Nothing says 'I love you' more than a juicy filet mignon with creamy garlic and herb butter sauce. This oven-finished filet mignon is a perfect, succulent dish for those special occasions or just a quite night with someone special. The only thing you need to decide is which red wine to pair it with. But don't worry, we got you on that too!
Why this recipe works
I think you can pretty much just lay eyes on the picture above and understand why this recipe works, but for those of you who want me to paint the picture so you can let your imaginations take over, I'll oblige.
Picture this...a lean, heavily, salt-and-pepper-seasoned 10 ounce filet mignon hits a scorching hot cast iron skillet, drenched in butter. The pan screams as you sear both sides of the meat until you're left with a buttery, golden brown crust on both sides; locking in all those juices and flavors. Madonn'!
After a few minutes, you finish cooking the filet in the oven until the inside is just complete perfection. The juicy filet mignon is in the pan, just sucking up all that flavor that's been living and breathing in that skillet. I don't know, but to me, there's nothing better than an oven finished filet mignon!
But here's the best part, once you reach your desired pinkness on the inside, top it with some creamy garlic and herb butter sauce and let that 'ish' melt right into the meat.
I'd consider this to be the best way to cook filet mignon and a great dinner choice for those special occasions. Now get to work!
And if you're a fan of cooking meat in the oven (like I am!), be sure to try my Easy Oven Baked Ribs recipe. It's super simple and the meat just falls right off the bone.
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Ingredients
It really doesn't take much to make this garlic butter filet mignon. The filet is clearly the priciest item in this recipe. The rest is herbs, butter, garlic and some salt and pepper which are all extremely cheap to pick up.
Filet mignon - cut from the tenderloin, the filet mignon is one of the most delicate and tender cuts of meat. It has very little fat or connective tissue, making it one of the most popular and sought after cuts of beef. The price tag on it shows as you will pay for the tenderness.
Butter, garlic and herbs - rosemary, thyme, oregano, garlic and butter creates the perfect combination of rich flavors, earthy aromas, and savory goodness for this oven finished filet mignon. Not only is this creamy garlic and herb butter sauce delicious, but it contains various health benefits including antioxidants and anti-inflammatory properties.
How to make this recipe
It's a quick, three-step process to make this filet mignon with garlic butter sauce but definitely worth the little extra effort. After preheating the oven (or ovens if you happen to have a double oven), start by making the garlic and herb butter. Exact measurements for all the ingredients will be in the recipe card near the bottom of the page.
Garlic and herb butter
- In a bowl, mix together softened butter, minced garlic and chopped herbs.
- Cut a small piece of foil (or wax paper) and lay the herb butter inside it.
- Using your hand, start molding the butter to a log shape.
- Store in the fridge until you're ready to use or you can keep out at room temperature if you're going to be using it shortly, as we are with our filet mignon recipe.
Once the butter is ready, we can start cooking the filet.
Oven finished filet mignon
- Pat the filets down with a paper towel and season with salt and pepper. Place a cast iron skillet over high heat. Make sure the skillet is scorching hot, then add the butter and place the filet mignon in the skillet and start searing one side for 2 minutes.
- Flip the filet to the other side and sear also sear for 2 minutes. Both sides should have a golden brown crust.
- Transfer the cast iron skillet directly to a preheated oven (415 degrees) and cook until the internal temperature of the filet reaches your desired temperature (see internal temperature guidelines below).
- Top with the creamy garlic and herb butter sauce and enjoy!
Some helpful tips
- Below is an Internal Temperature Chart (and typical cook times) that will help you get to your desired doneness. Use an instant meat thermometer to get the most accurate reading. Here's a link to one that I use if you're looking to pick one up.
- rare - 120F to 125F (4 mins)
- medium rare - 125F to 130F (5-6 mins)
- medium - 135F to 140F (6-7 mins)
- medium well - 145F to 150F (8-9 mins)
- well done - 160F or higher (10mins or more)
- Resting the fillets for five minutes before slicing will ensure the natural juices will not flow out of the meat, keeping it moist and juicy.
FAQs
Not quite. This is a common misconception but the fact is that filet mignon is cut from the tip of the beef tenderloin. So a filet is a part of the larger tenderloin, but not the other way around. They are both extremely tender though, so either way, you'll be sure to enjoy.
You have a number of choices when it comes to side dishes for a filet mignon including mashed or baked potatoes, creamed spinach, brussel sprouts, french fries, and sauteed mushrooms to name a few. And we can't forget mac & cheese! Try my Healthier Mac & Cheese here.
Compared to other cuts of meat, filet mignon has less fat so it is a healthier option when choosing to eat red meat. It's also high in protein and contains a good amount of vitamins and nutrients including Vitamin B6 and Iron. Having said that, I wouldn't make it a staple in my balanced, healthy diet. My mom always used to say, "Everything in moderation".
Wine pairings
You can't eat a juicy filet mignon if you don't have a little vino rosso to help wash it down. Wine pairings are compliments of my friend Erin Burke, a Certified Sommelier who offers sommelier and mobile bartending services. You can find out more about Erin and her services at her website here.
Budget: 2015 Lopez de Heredia Vina Cubillo Tinto Crianza, Rioja, Spain
Wines from Spain give you some of the best bang for your buck, and this one is no exception. Crianzas will have at least one year of oak barrel aging, and the vanilla and baking spice notes from this process will be the perfect balance to the rosemary garlic butter on this filet mignon.
Moderate: 2019 Stag’s Leap Wine Cellars ‘Artemis’ Cabernet Sauvignon, Napa Valley, California Stag’s Leap describes this wine with notes of chocolate covered cherries, mocha, crushed raspberry, olives and thyme. With supple tannins and a full body, this wine will pair with you steak and carry you right through to dessert.
Splurge: 2020 Chateau Calon-Segur, Saint-Estèphe, Bordeaux, France
What wine could be more appropriate for Valentine’s Day than one with a giant heart on the label?! Personally, I’d rather have a bottle of this than a dozen roses…but take my advice at your own risk. Notes of violet, rose petals, truffles (the mushrooms, not the chocolates) and blackcurrant, balanced by the 78% blend of cabernet sauvignon to give it power and structure, this wine will make each bite of your perfectly cooked filet melt in your mouth.
Other recipes you'll like
So, what did you think? If you enjoyed it, I would much appreciate if you leave a star rating in the recipe card below and/or a review in the comment section further down the page. And don't worry I'm an Italian from New Jersey...I got thick skin!
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Recipe
Oven Finished Filet Mignon with Garlic Butter Sauce
Ingredients
- 40 oz filet mignon each filet is 10 oz
- 3 tbsp salted butter
- salt to taste
- black pepper to taste
Garlic and herb butter
- ½ stick salted butter softened
- 2 cloves garlic minced
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 tsp fresh oregano chopped
Instructions
- Preheat the oven to 415 degrees.
Make the garlic and herb butter
- In a bowl, mix together softened butter, minced garlic and chopped herbs.
- Cut a small piece of foil (or wax paper) and lay the herb butter inside it.
- Using your hand on the foil, start molding the butter to a log shape.
- Store the garlic butter in the fridge until you're ready to use.
Cook the filet mignon
- Pat the filets down with a paper towel and season with salt and pepper.
- Place a cast iron skillet over high heat. Make sure the skillet is scorching hot, then add the butter.
- Place the filet mignon in the skillet with butter and start searing one side for 2 minutes. Flip and sear the other side for another 2 minutes. Both sides should have a golden brown crust.
- Transfer the skillet with the fillets to the preheated oven then let it cook to your desired temperature (see Notes below for Internal Temperature Chart).
- Plate the filets and wait 5 minutes before slicing. Top with the garlic and herb butter right before making your first cut. Buon appetito!
Notes
- Follow this Internal Temperature Chart (and approximate oven cook times) to ensure your meat reaches your desired level of doneness and color. Use an instant meat thermometer for best results.
- rare - 120F to 125F (4 mins)
- medium rare - 125F to 130F (5-6 mins)
- medium - 135F to 140F (6-7 mins)
- medium well - 145F to 150F (8-9 mins)
- well done - 160F or higher (10mins or more)
- Be sure to let the meat sit for 5 minutes before slicing. This will ensure that the natural juices will not flow out of the meat, keeping it moist and juicy.
- Don't worry if you don't (or forget 🙂 to put the garlic and herb butter in the fridge after you prepare it. The meat doesn't take very long to cook so it won't melt on you if you happen to leave it out.
- Popular side dishes include mashed or baked potatoes, sauteed mushrooms, creamed spinach, french fries, sauteed onions, and macaroni and cheese.
- PLEASE PLEASE PLEASE don't forget to use an oven mitt when taking the cast iron skillet out of the oven. It is EXTREMELY hot and will hurt like a mo' fo' if you grab it with your bare hands. Ask me how I know that lol.
- Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe. It is recommended you check your exact measurements to come up with your own figures.
Nutrition
About The Skinny Guinea
Hey...how you doin'? I'm Tommy, The Skinny Guinea…just a busy dad who loves to cook. Offering easy to cook dinners and family friendly recipes, while always staying true to my Italian roots!
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