Master the art of cooking Filet Mignon with this foolproof method, guaranteeing a perfect steak every single time. Elevate your culinary creation with a luscious homemade herb butter, adding that exquisite finishing touch to an already magnificent dish.

This article is a sponsored collaboration with Paisley Farm. All opinions and culinary insights shared are my own. Thank you for supporting the brands and products that make delicious content possible.

Achieving Steak Perfection: Your Guide to the Ultimate Herb Butter Filet Mignon

Few dishes evoke a sense of special occasion quite like a perfectly cooked Filet Mignon. This premium cut of beef, known for its incredible tenderness and subtle flavor, is often reserved for fine dining experiences. But what if we told you that achieving restaurant-quality Filet Mignon in your own kitchen is not only possible but surprisingly simple? Forget the complexities of outdoor grilling or expensive specialty equipment. With the right technique and a trusty cast iron skillet, you can consistently create a steak that boasts a magnificent, crunchy crust and a juicy, melt-in-your-mouth interior, cooked precisely to your desired doneness.

Why Filet Mignon Reigns Supreme for Special Occasions

Filet Mignon, French for “dainty fillet,” is cut from the tenderloin, a non-weight-bearing muscle of the cow. This lack of use results in meat that is exceptionally tender, making it one of the most prized and expensive cuts. While it’s leaner and has a milder flavor compared to other steaks like ribeye or sirloin, its supreme tenderness and elegant presentation make it a showstopper. When paired with a rich, aromatic herb butter, its subtle beefy notes are beautifully enhanced, creating a symphony of flavors that will impress even the most discerning palate.

The Secret Weapon: Cooking Filet Mignon in a Cast Iron Skillet

One of the biggest myths surrounding great steak is that you need an outdoor grill. While grilling offers its own unique char, a cast iron skillet provides an unparalleled sear that locks in juices and creates that coveted crust. The heavy cast iron retains heat incredibly well and distributes it evenly, ensuring that every inch of the steak makes direct contact with a scorching hot surface. This method, starting on the stovetop and finishing in the oven, gives you the best of both worlds: an intense, flavorful sear followed by gentle, even cooking to achieve your preferred doneness without overcooking the exterior.

Selecting the Perfect Filet Mignon

The foundation of an exquisite steak begins with choosing the right cut. Look for thick-cut Filet Mignon, ideally 1.5 to 2 inches thick, weighing around 8-10 ounces each. Ensure the meat has a deep, vibrant red color and feels firm to the touch. While marbling (intramuscular fat) is less prominent in filet than in other cuts, a slight amount of fine marbling contributes to flavor and juiciness. Opt for USDA Prime or Choice grades for the best quality. Freshness is key, so purchase your filets from a reputable butcher or grocery store.

Homemade Herb Butter: The Ultimate Flavor Enhancer

While a perfectly cooked Filet Mignon is a delight on its own, a dollop of homemade herb butter elevates it to an entirely new level. This simple addition infuses every bite with a fresh, aromatic richness that complements the steak’s natural flavors beautifully. The butter melts over the hot steak, creating a delectable sauce that seeps into the meat, adding moisture and an explosion of herbal notes.

Ingredients for Your Luxurious Herb Butter:

• High-quality salted butter, softened to room temperature
• Fresh tarragon, finely chopped
• Fresh rosemary, finely chopped
• Minced garlic

This versatile herb butter isn’t just for steak! It’s fantastic on baked potatoes, roasted vegetables, or even spread on warm crusty bread. Prepare it in advance and keep it chilled to simplify your meal prep.

Step-by-Step Guide to Pan-Seared, Oven-Finished Filet Mignon

Follow these detailed steps to achieve a flawless Filet Mignon that will rival any steakhouse masterpiece. Precision and attention to detail are key to perfect results.

Preparation is Key

1. **Bring Steaks to Room Temperature:** Approximately 30 minutes before you plan to cook, remove the Filet Mignon from the refrigerator. Placing them on the counter allows them to come closer to room temperature, ensuring more even cooking throughout the steak.
2. **Preheat Your Oven:** Set your oven to 415°F (218°C). A hot oven is crucial for a quick and effective finish after searing.
3. **Prepare the Herb Butter:** In a small bowl, combine the softened salted butter with the chopped fresh tarragon, chopped fresh rosemary, and minced garlic. Mix thoroughly with a fork until all ingredients are well incorporated. Gently shape the butter mixture into a log or disk, wrap it in foil or parchment paper, and place it back in the refrigerator to firm up. This makes it easier to slice and serve.
4. **Season Generously:** Pat your filets completely dry with paper towels. This is a critical step for achieving a perfect sear. Then, season both sides generously with coarse salt and freshly ground black pepper. Don’t be shy with the seasoning; it forms a flavorful crust.

The Searing and Baking Process

5. **Heat the Skillet:** Place a cast iron skillet (one that can safely transfer from stovetop to oven) on your stovetop over high heat. Add the olive oil and butter. Allow the butter to melt and the pan to become scorching hot. You’ll see a slight shimmer or even light smoke from the oil when it’s ready.
6. **Sear the Steaks:** Carefully place the seasoned steaks into the screaming hot skillet. Avoid overcrowding the pan; cook in batches if necessary. Sear for precisely 2 minutes on the first side to develop a beautiful crust.
7. **Flip and Sear Again:** Flip the steaks and sear for another 2 minutes on the second side. The goal here is to create a rich, deep brown crust on both surfaces.
8. **Transfer to Oven:** Immediately (and with extreme caution, as the skillet handle will be incredibly hot!) transfer the cast iron skillet directly into your preheated 415°F (218°C) oven.
9. **Bake to Desired Doneness:** The baking time will vary depending on the thickness of your filets and your preferred level of doneness. For thick 10-ounce filets, follow these guidelines:
   • **Rare:** 4-5 minutes
   • **Medium Rare:** 5-6 minutes
   • **Medium:** 6-7 minutes
   • **Medium Well:** 7-8 minutes

   For precise results, especially if you’re aiming for a specific doneness, always use a reliable meat thermometer.

Achieving the Perfect Doneness with Internal Temperatures

Using an instant-read meat thermometer is the most accurate way to ensure your steak is cooked exactly how you like it. Insert the thermometer into the thickest part of the steak, avoiding any bone if present. Remember that the temperature will rise slightly during resting.

• Rare: 130°F to 135°F (54-57°C) – Cool red center.
• Medium Rare: 140°F to 145°F (60-63°C) – Warm red center.
• Medium: 155°F to 160°F (68-71°C) – Warm pink center.
• Well Done: 165°F to 170°F (74-77°C) – Slightly pink or no pink center.

The Crucial Resting Period

10. **Rest Your Steaks:** Once cooked to your liking, remove the steaks from the oven and carefully transfer them from the hot skillet to a clean plate. Cover them loosely with aluminum foil. Let them rest for at least 5 minutes before serving. This resting period is absolutely essential! It allows the juices, which have been drawn to the center of the steak during cooking, to redistribute throughout the meat, resulting in a more tender and juicy bite. Skipping this step means all those delicious juices will run out onto your plate when you cut into it.
11. **Serve with Herb Butter:** Before serving, unwrap your chilled herb butter and slice off a generous pat. Place it directly on top of each hot, rested Filet Mignon. The residual heat from the steak will gently melt the butter, creating a decadent, aromatic sauce that enhances every forkful.

Perfect Pairings: Elevating Your Filet Mignon Meal

No perfect steak dinner is complete without complementary sides. While the homemade herb butter is a fantastic addition, consider these pairings to create a truly unforgettable meal:

• **Classic Baked Potato:** A fluffy baked potato, crowned with a generous dollop of that same herb butter, is an undeniable classic and a match made in heaven for Filet Mignon.
• **Garlic Mashed Potatoes:** Creamy mashed potatoes infused with roasted garlic offer another comforting and rich accompaniment.
• **Roasted Asparagus or Broccolini:** Lightly roasted green vegetables add a fresh, vibrant contrast to the richness of the steak.
• **Creamed Spinach:** A traditional steakhouse side, offering a rich and savory counterpoint.
• **Fresh Green Salad:** A simple salad with a light vinaigrette can cleanse the palate between bites.

Introducing Paisley Farm Organic Marinated Mushrooms

For an exceptional and incredibly convenient accompaniment, we highly recommend Paisley Farm Organic Marinated Mushrooms. These delightful mushrooms are a game-changer for any steak dinner, adding a burst of savory, earthy flavor with minimal effort. Have you had the pleasure of trying them yet?

Paisley Farm Organic Marinated Mushrooms are crafted with all-natural flavors, featuring a carefully balanced marinade of water, vinegar, garlic, sugar, salt, oregano, and a hint of red pepper. They are not only delicious but also gluten-free and certified organic by OEFFA, ensuring you’re enjoying a high-quality, wholesome product. Simply open the jar, serve, and enjoy their robust flavor alongside your steak.

Frequently Asked Questions About Cooking Filet Mignon

Can I use frozen Filet Mignon?

While fresh is always best, you can use frozen Filet Mignon. Ensure it’s completely thawed in the refrigerator before bringing it to room temperature and cooking. Patting it very dry is even more crucial for frozen-then-thawed steaks to achieve a good sear.

What kind of cast iron skillet is best?

Any well-seasoned cast iron skillet will work. A 10-inch or 12-inch skillet is ideal for cooking 2-4 filets without overcrowding. Ensure it’s oven-safe (most cast iron is).

Can I substitute dried herbs for fresh?

While fresh herbs offer a brighter, more vibrant flavor, you can substitute dried herbs in a pinch. Use about 1/3 the amount of dried herbs compared to fresh (e.g., 1 teaspoon dried for 1 tablespoon fresh). The flavor profile will be slightly different but still delicious.

How do I know when the skillet is “scorching hot”?

You’ll see a slight shimmer on the surface of the oil, and it might just begin to smoke very lightly. If it’s smoking heavily, it’s too hot; remove it from heat for a moment, then reduce the heat slightly. A good way to test without smoking is to drop a tiny bit of water in; if it immediately sizzles and evaporates, it’s ready.

Is it okay to cut into the steak to check for doneness?

It’s best to avoid cutting into the steak before resting, as this allows valuable juices to escape. An instant-read meat thermometer is the most reliable tool for checking internal temperature without compromising the steak’s juiciness.

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Print Recipe

Herb Butter Filet Mignon

Make the most perfect Filet Mignon every single time with this method.  Top with your own homemade herb butter, for the finishing touch.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Beef

Cuisine: American

Keyword: Herb Butter Filet Mignon

Servings: 4

Calories: 345kcal

Author: Michaela Kenkel

Ingredients

• 4 10 ounce Thick cut, Tenderloin Beef Filets
• 2 Tablespoons Olive Oil
• 2 Tablespoons butter
• Salt and Black Pepper to taste
• For the Herb Butter:
• ½ stick salted butter softened
• 1 Tablespoon fresh tarragon chopped
• 1 Tablespoon fresh Rosemary chopped
• ½ Tablespoon garlic minced

Instructions

• About 30 minutes before you begin cooking your steaks, remove them from the refrigerator and set them on the counter to take the chill off. Preheat your oven to 415 degrees.
• Prepare your herb butter: Place softened butter in a bowl, add herbs to it, mixing until combined. I used a fork. Take the butter and place it in foil. Careful “re-shape” the butter and wrap in foil. Place back in the fridge.
• Salt and pepper filets generously on both sides.
• Using a cast iron skillet, one that will transfer from your stove top to your oven, begin to prepare your steaks.
• Place butter and olive oil in your pan, turn to high and when butter is melted and pan is scorching hot, place steaks in pan and set a timer for 2 minutes. Flip and set the timer for 2 minutes more. Take the cast iron skillet (be careful!! It’s REALLY hot!) and place it in the oven.
• Based on thick 10 ounce filets, for rare, bake for 4-5 minutes, for medium rare, 5-6 minutes, for medium, 6-7 minutes, and 7-8 for medium well.

Internal Temperatures for Steak:

• Rare: 130°F to 135°F – Medium Rare: 140°F to 145°F – Medium: 155°F to 160°F – Well Done: 165°F to 170°F
• Remove steaks from the skillet, place on a plate and cover with foil. Let rest for 5 minutes.
• Top with a pat of herb butter before serving.

Notes

original recipe from kitchen swagger

Nutrition

Serving: 1 | Calories: 345kcal | Carbohydrates: 1g | Protein: 11g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 307mg