By Sabine Venier
Updated Feb 12, 2026
I’ve always been really nervous to cook expensive foods just in case I mess them up. But after watching tons of videos and practicing my technique with other cuts, I am confident in this filet mignon recipe. It’s easy to make with a simple technique, and it’s basically foolproof. Now I can enjoy filet mignon any time!
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5-Star Review
“I have somehow gone 26 years of life without cooking a steak and was really nervous I was going to mess it up (extra nervous bc I decided to go with such a pricey cut haha) and this guide is perfect. Followed it to the letter and it was the best steak me & my fiancé had ever eaten.” -Kendra
Easy Filet Mignon Recipe
Seasoned simply with salt and pepper and cooked in oil, butter, thyme, and garlic, this steak recipe is dead simple, and the meat is so tender, juicy, and flavorful. This is one of my favorite show-stopping meals of all time!
Filet mignon is the most tender cut of beef available. It comes from the smaller end of the tenderloin, and it is known for its melt-in-your-mouth texture. It’s expensive because there is only a small portion of it per cow, and it’s highly sought for its delicious flavor and quality.
Tips for Beginners
- Use a meat thermometer . I prefer to cook filet mignon to medium-rare, so the internal temperature should be about 135°F. Use a meat thermometer to check the steak’s internal temperature as you cook. If you prefer your steak more medium or even well-done temp, leave it in the oven for a few more minutes.
- Use a high smoke point oil. An oil like vegetable or canola helps prevent burning since I take the skillet to smoking hot.
- Don’t skip the resting . It is important so that the juices can be distributed throughout the steak, ensuring the meat is juicy and tender.
Ingredients1x2x3x
- ▢ 2 (8-oz.) filet mignon steaks
- ▢ ½ tsp kosher salt
- ▢ ½ tsp freshly ground black pepper
- ▢ 2 tbsp vegetable oil or canola oil
- ▢ 2 sprigs fresh thyme
- ▢ 2 cloves garlic chopped
- ▢ 2 tbsp unsalted butter (¼ stick)
Video
Instructions
- Preheat your oven to 400°F.
- Pat the filet mignon steaks dry with paper towels. Generously season with salt and black pepper. 2 (8-oz.) filet mignon steaks, ½ tsp kosher salt, ½ tsp freshly ground black pepper
- In an oven-safe skillet, heat oil over high heat until it lightly smokes. Add the filet mignon steaks and sear for 3 minutes on each side until browned. Turn the heat off and add the thyme, garlic, and butter. 2 tbsp vegetable oil, 2 sprigs fresh thyme, 2 cloves garlic, 2 tbsp unsalted butter
- Transfer the skillet to the preheated oven and roast for about 10 minutes for medium-rare or adjust the time based on your desired doneness (135°F for medium-rare, 145°F for medium). Flip halfway through. Remove the steaks from the oven when the internal temperature is 10°F below your target, as it will rise during the rest.
- After taking the skillet out of the oven, transfer the steaks to a plate or cutting board, allowing them to rest for 5 minutes.
Becky’s Tips
- Steak Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook Filet Mignon Step by Step
Season the steaks: Preheat your oven to 400°F. Pat 2 (8-oz.) filet mignon steaks dry with paper towels. Generously season with ½ tsp kosher salt and ½ tsp freshly ground black pepper.
Sear the steaks: Using an oven-safe skillet, heat 2 tbsp vegetable oil over high heat until it smokes ever so lightly. Add the steaks and sear for 3 minutes on each side until they are browned. Turn the heat off and add 2 sprigs fresh thyme, 2 cloves garlic, and 2 tbsp unsalted butter.
Bake the steaks: Transfer the skillet to the preheated oven and roast the steaks for about 10 minutes for medium-rare or adjust the time based on your desired doneness (135°F for medium-rare, 145°F for medium). Flip the steaks halfway through. Remove them from the oven when the internal temperature is 10°F below your target, as it will rise during the rest.
Rest the steaks: After taking the skillet out of the oven, transfer the steaks to a plate or cutting board, and let them sit for 5 minutes.
Serve : Slice the steaks and enjoy!
How to Store
Store leftover filet mignon in an airtight container in the refrigerator for up to 4 days. Reheat in a 250°F oven on a wire rack set in a baking sheet for about 20 minutes, or until warmed through to 110°F.
Freeze filet mignon in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve filet mignon for special occasions with classic sides, like these crispy crinkle cut fries or air fryer onion rings . For veggies, I like this roasted honeynut squash as its sweetness complements the savoriness of the steak well. These roasted tomatoes with balsamic are also one of my favorite simple sides. They’re just bursting with freshness and acidity that balances out all that juicy, umami steak.
More Steak Recipes To Try
- Oven Baked Steak : Features juicy and tender steak with melted butter and fresh thyme that comes together in less than 30 minutes.
- Pan-Seared Ribeye : This cooks in a cast-iron pan over medium-high heat in under 10 minutes, and then is topped with compound butter and fresh herbs.
- Cast Iron Steak : A tender, juicy steak with the perfect crispy crust, and it only takes 15 minutes.
more special occasion recipes
Surf and Turf (Steak and Lobster)
Paella
Beef Bourguignon (Beef Burgundy)
How to Cook Lobster Tails (3 Ways)
Filet Mignon Recipe
Ingredients
- 2 (8-oz.) filet mignon steaks
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp vegetable oil or canola oil
- 2 sprigs fresh thyme
- 2 cloves garlic chopped
- 2 tbsp unsalted butter (¼ stick)
Instructions
- Preheat your oven to 400°F.
- Pat the filet mignon steaks dry with paper towels. Generously season with salt and black pepper. 2 (8-oz.) filet mignon steaks, ½ tsp kosher salt, ½ tsp freshly ground black pepper
- In an oven-safe skillet, heat oil over high heat until it lightly smokes. Add the filet mignon steaks and sear for 3 minutes on each side until browned. Turn the heat off and add the thyme, garlic, and butter. 2 tbsp vegetable oil, 2 sprigs fresh thyme, 2 cloves garlic, 2 tbsp unsalted butter
- Transfer the skillet to the preheated oven and roast for about 10 minutes for medium-rare or adjust the time based on your desired doneness (135°F for medium-rare, 145°F for medium). Flip halfway through. Remove the steaks from the oven when the internal temperature is 10°F below your target, as it will rise during the rest.
- After taking the skillet out of the oven, transfer the steaks to a plate or cutting board, allowing them to rest for 5 minutes.
Video
Notes
- Steak Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
