Fillet Mignon (Tenderloin Portion)

Fillet Mignon, cut from the tenderloin portion of beef, is widely regarded as one of the most luxurious and tender steaks in the world. Known for its buttery texture, mild beef flavor, and elegant presentation, this premium cut is a favorite in fine dining restaurants and special-occasion meals. Despite its upscale reputation, Fillet Mignon is surprisingly easy to prepare at home when you follow the right technique.

The tenderloin muscle does very little work, which is why Fillet Mignon is exceptionally soft compared to other cuts like ribeye or sirloin. Because it contains less fat, proper seasoning and precise cooking are essential to achieve a juicy and flavorful result. A simple combination of salt, pepper, and high heat allows the natural flavor of the beef to shine without overpowering it.

This recipe focuses on a classic pan-seared Fillet Mignon finished with butter, garlic, and fresh herbs. Searing the steak in a hot skillet creates a rich, golden-brown crust while locking in moisture. Basting with butter infuses the steak with aromatic flavors and enhances tenderness. You can easily adapt this recipe for grilling or oven-finishing depending on your preference.

Fillet Mignon pairs beautifully with classic sides such as mashed potatoes, roasted vegetables, asparagus, or a fresh green salad. For a restaurant-quality experience, consider serving it with a red wine reduction, peppercorn sauce, or herb butter. Whether you’re preparing a romantic dinner, a holiday meal, or simply treating yourself, this Fillet Mignon recipe delivers elegance, flavor, and tenderness in every bite.

From an SEO standpoint, Fillet Mignon recipes are highly searched by home cooks looking for steakhouse-quality results at home. This recipe targets keywords such as Fillet Mignon recipe, how to cook Fillet Mignon, tenderloin steak, and pan-seared Fillet Mignon, making it ideal for food blogs and recipe websites aiming to rank well in search engines.

Ingredients

• 2 Fillet Mignon steaks (6–8 oz each, 1.5–2 inches thick)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme or rosemary
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Remove the Fillet Mignon steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
2. Pat the steaks dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
3. Heat a heavy skillet (preferably cast iron) over medium-high heat. Add olive oil and heat until shimmering.
4. Place the steaks in the skillet and sear without moving for 3–4 minutes until a deep golden-brown crust forms.
6. Flip the steaks and cook for another 3–4 minutes. Reduce heat to medium.
7. Add butter, garlic, and fresh herbs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
8. Cook until desired doneness is reached (internal temperature: 130°F for medium-rare, 140°F for medium).
9. Remove the steaks from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute.
10. Serve hot with your favorite sides and sauces.