17 Filet Mignon Recipes That Are Juicy, Tender and Delicious

Filet mignon is a highly sought-after cut of beef that’s known for tenderness and flavor. It comes from the smaller end of the tenderloin and is juicy without being overly fatty. This cut can be incorporated into all kinds of meals, from savory breakfast dishes, like steak and eggs, to a decadent filet mignon beef Wellington. Be it grilled, pan-seared or broiled, there’s a way to cook filet mignon that’s right for any occasion.

A rich Roquefort-chive sauce elevates a simple seared filet to steakhouse-level without much extra effort. Simply simmer cream to thicken it before folding in the cheese, chives and season to taste. Serve it with a simple green salad.

Some might say this recipe for filet mignon is the perfect way to prepare it— basted in thyme-garlic butter and coated in a savory red wine pan sauce. The secret to even cooking is frequent flipping so that the steak won’t get too well done on one side.

Steak Diane is a classic preparation for steak that can elevate even the already-fancy cut of filet mignon. What makes the dish is the pan sauce, which packs hits of umami from mushroom, tomato and Worcestershire.

Beef Wellington is well worth the steps it takes to prepare once you taste it thanks to a garlicky mushroom duxelles mixture and a mustardy green peppercorn sauce. The recipe calls for a center cut beef tenderloin, which is also known as filet mignon. Speak to your local butcher for help sourcing the perfect piece of beef.

A hot pan is the secret to the crisp, brown crust that Ina achieves on this simple filet mignon recipe. The creamy sauce that’s finished with a dash of Cognac takes it from average to over-the-top.

Don’t be afraid to use a fancy cut like this in a bowl of chili, especially if you happen to have some leftover from last night’s dinner. The tender beef pairs well with the chunky mix of beans and peppers.

Filet mignon can also make for a hearty and protein-packed breakfast, whether you reheat some from last night’s dinner or cook it up fresh. Pair it with soft scrambled eggs, zesty romesco and a sprinkle of tangy goat cheese to complete the dish.

This recipe is elegant enough to grace the tables of any fine-dining restaurant in the country, but only takes 15 minutes to make at home. Seek out wild mushrooms if you can find them, which are richer in flavor and texture than many cultivated varieties.

Originally a comforting and homey dish, beef stroganoff can be as elegant as you want if you’re willing to make the switch to filet mignon for the steak. Save this recipe for a special occasion where the showering of fresh herbs and bright-pink beet creme fraiche will be sure to impress.

A strip of bacon adds flavor to a filet mignon and keeps it nice and juicy. Pair this preparation with twice-baked potatoes or sautéed green beans.

The preparation for this filet mignon dish takes a lighter turn that verges on salad. Butter lettuce forms the bed for grilled beef that’s top with herbed goat cheese and a tangy mustard vinaigrette.

Sometimes, an occasion calls for a sandwich where you pull out all the stops. This filet mignon sandwich is one of those, piled high with caramelized onions, camembert, a fried egg and a generous drizzle of homemade chimichurri.

If you’re not familiar with making pan sauces, this recipe for a mushroom and red wine version is simple yet satisfying. The red wine deglazes the pan, making sure that ever last bit of that delicious steak flavor ends up in your sauce.

Filet mignon is tender enough to be the right choice for a crisp and fresh steak salad. After grilling the steak, slice it thin and add it to a green salad dressed in a tangy ginger-lime dressing.

Reduce balsamic vinegar down to a syrup and it becomes a sweet, tangy condiment that counteracts the richness of a broiled filet mignon. A sprinkle of goat cheese over the steaks introduces a wonderful counterpoint to the balsamic vinegar that’s unlike anything you’ve ever tried before.

Tender filet mignon is an ideal choice for a steak sandwich. Don’t skip the red wine-simmered leeks which are flavored with just a touch of truffle oil.