It is officially National Beef Month! To kick things off, we have a special treat for you as we highlight this nutritious and tasty protein. Let’s learn how to pan-sear one of the most luxurious and tender cuts of beef: the Filet mignon. It makes the perfect date night dish!
Bringing Meat to Room Temperature Before Cooking
I can’t stress enough how important it is to let your steaks come to room temperature before cooking. These are thick cut and if they’re super cold in the middle, you risk over cooking the outside before the middle is done. Prior to cooking, take the steaks out of the refrigerator at least an hour before they hit the pan.
How to Cook the Perfect Steak: Filet Mignon
Cooking the perfect filet mignon is all about temperature. Not only should it be allowed to reach room temperature before cooking, but this delicate and tender cut should also be pulled out of the oven within a specific temperature range and allowed to rest.
Remove the filets from the oven a few degrees shy of the final desired internal cooking temperature. While resting, the temperature should rise another 5 degrees.
The steak’s total time in the oven will vary depending on the steaks’ starting internal temperatures and your desired level of doneness:
- For Rare Beef Filets: Pull at 115-120°F (final temp. 120-125°F) for steaks with a seared exterior and a cold center with 75% red interior color.
- For Medium-Rare Beef Filets: Pull at 125-130°F (final temp. 125-130°F) for steaks with a seared exterior, warm center, and 50/50 red interior color with a pink ring.
- For Medium Beef Filets: Pull at 130-135°F (final temp. 130-140°F) for steaks with a well-seared exterior and a warm center with 25% pink interior color.
- For Medium-Well Beef Filets: Pull at 135-140°F (final temp. 140-145°F) for steaks with a well-seared exterior, hot center, and a hint of pink interior color.
Allow the steaks to rest in the pan or on a plate, loosely tented with foil to keep them warm, for at least 5 minutes before slicing. Serving the steaks whole without slicing will help them stay warm in the center and allow additional resting time without delaying dinner!
Cook’s Tip: Resting a steak after cooking allows the juices to settle back into the meat, resulting in a more tender and flavorful bite. As the steak cooks, heat drives the juices toward the surface. Allowing it to rest helps the muscle fibers relax so the moisture can redistribute evenly throughout.
How to Stop a Steak from Overcooking
If you accidentally took the temperature too far, you will still need to allow them to rest before cutting into them, but take them out of the hot pan to rest. This will slow further cooking, resulting in an overly done filet mignon.
What to Serve with Date Night Filet Mignon
Serve with your favorite seasonal side dishes or classic steakhouse favorites like roasted sweet potatoes with hot honey.
———
Date Night Filet Mignon with Rosemary and Garlic Compound Butter
Let’s learn how to pan-sear and oven-finish one of the most luxurious and tender cuts of beef: the Filet Mignon. It makes the perfect date night dish!
Servings: 2
Prep Time: 1 hour (about 30 minutes active)
Cook Time: 10 - 20 minutes (+5 minutes resting time)
Total Time: 30 minutes
INGREDIENTS
- 2 - 8 oz. Filet Mignon steaks (about 2" thick), at room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the Compound Butter:
- 4-6 tablespoons European-style Salted Butter (like Kerrygold)
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary, minced
- salt and pepper, to taste
INSTRUCTIONS
- Season the Filets: Remove two 8-oz. filet mignon steaks from the refrigerator about an hour before cooking them. Coat both sides with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set the steaks aside for about an hour to allow them to come to room temperature.
- Prepare the Ingredients for the Compound Butter: Add 4 tablespoons butter, 2 cloves garlic, and 2 sprigs fresh rosemary to a cast-iron pan. (Use the other 2 tablespoons as needed.)
- Make the Compound Butter: Heat butter, garlic cloves, and fresh herbs over medium-high heat. You want the pan to be as hot as possible without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
- At the same time, preheat your oven to 400°F with a cast iron pan in the oven to heat the pan.
- Sear Steaks in a Cast Iron Pan: Add both steaks to the hot pan. Sear for 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks. Only turn them once after they get nicely browned. Do not let the butter burn—keep it moving. Insert a meat thermometer into the thickest part of the steak and transfer the pan to the hot oven.
- Finish Cooking in Hot Oven: After 5-15 minutes, remove when the internal temperature reaches 115-120°F for rare, 125-130°F for medium rare, and 130-135°F for medium.
Cook’s Tip: The total time in the oven will vary depending on the desired doneness and the steaks’ starting internal temperatures. Allow the steaks to rest on a plate, loosely tented with foil to keep them warm, for at least 5 minutes (the temperature should rise another 5 degrees).
RFD-TV’s Tammi Arender visited
ZK Ranches in Springfield, Tennessee, to cook some of their homegrown beef, including Date Night Filet Mignon!
February 13, 2026 10:18 AM
Quick to prep and packed with flavor, this dish is a bold way to kick up any weekend spread.
February 04, 2026 02:54 PM
·
Justin Wilson’s Seven Steaks Étouffée is a slow-simmered Cajun beef stew made with 7-bone chuck steak. It’s perfect served over rice (or Étouffée) for a rich, comforting meal.
Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.
A down-home, one-pot wonder with a Cajun kick.
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.
Paula pays tribute to Savannah’s rich Irish history by making a traditional Shepherd’s Pie with a twist! She mixes ground beef and lamb in this ultra decadent dish.
A Southern comfort classic! Justin Wilson’s Cheesy Hamburger Grits blend beef, cheddar, and bold seasoning for a hearty, flavorful meal.
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish.
These Easy Roast Beef Sliders are perfect for potlucks and parties, or a quick and easy dinner main dish you can prepare in advance. Thinly sliced Deli Roast Beef is sandwiched between rolls and baked with cheese until golden and delicious.
This quick and easy beef recipe comes together in under 30 minutes and celebrates peak-season summer produce.
Ready for grilling season? Throw beef Strip Steaks and corn covered in a spicy, smoky seasoning mix on the grill for an easy, flavorful Mexican-inspired meal.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
