Filet Mignon Recipe

Filet mignon, also known as beef tenderloin, is one of the most tender cuts of meat. When choosing your steaks, pay attention to the marbling (little flakes of fat within the muscle). When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste. This filet mignon recipe is pan-seared and topped with a delicate marsala sauce. Hope you enjoy it!

Pan Seared Filet Mignon

Serving Size: 2


  • 2 beef filet mignon steak cuts
  • Sea salt
  • Fresh cracked pepper
  • Filet Mignon Sauce:
  • ½ cup water
  • 1 teaspoon tomato paste
  • ¼ cup Marsala wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • To finish:
  • 1 small shallot, minced and set aside
  • 1 tablespoon butter, set aside


  1. Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.
  2. To cook Filet Mignon: Preheat pan on high. Add 2 tablespoons extra virgin olive oil.
  3. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side.
  4. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.
  5. Remove filet mignon, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan.
  6. Add sauce mix and turn pan back to high. Cook until it has reduced by half.
  7. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.
  8. Top with sauce and serve with risotto, if desired.

Recipe by Jason Hill /