I’m here to tell you how to make the best filet mignon for Valentine’s Day.
Honestly, this is the best. I only make filet for very special occasions, but when I do it’s always worth it. This recipe delivers a tender, juicy steak with restaurant-worthy flavor.
The steak is tender and bursting with flavor. The blue cheese butter is rich and tangy—so good you’ll want a spoonful—and it elevates the steak into something truly special. It’s a classic combination that makes dinner feel extra fancy.
I shared a version of this on Instagram around the holidays. We sometimes keep celebrations low-key but still want something special like filet. Over the years I’ve developed a foolproof way to cook these steaks: sear in a hot skillet, finish in the oven, and top with blue cheese butter. It’s quick, straightforward, and works every time.
Sometimes I baste the steaks with butter while they cook—basting gives incredible flavor—but it does require standing at the stove for a bit. If you prefer a simpler approach, searing and finishing in the oven is just as delicious and easier when you have kids or distractions around.
The blue cheese butter!
The blue cheese butter is the finishing touch. Tangy, creamy, and decadent, it pairs perfectly with filet mignon. I considered making a red wine butter, but blue cheese is a classic match for this cut and truly sings here.
The steak’s rich flavor and the creamy blue cheese butter complement one another beautifully. It’s a classic combination for a reason.
I love having leftover filet. Sliced leftover steak is great in sliders, on pizza, or served cold in sandwiches. Leftovers often become a favorite meal the next day.
For a side, I roasted cacio e pepe Brussels sprouts. Roasted vegetables—like Brussels sprouts or parmesan roasted broccoli—are a simple, satisfying contrast to the richness of the steak and make for an easy, crowd-pleasing side.
Isn’t this the perfect special-occasion meal?
Best Filet Mignon with Blue Cheese Butter
Seared Filet Mignon with Blue Cheese Butter
Ingredients
- 4 filet mignon steaks, about 2 inches thick
- Kosher salt and fresh ground pepper
- 2 to 3 tablespoons unsalted butter
- cacio e pepe Brussels sprouts, 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 possible; it may get smoky, so turn on your vent or a fan.
- Heat the skillet over medium-high. Season steaks generously with salt and pepper. Add 2 tablespoons of butter to the skillet; it will brown and smoke slightly.
- Place steaks in the hot skillet and sear about 2 minutes per side until deeply golden brown. Add remaining tablespoon of butter if needed. Turn off the heat after searing both sides.
- Transfer the skillet to the oven and cook about 3 to 5 minutes for medium doneness; timing depends on thickness. Use an instant-read thermometer for accuracy: rare 120°F, medium-rare 125–130°F, medium 135–140°F, medium-well 145–150°F.
- Let steaks rest 5 to 10 minutes before serving. Top each steak with a scoop of blue cheese butter about 2 minutes before serving so it melts slightly.
Blue cheese butter
- Mash and stir the butter, blue cheese, and herbs until combined and creamy. Make ahead and store in the refrigerator, sealed, for a few days.
Did you make this recipe?
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Seriously—the perfect bite.