This Filet Mignon with Garlic Herb Butter is easy and tastes phenomenal! Tender, juicy, and seared to perfection.
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This Filet Mignon with Garlic Herb Butter absolutely melts in your mouth. Cooking it in a hot pan like my Pan Seared Rib Eye and finishing it in the oven will give you the best filet mignon you ever had. So easy to do, super tender, flavorful, and delicious with a side of my Roasted Parmesan Broccoli!
Why this recipe works
Learn how to cook this elegant main course option from home. With just a little bit of patience and a few simple ingredients, you'll have a perfect steak that will get rave reviews like my Beef Ribeye Roast.
Ingredients for this recipe
Ingredient Notes
- Olive oil: you want to use a high smoke point oil, avocado oil is also great.
- Salt: kosher salt is best.
- Black pepper: Fresh cracked black pepper is my favorite.
- Butter: I like salted butter for this one.
- Garlic cloves: Use fresh garlic.
How to Make Filet Mignon
- Step 1: In a small bowl add the softened stick of butter, garlic and fresh herbs.
- Step 2: Mix until well combined.
- Step 4: Place butter in a piece of plastic wrap and roll into a log, place in the refrigerator until ready to use.
- Step 5: Let the steaks come to room temp for about 30 minutes. Season both sides generously with salt and pepper.
- Step 6: Cook until desired doneness and let rest 5 minutes.
Recipe Tips
- I recommend using fresh herbs but dried herbs will work too
- Make sure you let your beef tenderloin come to room temperature before placing it in a hot skillet.
- Use a safe cast iron skillet or stainless steel skillet to get the highest heat for the searing and forming the best crust.
- Let the meat rest for 5 minutes before slicing.
- Your steak will continue to cook and the temperature will rise about another 5 degrees as it rest.
- The size of the steak will change the cooking time. Thinner steaks will cook much faster.
Recipe FAQ's
It's a steak that's cut from the tenderloin. Beef tenderloin is the most tender cut of beef. It can range in all different thicknesses. The best way to cook a filet is in a hot pan and often finished in the oven.
The garlic butter is such a perfect combo to top this filet off with. You could use half of the butter, depending on how many steaks you make. Or make my Compound butter and freeze it so you always have it on hand. So many endless possibilities with what you can add to this butter to make it even more delicious!
Use the best skillet you have to achieve the pan-seared effect and then transfer the steak to an oven-safe baking dish to finish cooking.
Store leftovers in an airtight container for up to 4 days. To reheat: Cut the steak into slices and heat a skillet on medium-high heat and add 1/2 tablespoon of plain butter and cook just until heated through.
I highly recommend using a digital meat thermometer to know when you've reached your desired doneness.
Rare - 120-125F
medium rare - 130-135F
medium - 140-145F,
medium well - 150-155F
well done - 160-165F
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Filet Mignon with Garlic Herb Butter
Equipment
Ingredients
- 2-4 8-ounce Filet Mignon steaks, about 1 1/2 inch thick
- 2 tablespoons olive oil
- 3 tablespoon butter
- 2 teaspoons kosher salt
- fresh ground pepper
- fresh chopped parsley
For the Garlic Herb Butter
- 1/2 cup butter softened
- 2 teaspoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 garlic cloves minced
Instructions
- Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
- Preheat the oven to 400 degrees
- Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
For the Butter
- In a small bowl add butter, herbs, and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.
- Remove the skillet from the oven and add a couple of slices of garlic herb butter on top of the steaks and let rest for 5 minutes. Serve garnished with fresh parsley and pan juices.
Well if you make 4 steaks you wouldn't have any leftover butter. No need to chop either herb, personal preference really.
Why did you never mention chopping the fresh herbs? Do you actually use the entire stick of butter for 2 steaks? Don’t know why no one else asked about this,
superb