I’m here to share an easy, foolproof method for making the best filet mignon — perfect for Valentine’s Day or any special dinner.
This recipe is simple, elegant and always turns out tender, juicy steaks with a rich flavor. I reserve filet mignon for special occasions, and when I make it this way it feels restaurant-worthy without being complicated.
Seared in a hot cast iron skillet and finished in the oven, these filets develop a deeply caramelized crust while staying beautifully pink inside. The blue cheese butter is tangy and creamy — so good you might be tempted to eat it with a spoon. Together they make a classic pairing that elevates the whole meal.
I often serve the steaks with roasted vegetables. A simple side like cacio e pepe Brussels sprouts or parmesan roasted broccoli balances the richness of the meat and blue cheese butter.
Sometimes I baste the steaks with butter in the pan for extra flavor, but searing and finishing in the oven is quicker and just as delicious — especially if you prefer not to stand over a hot skillet for long.
The blue cheese butter
Blue cheese and filet is a timeless combination: the rich steak and tangy, creamy butter play perfectly together. The butter can be mixed ahead of time and kept refrigerated, making it an easy finishing touch for an elegant meal.
Leftover filet is also a treat. We enjoy slices on sliders, pizza or simply reheated for sandwiches — it’s consistently one of our favorite leftovers.
A roasted vegetable side keeps the plate balanced: the steak is rich and filling, so a bright, crisp vegetable pairs beautifully.
Isn’t this the perfect special-occasion meal?
Best Filet Mignon with Blue Cheese Butter
Seared Filet Mignon with Blue Cheese Butter
4
people
15 mins
15 mins
10 mins
40 mins
Ingredients
- 4 filet mignon steaks, about 2 inches thick
- Kosher salt and freshly ground pepper
- 2 to 3 tablespoons unsalted butter (for cooking)
- Cacio e pepe Brussels sprouts or other roasted vegetable, for serving
Blue Cheese Butter
- 6 tablespoons unsalted butter
- 1/3 cup crumbled blue cheese
- 2 tablespoons chopped herbs (parsley, thyme, basil or chives)
Instructions
- Preheat the oven to 450°F. Use a cast iron skillet if you have one; it gives the best sear. The pan may smoke slightly, so ventilate your kitchen.
- Heat the skillet over medium-high. Season steaks generously with salt and pepper. Add 2 tablespoons butter to the hot skillet; it will brown and begin to smoke slightly.
- Place steaks in the skillet and sear until deeply golden, about 2 minutes per side. Add the remaining tablespoon of butter if needed. After searing both sides, turn off the stovetop heat.
- Transfer the skillet to the oven and roast about 3 to 5 minutes for medium-rare, depending on thickness. Use an instant-read thermometer for best results: rare 120°F, medium-rare 125–130°F, medium 135–140°F, medium-well 145–150°F.
- Let steaks rest 5 to 10 minutes. Top each steak with a scoop of blue cheese butter about 2 minutes before serving so it softens and melts slightly.
Blue Cheese Butter
- Mash the butter, blue cheese and chopped herbs together until combined and creamy. The butter can be made ahead and stored, covered, in the fridge for a few days.
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Seriously — the perfect bite.