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Filet Mignon on a plate with a slice taken from it and a fork in front.
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Filet Mignon

This Filet Mignon Recipe can be cooked on the grill or pan seared and baked in the oven! Learn the easy chef-inspired techniques to obtain the perfect temperature, texture, and flavor.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 469kcal
Author: Stephanie

Ingredients

  • 4 Filet Mignon Steaks about 8 oz. each
  • 1 Tablespoon steak rub

For Pan Searing/Oven Method:

  • 2 Tablespoons olive oil
  • 4 Tablespoons butter
  • 4 cloves garlic smashed
  • 4 sprigs fresh rosemary or thyme

Optional Parmesan Crusted Topping:

  • 3/4 cup Parmesan cheese shredded
  • 3/4 cup Provolone cheese cut into squares
  • 6 Tablespoons Ranch salad dressing
  • 5 Tablespoons butter
  • 2 teaspoons garlic powder
  • 1 cup panko breadcrumbs

Instructions

Grilling Method:

  • Preheat grill to high heat and close the lid. It will take about 10 minutes to fully heat.
  • Place the filets on the grill and let them cook undisturbed on each side using the following time guidelines:
  • Rare: 4 minutes / Medium Rare: 5 minutes / Medium: 6-7 minutes / Medium Well: 8-9 minutes / Well Done: 10 minutes / **See notes about the "touch test"
  • We like to use kitchen tongs to prop the steak up on its side and cook for 1-2 additional minutes or so as well, rotating every 30 seconds or so.
  • Let the steak rest for 5-7 minutes prior to serving.

Pan Searing/Oven Method:

  • Preheat oven to 425 degrees.
  • Heat olive oil in a cast iron or oven-safe skillet over medium-high heat.
  • Once heated, add the filets (do so in batches if needed, leaving space around the edges).
  • Sear on each side for 2 minutes, until a nice crust as developed. (You may also use kitchen tongs to prop the steaks on their side and sear the sides for 1 additional minute if preferred.)
  • Remove from heat. Add butter and allow it to melt. Add the smashed garlic and rosemary/thyme. Spoon the butter over the filets.
  • Insert a meat thermometer into the thickest part of a filet. Transfer to the oven and bake for 5-6 minutes or until the thermometer reads 125 degrees for a medium-rare steak. The temperature will increase up to 3-4 additional degrees during resting.
  • Let the steak rest for 5-7 minutes prior to serving.

Optional Parmesan Crusted Topping:

  • Note: Undercook the steak slightly if adding the topping as the steak will cook a little more in the oven during the broiling process.
  • Combine parmesan, provolone, ranch, butter, and garlic powder. Microwave in 30-second increments until melted, stirring in between.
  • Add ½ of the Panko Breadcrumbs and stir to combine. Add remaining ½ cup if desired.
  • Spread evenly over each steak and broil at 450 until melted and slightly browned on top.

Notes

  • Cooking guidelines are based on 8 ounce filets that are about 2 inches thick.
Pro Tips
  • Remove the steaks from the heat when it's 3-4 degrees shy of your desired temperature as the internal temperature will increase a few more degrees when it rests.
  • Don't force the steak from the surface of the grill or the skillet, it will tear. The steak tends to naturally release once properly seared.
  • If grilling: Place the steak on the hottest part of your grill. This can vary but the back is a safe bet. (Ours is the back right side.)
  • Serve this with your choice of potatoes, roasted vegetables, and/or my Garlic Butter Pasta!
Steak Temperature Guide
  • Rare: 120-130°
  • Medium Rare: 130-135°
  • Medium: 135-145°
  • Medium Well: 145°-155°
  • Well Done: 155°-160°
The Touch Test
There are a lot of variations that come into play when it comes to cooking steak, (grill temperatures, thickness of the cut, etc.), but you can't go wrong by the touch test:
  • If you were to put your finger on the part of your chin that indents, (below your lip, above your chin), the feel of that resembles a medium-rare steak. 
  • Others go by the touching the soft tissue underneath the base of your thumb. This steak touch test video will guide you through that method.
  • Press your finger into the top of the steak to test how firm/cooked it is. The firmer it is, the more cooked it will be.
  • Nutritional Facts (469 calories) are based on 1 grilled filet without Parmesan Crusted Topping.
    • 636 calories/serving if oil & butter are used for pan searing/oven method.
    • 1,095 calories if all listed ingredients are used, including Parmesan crusted topping.

Nutrition

Calories: 469kcal | Carbohydrates: 1g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 119mg | Sodium: 84mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 4mg