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Seared Filet Mignon with Blue Cheese Butter

This is the best filet mignon you can make at home! Seared to perfection, finished in the oven and topped with blue cheese butter. Divine!
5 from 15 votes
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  • 4 filet mignon steaks, about 2 inches thick
  • kosher salt and fresh ground pepper
  • 2 to 3 tablespoons unsalted butter
  • cacio e pepe brussels sprouts, for serving

blue cheese butter

  • 6 tablespoons unsalted butter
  • cup crumbled blue cheese
  • 2 tablespoons chopped herbs, like parsley, thyme, basil, chives


  • Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
  • Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
  • Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
  • Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
  • Let the steak rest for 5 to 10 minutes before serving. I top mine with a scoop of the blue cheese butter about 2 minutes before serving, so it gets a bit melty.

blue cheese butter

  • Mash and stir everything together until combined and creamy. You can make this ahead of time and store it sealed in the fridge for a few days.

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