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Perfect Filet Mignon for Two

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Learn how to cook the perfect filet Mignon with this easy, foolproof recipe to make at home – great for date night!

Perfect Filet Mignon

Perfect Filet Mignon for Two

If you want to know how to cook a filet mignon, you have come to the right place! It’s the most tender cut of beef you can buy, and it doesn’t require fancy seasonings – coarse salt and fresh cracked pepper are all you need for the best filet mignon that’s pan-seared and finished in the oven! For another easy way to cook steak, try it in the air fryer. It’s perfect with sauteed or roasted vegetables on the side, such as a Baked Potato, Roasted Brussels Sprouts Gratin, or pictured above, quick sauteed garlic broccolini.

Filet mignon (or tenderloin) are, by far, the tenderest piece of meat with an almost buttery texture. Its tenderness, coupled with the scarcity of the amount of meat on the animal, makes it the most expensive cut of beef. I always buy my filet mignon steaks from my local butcher, but this method works with any beef tenderloin steaks from the grocery store.

How To Make the Perfect Filet Mignon:

All you need for this simple recipe are two six-ounce filets, salt, pepper, and oil cooking spray.

  1. Prep: Let the steaks come to room temp on the counter for 30 minutes before you begin cooking, and preheat the oven to 400°F.
  2. Season: Spray the steaks lightly with olive oil and season both sides with kosher salt and freshly ground pepper.
  3. Heat a cast-iron skillet (or a heavy one that is safe in the oven at 400°F) over high heat. Once hot, cook the steaks for 2 ½ minutes without moving, then flip and cook for another 2 ½ minutes. Sear the sides of the steak for about a minute so they’re browned on all sides
  4. Bake: Place the filets in the oven for four to five minutes for a medium rare to medium steak, and check the temperature with a meat thermometer inserted into the side. If you prefer well-done steaks, cook them longer and use the thermometer.
  5. Rest: Remove the meat when it’s about five degrees below your desired temp. The steaks’ temperatures will increase after they’re removed from the oven.

Grilling Method:

  1. If you want to cook this on the grill, pre-heat the grill on high and prep your steaks.
  2. Let the steaks rest 30 minutes, season with salt and pepper.
  3. Oil the grates, then cook the steaks on medium-high heat, until with the meat probe inserted into the side of the steak reads 125°F for Medium Rare, or 130°F for medium. About 5 to 6 minutes on each side, or longer depending on the thickness of the steak.

Internal Temp For Cooking Filet Mignon Steak

Use a meat probe to test your steaks and take them out 5 degrees before your desired doneness, as the meat temp will increase as it rests.

  • Rare: 125°F
  • Medium-Rare: 130°F to 135°F
  • Medium: 140F to 145°F
  • Medium Well: 150°F to 155°F
  • Well: 160°F


In my opinion, filet mignon doesn’t need to be seasoned with anything except salt and pepper. That being said, if you want to add more flavor, here’s some easy ideas:

  • Finish the steaks with butter or compound butter at the end.
  • Add some fresh rosemary or thyme.
  • Saute some garlic in butter and top the steaks at the very end.

What to Serve with Filet Mignon

Filet mignon is delicious with sauteed or roasted vegetables on the side, such as Roasted Brussels Sprouts and ButternutRoasted Brussels Sprouts Gratin, or quick sauteed Garlic Broccolini, as pictured. If you like potatoes with your meat, try Baked Potatoes, Garlic Mashed Potatoes, or Roasted Baby Potatoes.

How To Cook Filet Mignon

More Steak Recipes You’ll Love:

Perfect Filet Mignon for Two

4.87 from 68 votes
Want to know how to cook filet mignon? Use this easy foolproof recipe for Perfect Filet Mignon, great for date night!
Course: Dinner
Cuisine: American
Perfect Filet Mignon
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 2 servings
Serving Size: 1 steak


  • 2 beef tenderloin filet mignon steaks, trimmed of fat, 6 oz
  • olive oil cooking spray
  • kosher salt and fresh cracked pepper


  • Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook
  • Preheat the oven to 400°F.
  • Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
  • When the oven is ready, heat the a heavy skillet or cast iron skillet over high heat until the pan is very hot.
  • When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.
  • Sear the sides of the steaks for about 1 minute so it's browned all over.
  • Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.
  • Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
  • Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

Last Step:

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What should the internal temp be for cooking filet mignon steak?
Use a meat probe to test your steaks and take them out 5 degrees before your desired doneness, as the meat temp will increase as it rests.
  • Rare: 125°F
  • Medium-Rare: 130°F to 135°F
  • Medium: 140F to 145°F
  • Medium Well: 150°F to 155°F
  • Well: 160°F


Serving: 1 steak, Calories: 246 kcal, Protein: 36 g, Fat: 11 g, Cholesterol: 101 mg, Sodium: 75 mg

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187 comments on “Perfect Filet Mignon for Two”

  1. Avatar photo
    Glenn Burgess

    During a Canadian winter storm BBQing was out of the question.

    This recipe for tenderloin was a great option for 4.

    With half preferring medium/well and the other 2 medium/rare they came out PERFECT!!!

    Thank you.

  2. Where can I find your Valentine crabcake recipe. It’s not in this filet mignon recipe with broccolini.

  3. I have never cooked a steak in my life, but after seeing the surf and turf valentines reel, I thought why not. Thank you for making it so easy! My husband loved it! I enjoyed the crab cake. Your recipes are delicious! Thank you for sharing all your yummy recipes!

  4. Made absolutely no changes and this came out perfect! Thank you for instructing us an easy and foolproof way to cook a beautiful steak.
    I seared as instructed. Because my oven runs on the cooler side, I put the steaks in for 6 minutes. Then I flipped them and cooked in the oven for 4 more minutes. These were very thick filets. The end result was between a smidge more than medium.

  5. I like this easy recipe but mine came out well done when I wanted medium rare. . I used a timer and was very precise. I need to make adjustments next time. They were still tasty and juicy though.

  6. I made this tonight and it was amazing! My steak is always overdone and this did the trick (5 minutes for medium in the oven). While the steak rested I used the pan to sauté sliced portobello mushrooms with garlic as a topper, no butter or oil needed. Husband said better than the $50 steak at the nicest restaurant in town!

  7. Absolutely perfect…!  The only way to prepare a delicious medium rare filet. I’ve tried other directions and this one is the best. Thank You 

  8. Will be trying it today. Thank you I thought it would be difficult to cook. Again thanks it looks delicious.

  9. I’ve struggled so much cooking steak correctly, so when I found this recipe I wasn’t sure how I’d do. THIS WAS PERFECT!!! I used my meat thermometer, took the steaks out to rest at 130°, and they came up to 138° after 10 minutes, tented under foil. Our filets were so delicious – great medium and easy to cut. Look no further – TRY THIS!!

  10. I used this recipe and our filets would absolutely melt in your mouth. It was quick and easy to follow. Thank you so very much. 

  11. I always melt salted butter and pour it over the steaks while they are reaching room temp, then I salt and pepper them. I add olive oil to the pan for cooking, then I slow finish cooking in the oven at 350 degrees for thick steaks, once done cooking while resting I add butter on top to let it melt in. It is perfect, adding this to the recipe here makes it perfect and melt in your mouth. So tender you don’t even need teeth and extremely juicy.