How To Cook Filet Mignon Like A Boss; Easiest Recipe Ever! (2024)

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Sometimes you want easy and sometimes you want impressive. This recipe is both and will leave your guests wondering how to cook filet mignon like a pro! Like you just did. It’s up to you to decide if you want to share this recipe.

It’s an especially easy recipe that doesn’t involve a grill, and you can prepare the meat up to 2 days in advance making your to-do list short on cooking night. Which means extra wine for you!

Your new filet mignon masterpiece only needs the oven (and maybe stovetop as you’ll discover below).

Scroll on if you like easy, delicious, and impressive.

This post may contain affiliate links, which means I may receive a commission if you purchase through my link(s) at no extra cost to you. This information is not intended to be medical education and is not medical advice. It should not be used as a substitute for your medical professional. You should always seek counsel from your physician before beginning any new diet or exercise regime. Yes, this means to talk with your doctor even if we’re just outlining a filet mignon recipe. The best filet mignon recipe, that is.

So, you have someone special coming over for dinner? Or, is it a special time of the year and all your relatives descend at such a pace that only an amazing dinner and case of wine will save you? Or, even better, is this a dinner just for you because you deserve it? Whatever occasion brought you here, this is my tried and true method on how to cook filet mignon like a rockstar.

This Post Is All About How To Cook Filet Mignon

A Tried And True Method; How To Cook Filet Mignon

1. Perfect Filet Mignon

Before we jump to the recipe, let’s talk quickly about what filet mignon is.

Filet mignon comes from an area of the beef tenderloin. Beef tenderloin is an expensive and tender cut of beef. You can buy a full tenderloin that you will break down or you can buy portions of it. Along with the filet, chateaubriand comes from the beef tenderloin. If you haven’t heard of that, surely you know about the t-bone and porterhouse steaks which both share a portion of the tenderloin.

The point? Beef tenderloin has more to offer than simply the filet and if you aren’t a meat aficionado, I would argue that portioning a tenderloin yourself, into smaller cuts, will produce the results you are looking for from filet mignon while saving a little bit of money. You don’t need to buy a full tenderloin and do all the work (removing the silver skin, removing the muscle {psoas muscle}, and portioning the proper cuts). You can call your local shop and they will break down a tenderloin for you and just sell you the “tenderloin” part.

But if you’re after just filet, go for it!

Here is a resource for you to explore all things filet mignon and beef tenderloin related. CLICK HERE TO LEARN MORE. Read these after you call Whole Foods and order a 2-pound beef tenderloin. You’ll thank me.

2. Filet Mignon Recipes In The Oven?

Do you believe the image above is from my oven? If you have never worked in a restaurant before, then I don’t blame you. I thought the mouth-watering filet I always loved at those special occasion places was perfectly grilled for the entirety of its cooking time. While this may be true for some restaurants, I have seen many a chef grill the filet to get those signature sear marks and then finish it in the oven using one of my favorite kitchen “tools”, the “sizzle pan”.

The reason, in my experience, is limited grill space. Some restaurants simply do not have the grill real estate so finishing the dish in the oven on a sizzle pan is ideal on a busy night. This is also how banquet filet mignons are prepared. 150 filets hit the grill for those classic marks and then they are stored in the walk-in until dinner time and are finished in hotel pans.

Do you have a cheap sizzle pan? You should get one and learn how to use it. It’s a great tool!

This pan is how you get that crispy salmon and chicken skin, too. It’s one of the most basic and constantly used tools in the kitchen along with kitchen thongs. Again, as seen in the restaurants I have worked in. Please don’t come for me, wink wink.

3. Best Way To Cook Filet Mignon

My research led me to the seasoning options of a filet mignon. I tried 2 versions and the second one was my favorite. Which way will you like the most?

Fresh Herbs:

Pat dry your filet and coat all sides in herbs that you ground in your mortar and pestle along with salt and pepper. Popular herbs are rosemary and thyme. I added a little garlic powder to round out the dish. That’s the best part, really. You can add whatever flavors you want.

With the fresh herbs, I did pan sear on each side for 3 minutes before cooking it. I did not do that with the dry herbs as I was afraid the herbs would fall off. I did not taste a big difference between the two in regards to the searing effect.

Dry Herbs:

Pat dry your filet and instead of a mortar and pestle, grab a small plate. Pour your favorites onto the plate and roll the filet hitting all sides. I used salt, pepper, garlic powder, dried thyme, and dry minced onion flakes.

The dry herb version is what I used for the picture at the top of this blog post. I really, really liked the look and taste of the dry minced onion. It was so good! It also covers the meat perfectly removing the need for grill marks.

4. How To Make Filet Mignon That Will Impress Your Guests

You’re almost at the recipe part. Yay! I just wanted to insert the money shot. The picture of my oven-cooked filet mignon rolled in dry herbs, that sat in the fridge for 4 hours and baked to this delicious perfection in just about an hour. I served it with sprouting broccoli that I lightly sauteed with salt, pepper, red pepper flakes, and avocado oil.

I then sent the image to every boy on my phone. They all responded with a drooling emoji. MAKE THIS FILET (or tenderloin) SOON!

Print Recipe

Filet Mignon with Blue Cheese Compound Butter

Add the butter or don't, but this is the easiest way on how to cook filet mignon like a pro!

Prep Time4 hours hrs

Cook Time1 hour hr

Course: Main Course

Cuisine: French

Keyword: easy, special occasion

Servings: 4 People

Calories: 600kcal

Author: hello@caseaketo.com

Cost: 80.00

Equipment

Oven
Stovetop
Sheetpan
Cooking rack
Mixing Bowl

Ingredients

4 each 6 or 8 ounce filet mignon consider beef tenderloin to save a few pennies
salt, to taste
freshly ground pepper, to taste
dry thyme, to taste
dry minced onion, to taste
4.5 ounce crumbled blue cheese
1 stick unsalted butter, room temperature
1 tbsp fresh rosemary, chopped

Instructions

Pat dry all sides of each filet
On a plate, mix your dry seasonings and roll the filet coating all sides
Place the filet uncovered in the refrigerator on a rack lined sheet pan for 24 - 48 hours (or a minimum of 4 hours)
Make your compound butter while the meat is hanging out in the fridge. Mix room temperature butter with blue cheese. fresh rosemary, and some cracked black pepper (if you'd like) and place on a sheet of parchment paper and form and roll like a piece of taffy and let it re-harden for a few hours in the refrigerator in an air-tight bag
Let the meat sit on the counter for 1 hour prior to cooking
Preheat the oven to 500 degrees
Cook the meat on the same rack sheet pan for 15 minutes (to achieve medium rare) and then shut the oven off and let the meat cook an additional 45 minutes. DO NOT OPEN THE OVEN and let the heat escape
Everyone's oven is different so you may wish to try this recipe to perfect the cooking time for your desired final temperature. I like M to MW so I let the meat cook for 25 minutes followed by 45 minutes of the oven shut off and it was perfect for me. Just barely pink
Let your filet rest with a bit, or more, of the blue cheese compound butter

The calories listed are for 1 8-ounce portion of filet. I loaded mine with blue cheese compound butter. How much will you use? Adjust calories accordingly!

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