If you’re a fan of meat or steak, you probably have had Filet Mignon before. It’s quite a tender and tasty piece of meat. For Thanksgiving this year, I included it on the menu. It’s actually a lot easier to make then one would think! Here’s how you make the perfect and easy Filet Mignon – go on and try it and impress all your family and friends!

Ingredients

• 4 8-oz Filet Mignon
• 2 tbsp Butter
• Salt, as desired
• Black pepper, as desired

Instructions

Remove the steaks from the refrigerator, and let it to come to room temperature on the counter about half hour before cooking.

Preheat the oven to 400°F.

Add butter to oven safe stainless steel skillet or cast iron pan and heat on stovetop on high heat.

Rub the steaks with salt and black pepper.

When the skillet/pan gets really hot, place steaks in skillet/pan and let it sizzle and sear for 1 minute. Turn steaks over and and let it sizzle and sear on the other side for 1 minute. Then, sear the sides of the steaks for about 1 minute.

Place the steaks in the oven for 5 minutes, then check them with the meat thermometer inserted into the side of the steak.

Remove when the steaks are at the temperature you want – see temps below:

• Rare – 120 °F to 125 °F
• Medium rare – 130 °F to 135 °F
• Medium – 140 °F to 145 °F
• Medium well – 150 °F to 155 °F
• Well done – 160 °F or higher.

Just FYI – I’ve made this before without a meat thermometer, and it took me about 5 mins more in the oven to get to medium rare.

Very important: Put on some oven mitts and make sure you have them on EVERY TIME you are about to deal with the super hot pans/skillets until you are completely done with the super hot pans/skillets. Speaking from personal experience. My mistake was that after I removed the steaks from the oven and placed it on the stove, I took off my oven mitts. 5 mins later, I am trying to make something else on the stove top and tried to move the STILL BURNING HOT skillet with my bare hands. “Not a fun time” quote my right hand that is now blistered.

Anyway, remove steaks from oven and place aside with your oven mitts on. 🙂

Then, let them rest 5 to 10 minutes before serving.

You might be wondering why you should let the filet mignon ‘rest’ after you remove it from the oven. If you let it sit for a while, it allows all the juices which migrated to the center of the meat, to redistribute in the meat and be reabsorbed! So it actually helps the meat be more juicy when it’s time to eat!

So that’s basically how you make it! Hope you enjoy this easy filet mignon recipe.

Looking for more beef and steak recipes? Check out my beef and steak recipes here!

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