Name: Easy Filet Mignon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pieces filet mignon steaks (about 6 ounces each); 1 tablespoon olive oil (extra virgin); 1 teaspoon kosher salt (or to taste); 0.5 teaspoon black pepper (freshly ground); 2 tablespoons butter (unsalted); 2 cloves garlic (crushed); 2 sprigs fresh rosemary

Okay, so listen up, because I’m about to drop a bomb on your dinner routine. This isn’t your grandma’s stuffy, intimidated-by-fancy-beef filet mignon recipe. Nope, this is the “I’m-stressed-but-still-want-to-impress” Easy Filet Mignon Recipe. It’s quick, it’s easy, and it’s so good you might actually lick your plate. I’m talking melt-in-your-mouth, restaurant-quality stuff that you can actually pull off at home without crying.

My husband, bless his heart, used to think filet mignon was something only chefs could handle. One night, I decided to prove him wrong. I whipped this up while he was watching the game (shhh, don’t tell him I wasn’t paying attention). He took one bite, and I swear, the man almost cried. Now, it’s a regular request. The kids love it too, and my son calls it “Magic Meat.” I swear, they’re practically inhaling it. I don’t know, it’s a miracle.

Why You’ll Love This Easy Filet Mignon Recipe

It tastes like you spent hours slaving away, but really you just threw some stuff together.
Filet Mignon is usually so expensive at restaurants, so you save a TON of money. Think of all the shoes you can buy with the savings!
Even if you mess up a little (we all do), it’s still going to be delicious. I promise.
It’s seriously impressive. Bust this out for date night, and BAM! You’re a gourmet genius.

How to Make It

Okay, so first things first, get your filets outta the fridge about 30 mins before you plan to cook, just so they aren’t super cold. Makes a difference, trust me. Pat them dry with paper towels… you want a nice sear, not a soggy mess.

Next, crank that oven up to 400°F. While it’s preheating, grab your cast iron skillet (or any oven-safe skillet if you’re fancy-free).

Now, here’s the fun part: Season those filets like they’ve never been seasoned before! Salt, pepper, garlic powder. Don’t be shy!

Heat up some oil in your skillet until it’s screaming hot, you should see it shimmer. Sear those filets for about 3-4 minutes per side. Get a good crust on them. This is where the magic happens.

Then, and this is important, plop a pat of butter on top of each filet and toss the whole skillet into the oven. Cook for another 5-7 minutes, depending on how done you like your meat. I usually go for medium-rare, because…duh.

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Take them out, let them rest for, like, 5-10 minutes (don’t skip this, okay?!) and then devour. Seriously, that’s it. You’re a rockstar.

Ingredient Notes

Filet Mignon: The star of the show! Get good quality ones, it really makes a difference. And don’t be afraid to ask the butcher for advice; they know their stuff.
Salt & Pepper: Obvious, but crucial. I like to use kosher salt and freshly cracked black pepper. Makes me feel all chef-y.
Garlic Powder: Because everything tastes better with garlic. Don’t even try to argue with me on this.
Oil: Use something with a high smoke point, like avocado or canola oil. Olive oil will smoke and make your kitchen smell like sadness. Trust me, I’ve been there.
Butter: Unsalted, because we’re already adding salt. And don’t skimp! Butter is basically liquid gold.

Recipe Steps:

Take the filets out of the fridge 30 minutes prior to cooking. Pat dry.
Preheat oven to 400°F.
Season filets with salt, pepper, and garlic powder.
Heat oil in an oven-safe skillet until shimmering.
Sear filets for 3-4 minutes per side.
Add a pat of butter to each filet.
Transfer the skillet to the oven and cook for 5-7 minutes.
Rest the filets for 5-10 minutes before serving.

What to Serve It With

Okay, so sides, right? Mashed potatoes are a classic. Roasted asparagus is always a winner. Or, if you’re feeling fancy, a simple salad with a vinaigrette. Honestly, anything works. This filet mignon is the MVP, so it’ll make any side dish taste better. If I’m feeling lazy, I just roast some broccoli with olive oil and salt and that works just fine too.

Tips & Mistakes

Don’t overcrowd the pan when searing. If you have to, do it in batches. You want a good sear, not steamed beef.
Let the meat rest! I cannot stress this enough. It’s like letting a cake cool before frosting it. Important things happen during the resting period.
Don’t overcook it. A meat thermometer is your friend. Use it. If you don’t have one… get one!
I burned the butter once. It was a disaster. Don’t let that happen to you. Keep an eye on it in the oven.

Storage Tips

If you have leftovers (which, let’s be honest, is unlikely), wrap them up tight and stick them in the fridge. They’ll be good for a couple of days. Eating it cold is… fine. Not amazing, but fine. I’ve definitely had cold filet for breakfast. Don’t judge.

Variations and Substitutions

Okay, so you can totally get creative here. I’ve added a splash of Worcestershire sauce to the pan before putting it in the oven. Gives it a little somethin’ somethin’. You could also try different seasonings: onion powder, smoked paprika, even a little bit of cayenne pepper for a kick.

If you don’t have garlic powder (gasp!), you can use fresh garlic. Just throw a clove or two into the pan while searing. I tried using margarine instead of butter once. Don’t do that. Just… don’t. It doesn’t work. I also tried cooking it in the air fryer one time and it was NOT good. Skip that too.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Easy Filet Mignon Recipe

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