Filet Mignon Recipe: Tender & Juicy Christmas Delight

The glow of Christmas lights reflects on your plate, the air rich with rosemary and butter. This filet mignon recipe brings a quiet kind of celebration — elegant yet easy, indulgent yet stress-free. With a quick sear, a buttery baste, and a short oven finish, you’ll have restaurant-level steak right from your kitchen, ready to impress family and friends with every tender bite.

Why Filet Mignon is the Ultimate Christmas Dinner Choice

Filet mignon is the crown jewel of beef cuts. Known for its tenderness and buttery texture, it comes from the smaller end of the tenderloin — a muscle that never does much work, which is why it stays so soft. Originating from France, its name means “delicate fillet.” It’s a premium cut for a reason: it cooks fast, tastes incredible, and pairs perfectly with festive sides. Plus, its mild flavor welcomes sauces, herbs, and buttery finishes that make every bite memorable.

Ingredients You’ll Need

• 2 (8-ounce) filet mignon steaks – the star of your Christmas table
• 1 teaspoon kosher salt – draws out natural flavor
• ½ teaspoon black pepper – adds a sharp edge
• 2 tablespoons avocado oil – ideal for high-heat searing
• 2 tablespoons butter – for that glossy, golden crust
• 2 sprigs fresh rosemary – adds piney fragrance
• 2 peeled garlic cloves – gives aromatic depth
• Optional toppings: herb compound butter or béarnaise sauce for extra richness

Choose evenly sized steaks so they cook uniformly. If you can, ask your butcher for center-cut filets — they’re thicker and cook beautifully.

How to Cook Filet Mignon Like a Pro

Step 1 – Prepare the Steaks

Start by letting the steaks rest at room temperature for 30–40 minutes. This helps them cook evenly. Season them well with salt and pepper on all sides. Meanwhile, preheat your oven to 400°F (200°C). Always use a cast iron or stainless steel pan; they hold heat best for searing.

Step 2 – Sear for a Perfect Crust

Once your pan is hot, add the oil. It should shimmer but not smoke. Place the steaks in gently — they should sizzle right away. Sear the first side for about 2 minutes until it turns a deep golden brown. Rotate and sear the edges for another minute to get that even crust all around.

Step 3 – Butter Baste with Garlic and Rosemary

Flip the steaks to the final side. Add butter, rosemary, and garlic to the pan. As the butter melts and foams, tilt the pan slightly and spoon the hot butter over the steaks for about 1 minute. The aroma will fill your kitchen with holiday warmth.

Step 4 – Finish in the Oven

Transfer the entire pan into the oven. Bake according to your preferred doneness:

• Rare: 3–4 minutes
• Medium rare: 5–6 minutes
• Medium: 6–7 minutes
• Medium well: 8–9 minutes
• Well done: 10–11 minutes

Step 5 – Rest and Serve

Remove the steaks from the oven and cover loosely with foil. Let them rest for 5–7 minutes. This step keeps the juices inside, giving you that tender, juicy bite. Top with herb butter or a classic béarnaise sauce if you like a touch of indulgence.

Filet Mignon Temperature and Doneness Guide

Use a meat thermometer for accuracy — it’s the secret to perfection:

Doneness	Remove at	Rest to
Rare	115°F	120–125°F
Medium rare	120°F	125–130°F
Medium	130°F	135–140°F
Medium well	140°F	145–150°F
Well done	150°F	155–160°F

Check from the side of the steak for the most accurate reading. Precision makes the difference between a good and great filet mignon.

Expert Tips for Success

Always start with a hot pan — it creates the signature crust. Avoid crowding; cook two steaks at a time for even heat. Time your sear carefully and don’t move the meat around too much. Use fresh rosemary for stronger aroma and clarified butter if you want a cleaner flavor. And never skip the rest time; it locks in moisture and tenderness.

What to Serve with Filet Mignon

This filet mignon shines with cozy, classic sides. Try creamy mashed potatoes or garlic herb roasted potatoes and carrots for something hearty. Roasted vegetables or a light risotto balance the richness beautifully. If you’re building a full holiday spread, start with a festive Italian cheese log appetizer and finish with peppermint bark brownies for a festive finish or mini sweet potato pies for holiday dessert.

Storage and Reheating Tips

Raw filet mignon keeps in the fridge for up to 3–5 days. Cooked leftovers stay fresh for 4–5 days or freeze for up to 3 months. To reheat, thaw first if frozen and microwave for 1–2 minutes until warmed through. Avoid overcooking — gentle heat keeps the texture tender and buttery.

Frequently Asked Questions

More Such Recipes

• creamy broccoli cheddar soup for a cozy winter starter
• cheesy honey mustard chicken as a hearty alternative
• slow cooker cowboy casserole for a crowd

Final Thoughts

This filet mignon recipe proves that Christmas dinner doesn’t have to be complicated to feel special. Each bite is rich, tender, and full of warmth — a perfect balance of comfort and celebration. So grab your cast iron, pour a glass of wine, and make this luxurious dish part of your holiday table. For more inspiration and festive cooking ideas, follow along on Pinterest or join the kitchen fun on Facebook.

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