Steakhouse Filet Mignon

I absolutely love to indulge in a fantastic steakhouse meal. The problem is, going out for one can get incredibly expensive really fast. I decided to make the most amazing steakhouse filet mignon right at home instead and it was so much faster, easier, and cheaper than going out!

See that gorgeous marbling in the steaks? That's the goodness right there. It makes the steakhosue filet mignon like buttah!
See that gorgeous marbling in the steaks? That’s the goodness right there. It makes the steakhouse filet mignon like buttah! I made sure to season them well with salt and crushed red pepper for lots of flavor.
The steakhouse filet mignon developed a gorgeous crust in the pan.
I pan seared my steaks in a little butter and canola oil. The butter was for flavor and the canola oil was to raise the smoke point higher. My trusty cast iron skillet was the best thing for the job because it cooked the steakhouse filet mignon so perfectly and evenly. I wanted my steaks to become a perfect medium rare to medium, so they cooked for about 3 minutes on each side. They developed an incredible crust too!

When the steakhouse filet mignon was done to perfection, I removed them to a plate to let them rest. That was important. If the steaks didn’t rest the juices would have run everywhere when I cut into them. Those juices needed to stay in the steaks to keep them luscious!

The pan sauce for the steakhouse filet mignon is easy to put together and just takes minutes!
While the steaks rested I made an easy and amazing pan sauce. It came together right in the same pan that I cooked the steaks. Right away that made an amazing flavorful base for the sauce! It took about 3 to 4 minutes to reduce that pan sauce for the steakhouse filet mignon until it was thick enough to coat my spoon.
The finished, thick, rich pan sauce for the steakhouse filet mignon. It was so incredibly flavorful!
I finished the sauce with a pinch of salt for seasoning and a pat of butter for rich flavor. Finishing a pan sauce with butter is always the right thing to do. It was such a gorgeous and flavorful sauce to complement the steakhouse filet mignon. Best of all it was so quick and easy to make!

That was all there was to it! I plated the steakhouse filet mignon and generously smothered it in the pan sauce. Then I just served it immediately with fresh baby spinach that I dressed with vinaigrette and leftover roasted sweet potatoes. It was the perfect steakhouse meal done right at home in minutes! The steak was so incredibly juicy and the sauce was the perfect topper. Enjoy the handy printable my friends!

Steakhouse Filet Mignon
Steakhouse Filet Mignon
Steakhouse Filet Mignon
Steakhouse Filet Mignon
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Steakhouse Filet Mignon
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Main Course
Servings: 2
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE FILET MIGNON
  • 1 dash canola oil
  • 1 tablespoon butter
  • 2 whole filet mignon steaks about 5 ounces each
  • salt as needed for seasoning
  • crushed red pepper as needed for seasoning
FOR THE PAN SAUCE
  • 1 small shallot finely diced
  • 3 tablespoons red wine
  • 1/2 cup beef stock
  • 1 pinch salt plus additional as needed to taste
  • 1 tablespoon butter
Instructions
  1. In a cast iron skillet heat the canola oil and butter over medium high heat. While the pan heats up sprinkle the two steak filets generously with the salt and crushed red pepper on both sides. Then get them into the hot pan to sear for about 3 minutes on the first side to develop a gorgeous crust. Flip them over to do the same on the other side for another 3 minutes. This time frame will get a 5 ounce filet mignon to a gorgeous medium rare with some pink in the middle, adjust the cooking to your liking.
  2. Remove the filet mignons to a plate and let them rest while you make the easy pan sauce. Add the shallots to the hot pan and let them soften in the steak juices for about 30 seconds. Deglaze the pan with the red wine and let it reduce until it is almost gone. Pour in the beef stock and let the sauce reduce for about 3 minutes, until it is thick enough to lightly coat the spoon. Add the pinch of salt and taste for seasoning, adjusting as necessary. The butter goes in last. Swirl it around and stir it into the sauce to make it rich. Take the pan off of the heat.
  3. Plate the steaks with potatoes and leafy greens on the side, then generously smother each steak in the pan sauce. Serve immediately and enjoy a gorgeous steakhouse dinner at home!

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7 thoughts on “Steakhouse Filet Mignon”

  1. This is a great recipe that I finally got to try yesterday. After seeing the picture, it was all I could do to contain myself. It did not disappoint. Succulent!!

    1. Hello my friend! Oh yes, surf and turf is the best. It’s been a really nice, mild weekend here and I actually didn’t even need a coat to leave the house the other day. It was glorious! Hope all is well down in sunny FL and that you have a great weekend!! Your TK bud always.

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