-7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare or 7 minutes for medium.
  5. Remove the pan from the oven and transfer the filets to a clean plate. Tent with foil and let them rest for 5 minutes. Do not leave the filets to rest in your sauté pan or they will overcook from the residual heat in the pan.
  6. Spoon any juices from the sauté pan over the filets and serve immediately.


  • Thank you for the helpful post! Great tips and tricks!


    • Thanks, Valentina!

    • I have 3 inch filets is everyone have close to the same size, or what size are you all cooking?

    • Hi Betty! The cooking times in the recipe are for filets that are about 2-inches thick. So you’ll probably need to increase the cooking time by a couple minutes.

  • A neighbor brought us 4 filets the other day so I am so glad you wrote this!!


    • Oh lucky you! YUM!

  • I am drooling like crazy over here! We don’t make steak at home too often so it’s always a treat when we do. Totally trying this method next time!


    • Thanks, Amy! It’s so easy and I know you’ll love it! XO

  • Yummm! Could you just ship that to Colorado, please?! 🙂


    • Only if I get to come along too!

  • I love this recipe, Liz! I am not handy with a grill at all (that’s my husband’s job) so I like that you shared this for baking in the oven. Your filet look incredible! Pinned!


    • Thanks, Gayle! I think this is much easier (and more foolproof) than the grill because it’s more controlled. It’s a great way to cook an expensive cut of meat. Let me know how you guys like it!

  • We don’t eat a ton of red meat, but like you, when we do, we go big 🙂 Loved these tips and will definitely use them next time we’re beefin’ it. Sounds like you had a great time at IFBC.


    • Thanks, Jennifer! Go big or go home! Ha ha!

  • I can’t wait to hear more about IFBC! Filet mignon is absolutely my favorite cut of beef (duh because it’s amazing) and I loved reading your tips for cooking it! We don’t buy it much, but as you pointed out, even though it’s expensive it’s so much cheaper than going to a steakhouse! Heh heh, winning!


    • It’s definitely worth the splurge every once in a while!

  • These are great tips! I so agree on letting the meat chill before cooking and not smothering it with bunch of stuff. Nothing taste better than just the steak. We always went with filet mignon but recently been loving ribeye.


    • Thanks, Kayta. Ribeye is great too, especially on the grill!

  • Filet mignon is my favorite cut of meat, but I’ve always been scared to cook it at home! You make it sound so simple though – totally going to use your method!!


    • Don’t be scared. You can totally do it, Rachel! It’s super simple. Let me know how it comes out :-).

  • Must pass this onto my mom who would love to know the perfect way to cook steak!


    • Great, Joanne! I hope your mom tries it out. Let me know how it goes!

  • I’ve also recently learned how to cook the perfect steak. I do the same thing: cook/sear on the stove and finish in the oven. Love this!!! and your filet mignon looks fabulous!!!


    • Thanks, Alice! I love how easy this method is. Grilling has too many variables for me!

  • Oh I really need this tutorial because I like my steak like totally burned! ha! No pink!!! But my husband is a normal person and does like pink on his, I always always overcook them!!


    • Thanks, Annie! Let me know if your husband approves!

  • Filet mignon is my favorite cut of steak and your recipe sounds so delicious and simple! I may need to schedule a date night soon just to try it out 🙂


    • Sounds like a great excuse for a date night!

    • I can’t say enough great things about this recipe. My cooking skills go as far as boiling water for a mac and cheese dinner with my toddlers. I used this filet mignon recipe for mother’s day and my stakes were a hit! As soon as I covered the stakes to rest, my mother called out that she wanted her stake rare. Oh no! I had cooked the stakes for medium at 7 minutes. It didn’t matter. The stakes were perfect! I totally understand what my Mom was trying to avoid with a rare stake. She did not want to work at eating a piece of meat, sawing and chewing on an over cooked piece of rubber only to have your dentures fall out is not a fun experience. This was not the case with this meal. It was perfect! I can’t say that enough. The meat was easy to cut into, perfectly tender and delicious. My mom wanted to know what kind of steak I had cooked because she was not a big meat eater and it was delicious. Even grandpa said it was perfect and he’s the meat expert! Grandpa later made a phone call telling me what a wonderful job I had done. My stakes were wrapped in bacon only because that is how I bought them at the grocery store. The bacon totally worked with the recipe. Several hours later, my husband came home from work. I had saved him an uncooked stake, in my rush to cook his meal so that I could put the children to bed, I over heated the cooking oil which I did not realize until I turned the stake after 4 minutes only to see brown, crispy edges. I played it off as intentionally over cooking the bacon. My husband likes his bacon burned. He said he could not have cooked a better stake with crispy bacon if he had tried. It was delicious!
      Thank you for the tips about taking the meat out of the refrigerator ahead of time and about not moving the stakes in the pan. Also, I never knew you could just take a frying pan and put it in the oven (provided it’s all metal). Wow!
      Thank you for helping to make my mother’s day wonderful!

    • Oh Eva! This comment just made my day. I’m so glad you have now mastered filet mignon and your Mother’s Day meal with a big hit! I’m so happy. I appreciate you!

  • You’re so right about filet mignon — it doesn’t need much more than s&p to taste outrageously good! And cooking it right it so important — it’s too expensive to mess up. haha Unless you’re married to George Clooney like you said. 🙂 Great post!


    • Thanks, Marcie!

  • I’m not a huge meat eater, and I have the same philosophy, when I do indulge, I go all the way — love this post!


    • Thanks, Sue! Glad you liked it!

  • Some good tips; however, your wrong about the sauce. Because filets are known for being very lien and less fat means less flavor. Many steak lovers prefer the strip or rib eye for that exact reason. That’s why I use a veil demi glaze for my sauce just like every high end restaurant I have ever gotten a filet at. Also I just put oil on my steaks not in the pan olive oil has low burn point and if your using a cast iron like the pros it gets so hot the oil burns almost instantly. But I guess if your not using cast iron you might wanna oil the pan.


    • To each his own I guess. I love them plain, without any extra sauces. But if you want to make a demi glaze, then totally go for it! And I don’t use a cast iron pan (I used stainless steel) and haven’t had any problems with burnt oil. But yes, maybe in a cast iron it would burn.

  • I’ve never cooked filet mignon before, and wasn’t sure how to do it or how to get the right level of doneness. After a search, I came across your article. I followed your directions to the letter, and my filets came out perfectly! I especially appreciate how you specify how many minutes to finish in the oven. You rock!


    • Shari!!!! This is so awesome. I’m so happy that is came out perfectly and I really appreciate you telling me. You just totally made my day! XO

  • I bought filet mignon today to try at home and came upon this recipe. I do not have a stainless steel pan, only non stick. 🙁 any suggestions on what else I should try?


    • Hi Sammy. You could try cast iron, but since they retain heat better than other pans, you might have to adjust the cooking times.

  • After I flip the filets on the skillet post 4 minute cook, do i cook them again on the opposite side of the steak or do I put them directly into the oven. I appreciate the help, thanks!


    • After you flip them, immediately transfer the skillet to the oven. I hope this helps.

  • My filets were a perfect medium using your recipe. Thanks so much for publishing this. This will be how I make filets from now on. I did make a quick sauce Diane (or, as my partner calls it, meat squeezin’s). Your technique is foolproof!


    • That’s awesome to hear, Rick!!

  • This seems so easy and your filets look incredible! I am trying this technique tonight. If I only have non-stick pans, what can I do as an alternative to putting the pan straight in the oven (since a non-stick can’t go in the oven)? Should I transfer the filets to a baking sheet that’s been warmed up in the oven? I appreciate any suggestions, thank you!


    • The pre-heated baking sheet/pan is a good idea. I don’t know if it would work exactly (i.e. the cooking times might be a bit different). But I think it’s good to try! Do you have a cast iron pan? You could try that as well, since those are oven safe.

  • Absolutely perfect, we are all still drooling over the dinner tonight! – I added a small amount of fat from bacon we cooked earlier and the family though the steaks were better than Ruth Chris! Thanks for the tips!


    • Oh yeah! This makes me so happy! Glad you loved it and yes to bacon fat! That makes everything better. 🙂

  • Thank you for the excellent technique! My filet steaks were thinner and I like plenty of pink so I cooked them in the pan 3 minutes and in the over 3 minutes, and they were perfect!


    • That’s great to hear. Thanks for the feedback! 🙂

  • I’ll be cooking 6 filets for a dinner party next weekend and the pan I have that will accommodate all 6 steaks is a very large cast iron skillet. How should I adjust the cooking time on the stove and then in the oven? Shorter or longer? Also, 2 guests like steak very rare, 3 like steak medium rare and 1 likes steak medium well! Should I keep opening the oven to take out the steaks, or will that mess up the cooking time?


    • I can’t say for sure, since I haven’t done this myself. But cast iron usually retains heat very well, so my gut tells me the filets might take just a minute or two less to cook. Since cast iron stays hotter longer than other pans, I’m hoping that opening and closing the oven won’t be too much of a problem. Let me know how they turn out, Judy!

  • Great tips,just bought filets today, I’m definitely going to try this, can’t wait to try!


    • Cool! Let me know how they come out, Monique!

  • Thanks. I tried this today, but I was out of Olive Oil so used butter and veg oil and my trusty cast iron skillet. This was the clearest instruction I have ever had. I have always under cooked steaks (our grill is busted so I’ve been doing this indoors) for everyone but my youngest daughter who likes them bloody. I think the difference was letting it sit out for 20 minutes. Anyway, thanks! Worked perfectly.


    • Awesome, Tina! So glad it worked out and good to know that you can swap out the olive oil. Thanks for sharing!

  • Second time cooking and worked like a charm!! Best post for simple yet effective cooking of a filet. I did this with tenderloin and it came out perfect as well! I love adding herb butter to my steak but can live with just S&P too. Cheers!


    • That is so awesome, Juanita!

  • First time cooking it not so great 🙁 My sauté pan was too hot. Blackened one side and set off the smoke alarm. Then forgot that I got an 8 ounce and it came out medium rare instead of the medium I wanted. *sigh* it was still good. Was fabulous with oven baked Brussel sprouts and twice baked potatoes.


    • Glad it was still good, Julia. Hope you try it again!

  • Thanks for the instructions. I changed it up a bit and wanted to share my results. I used a cast iron skillet. Instead of doing each side in the skillet for 4 minutes on med-high I held each of the inch thick sides down on medium heat for about a minute until they “looked” cooked. I then cooked one side for 3 minutes. Finally I started cooking the last side. I immediately covered the cast iron skillet and lowered the heat to med-low. I cooked it for 6 minutes covered and then removed it as you suggested. With this method I was able to avoid the oven all together. By covering it I think the lid acted like the oven. My lid was glass so I could see the steak. It cooked perfectly. Thanks for the help. I never knew how many minutes to cook a filet before your post. I also had never thought of the oven, or in my case covering it. This made all the difference.


    • So glad to hear that it came out perfectly! And thanks for the tips on the alternate instructions. That’s super helpful and I appreciate you sharing! 🙂

  • Perfection! I used a heated cookie sheet fir the oven part of the cooking ss I don’t have an oven-safe stainless steel saute pan. Worked perfectly…and so simple! Thank you!


    • That’s awesome to hear, Lynne! So glad it worked out!

  • Made this tonight. My first time cooking filet mignon and It was perfect! Horray!

    Thank you soooo much!


    • That is SO AWESOME to hear Stacy. Hooray!!!!

  • Would you have a suggestion for cooking filet with bacon wrapped around it and how to modify the recipe? I cooked it just as you said and then later cooked the bacon seemed perfect otherwise. Thank you so much!!


    • Hi Dawn! Glad you were able to adapt the recipe and cook the bacon separately. I actually haven’t done this recipe with bacon-wrapped filet, so I can’t give a recommendation on how to adapt the instructions. Sorry about that!

  • Thanks for posting this. QUESTION: Is that 4 minutes on EACH side of the filet mignon in the pan? Or 4 minutes on one side then immediately into the oven?


    • Hi Carla. It’s 4 minutes on ONE side. Flip and then immediately into the oven (i.e. NOT another 4 minutes on the stove top). Hope that clarifies things!

    • Okay. Perfect. Thank you!!

  • I’ve used this method a few times and my filet mignon has turned out perfectly each time. I try to limit red meat to a few times a month but like you choose to splurge when I do eat red meat. When I do eat steak, I want it cooked perfectly or what was the point. Thanks!


    • That’s so great to hear, Jenna! I’m so happy it’s working well for you!

  • Hey, it was raining and I’ve only been grilling my filet mignon. I googled how to cook it and found this page. worked out great! I had to toss it back in for a few minutes later because it was rare but oven temps vary etc.

    I made it with roasted fingerling potatoes with olive oil, salt, and pepper, and asparagus with olive oil and salt and pepper. they all use a temp of 425 and it was all really tasty. thanks again, Ill be repeating this for sure.


    • That’s so awesome! Thanks for sharing with me!

  • Tried your technique, baked for 6 minutes for “medium rare”, came out completely raw. Was pretty bummed about it.


    • Sorry it didn’t turn out, Matt. I’m very surprised to hear that. After searing, a steak cooked for 6 minutes in the oven certainly shouldn’t be raw. I’d be happy to trouble shoot this with you, if you’d like.

  • Hi Liz,
    I’ve tried many wonderful recipes that I’ve found online over the years. This is the FIRST time I’ve ever felt compelled to comment on one. Two words: Life Changing!
    I’ve always relied on my husband to grill all of our steaks because we were convinced that was the best (and only) way to properly cook them. Well, today it didn’t work out for him to do the grilling and I just attempted this easy, wonderful, stove/oven preparation, and with another Michigan winter about to bear down on us, we won’t be scraping snow off the grill in order to have our favorite steaks on the grill again! I’ll rely on this fabulous preparation going forward! Perfect! Amazingly easy! And MUCH appreciated!
    Thank you SO MUCH!!!!!!! 🙂 Kim


    • Hi Kim! I’m so happy you tried it and it worked perfectly for you. That’s awesome. Thanks for sharing that with me! Totally made my night!

  • This cooking recipe is for two filets. Does the recipe’s instructions remain the same for cooking only one filet?



    • Hi Frank. The cooking times should be the same for just a single filet.

  • I bought some filet mignon in hope of having a nicer meal than most. Although worried that I might not cook it perfectly…. I pulled this recipe and thinking the whole time I would over or really undercooked it….. it came out perfectly…. my husband and I just loved it!!!!! So amazing, we felt like we were at a steak house at the comfort of our home. Thank you so much!!!


    • Oh that’s so great to hear!!! Makes me very happy that you and your husband enjoyed a great meal at home! Thanks for sharing your experience with me! Cheers!

  • I used this recipe to make filet mignon for my dad’s 78th birthday. He really enjoyed it and thought it was cooked perfectly. Thanks a bunch! I loved it too!


    • That’s so great to hear, Arthur! Thanks for sharing with me!

  • Hi – I really like your recipe. But I would personally recommend pretty strongly 1 change. I think you don’t want to use olive oil – EVOO has a smoke point of 375-405 degrees. So if you’re cooking at high temp on skillet and/or cooking at 425 in oven, the olive oil has a very good chance of smoking/burning.

    This happened to me when I tried your recipe (though it still tasted good).

    I would recommend switching the oil to a high smoke point oil like grapeseed oil or peanut oil which is a smoke point in the 420-440 range.


    • Hi Gavin. That’s a great tip! I’ve never had a problem with it. But it’s a good point to keep in mind!

  • Liz,

    Unbelievable meal tonight thanks to your recipe. My husband cooked the filet mignon exactly the way you said to do. He did use some butter on the stove and did cook the filets a little longer than said in the oven. Delicious. Thanks for the recipe. LH


    • Yeah! That’s so great to hear, Laura! Glad you and your husband enjoyed a fantastic dinner!

  • OUTSTANDING! I have always grilled my fillets. Until now. A sit was windy and rainy I decided to try a pan recipe. This recipe was spot on. I added a tablespoon of bacon grease and wrapped the meat in applewood smoked bacon. I cooked them to your suggestion for medium rare and they came out crisp on the surfaces and just right inside. Very tender, moist and succulent. Thank you!


    • Yahoo! So awesome to hear that they came out great. Thanks for sharing your experience!

  • does this same recipe work if I have four six ounce steaks? or do i need to alter the cook time? also, i am using a cast iron pot, may I cover this with a lid during the searing and oven stages


    • As long as the steaks are not too crowded in the pan, the cook time should remain about the same whether you are cooking 2 or 4 steaks. However, I do suspect that covering the pot will alter the cooking times, since this will affect how much heat is retained.

  • Used this on four steaks for our Christmas dinner and everyone commented that the steaks were the best anyone could remember. I used Avocado oil ( it has a higher burn point ) and made an outstanding pepper sauce by glazing the pan with smoked pepper, a little red wine, beef bouillon, and thickened slightly with corn starch. Thank you for the great recipe, it made our Christmas dinner outstanding


    • I’m so happy to hear this, Ken! Thanks for sharing your experience with me!

  • This recipe worked like a charm. I just cooked and ate the best lunch I’ve had without going to a steakhouse. Thanks bunches!


    • That’s so great to hear, Angelia! Yahoo!

  • Loved this recipe!!!! I didn’t have a pan to transfer into the oven. I used a small sheet tray into a toaster oven no less! Worked well, I did increase the cooking time to 9 min in TO, perfect MR -M.


    • Glad it worked for you, Lynn! Yeah!

  • I’m trying this tonight. Hoping to really impress my hubby and knock it out of the park! (He is never impressed with my meals. He could live on pizza and chicken strips.) I don’t have a stainless steel pan, would a Calphalon nonstick skillet work just as well?


    • Hi Melanie! Non-stick pans aren’t suppose to go in the oven at high heat, because it breaks down the non-stick coating and that can be toxic (yikes!). You might want to look up the specifications for your exact pan. Usually the manufacturers will have a recommendation for what temperature the pan can handle. Hope this helps!

  • I’m going to try this recipe tonight. My husband and I have been eating less red meat lately, but this is a great once-in-a-while treat. Making with fresh creamed spinach and a nice loaf of Ciabatta (with a glass of wine, of course). Thanks for the recipe; I’m sure it will turn out great!


    • Sounds delicious, Doris! I hope it comes out!

  • Hi, I am attempting to make filet for the first time,and found this recipe. Sounds super easy and foolproof! However, I just got rid of all of my non-stick and stainless pans to go with the healthier version of ceramic Green Life pans. Will they go into oven? And also, when searing on stovetop, do I need to adjust cook time since they heat quicker? Thanks so much!


    • Hi Kad. Unfortunately I have no experience using that specific brand of pans. So I can’t comment on cook times, oven safety, etc. I would check the manufacturers website and hopefully you can find some tips there. Good luck!

  • I tried your method tonight and it was excellent. 6-minutes in the oven – medium rare the way we like it. Horseradish sauce on the side for my kids. Everyone was happy. Thanks!


    • That’s so great to hear! Yay!

  • So perfectly tender without being flavorless or unchallenging, I’m blown away with the overwhelming level of appreciation and gratitude I’m experiencing. But enough about how wonderful I am, I’m exited to try out your filet mignon recipe and hope it doesn’t disappoint.


  • Apologies for misspelling “excited”, the filet mignon was perfect. Just like ME. Even when I misspell “excited”. Thank you.


    • So glad you loved it, Jay! That’s great to hear! I’m very excited for you! 🙂

  • Trying this for the first time as I’ve always liked Filet, but have been afraid to ruin such a pricey piece of cow.


    • Hope you enjoy it, Frank!

    • It was wonderful. I did cook it for 6 minutes in the oven and think the next time, 6-1/2 – 7 minutes.

    • Yay! That’s great to hear!

  • Thank you I’ll let you know the result!


    • Awesome!

  • Turned out great!!!! It was just too easy.


    • That’s so great to hear, Sandy!

  • OMG DELICIOUS!!! I am not feeling well today but I bought Filet for tonight’s dinner and decided I was going to cook it anyway. I was looking for an easy recipe that I could use indoors because we generally grill steak. This was by far the best filet we have ever had. I followed your directions exactly for medium rare and they came out perfect. This will be the only way I will ever make it again!


    • That is AMAZING, Marianne! I’m so happy you loved it! Yeah!

  • I followed your directions using cast iron and olive oil. I did sear both sides four minutes, then to the oven for five minutes. took them out covered with foil for five minutes while resting. They were perfection. Warm, dark pink, and juicy. Thank you for such an easy recipe. My Valentine was very happy!


    • That’s awesome, Theresa! And glad to hear that it worked well in a cast iron skillet!

  • I made my filet exactly as you said with a few added seasonings and it turned out better than I’ve ever made filet before. I was doing it all wrong. Thank you for a delicious meal!


    • So happy you had great success with the recipe, Christina!

  • Patti and I live on top of our antique store, in an 1875 constructed storefront, here in Syracuse Nebraska. Her dad got a super deal on these filets out of the back of a pickup truck (Nebraska beef is amazing) but I could not remember ever preparing filet mignon before. Your recipe came to the rescue and our dinner last night was…PERFECT! I really enjoyed reading your story and other recipes on your blog. Thanks Liz!


    • So glad to hear it worked perfectly! That’s awesome, John!

  • For years I was convinced the only way to properly cook a filet was on the grill. I stumbled upon this doing a random Google search to see how to pan sear a filet. This is a fantastic “recipe” for cooking a filet indoors. Every single time I cook one up per your instructions, it comes up crazy perfect every single time, and it is my new go to method. Thanks Liz!


    • That is so awesome to hear, Jeffrey!

  • Other than a tad bit of over searing, which is probably due to having a cheap electric stove top, the steaks came out a perfect medium rare. I’m never going to grill filet again.


    • That’s so awesome, Craig!

  • I am so glad I found this article. I have always grilled filet and have noticed on the cooking shows that they always use stove top and finish in oven. This is restaurant quality!! Thanks for sharing.


    • So great to hear that, Michael! Yay!

  • I had never cooked filet mignon before and our grocery had a big sale on them. This worked perfectly and they were so delicious! Thank you so much for the recipe!


    • That’s great to hear that you had success, Tom!

  • What are some good sides to go with the filet mignon??? Its my first time cooking it and Im nervous because my husband is suuuuuuuper picky!


    • Hi! I like mashed potatoes and either asparagus or broccoli for sides. Can’t really go wrong with those classics!

  • Hello! Do I pan sear both sides of the filet or just one side? and if both sides do I cook the same amount of time for each side ? This is my first time cooking steak and I’m making it for me and my husband anniversary today ! XD


    • Hi Britney. Step 4 in the instructions should answer all your questions!

  • You have made me a chef in the eyes of my husband. There is no greater compliment i can get. Thank you.


    • Aww…that is so awesome to hear! Yay!

  • Why a stainless steel pan, what’s wrong with non stick..? I prefer cast iron myself.


    • The high heat of the oven can damage non-stick pans and release chemicals from the coating material.

  • Good recipe; it came out just perfect. I would like to point out that filet Mignon doesn’t need to be that expensive. I’ll shop at Whole Foods to get some things that other grocery stores around me do not carry, but it’s not really worth paying the premium for the organic stuff when the cheaper stuff is just as safe and healthy (or unhealthy). My job requires me to keep my chemistry, biology, and physics knowledge up-to-date so I read a lot of scientific journals and textbooks, and the studies are pretty clear that there isn’t a difference other than cost.


    • So glad it came out perfectly, Mike!

  • Thank you so much for this recipe I never knew you should leave the meat at room temp for 20 min. maybe that is why my steakes are so tough . I am going to try this recipe this evening and my mouth is watering for a good piece of steak.


    • Yeah, it’s definitely important to take the chill of your meat before cooking. Good luck, Mary!

  • Tonight I used your recommendations to make two, 2″ thick filets.
    Tasty, moist, tender, juicy, delicious and easy.

    Thanks! Your a hit in this household.


    • That’s so great to hear, Donna! Yay!

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