Learn how to make a restaurant-quality filet mignon steak dinner at home with my easy, step-by-step tutorial! I’m sharing how I make my extra tender and delicious filet mignon, cooked to a perfect medium-rare, with red wine, garlic and thyme. The filet mignon is served with a side of easy red wine mushrooms and garlicy parmesan mashed potatoes. This easy steak and potatoes dinner recipe is perfect for a special occasion, celebration or holiday! In my video, I’m showing you to make this dinner for two, but this recipe is really easy to scale up for more people. Check out more tips for the perfect filet mignon in my post below!
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Ingredients for Making Steak
Here are the ingredients you’ll need for making this filet mignon steak recipe:
- Filet Mignon Steaks: I always go for nicely marbled and thicker cut pieces of filet mignon. A nicely marbled steak with thin steaks of fat running through the middle will be more tender and juicier.
- Olive Oil & Avocado Oil: use the olive oil for seasoning the steaks but use avocado oil for frying the steaks. Avocado oil has a high smoking point.
- Salt & Pepper: use coarse sea salt or salt flakes for seasoning
- Rosemary & Thyme: fresh herbs will work best for this recipe.
- Worcestershire Sauce: this savory sauce adds so much great flavor!
- Red Wine: for making the steak sauce. I recommend using a dry red wine such as cabernet or zinfandel. Do not use sweet wine. Cooking wine will work in a pinch but not really recommended.
Preparing the Filet Mignon Steaks
Here’s how I prepare and season my filet mignon steaks!
- First, trim the filet mignon steaks. To do this, use a sharp, thin knife and carefully cut away the thin silver skin and chunky, hard pieces of fat off the sides. You can also have the store butcher do this but it’s a great skill to have!
- Next, I pour a bit of olive oil over the steaks and season them generously with ground black pepper and coarse sea salt flakes. I really like the Maldon brand of sea salt flakes. This type of salt is ideal of seasoning steaks since it cuts through the meat and seasons better than ordinary salt.
- Once I have my steaks seasoned, I place them back into the refrigerator for 30 minutes to marinate while I make my red wine mushrooms and mashed potatoes. I always cook the steaks last since they only take about 12 minutes.
How to Cook Filet Mignon Steak
Cooking filet mignon steaks can seem intimidating but it’s actually one of the simplest cuts of meat to cook. First, I preheat the oven to 375F because I finish cooking the steaks in the oven.
- It’s important to pat the steaks dry with a paper towel before they go into your frying pan. This will ensure the steaks get a good sear and nice, caramelized color.
- Next, preheat a stainless steel or cast iron pan. You want the pan to be the perfect size – not too big or too small; the steaks should fit comfortably into the pan. I preheat my pan over medium-high heat until the pan is extra hot and my oil starts to smoke slightly.
- Add the filet mignon steaks into the hot pan and sear them for 2 to 3 minutes on the first side, until the meat is nicely caramelized, then turn and repeat on the other side. And don’t forget to brown the sides, too! I use my tongs to turn the steaks on their sides and brown the sides, too.
- Once the steaks are browned, I add a few tablespoons of butter and my seasonings: garlic, fresh thyme, a splash of Worcestershire sauce and red wine. The butter will add extra fat and keep the steaks tender. Once the wine comes up to a simmer, it’s time to transfer the steaks to the oven.
- For a medium-rare doneness, I bake the steaks for exactly 3 minutes per side. I set a timer for 3 minutes, then turn the steaks over and bake for another 3 minutes. Just turn, baste and back in! If one of the steaks is larger than the other, remove the smaller steak earlier and increase the cooking time by 30 seconds for the larger piece.
- For medium doneness, increase the baking time to 4 minutes per side; 5 minutes for extra-large steaks. I don’t recommend cooking the steaks for longer as the meat will lose its moisture and become dry and mealy.
- Once the filet mignon is cooked, remove it from the pan onto a carving board to rest. If you leave the steaks in the pan, they will continue to cook!
Measuring Steak Doneness
Everyone has their preference for how well they want their steaks cooked! Here’s a quick guide to internal temperatures and doneness for filet mignon steaks:
- Rare: 120F or 49C
- Medium-Rare: 130F or 54C
- Medium: 135F or 57C
- Medium-Well: 140F or 60C
- Well done: 150F or 65C
Easy Red Wine Mushrooms
My easy mushroom side recipe is the perfect complement to this filet mignon steak dinner! I make this recipe while the steaks are marinating in the refrigerator. This recipe has just 5 ingredients: butter, mushrooms, shallot, thyme and red wine. First, I melt the butter in a large frying pan, then I add the mushrooms and diced shallot. I thickly slice the mushrooms, so they retain their texture as they cook.
Once the mushrooms are well browned, it’s time to add the wine. I like to use a Cabernet Sauvignon for this recipe because it’s a robust and flavorful wine. I add about 1 to 1 ½ cups of red wine and let it simmer away for about 10 to 15 minutes, until the liquids are completely reduced. Once the wine is reduced, it will turn into a thick syrup that coats the mushrooms nicely. And that’s it! It’s a super simple and delicious recipe!
Garlic Parmesan Mashed Potatoes
This filet mignon steak dinner would be incomplete without some amazing mashed potatoes! While my steaks are marinating, I make a small batch of my ‘Buttery Mashed Potatoes’. I have a separate video recipe for this potato recipe so make sure to check it out for more details. Once I have the potatoes cooked and mashed, I add in a bit of garlic powder, chopped Italian parsley and grated parmesan cheese. Don’t add too much garlic because you don’t want the potatoes to over power the steak. I keep my mashed potatoes warm on the stove top while making the steaks.
Putting Together the Steak Dinner
Once I have my filet mignon steaks rested, mushrooms and mashed potatoes done, it’s time to plate the dinner and enjoy. First, I add a generous amount of the parmesan mashed potatoes onto the plate and top them with a couple heaping spoonful’s of the red wine mushrooms. Next, add the filet mignon steak. I don’t recommend cutting the steaks open; they will get colder faster this way. Cut the steaks at the table when you’re ready to enjoy.
And don’t forget to add the incredible pan sauce. I spoon the steak pan sauce with the garlic cloves over my filet mignon steak instead of steak sauce. The garlic cooks perfectly and will be soft and flavorful! Enjoy this restaurant-quality filet mignon steak dinner with a good bottle of Cabernet Sauvignon on the side!
Scaling the Recipe
In my YouTube video recipe, I show how to make this delicious steak dinner for two people but you can easily scale this recipe up for more people! Just increase the number of steaks (one per person) and increase the mushroom and potatoes. Here’s what you’ll need for 6 people:
- 6 filet mignon steaks – prepare the steaks in two larger frying pans, 3 steaks per pan. Cooking time will stay the same.
- Depending on how much you enjoy mushrooms, you can either double or triple the recipe. To do this, brown the mushrooms in batches, then add all the browned mushrooms back into the pan before adding the red wine.
- Make a full portion of my Butter Mashed Potatoes and double the garlic, parsley and parmesan.
Enjoyed this special occasion dinner recipe? Check out some of my other special dinner ideas I’m sure you’ll enjoy!
- Ribeye Steak Dinner – learn how to make the best grilled ribeye steak with pan-seared baby potatoes and chimichurri sauce!
- Roasted Rack of Lamb – the juiciest lamb chops seasoned with garlic and herbs, plus tzatziki sauce and a cucumber tomato salad!
- Butter Poached Lobster Tails – delicate lobster tails served with herbed butter and creamy risotto! Perfect seafood dinner!
- Pan-Seared Scallops with Risotto – you’ll love these zesty lemon and caper jumbo scallops with creamy mushroom risotto!
- Salmon Coulibiac – this fancy Russian seafood pastry is filled with flaky salmon, mushroom rice and eggs, served with a zesty lemon and dill sauce.
- Bacon & Apple Stuffed Pork Loin – impressive pork roll stuffed with bacon, garlic, apples, spinach and more! Served with an easy gravy! Great for special occasions!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Mauviel Copper Frying Pan: I absolutely love cooking with copper pans and this is the one I use for my steaks. Copper heats very quickly and evenly.
- Cast-Iron Pan: you can also use a cast-iron pan for cooking the steaks. These pans retain their heat very well.
- Maldon Sea Salt Flakes: I love this salt for seasoning meats and steaks!
The Best Filet Mignon Steak Dinner (video)
For Filet Mignon Steaks:
- 2 medium to large sized filet mignon steaks
- 2 to 3 tbsp extra-virgin olive oil
- 1 tbsp coarse sea salt flakes
- Ground black pepper
- Cooking oil, for frying
- 2 tbsp butter
- 4 to 8 garlic cloves
- Small bunch fresh thyme
- 1 to 2 tbsp Worcestershire sauce
- ¼ cup red wine, such as Cabernet
For Red Wine Mushrooms:
- 12 to 14 white mushrooms, thickly sliced
- 2 tbsp butter
- 1 medium shallot, diced
- Salt, to taste
- 1 tbsp fresh thyme
- 1 cup red wine, such as Cabernet
For Garlic Parmesan Potatoes:
- 2 ½ lbs Russet potatoes
- 1 ½ tsp salt
- 2 cups vegetable broth
- ½ cup salted butter, at room temp
- ½ cup whipping cream or whole milk
- Salt, to taste
- 1 cup parmesan cheese
- 1 tsp garlic powder
- 1 tbsp fresh chopped parsley
Seasoning the Steak:
- Begin by trimming the steaks and seasoning them. Pat the steaks dry with a paper towel, then using a thin, sharp knife, trim away the silver skin and hard fat around the sides and edges of the steaks. Place the steaks onto a tray and drizzle with olive oil. Season extra generously with the coarse sea salt all over and add some ground black pepper. Wrap the tray with plastic and place the steaks into the refrigerator to marinate for 30 minutes. Begin preheating the oven to 375F/190C.
Preparing the Mashed Potatoes:
- Meanwhile, begin preparing the mashed potatoes. Peel the potatoes and chop them into small cubes. Place the potatoes into a large pot with the salt and broth and add enough water to completely cover the potatoes by a couple inches. Bring the potatoes up to a boil over medium high heat and cook until fork tender, about 15 minutes. Drain the potatoes and then add the butter. Let the butter melt, then add the cream and salt to taste. Mash the potatoes using a potato masher or a hand mixer. Next, fold in the parmesan, garlic powder and parsley. Keep the potatoes covered and warm until ready to serve.
Preparing the Red Wine Mushrooms:
- Next, prepare the red wine mushrooms. Preheat a large frying pan over medium heat and add the butter. Once the butter is melted, add the mushrooms and shallot and fry for 6 to 8 minutes, until the mushrooms are nicely browned. Season the mushrooms with salt and thyme, then add in the red wine. Bring the wine to a simmer over medium heat and allow the wine to reduce completely; this will take about 10 to 15 minutes. The wine should reduce into a thick syrup that coats the mushrooms. Remove the mushrooms from heat and keep warm until ready to serve.
Cooking Filet Mignon:
- Make sure the oven is preheated and ready to use. Remove the steaks from the refrigerator and pat them dry with a paper towel. This will allow the steaks to get nicely brown and caramelized. Preheat a medium-sized stainless steel or cast-iron pan over medium-high heat until the pan is very hot. The pan shouldn’t be too big or too small. Add in a couple tablespoons of a high smoking point oil, such as avocado oil. When the oil is just slightly beginning to smoke, add the steaks.
- Brown the steaks for 2 to 3 minutes on the first side, until very well browned, then turn and brown the other side. Also, brown the sides of the steaks by turning them on their sides. Watch my video recipe to see how I fry my steaks.
- Once the steaks are well browned, add the garlic cloves and thyme to the pan. Add a tablespoon of butter on top of each steak. Drizzle in the Worcestershire sauce and add a splash of red wine. Once the wine comes up to a boil, transfer the steaks into the oven.
- For medium-rare doneness: cook the steaks for 3 minutes in the oven, then remove from the oven, turn the steaks over and baste with the pan sauce, then return back into the oven for another 3 minutes. For medium doneness, cook the steaks for 4 minutes per side. If one steak is smaller than the other, remove the smaller from the oven earlier. If the steaks are extra large, increase the cooking time by 1 minute.
- Remove the steaks from the oven and place onto a carving board to rest. Do not leave the steaks in the pan, they will continue cooking! Rest the steaks for 5 minutes before plating.
- To serve this filet mignon steak dinner, first add mashed potatoes to each plate and top them with a generous amount of the red wine mushrooms. Garnish with chopped parsley. Add the steaks on the side and add a few spoonful’s of the steak pan sauce over each steak, along with several cloves of the garlic. Leave the steaks whole to ensure they stay warmer for longer. Enjoy immediately.