Filet Mignon with Garlic Herb Butter

Name: Filet Mignon with Garlic Herb Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 Filet Mignon steaks, ( 8 ounces each about 1 1/2 inch thick); 2 tablespoons olive oil; 3 tablespoon butter; 2 teaspoons kosher salt; fresh ground pepper; fresh chopped parsley; 1/2 cup butter (room temperature); 2 teaspoon fresh rosemary; 1 tablespoon fresh thyme; 2 garlic cloves (minced)

The whole thing is about 30 minutes once the steaks come to room temperature — two minutes a side on the stove, 7 to 8 in the oven, 5 to rest. Enough time to roast Parmesan Roasted Broccoli or Oven Roasted Asparagus alongside it.

Quick Look: Filet Mignon with Garlic Herb Butter

⏱️ Prep Time: 10 minutes
🕒 Total Time: 30 minutes
👨‍👩‍👧‍👦 Servings: 4
📊 Calories: 680 kcal per serving
🥣 Ingredients: Filet mignon steaks, olive oil, butter, kosher salt, black pepper, fresh rosemary, fresh thyme, garlic, fresh parsley
⭐ Difficulty: Easy — a hot pan, a thermometer and a 5-minute rest

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Why You'll Love This Recipe

Steakhouse Crust. Two minutes a side in a screaming-hot skillet, then the oven finishes it without burning the outside.

The Butter Does the Work. Garlic, rosemary and thyme in a stick of butter — slice it, set it on the hot steak, and it makes its own sauce.

No Guesswork. The doneness temperatures are in the card, and the steak rests five minutes so the juice stays in.

For a holiday plate, pair it with my Broiled Lobster Tail with Garlic Lemon Butter or a side of Garlic Fettuccine Alfredo.

Ingredients Needed

Filet mignon: 8-ounce steaks, about 1½ inches thick. Thinner steaks cook faster — see the tips.
Fresh herbs: rosemary and thyme go in the butter; parsley is for the top. Dried works in a pinch.
Olive oil: you want 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 Pan-Seared Filet Mignon

Her butter mixed in a bowl then wrapped in a log with plastic wrap to chill.

Step 1: In a small bowl, mix the softened butter with the garlic, rosemary and thyme until combined.
Step 2: Spoon the butter onto a piece of plastic wrap, roll it into a log, twist the ends, and refrigerate until you need it.

Two filet steaks seared in a skillet and herd butter added on top.

Step 3: Let the steaks sit out 30 minutes, then season both sides with salt and pepper. Preheat the oven to 400 degrees. Heat a cast-iron skillet on high with the olive oil and butter, and once the butter stops foaming, add the steaks. Sear 2 minutes, flip, and sear 2 minutes more.
Step 4: Move the skillet to the oven for 7 to 8 minutes, or until a thermometer reads the temperature you want (chart in the recipe card). Top each steak with a slice of the garlic herb butter and let them rest 5 minutes before serving.

Filet mignon on a plate with mashed potatoes and herb butter on top.

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 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.

A slice has brrn cut down the mddle of the steak.

Recipe FAQ's

How long does it take to pan sear a filet mignon?

Two minutes a side on high heat for the crust, then 7 to 8 minutes in a 400-degree oven for a 1½-inch steak. Thinner steaks need less oven time, so go by the thermometer, not the clock.

What temperature is filet mignon done?

Rare 120 to 125, medium rare 130 to 135, medium 140 to 145, medium well 150 to 155, well done 160 to 165. Pull the steaks about 5 degrees early — they keep cooking while they rest.

Do I have to finish it in the oven?

For a 1½-inch filet, yes — searing alone burns the outside before the middle is done. If your steaks are under an inch, you can cook them through in the skillet.

Can I make the garlic herb butter ahead?

Yes. Roll it, wrap it and keep it in the refrigerator for up to a week, or freeze it. It's good on chicken, pork chops and vegetables too.

Why let the steaks come to room temperature?

A cold steak cooks unevenly — gray on the outside before the center is warm. Thirty minutes on the counter gives you an even pink all the way through.