Tender, juicy and flavorful filet mignon is the king of steaks! This cut of meat goes very well with just about everything and it’s easy to prepare! The steaks are simply seasoned and pan-seared to perfection! Enjoy this delicious steak recipe with your favorite steak sauce and some ‘Garlic Baby Potatoes’ on the side! Also, you’ll love my creamy ‘Avocado Chimichurri Sauce’ to go with this juicy steak!
Check out my newest Filet Mignon Steak Dinner video recipe with garlicy parmesan mashed potatoes and red wine mushrooms!
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How to Prepare Filet Mignon
Preparing this tender cut of beef is super easy! The first step is seasoning the beef. I like to keep the seasonings simple for this recipe and use just salt and pepper to season the steaks! Pat the steaks dry with paper towels and then season with coarse salt and ground black pepper, rubbing the salt and pepper into the meat. Let the meat rest for about 30 minutes.
- Preheat a medium-sized pan for frying the steaks. I recommend using a cast iron or copper pan since these types of pans can take high heat very well. Get the pan extra HOT and add a drizzle of high-temp cooking oil such as avocado oil. Add the seasoned steaks and sear on the first side for 3 to 5 minutes, until the meat is nicely caramelized. Turn the steaks over, add some butter, garlic, fresh herbs and a splash of Worcestershire sauce and cook for another 3 to 5 minutes.
- Finish cooking the filet mignon in the oven until the meat reaches desired doneness. They usually take about 6 to 9 minutes for a medium-doneness. Allow the steaks to REST for about 5 minutes before enjoying!
Serve this delicious filet mignon steak with a red wine reduction sauce, chimichurri sauce or your favorite steak sauce! Or, enjoy it with all three! The red wine reduction sauce is a classic addition to any steak recipe and it’s really simple to make!
For the side dishes, this steak will go well with a simple salad or potatoes! Check out these recipes that will be great with this recipe:
- Avocado Chimichurri Sauce – this creamy sauce is so good with steaks!
- Grilled Veggie Salad – zucchini, mushrooms, bell peppers and onion coated in a zesty garlic dressing!
- Garlic Baby Potatoes – these potatoes are so flavorful and easy to make!
- The Best BLT Salad – I love this crunchy salad with just about any protein!
- Easy Mushroom Rice – this aromatic rice will pair so well with steaks!
Enjoyed this recipe for filet mignon steak? Check out some of my other recipes you’re sure to enjoy!
- Filet Mignon Steak Dinner – learn how to make the BEST filet mignon dinner with parmesan potatoes and mushrooms!
- Ribeye Steak Dinner – with pan-seared potatoes and chimichurri sauce!
- Roasted Leg of Lamb – the most delicious and juicy roasted meat!
- Fig Steak Salad – California-style steak salad with avocado and sweet figs!
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Filet Mignon Steak Recipe (video)
- 4 filet mignon steaks
- salt and black pepper
- 1 tbsp cooking oil
- 2 tbsp butter
- 2 to 3 garlic cloves
- 1 sprig of fresh thyme and/or rosemary
For Red Wine Sauce:
- 1 cup red wine
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
For Chimichurri Sauce:
- large bunch flat-leaf parsley
- large bunch cilantro
- 3 medium garlic cloves
- 1 jalapeno pepper, seeded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- Preheat the oven to 350F. Remove the steaks from refrigerator 30 minutes before preparing. Trim the steaks of any excess fat and then season generously with salt and ground black pepper. Set the steaks onto a tray and let them stand while preparing the sauce and side dishes.
- Prepare the chimichurri next: Cut off the end stems of the parsley and cilantro and place into a blender or food processor along with remaining ingredients. Pulse on high speed until well pureed, about 2 minutes. Pour into a small bowl, cover and set aside. Also, try my creamy 'Avocado Chimichurri Sauce'.
- Whisk together all red wine reduction sauce ingredients in an extra-small saucepan. Heat the sauce over medium/low heat, whisking occasionally, for 15 to 20 minutes until sauce is thickened and reduced. Remove from heat, cover and set aside.
- Heat an oven-proof sauté pan over medium/high heat with a drizzle of avocado or cooking oil. When the pan is extra hot, add the seasoned steaks. Sear 3 to 5 minutes on the first side until the meat is nicely caramelized. Turn the steaks over and add a tablespoon or two of butter, a teaspoon of Worcestershire sauce, the garlic and fresh herbs. Continue searing the steaks on the second side for 3 to 5 minutes, basting with the butter as the meat cooks Transfer the pan into the oven and finishing cooking steaks, about 6 to 8 minutes for medium-rare doneness. Remove the steaks from oven and let rest for 5 minutes before enjoying.
- Serve the steaks with chimichurri sauce, steak sauce and/or reduction glaze on the side, along with your favorite side salad or dish.