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filet mignon foolproof and delish

(3 ratings)
Recipe by
Dan Hammond
Noblesville, IN

My friends say this is the best steak they have ever had...anywhere. I found a filet mignon recipe years ago that I tweaked over time...As good, if not better than some of the finest steak houses. If you use a fine cut of meat/aged, you will be amazed and while expensive, you can still buy a nice red wine and save money rather than dine out. My grill sits idle and we have never enjoyed beef filet more! You can substitute wild game (venison, moose, elk, etc...filet as well). Pssst....the secret is the rub and foolproof cooking method. Enjoy!

(3 ratings)
yield 4 or more
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For filet mignon foolproof and delish

  • beef filets (use 2-3" thick cuts if possible!)
  • kosher salt
  • black pepper
  • paprika
  • olive oil, extra virgin

How To Make filet mignon foolproof and delish

  • step one...gather filets with kosher salt, paprika and pepper
    spinkle pepper, paprika and a very generous amount of kosher salt onto both sides of each filet. The salt should coat each side...gently pat/rub the spices into the meat. You might be concerned about using this much salt but trust sears/locks in the juices and gives the meat the most amazing taste! Trust me!
  • virgin olive oil in a oven-safe pan, heated on high until water droplets sizzle when hitting the oil...meanwhile, warm oven to 350
    place a generous amount of virgin olive oil in an oven-safe pan onto the stove top...heat on high until the oil crackles and spits when a droplet of water is flipped into the pan...meanwhile, warm the oven to 350
  • here are the flipped filets after 3 minutes ready for the oven
    place the filets into the will sizzle and sear...and leave them for 3 minutes. At the end of 3 minutes flip them over...they should be seared, and look almost dry & brown on the cooked side
  • place pan with filets in oven for 10-12 minutes (see directions for preference of doneness)
    with fresh filet sides down in the pan, place the pan into the 350 degree oven for 10-12 minutes. I like my steak rare to med rare therefore we only use 10 to take them out if you like yours cooked more and check because you can always put them back in for the remaining 1-2 minutes if a word of caution: use 2-3" thick cuts if possible and you will not be dissapointed (the fine resturants use this thick a cut for a reason!)...if you should use a cut smaller in depth (ie...1") reduce your oven time in porportion....I have not tried this but a member here reported success using a 1" thick cut but only 5 minutes in the oven.
  • finished product with bread,
    enjoy with salad, spinich, etc...and don't forget a nice, hearty red your grill gets lonely after this!
  • great time for the chef and guest to enjoy some grapes until the beef is ready!  You have 10 minutes so enjoy a toast or two and build the anticipation!
    see my photos above...I have posted pics of each step and the final product...yum!

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