Medium-rare Filet Mignon with Rosemary Butter

Filet Mignon is the premium of premium cuts of steak.  A holiday staple, Fillet Mignon never fail wow guests, friends and family. This recipe calls for medium-rare but you can easily cook it for a bit less or more time, to get to your preference.



  • 6oz fillet mignon steaks cut 1.5″ to 2.0″ thick
  • 2 tbsp unsalted butter
  • 1 whole garlic clove
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tsp salt and pepper
  • 1 tsp olive oil



  1. Preheat your oven to 450F.
  2. Apply salt and pepper both sides of your steaks.
  3. Heat a sauté pan (or cast iron works perfectly) over high heat until it just reaches the smoke point, then turns the heat down a bit.
  4. Allow the steaks to sear on one side without moving or touching them for 2-3 minutes
  5. Turn the steak over and sear on the second side for the same amount of time – again, not flipping or touching
  6. Add the butter, garlic cloves, and rosemary and thyme and baste for 30 – 40 seconds.
  7. After the steaks have cooked on the second side place the entire pan in the oven for an additional 2 minutes.
  8. Remove the steaks and let them rest for 5 minutes before cutting into strips. 


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