10+ Filet Mignon Recipes for Easy and Delicious Dinners

Filet mignon is a tender, flavorful cut of beef that’s perfect for special meals. If you want to cook it at home, having a few go-to recipes makes things much easier.

Here’s a handful of simple, tasty filet mignon recipes you can try in your own kitchen. There’s something here for every taste and cooking style.

1) Classic Pan-Seared Filet Mignon with Garlic Butter

Start by seasoning your filet mignon with salt and plenty of cracked black pepper. Get a pan hot with oil and butter to build that golden crust.

Once you’ve got a good sear, toss in garlic and herbs. Baste the steaks with the garlicky butter for extra flavor and juiciness.

Let your filet rest a few minutes before serving. That way, the juices stay right where they belong.

Ingredients

• 2 filet mignon steaks (about 6 ounces each)
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1 tablespoon oil (vegetable or canola)
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary or thyme

Cooking Instructions

1. Season steaks with salt and pepper.
2. Heat oil in a pan over medium-high heat until hot.
3. Sear steaks for 3-4 minutes each side.
4. Add butter, garlic, and herbs; spoon butter over steaks for 1-2 minutes.
5. Remove steaks and let rest for 5 minutes before serving.

2) Filet Mignon with Caramelized Onions and Blue Cheese

You’ll get big flavor from filet mignon topped with sweet caramelized onions and tangy blue cheese. Slowly cook the onions in butter until golden and soft.

Sear your steak, then finish it with a pile of those onions and a handful of blue cheese. The cheese melts just enough for a creamy finish.

This one’s fancy enough for a dinner party but honestly, it’s simple to make. The flavors just work.

Ingredients:

• 4 filet mignon steaks (8 oz each)
• 3 medium yellow onions, thinly sliced
• 4 tablespoons salted butter, divided
• 4 ounces blue cheese, crumbled
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Heat 1 tablespoon butter and olive oil in a skillet over medium heat.
2. Add onions and cook, stirring occasionally, about 10 minutes until caramelized.
3. Season steaks with salt and pepper.
4. Increase heat to medium-high and sear steaks for 3-4 minutes on each side.
5. Add remaining butter to the pan and spoon over steaks.
6. Top each steak with caramelized onions and blue cheese.
7. Cook 2-3 more minutes until cheese softens.
8. Serve hot.

3) Sous Vide Filet Mignon at 129°F for 2 Hours

Sous vide at 129°F (54°C) gets you a perfectly tender, medium-rare filet mignon every time. You just set the water bath, seal the steak, and let it hang out for a couple hours.

After sous vide, sear the steak in a hot pan. That crust is everything.

You can add a little butter, garlic, or herbs at the end if you’re feeling fancy.

Ingredients

• 2 filet mignon steaks (about 1.5 inches thick)
• Salt and pepper
• 1-2 tablespoons butter
• Optional: garlic cloves, fresh thyme or rosemary

Cooking Instructions

1. Preheat sous vide water bath to 129°F (54°C).
2. Season steaks with salt and pepper.
3. Place steaks in vacuum-seal or zip-lock bags with garlic and herbs if using.
4. Seal bags and submerge in water. Cook for 2 hours.
5. Remove steaks from bags, pat dry.
6. Heat butter in skillet over high heat.
7. Sear steaks 1 minute per side until browned.
8. Rest steaks briefly before serving.

4) Oven-Roasted Filet Mignon with Fresh Thyme

Roasting filet mignon in the oven with fresh thyme is straightforward and tasty. Season the steak, sear it in a hot pan, and get that crust going.

Add butter and thyme to the pan, then spoon the melted butter over the steak. Finish it off in a 400°F (205°C) oven for 5 to 7 minutes.

Let the steak rest for a few minutes before slicing. No one likes dry steak.

Ingredients:

• 2 filet mignon steaks
• Salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• Fresh thyme sprigs

Cooking Instructions:

1. Preheat oven to 400°F (205°C).
2. Season steaks with salt and pepper.
3. Heat oil in an oven-safe pan over medium-high heat.
4. Sear steaks 2 minutes per side.
5. Add butter and thyme; baste steaks with butter.
6. Transfer pan to oven and roast 5–7 minutes.
7. Remove, rest 5 minutes, then serve.

5) Grilled Filet Mignon with Herb Marinade

Grilling filet mignon with a fresh herb marinade gives you a ton of flavor. Mix olive oil, garlic, rosemary, thyme, and parsley, then let the steaks soak it up for at least half an hour.

Crank up the grill to medium-high. Grill each side for about 4 to 5 minutes if you want medium-rare, or tweak the time for your preference.

A dollop of herb butter on top? Yeah, that’s always a good idea.

Ingredients:

• 2 filet mignon steaks
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• Salt and black pepper, to taste
• 2 tbsp herb butter (optional)

Cooking Instructions:

1. Mix olive oil, garlic, rosemary, thyme, parsley, salt, and pepper in a bowl.
2. Marinate steaks in the mixture for 30 minutes.
3. Heat grill to medium-high (about 400°F / 200°C).
4. Grill steaks 4-5 minutes per side for medium-rare.
5. Remove steaks, rest 5 minutes, then top with herb butter if using.

6) Filet Mignon au Poivre (Peppercorn Sauce)

Filet mignon au poivre is all about that peppery crust. Press cracked black pepper into the steak and sear it for a spicy, crunchy bite.

Once the steak’s cooked, make a sauce with brandy or cognac, beef broth, and cream. It’s rich, creamy, and just a bit fancy.

Pour the sauce over your filet and enjoy a bit of French flair at home.

Ingredients:

• 2 filet mignon (8 ounces each)
• 2 tablespoons cracked black pepper
• 1 1/2 teaspoons salt
• 2 tablespoons clarified butter
• 1/4 cup brandy or cognac
• 1/2 cup beef broth
• 1/2 cup heavy cream

Cooking Instructions:

1. Press cracked black pepper into both sides of each filet.
2. Season with salt.
3. Heat clarified butter in a pan over medium-high heat.
4. Sear filets about 3-4 minutes per side for medium-rare (135°F/57°C).
5. Remove steaks and let rest.
6. Add brandy to the pan; carefully flame or simmer to reduce.
7. Stir in beef broth and cream; cook until sauce thickens.
8. Pour sauce over filets before serving.

7) Stuffed Filet Mignon with Spinach and Cheese

Stuffed filet mignon looks impressive but isn’t hard to pull off. Sauté some spinach, then mix it with cream cheese or another soft cheese.

Cut a pocket in the steak and fill it with the spinach-cheese mix. Secure it with toothpicks if you need to, then season the outside.

Sear the stuffed steaks, then finish them in a 425°F (220°C) oven for 20 to 25 minutes. Let them rest so the juices don’t run everywhere.

Ingredients:

• 4 filet mignon steaks
• 1 cup fresh spinach, chopped
• 4 oz cream cheese
• Salt and pepper to taste
• 1 tbsp butter or olive oil

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Sauté spinach until wilted, then mix with cream cheese.
3. Cut a pocket in each filet and stuff with spinach mixture.
4. Season steaks with salt and pepper.
5. Heat butter or oil in a skillet and sear steaks on all sides.
6. Transfer to oven and cook 20-25 minutes for medium.
7. Let rest 5 minutes before serving.

For more ideas on stuffed filet recipes, check out Stuffed Beef Tenderloin with Red Pepper, Spinach, and Cheese.

8) Filet Mignon with Red Wine Reduction Sauce

A classic red wine reduction sauce turns filet mignon into something special. Season your steaks, then sear them in a hot pan with olive oil.

For the sauce, simmer dry red wine, beef broth, garlic, shallots, and rosemary until it thickens. The wine brings depth, and the broth keeps it savory.

A splash of balsamic vinegar adds a little sweet-tart kick. Finish with butter for a glossy, smooth finish.

Serve your filet mignon with the sauce drizzled over the top. Simple, but it tastes like you went all out.

Ingredients

• 2 to 4 filet mignon steaks
• Kosher salt and black pepper
• 3 tablespoons olive oil
• 2 cups dry red wine
• 2 cups beef broth
• 1 shallot, diced
• 1 garlic clove, minced
• 1 sprig rosemary
• 1 tablespoon balsamic vinegar (optional)
• 2 to 3 tablespoons unsalted butter

Cooking Instructions

1. Season the steaks with salt and pepper.
2. Heat olive oil in a pan over medium-high heat.
3. Sear the steaks for 3 to 4 minutes per side for medium rare, or just cook them how you like.
4. Take the steaks out of the pan and let them rest.
5. Toss shallots, garlic, and rosemary into the pan and cook until they soften up.
6. Pour in red wine and beef broth, then let it simmer until the sauce reduces by half.
7. Stir in balsamic vinegar if you feel like it.
8. Pull out the rosemary, then whisk in the butter until the sauce turns smooth and glossy.
9. Spoon the sauce over the steaks and serve.

For more details, you can check the Filet Mignon with Red Wine Sauce guide.

9) Pan-Seared Filet Mignon with Garlic and Rosemary

Start by seasoning your filet mignon with salt and pepper.

Heat a skillet over medium-high until it’s really hot.

Add a splash of oil, then place the steaks in the pan and sear for about 3 to 4 minutes on one side.

Flip the steaks.

Drop in butter, garlic cloves, and fresh rosemary.

Now, tilt the pan and spoon the melted butter and herbs over the steaks for another 3 to 4 minutes.

Cook the steaks until they hit your preferred doneness—about 130°F (54°C) if you’re after medium-rare.

Let the filet rest for a few minutes before serving.

Ingredients

• 2 filet mignon steaks
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• 2 garlic cloves, smashed
• 2 sprigs fresh rosemary

Cooking Instructions

1. Season steaks with salt and pepper.
2. Heat a skillet over medium-high heat and add oil.
3. Sear steaks for 3 to 4 minutes on one side.
4. Flip steaks, then add butter, garlic, and rosemary.
5. Baste steaks with butter for 3 to 4 minutes.
6. Check doneness—aim for 130°F (54°C) for medium-rare.
7. Remove steaks and let them rest a few minutes before serving.

For a detailed guide, check this filet mignon with rosemary and garlic butter recipe.

10) Filet Mignon with Mushroom Cream Sauce

You can whip up a simple, tasty filet mignon with a creamy mushroom sauce.

First, sear your steak to get a browned crust.

This step locks in the juices and adds loads of flavor.

For the sauce, cook sliced mushrooms with garlic and onions until they’re soft.

Add cream and a splash of wine or broth.

Let it simmer until the sauce thickens and turns rich.

Serve the sauce over the filet mignon.

It’s got a smooth, earthy vibe that goes perfectly with tender steak.

Ingredients

• 2 filet mignon steaks
• 2 cups baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup diced onion
• 1/2 cup heavy cream
• 1/4 cup dry white wine or broth
• Salt and pepper
• 1 tsp fresh thyme or rosemary

Cooking Instructions

1. Preheat your oven to 400°F (205°C).

2. Sprinkle salt and pepper on both sides of the steaks.

3. Get a pan really hot, then sear the steaks for about 3 minutes on each side.

4. Move the steaks into the oven. Let them cook for 5-7 minutes if you like them medium-rare.

5. Using the same pan, toss in onions and garlic. Sauté until they turn soft—don’t rush it.

6. Add mushrooms next. Cook them until they get nicely browned.

7. Pour in some wine or broth. Let it bubble away until the liquid reduces by half.

8. Stir in cream and your favorite herbs. Let the sauce simmer until it thickens up a bit.

9. Place the steaks on plates, then spoon that mushroom cream sauce right over the top.