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for 1 serving
- 6 oz filet mignon (170 g)
- coarse salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 1 clove garlic
- Calories 586
- Fat 48g
- Carbs 1g
- Fiber 1g
- Sugar 0g
- Protein 37g
Estimated values based on one serving size.
- On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
- Preheat the oven to 450˚F (230˚C).
- Generously season all sides of the filet mignon with salt and pepper.
- Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
- Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
- Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
- Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
- Transfer the pan to the oven for 7 minutes for a medium rare steak.
- Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
- Enjoy!
for 1 serving
- 6 oz filet mignon (170 g)
- coarse salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 1 clove garlic
- Calories 586
- Fat 48g
- Carbs 1g
- Fiber 1g
- Sugar 0g
- Protein 37g
Estimated values based on one serving size.
- On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
- Preheat the oven to 450˚F (230˚C).
- Generously season all sides of the filet mignon with salt and pepper.
- Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
- Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
- Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
- Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
- Transfer the pan to the oven for 7 minutes for a medium rare steak.
- Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
- Enjoy!
Have a recipe of your own to share?
What if you have 4 filets to cook? Can you use a large cast iron and follow the same steps or do you need to tweek it a bit?
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William F.
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How long to cook in oven for med. well
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Marilyn H.
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How long to cook a fillet steak to get to a medium well
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Jeannette F.
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This is the ONLY way to cook a filet - I just had to make an adjustment as my filets were a little less than 1 inch thick. So easy and so flavorful! We will never grill a filet again!!
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dgaluski
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2
Followed exactly and my 1" filet came out perfectly medium-rare and tasted great. No need to pull out a thermometer. I don't usually pour wine in at the final stage, but this worked :)
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JulieMiao
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2
This is a wonderful, simple recipe for delicious perfectly cooked filet mignon. Pretty much fool proof!
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alibobba92
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1
Perfect every time. Didn't have Bordeaux, so I used Port. Delicious!
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Barbara M.
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This is my go-to recipe for filet mignon. It's perfect. I heat my cast iron to 450°F, measured with an infrared thermometer. Note that it's important to choose a drinkable wine to get quality results.