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Filet Mignon

Filet Mignon Recipe

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  • Author: lechefswife
  • Prep Time: 5 minutes
  • Cook Time: 8
  • Total Time: 13 minutes
  • Yield: 2 1x


How to cook Filet Mignon like a French Chef. The trick to creating a beautiful crust and a juicy , flavorful steak at home.



2 Filet Mignon Steaks, 7 oz each

2 tablespoons olive oil

2 tablespoons butter

1 Rosemary Sprig

3 cloves of Garlic, skin on but crushed slightly with the back of your knife (this releases the flavors)

sprinkle of Sel de Camargue


Heat the olive oil in a large, non-stick pan over medium-high heat.

Place the Filet Mignon, the garlic and a sprig of rosemary in the pan.

Sear for 2 minutes then add the butter.

Baste** the steaks for 2 minutes more then flip over and baste frequently for another 4 minutes.

Remove from the pan and serve immediately. Sprinkle with the sel de camargue as you serve.

Following this recipe should result in medium rare steaks. Steak thickness, stove temperature and pan type can all greatly vary the cooking times. Keep an eye on your steak, you want it to still be supple to the touch to avoid overcooking it.


  • Ask the butcher for 2 similar cuts of meat in size and thickness. In full disclosure, I had two different sized cuts of filet for when I was making this post and it makes for different doneness levels in the same cooking time. If that is what you want, perfect! But you and your date both want to eat medium rare, I suggest the same size steaks.
  • Pat your meat dry before cooking! So important when you want to get a good brown crust on your steaks.
  • Use olive oil and butter to cook your Filet Mignon. Olive oil is best for holding up while cooking, the butter is used for basting.
  • Add garlic cloves, cracked open but skin on, and a whole sprig of rosemary to your pan to flavor the butter.
  • **To "baste" the Filet Mignon, add the butter to the hot pan. Tilt the pan slightly to scoop up the melted butter and olive oil with a soup spoon and pour it on top of each of the steaks alternatively.
  • No need to pop this steak in the oven to finish cooking. Filet cuts are small enough that they can cook beautifully in the pan. When cooking a larger steak, like a Ribeye, finishing in the oven is recommended.
  • Filet Mignon cooks quickly and should be ready to serve immediately. Meaning: Set the table, make sure you have everything you need on the table (pepper, glass of water , wine etc) THEN start cooking the steak. Not having to pop up every 5 seconds to get one more thing from the kitchen helps to make your homemade meal feel more like a restaurant experience.