Filet Mignon with Garlic Herb Butter
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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
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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
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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.
Woohoo Kathy! I'm so glad you loved it, and thank you for coming back here to share that with me 🙂
I made this tonight for NYE and paired it with lobster tail. The steak was so delicious, perfectly medium rare, and just melted in my mouth! We also used the herbed butter for the lobster! Thank you for such an easy yet elegant meal!
You season both sides before searing the meat 🙂
Looking at trying this tonight. You have salt and pepper in the ingredients, but you never say when to use them. Do you season before searing the meat or after cooking?
Yes Jon the pan juice id delicious!
So you pour the juice from the pan Over the top of the steaks once the steaks are done cooking? Then serve?
Yay Celene! You're welcome, I'm glad you loved it 🙂
Beautiful meal. Made easy. Not complicated. Thank you.. This is how my family made steaks when i was growing up .we did our own butchering .raised every thing we ate. Again , Thank you.
Every stove/oven is a little different. I would get your skillet as hot as you can. And start with 7-8 minutes in the oven like the recipe states then check the temp of the meat, add another minute or two if you want it cooked more. Hope this helps Angie 🙂
What number on the stove do you consider hot for the 2 minutes? Mine goes up to a 9? Also, how long in the oven for medium steak cooked pink through?