Juicy Filet Mignon with Garlic Butter in 15 Minutes

There’s something magical about filet mignon with garlic butter—it feels fancy enough for date night but is surprisingly simple to make at home. I learned this trick from a chef friend years ago, and now it’s my go-to when I want to impress without stressing. The secret? Letting that garlic butter melt into the steak while it rests—creating pockets of rich, herby goodness in every bite. Trust me, once you try this method, you’ll never serve a plain steak again. Just a few quality ingredients and 15 minutes are all you need for restaurant-worthy results right in your own kitchen.

Why You’ll Love This Filet Mignon with Garlic Butter

This recipe is my weeknight hero—it turns ordinary dinners into something special without any fuss. Here’s why it works every time:

• Restaurant quality at home: That garlic butter topping? Pure magic. It makes your steak taste like it came from a fancy steakhouse.
• Ready in 15 minutes: From fridge to plate faster than ordering takeout.
• Just 5 ingredients: No long grocery lists—you probably have everything already.
• Foolproof: Even if you overcook it slightly (we’ve all been there), that garlic butter saves the day.

The first time I made this, my husband thought I’d spent hours in the kitchen. Our little secret? It’s embarrassingly easy.

Ingredients for Filet Mignon with Garlic Butter

Here’s what you’ll need to make this simple yet spectacular dish – I promise every ingredient pulls its weight:

• 2 filet mignon steaks (6-8 oz each): Look for thick, evenly cut steaks – about 1.5 inches thick is perfect. Trust me, the thickness matters more than you think for that perfect sear-to-center ratio.
• 2 tbsp unsalted butter, softened: Real butter only – none of that margarine stuff. Leave it out for 30 minutes before cooking so it mixes beautifully with the garlic.
• 2 garlic cloves, minced: Fresh is best! I know it’s tempting to use the jarred stuff, but fresh garlic makes all the difference in that butter topping.
• 1 tbsp fresh parsley, chopped: The pop of green makes it pretty, but it also adds a fresh flavor that cuts through the richness. No fresh parsley? Dried works in a pinch (use 1 tsp).
• 1 tbsp olive oil: Just enough to get that beautiful sear without smoking up your kitchen.
• 1/2 tsp salt & 1/2 tsp black pepper: Simple seasoning lets the steak and garlic butter shine. I like coarse sea salt for that little texture surprise.

See? Nothing fancy – just quality ingredients treated right. The magic happens in how you combine them!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this! Just grab:

• A heavy skillet or grill: Cast iron is my favorite for that perfect crust.
• Meat thermometer: Takes the guesswork out of doneness.
• Small mixing bowl: For whipping up that glorious garlic butter.

That’s it – see? I told you this was easy!

How to Make Filet Mignon with Garlic Butter

Ready to make the juiciest, most flavorful filet mignon of your life? Let’s dive in. I’ll walk you through each step so you can nail this recipe like a pro—even if it’s your first time cooking steak. The key here is timing and attention to detail, but don’t worry, I’ve got you covered.

Step 1: Prep and Season the Steaks

First things first: take your steaks out of the fridge about 20-30 minutes before cooking. This brings them to room temperature, which helps them cook evenly. Pat them dry with a paper towel—this is crucial for getting that beautiful crust. Then, generously season both sides with salt and pepper. I like to press the seasoning into the meat to make sure it sticks. Simple, right? You’re already halfway there.

Step 2: Sear to Perfection

Heat your skillet or grill to medium-high heat—you want it nice and hot. Add the olive oil and let it shimmer (that’s your cue it’s ready). Carefully place the steaks in the pan, making sure not to overcrowd them—this helps them sear instead of steam. Cook for 3

Tips for Perfect Filet Mignon with Garlic Butter

After making this recipe countless times (and yes, burning a steak or two along the way), I’ve picked up some tricks that’ll guarantee steakhouse-quality results every single time:

• Dry steaks = better crust: Always pat your filets dry with paper towels before seasoning. That surface moisture is the enemy of a good sear!
• Oil choice matters: Use an oil with a high smoke point like avocado or grapeseed if you’ve got it. Olive oil works, but it’ll smoke a bit – open a window!
• Don’t peek! Resist flipping constantly – let that crust form undisturbed for the full 3-4 minutes per side.
• Butter timing: Let your garlic butter sit at room temp for 5 minutes after mixing – it’ll melt beautifully over the hot steak.
• Resting is non-negotiable: Those 5 minutes off heat let the juices redistribute. Cut too soon and all those gorgeous juices end up on your plate, not in your steak.
• Slice against the grain: Even with tender filet mignon, cutting across the muscle fibers makes each bite more tender.

My biggest “aha” moment? That garlic butter actually continues flavoring the steak as it rests – so don’t skip letting it melt over the top! And if you’re feeling fancy, sprinkle a pinch of flaky sea salt right before serving for that perfect salty crunch.

Common Questions About Filet Mignon with Garlic Butter

I get asked about this recipe all the time – here are the questions that pop up most often (and my honest answers after years of testing):

Can I use dried parsley instead of fresh?

Absolutely! I prefer fresh for that bright color and flavor, but dried works in a pinch. Use 1 teaspoon dried parsley instead of 1 tablespoon fresh. The texture will be slightly different, but the flavor will still shine through.

How do I adjust the doneness if I prefer my steak medium or well-done?

No problem! Here’s my quick guide:

• Medium (140°F): Cook 4-5 minutes per side
• Medium-well (150°F): Cook 5-6 minutes per side
• Well-done (160°F): Cook 6-7 minutes per side

Just remember – the longer you cook, the less pink you’ll see. I always recommend using a meat thermometer to be precise.

Can I make the garlic butter ahead of time?

You sure can! Mix it up to 2 days in advance and keep it wrapped in the fridge. Let it soften at room temp for 30 minutes before using. Bonus tip: Roll it into a log in parchment paper for pretty slices that melt beautifully.

What if I don’t have a cast iron skillet?

Any heavy-bottomed pan will work, but cast iron really does give the best crust. No skillet at all? A grill works wonderfully – just make sure those grates are piping hot before adding your steaks.

Is there a substitute for butter in the garlic topping?

For dairy-free folks, try ghee or a good quality olive oil. The flavor will be different but still delicious. My vegan friends swear by Miyoko’s cultured vegan butter – it melts surprisingly well!

Serving Suggestions

This filet mignon deserves simple sides that don’t steal its spotlight. My go-to? Crispy roasted asparagus (tossed in olive oil and popped in the oven while the steak cooks) or buttery mashed potatoes (instant works when I’m lazy!). A crusty baguette is mandatory for mopping up that garlic butter – trust me on this.

Storing and Reheating Leftovers

Now, I’ll be honest – in my house, leftover filet mignon is rare (pun intended). But if you somehow end up with extra, here’s how to keep it tasting amazing:

Storage: Let the steak cool completely, then tuck it into an airtight container in the fridge. It’ll stay good for 2-3 days. Pro tip: Store any leftover garlic butter separately in a little container – it’ll keep better than if it’s already melted on the steak.

Reheating: Whatever you do, don’t microwave it! That turns filet mignon into shoe leather. Instead, warm a skillet over medium-low heat and add the steak with a tiny splash of water or broth. Cover and heat for just 1-2 minutes per side – you’re just taking the chill off, not cooking it more. The garlic butter? Let it come to room temp and dollop it on after reheating.

Fun fact: Cold leftover filet makes killer steak sandwiches the next day – just slice thin against the grain and pile on crusty bread with arugula and horseradish mayo. Waste not, want not!

Nutritional Information

Let’s keep it real—I’m a cook, not a nutritionist! But here’s what I can tell you about this filet mignon with garlic butter: it’s a protein powerhouse with all the indulgent richness you’d expect from a great steak. The nutritional values will vary based on your exact ingredients (especially the marbling in your steak and butter brand), but this dish naturally falls into the low-carb, high-protein category.

One important note: those gorgeous drippings of garlic butter pooling on your plate? That’s pure flavor gold, but it’s also where most of the calories hang out. If you’re watching portions, you can always scrape off a bit of the butter before eating—but honestly, life’s too short not to enjoy every garlicky drop!

Remember: All nutritional information provided is an estimate based on standard ingredients. Your results may vary depending on specific brands and preparation methods.

Final Thoughts

There you have it—my foolproof way to make filet mignon with garlic butter that’ll have everyone thinking you trained under a Michelin-starred chef. Honestly? The hardest part of this whole recipe is waiting those agonizing 5 minutes while the steak rests (I still peek at it like an impatient kid on Christmas morning). But when you finally cut into that perfectly pink center and see the garlic butter melting into every crevice? Pure magic.

This is the kind of dish that turns ordinary weeknights into something special—whether it’s date night, celebrating a promotion, or just treating yourself because you deserve it. And the best part? It’s so simple that you’ll actually want to make it again and again. I’d love to see your creations—snap a photo of your masterpiece and tag me! Nothing makes me happier than seeing someone discover how easy (and impressive) great steak can be at home. Now go forth and butter those steaks—your taste buds will thank you!

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