When you take a bite of this perfectly cooked Steakhouse-Style Filet Mignon, the rich aroma of truffles and the bold flavor of peppercorns transport you to the high-end restaurants of New York City. The charred crust gives way to a tender and pink interior, with each bite a masterclass in umami and texture. It’s a show-stopping dish for any occasion.

Because of the superior tenderness of filet mignon, this recipe only requires simple seasoning and high-quality ingredients to shine. Be sure to try our related recipe for Pan-Seared Scallops with Lemon Butter for another decadent and easy seafood option: See Related Recipe.

Why This Recipe Works

• By letting the filets sit at room temperature for 30 minutes before cooking, we’re ensuring a tender and even sear.
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• The combination of thyme, rosemary, and peppercorns adds an undercurrent of earthy, herbaceous flavor that complements the richness of the filet mignon.

Key Ingredients

Consistency in ingredients is crucial for a Michelin-starred restaurant-quality dish like this filet mignon. When selecting your ingredients, focus on choosing the highest-quality options available:

For the best flavor and texture, seek out dry-aged filet mignon with a fine marbling score. This type of cut is ideal for grilling.

Storage & Reheating

Store any leftover filets in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the filet in a skillet over medium heat and cook for 2-3 minutes per side, or until warmed through to your desired temperature.