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 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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Preparing the Filet Mignon Steaks
I always start my filet mignon steak dinner by preparing my steaks. But the process actually starts back at the grocery store when I’m picking out my 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. Next, it’s time to 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
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!
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!
- 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.
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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!