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This Fancy Filet Mignon recipe is a winner for Valentine’s Day, anniversaries, or birthdays. You will wow your guests with this elevated dish all served up in a eye-catching stack.
Impress with This Irresistible Filet Mignon Recipe
This Fancy Filet Mignon Recipe is one of those dinners that take a little extra time, but is TOTALLY worth it. It’s perfect for any special occasion, and is always a hit! In this post you’ll see how to cook the steak in a cast iron pan, as well as instructions to dress it up to make it a full meal (as shown in the picture above). This is the best filet mignon recipe! The flavors will blow you away!
Filet Mignon Ingredients
This impressive dish takes only a few simple ingredients. Here’s what you need:
- 2 cuts filet mignon – about one to one and a half inches thick. It might be labeled as “beef tenderloin steak filet mignon.”
- Avocado Oil
- Butter – use herb butter if you have it.
- Garlic
- Rosemary – you can also use other fresh herbs like thyme or sage.
- Balsamic vinegar – the sweet, slightly smoky flavor of this rich vinegar makes a delicious sauce for the steak.
- Brown sugar – this balances out the acidity of the vinegar beautifully.
- Mushrooms – sliced, either fresh or from a can.
- Onions – I like to use yellow or white onions, thinly sliced.
- Butter – Use unsalted butter to control the sodium and flavor.
- Green onion or chives – for garnish.
- Kosher salt and black pepper – to taste.
Tips for the Perfect Filet
- I always get my filets from my local butcher at the grocery store. They will be bigger than what you can buy pre-wrapped and your butcher can help you pick the best cuts of meat.
- I highly suggest cooking filet mignon to AT MOST medium inside. My personal preference is medium-rare, because it best showcases the tenderness of the meat, which will practically melt in your mouth. Medium will is great too, but any more than medium and I can’t guarantee you will have a juicy filet.
- Take the meat out of the fridge and let the steak rest at room temperature for about half an hour before you cook. If you throw refrigerated meat on a hot pan or grill it can shock the meat and cause it to toughen up.
- When cooking the steak, first pan sear it in a cast iron skillet or another oven-safe skillet over medium-high heat. A cast iron pan works great. Pan-searing gives the steak a beautiful crust while keeping the meat completely tender inside. Then place your cast-iron skillet in the oven at 300 to 350-degrees and bake until you reach the desired internal temperature.
Filet Mignon Dinner
The filet mignon is delicious on its own, but with a few additions you can easily create a complete fancy schmancy dinner out of it! Here’s what you need to make the full meal:
- Two cups of our perfect Mashed Potatoes
- Our sinfully rich and delicious Blue Cheese Sauce
- Sweet Sauteed Asparagus
- For dessert – individual melting cakes. These are so easy to make, yet look so fancy! A perfect way to cap off an already elegant and delicious meal.
Frequently Asked Questions
You’ll get a nice crust when pan-seared in a hot skillet. Or you can grill for about 1-2 minutes on each side. Use a meat thermometer to check the final internal temperature of your steak. It should be 135°F for medium-rare and 145°F for medium. Make sure to let the meat rest for about 10 minutes to let the juices redistribute.
Unlike other cuts of steak, this one is supposed to be fork tender. To fully enjoy your filet, make sure it’s only cooked medium to medium-rare.
Filet mignon is already a lean and tender cut of meat so it doesn’t require marinating like other tougher cuts of meat do. Just season with salt and pepper and cook.
READ NEXT: How to Make Cast Iron Filet Mignon
More Sides to Serve with this Filet Mignon Recipe
Serve these beautiful steaks alongside any of your favorite veggies or starches. Here are some ideas:
Oven Roasted Green Beans
Parmesan Crusted Potatoes
Sauteed Brussel Sprouts
Twice Baked Potatoes
Oven Roasted Vegetable Medley
Baked Potato Wedges
How to make this Fancy Filet Mignon Recipe
Fancy Filet Mignon
Equipment
- Cast Iron Skillet
Ingredients
- 2 cuts filet mignon 1″ to 1 1/2″ thick
- salt and pepper
- 3 Tablespoons avocado oil
- 3 Tablespoons butter
- 2 cloves garlic
- rosemary sprigs
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 cup sliced mushrooms
- 1 cup sliced onions
- 3 Tablespoons butter
- chives for garnish
- 2 cups prepared mashed potatoes follow link for recipe
- 2/3 cups warm blue cheese sauce follow link for recipe
- sweet sauteed asparagus follow link for recipe
Instructions
- Place filets on a plate and let sit at room temperature for 30 minutes. Then, pat dry with a paper towel and generously sprinkle each side of the filets with salt and pepper. Preheat oven to 450.
- Once the oven is preheated, add avocado oil to the skillet and heat over medium-high heat. When the oil is hot and starts to smoke, add each filet presentation side down to the skillet. Let cook for 3 minutes. DO NOT move them around in the pan. Leave them untouched.
- After 3 minutes, flip the steaks and add butter, garlic cloves, and rosemary. Stir them around in the pan and spoon some of the butter over the steaks.
- Place the pan directly into the oven and cook for 6-7 minutes for a medium cooked steak. Check for doneness with a meat thermometer – it should read between 130 and 135 degrees. See notes for more information on cooking times and temperatures. Pull the skillet out of the oven and spoon more of the melted butter over the steaks. Remove from skillet and place on a plate. Cover with aluminum foil and let rest for 10 minutes.
- Mix together balsamic vinegar and brown sugar. Bring to a slight boil over medium heat, stirring constantly until sugar is dissolved, reduce heat to LOW and simmer for about 15-20 minutes until it has reduced to a syrupy consistency and half of the original volume.
- While the glaze is simmering, saute mushrooms and onions in butter until onions become soft and transparent. Remove from heat.
- Start each plate with a layer of asparagus. Place a large spoonful of mashed potatoes over the asparagus. Layer sautéed onions/mushrooms over filet and drizzle with balsamic reduction and top with green onion.
- Place the filet on the bed of mashed potatoes. Drizzle the balsamic glaze over the filet. Top with blue cheese sauce and the onion and mushroom mix. Garnish with chives.
Notes
- Nutrition does not include mashed potatoes, asparagus, or blue cheese sauce.
- Because of variations in oven temperatures, it is always best to check if your meat is done with an instant-read thermometer.
- The steak will continue to cook during the resting time so it is best to remove the steak from the oven when it is about 5 degrees below the desired final temperature.
- For rare steak: 120-125 degrees (remove from oven at 115 degrees)
- For medium rare: 125-130 degrees (remove from oven at 120 degrees)
- For medium: 135-140 degrees (remove from oven at 130 degrees)
- For medium well: 145-150 degrees (remove from oven at 140 degrees)
- For well done (not recommended): 160 degrees and above (remove from oven at 155 degrees)
- Remember to never use dish soap on your cast iron pan! Wipe clean with a sponge and dry completely right away. Add a little oil to a paper towel and coat the inside of the pan with it.
Love this recipe and made it back in April. Did you update it/change it to cook on cast-iron with the butter and rosemary? I don’t remember that from April. And the pictures have changed I think.
Yes, we recently updated that recipe and cooking it on the cast iron is amazing! However, if you are looking for the filet mignon with the dry rub you can find it here: https://www.favfamilyrecipes.com/filet-mignon-with-melted-blue-cheese-and-two-dipping-sauces/
How much do the ingredients cost each
It’s for school
Unfortunately, filet mignon is on the pricey side when it comes to cuts of meat. Since prices vary from state to state, and store to store, it’s hard to give an accurate price per pound. To give you an idea, at my local Walmart, filet mignon is $17.82 a pound.
I made this recipe for my husbands birthday a few years back and LOVED it, but now I’m having trouble with the links to the loaded mashed and bleu cheese sauce. Would it be possible to get those re-linked?
Thanks for letting us know that those links were no longer working! I just went in and reconnected them all! It should work great now. 🙂
I am not able to view or purchase the dry rub. Can you please tell me what ingredients are needed to make it?
Yes the dry rub we like to use can be found on this recipe: https://www.favfamilyrecipes.com/filet-mignon-with-melted-blue-cheese-and-two-dipping-sauces/
Hi, I’m vegetarian, married to a steak lover who has strong aversion to my using his grill and steaks cooked any other way than with flame, so in the 25 years we’ve been together I have only cooked him steak once inside (he loved it) I’d love to make this, it looks awesome, but I am struggling with the directions on this…Let’s suggest I’m going to sear mine on the stove then transfer to the oven for a bit then let cool…when should I start my balsamic mix? (I have a balsamic glaze I could use, too I guess) But the 20 minutes you say to let the mix simmer is after the recipe says your steak is done cooking, so I just had to check 🙂 Thank you!
Hello, how many plate dies this recipe make? I’m about to make it for 8 adults and 7 kids and don’t know how much meat to buy!
It makes 2 good-sized servings
How do you cook the asparagus?
Hi Laura, Here are a couple of easy ways to cook asparagus. Thanks for asking!
sweet sautéed asparagus
blanched asparagus
First I have to say that I’ve made a few of your recipes and loved them all but HAD to comment on this one. Made it for a belated Valentine’s Day and it was SO good. I wish I could post a photo here but I’ll definitely tweet it to you! I can’t wait to make this again – well worth the time and effort!!!
Please tweet it to me! I would love to see the pictures! I am so happy to hear you liked it 🙂 like I said… my husband is always BEGGING for me to make it! lol we actually had it tonight!
This was fantastic! We’re not blue cheese fans but I tried it anyway (not telling anyone what the sauce was) and we all like it.
From the rub to the sauces- everything. Thanks for sharing the recipes!
Looks incredibly good! I’m not big on bleu cheese anything. Can you suggest something you would replace that with? Thank you. Your recipes are fast becoming our family favorites.
You can just leave it off if you don’t like the flavor…
That looks SO good!