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Filet mignon cooked in a cast iron skillet with butter, garlic, and fresh thyme.
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5 from 11 votes

Filet Mignon

Filet mignon is a super-tender steak known for its buttery flavor, seared crust, and juicy inside. Perfect for a fancy dinner when you want to impress!
Course Entree
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
0 minutes
Total Time 45 minutes
Servings 4 servings
Calories 584kcal
Author Yumna Jawad


  • 4 (6-ounce) filet mignons about 1 ½ inches thick
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves
  • Few fresh thyme sprigs optional


  • Preheat the oven to 400°F. Remove the steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. Then pat dry with a paper towel to remove excess moisture and season with salt and pepper on both sides.
  • Heat a large cast iron skillet over medium-high heat. Add the olive oil to the hot skillet, and once the oil is shimmering, add the steaks on top.
  • Sear on one side for 3 minutes or until a golden-brown crust forms. Flip to the other side and sear for 2 more minutes.
  • Add the butter, garlic and thyme. Use oven mitts to transfer the skillet to the oven to finish cooking for 4 to 8 more minutes, depending on your desired level of doneness. I recommend 125°F for medium-rare, keeping in mind that the temperature will continue to rise about 5-10 degrees after you remove from heat and the steaks rest.
  • Transfer the steaks to a plate or cutting board, tent them with aluminum foil, and allow them to rest for 5 minutes before slicing or serving.


Storage: Filet mignon tastes best right after it has been cooked and rested, but if you have leftovers, it is possible to store and reheat it. To store, use a small airtight storage container or tightly wrap your leftover filet in plastic wrap to keep it from drying out and keep it in the refrigerator. To reheat, place your leftover steak in a baking dish and cover with aluminum foil. Place in a 250°F oven and allow the steak to warm gently until the internal temperature reaches at least 110°F. Leftover filet mignon will last up to 3 days in the refrigerator.


Serving: 1filet | Calories: 584kcal | Carbohydrates: 1g | Protein: 31g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 666mg | Potassium: 538mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 4mg