I’m here to tell you how to make the best filet mignon recipe for Valentine’s Day!
Seriously, this is the best. While I only make filet on super special occasions, we adore it and this recipe is absolutely divine.
The steak is so tender and juicy and flavorful. The blue cheese butter is wonderful enough to want to eat with a spoon. The combo is classic, restaurant-worthy and makes dinner feel extra fancy. I’d say we all need that right now!
If you follow me on instagram, you saw me make this amazing filet on Christmas Eve. We wanted to keep things low key but also really wanted filet, because we usually have something like my espresso crusted beef tenderloin.
However, I’ve been cooking my filet mignon steaks like this for years – ever since I first learned how. This is by far the best foolproof recipe I’ve found and it works like a charm every single time if you want to make steaks. It’s pretty quick and easy too!
The only thing I occasionally do differently is baste with butter from the pan until cooked. I mean, basting with butter is the most delicious thing you can do, but it also requires standing over the hot pan for a few minutes and if you have little kids around, I can assure you this is easier! And just as delish.
Oh! And! The only thing that makes this steak better is topping it with…
The blue cheese butter!
Oh my yes please.
Obviously, this is a dream. Remember years and years ago when I made these blue cheese biscuits with red wine butter? Well I almost made pinot noir butter here again but changed it at the last minute. Blue cheese on filet is just such a classic flavor combo. One that is so, so good.
The steak is rich and decadent, the blue cheese butter is a bit tangy and creamy – it complements so well. Can’t beat the classic!
Perhaps my favorite part of searing a filet is having some filet leftovers. We love using leftover filet to make slider sandwiches (hot or cold!) or even use on my steakhouse pizza. Pretty sure that leftover filet may rank up there as Eddie’s favorite leftover of ALL time.
One the side of this filet, I did a quick roast of my cacio e pepe brussels. This recipe is SO good. Such an easy way to prepare brussels sprouts and makes for a wonderful side dish that everyone loves. When we have this for dinner, I often keep it to a side like the brussels or my parmesan roasted broccoli. The steak is already so filling and decadent, that having a roasted vegetable side dish is the way to go.
Isn’t is just the perfect special occasion meal?!
Best Filet Mignon with Blue Cheese Butter
Seared Filet Mignon with Blue Cheese Butter
- 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
- ⅓ cup crumbled blue cheese
- 2 tablespoons chopped herbs, like parsley, thyme, basil, chives
- Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
- Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
- Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
- Place the skillet in the oven and cook for about 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
- Let the steak rest for 5 to 10 minutes before serving. I top mine with a scoop of the blue cheese butter about 2 minutes before serving, so it gets a bit melty.
blue cheese butter
- Mash and stir everything together until combined and creamy. You can make this ahead of time and store it sealed in the fridge for a few days.
Seriously the perfect bite.