If you’re searching for a fuss-free way to impress at dinner, this Simple Oven-Prepared Filet Mignon with Butter Recipe is an absolute game-changer. Tender, juicy filet mignon steaks cooked perfectly in a buttery bath deliver a melt-in-your-mouth experience that seems so much more complicated than it actually is. With just a handful of ingredients and a few confident steps, you’ll have a restaurant-quality meal right in your own kitchen that exudes warmth and indulgence.
Ingredients You’ll Need
This recipe relies on simplicity, letting each ingredient shine in its own right while combining for a luxurious flavor and texture. Every component plays a vital role, from seasoning to butter, creating that rich, buttery crust and tender interior.
- 2 filet mignon steaks (2″ thick): The star of the dish, offering tenderness and juiciness that needs minimal enhancement.
- Salt & pepper (to taste): Essential for enhancing the natural flavors — don’t be shy with seasoning.
- 1/4 cup unsalted butter (1/2 stick): Provides richness and helps form a luscious golden crust while basting the steaks.
How to Make Simple Oven-Prepared Filet Mignon with Butter Recipe
Step 1: Bring the Steaks to Room Temperature
Take your filet mignon out of the fridge about 30 to 60 minutes before cooking. This step is key because it allows the steaks to cook evenly, preventing that cold spot in the center and ensuring a perfectly juicy final bite.
Step 2: Preheat Your Oven
Set your oven to 400 degrees Fahrenheit and position the rack in the middle. This heat level is ideal for finishing the steak gently after searing, allowing it to cook through without drying out.
Step 3: Season the Steaks
Dry the steaks thoroughly with paper towels — moisture is the enemy of a great crust. Then, season both sides generously with salt and pepper. This basic seasoning elevates the natural flavor of the meat.
Step 4: Heat the Butter in a Heavy, Oven-Safe Skillet
Add your butter to a heavy skillet (cast iron is perfect) placed over medium-high heat. Melt the butter, stirring often to prevent burning. You want your pan hot enough to sear the steaks, but not so hot that the butter scorches. This buttery base not only sears the meat but will continuously flavor it as you cook.
Step 5: Sear and Baste the Filets in Butter
Place the steaks into the hot pan gently. Keep spooning the melted butter over the top of the steaks without stopping while they cook for 2 minutes on the first side. Flip with tongs and continue the same basting action for another 2 minutes. This constant basting ensures a buttery crust is built up, locking in juiciness.
Step 6: Finish Cooking in the Oven
Transfer your skillet to the preheated oven to gently cook the steaks through. For medium doneness, aim for an internal temperature of 125 to 130 degrees Fahrenheit, which usually takes about 10 minutes for a 2-inch steak. Medium-rare lovers should pull their steaks at 120 degrees. Using an instant-read thermometer or one with an external probe here really makes a difference to avoid overcooking.
Step 7: Rest and Serve
After removing the skillet from the oven, let your steaks rest in the pan for about 5 minutes. This resting phase allows the juices to redistribute, guaranteeing each slice is tender and succulent. Don’t forget to spoon that leftover butter over the steaks or your sides for an extra touch of decadence.
How to Serve Simple Oven-Prepared Filet Mignon with Butter Recipe
Garnishes
A sprinkle of fresh herbs like thyme or rosemary adds both aroma and a splash of green color that brightens up your plate. A pinch of flaky sea salt just before serving can heighten flavor and texture delightfully.
Side Dishes
This buttery filet mignon pairs beautifully with creamy mashed potatoes, roasted vegetables, or a crisp green salad. The richness of the meat complements simple, fresh sides that provide balance and contrast to your meal.
Creative Ways to Present
For an elegant touch, slice the filet mignon into medallions and fan them out on the plate, drizzling reserved butter and pan juices over the top. A rustic wooden board presentation also works wonders if you’re serving family-style, making everything feel cozy and inviting.
Make Ahead and Storage
Storing Leftovers
Place any leftover filet mignon in an airtight container and refrigerate for up to three days. Be sure to keep the steak separate from any sides to avoid sogginess, and reserve that lovely butter for reheating or adding fresh flavor when serving again.
Freezing
If you want to store it longer, wrap the cooked steak tightly in plastic wrap followed by aluminum foil, then place it in a freezer bag. It will keep well for up to three months, letting you enjoy this dish anytime with minimal effort.
Reheating
The best way to reheat your filet mignon without losing its tender texture is to warm it gently in a low oven (around 250 degrees Fahrenheit) until just heated through. Adding a little butter or beef broth before reheating helps maintain moisture and flavor.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness, you can try ribeye or strip steaks. Keep in mind cook times and thickness will affect the process slightly.
What if I don’t have a cast iron skillet?
A heavy oven-safe skillet, such as stainless steel, works well too. Just make sure it can transfer safely from stovetop to oven.
How can I tell when my steak is perfectly cooked?
The best way is using an instant-read thermometer. For medium, aim for 125-130 degrees Fahrenheit after resting; for medium-rare, pull it at 120 degrees.
Why is resting the steak after cooking important?
Resting redistributes juices throughout the meat. Cutting too soon causes valuable flavorful juices to run out, resulting in a dryer steak.
Can I prepare the butter sauce ahead of time?
This recipe keeps it simple by cooking the butter with the steak. For a flavored butter sauce, you can prepare herb-infused butter in advance and spoon it over before serving for an extra punch.
Final Thoughts
There’s something so satisfying about mastering this Simple Oven-Prepared Filet Mignon with Butter Recipe that combines elegance with ease. It’s an approachable way to enjoy a restaurant-worthy steak night that feels special every time. I truly encourage you to give it a try — your taste buds will thank you, and so will your guests!
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Simple Oven-Prepared Filet Mignon with Butter Recipe
- Prep Time: 5 minutes (plus 30-60 minutes to bring steaks to room temperature)
- Cook Time: 15 minutes (4 minutes searing, ~10 minutes in oven, 1 minute approx transfer time)
- Total Time: 20-25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Simple Filet Mignon recipe guides you to perfectly cook tender, juicy 2-inch thick filet mignon steaks using a combination of stovetop searing and oven roasting. The steaks are seasoned simply with salt and pepper, then basted continuously with melted butter for rich flavor and a beautiful crust. With a focus on proper resting and temperature control, this method guarantees medium to medium-rare doneness with maximum succulence.
Ingredients
Steaks
- 2 filet mignon steaks (2″ thick)
Seasoning
- Salt & pepper (to taste)
Butter Basting
- 1/4 cup unsalted butter (1/2 stick)
Instructions
- Bring Steaks to Room Temperature: Take the steaks out of the fridge 30-60 minutes prior to cooking to allow them to come up to room temperature, which ensures even cooking.
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the middle of the oven to allow for even heat distribution during roasting.
- Season the Steaks: Pat the steaks dry thoroughly with paper towels to remove any moisture. Season both sides generously with salt and pepper to enhance flavor and promote a good sear.
- Heat Butter in Skillet: Place the unsalted butter in a heavy, oven-safe skillet (preferably cast iron) over medium-high heat. Heat until the butter melts and becomes hot but do not let it burn; stir every 20-30 seconds during the 4-5 minutes heating period to keep the butter from scorching.
- Sear the Steaks: Place the steaks carefully in the hot buttered skillet. Continuously spoon the melted butter over the steaks to baste them as they sear. Cook the first side for 2 minutes, then flip using tongs and sear the other side for an additional 2 minutes while continuing to baste.
- Roast in Oven: Transfer the skillet to the preheated oven. Cook the steaks until they reach an internal temperature of 125-130°F (52-54°C) for medium doneness; for medium-rare, remove at 120°F (49°C). This will generally take about 10 minutes but use an instant-read or external probe thermometer for accuracy, especially for thick steaks.
- Rest the Steaks: Remove the skillet from the oven and let the steaks rest in the pan for 5 minutes. Resting allows the juices to redistribute, resulting in juicy and tender steaks. Spoon the leftover butter from the pan over the steaks or sides as desired.
Notes
- Letting steaks reach room temperature before cooking helps them cook evenly.
- Patting the steaks dry ensures a better sear with a golden crust.
- Using an oven-safe skillet, especially cast iron, is important for transitioning from stovetop to oven.
- Continuous basting with butter adds richness and prevents the pan fat from burning.
- Use an instant-read or probe thermometer to avoid overcooking.
- Resting the steak is crucial for juicy results; do not skip this step.
