Restaurant Style Filet Mignon

"Okay, so you've been cooking your steaks wrong all these years. Time for change! Adapted from What's Amuse Bouche blog.  Note:  make certain to use fresh herbs, not dried."
Restaurant Style Filet Mignon created by Swirling F.
Ready In:




  • Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
  • Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
  • Preheat your oven to 400 degrees.
  • Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
  • While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
  • In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
  • Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.

Join The Conversation

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  1. tonydr58
    Used this recipe to make 2 steaks and they were perfect. They could not have come out any better than any steak house. Thanks.
  2. Ramona L.
    This was the best steak I've ever had. OMG! I followed the recipe, except i used 1/3 the salt. Thank you!
  3. joncheckley
    Can someone enlighten me, what is a stick of butter? Never heard it before. Thanks in advance
  4. Riding C.
    Oh no!! My fine filet Mignons turned out way well done! Noooo ruining my sweet filet Mignon wayyy too much time it was brown gray all the way through ?? how does this have so many stars?! Ugggg
  5. DanielleLyn
    The perfect way to pan cook a filet. Once finished searing, I baked for 7 minutes, and rested for 5 minutes, and it was the perfect medium temp that we like. Our filets were about 1 1/2- 2 inches thick. The only thing I didn't like is the salt amount. They were too salty for us. So I won't use as much salt next time, but just sprinkle over top like I normally do. The compund butter was good also. I left out the lemon. I will use this technique again. Thank You.



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