Steak House Filet Mignon Recipe

This steak house filet mignon recipe is simple, straight to the point, and actually quick — just a hot skillet, a bit of butter, and you’re good. It’s the kind of meal that looks expensive but doesn’t take much effort. Great when you want something solid but don’t wanna mess with 10 ingredients.

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Quick Summary

• Prep time: 5 mins
• Cook time: 20 mins
• Flavor: savory, buttery, rich
• Great for: date nights, treat-yourself dinners, last-minute steak cravings

Why I Like This Recipe

Honestly, I don’t always plan ahead. This is one of those “huh, I have steaks in the fridge” situations. But the way the crust forms in the skillet? And how the butter melts over it in the oven? Wild. Just feels like a win, even on a random Wednesday night.

Ingredients

• 2 filet mignon
• Sea salt, to taste
• Freshly cracked pepper, to taste
• 1–2 tsp olive oil
• 2 tbsp butter

How To Make Steak House Filet Mignon

1. Preheat your oven: 400°F is the goal. Do this first so it’s ready when you are.
2. Heat the skillet: Get your cast iron crazy hot — like 5–7 minutes on medium-high. It should be smoking a little.
3. Season the steaks: Dry them off with a paper towel. Salt and pepper all sides — don’t hold back.
4. Sear all sides: Add a tiny bit of oil to the skillet. Drop in the steaks and sear every side for about 2 minutes. That includes the edges — use tongs and tilt the steak if needed.
5. Finish in the oven: Add a pat of butter on top of each steak, then slide the skillet right into the oven. Bake for 8–10 mins or until it hits 125°F inside (for medium-rare).
6. Rest & serve: Pull it out, spoon the butter from the pan over the top. Let it sit for 10 minutes. Then slice. Or don’t slice — up to you.

Tips for Success

• Don’t skip drying the steaks — moisture messes up the sear.
• Let the skillet preheat all the way. Warm isn’t enough.
• Use a meat thermometer. Guessing gets you gray steak.
• Rest the meat. If you cut too soon, you’ll lose all the juice.
• If you’re cooking more than 2, don’t crowd the pan — do batches.

Storage and Reheating

• Fridge: Wrap leftovers in foil or airtight container. Keeps for 2–3 days.
• Reheating: Oven at 275°F for about 10–15 minutes, wrapped in foil. Or slice and warm in a skillet with a little butter.
• Freezer: Not ideal — texture changes. But technically, yes. Wrap tightly, freeze for up to 2 months.

Frequently Asked Questions

• What cut of steak is filet mignon?
  It’s from the tenderloin — super lean, tender, and no gristle.
• Can I use a different pan?
  You can… but cast iron gives the best sear. Nonstick won’t cut it.
• Is butter really necessary?
  Yeah. It’s not just for flavor — it helps the top stay juicy while it finishes in the oven.
• How do I know it’s medium-rare?
  Use a thermometer. 125°F = medium-rare. Let it rest and it’ll hit 130°F.
• Do I need to marinate?
  Not for filet mignon. Salt, pepper, butter — done.

Common Mistakes and How to Dodge Them

• Not letting the skillet heat long enough: No sizzle = no crust. Wait until it’s smoking.
• Seasoning too lightly: It’s a thick steak. Be generous with salt and pepper on all sides.
• Forgetting to rest the meat: Steak needs to sit or it’ll bleed everywhere. Give it 10 full minutes.
• Overcooking: It happens fast in the oven. Pull it at 125°F. It’ll rise as it rests.
• Cutting with the grain: Nope. Always slice against the grain for tenderness.

Nutrition Facts (Per Serving)

• Calories: 540 kcal
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 135mg
• Sodium: 240mg
• Potassium: 680mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 47g