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Ruth’s Chris Filet Mignon Recipe

There’s nothing quite like savoring a perfectly cooked Ruth’s Chris Filet Mignon on a night out!

What’s better?

Having this masterpiece at home!

You start by seasoning your filets generously with salt and pepper, then give them a good brush with olive oil.           

For that signature Ruth’s Chris touch, use a tough skillet to sear the steaks to golden-brown perfection on both sides.

My favorite part is basting the filets with a blend of melted butter, thyme, and garlic!

How to Make Ruth’s Chris Filet Mignon

ruths chris filet mignon feat

Ingredients

  • 4 pieces Filet Mignon (6 oz. each)
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tbsp Unsalted Butter
  • 2 tbsp Canola Oil
  • 2 cloves Garlic (minced)
  • 1 tbsp Fresh Thyme (chopped)

Step-by-Step Instructions

Step 1:

Preheat your oven to 400°F.

Remove the filet mignon from the refrigerator and let them come to room temperature for 30 minutes.

Step 2:

Season both sides of the filet mignon generously with kosher salt and black pepper.

Press the seasonings into the meat so they stick.

Step 3:

In an oven-safe skillet, heat the canola oil over medium-high heat until hot.

Add the filets to the pan and sear for 2-3 minutes on each side until browned.

Step 4:

Add the butter, garlic, and thyme to the pan and baste the steaks with the melted butter using a spoon.

Transfer the skillet to the preheated oven.

Step 5:

Cook in the oven for about 6-8 minutes for medium-rare doneness or until the internal temperature reaches 130°F (54°C).

Remove from the oven and let the steaks rest for 5 minutes before serving.

Tips and Tricks for Making This Recipe

raw ruths chris filet mignon

Use a Meat Thermometer

Using a meat thermometer is the most reliable way to ensure that your filet mignon reaches the desired level of doneness.

Insert it into the thickest part of the steak.

Rest the Meat

Allow the steak to rest for at least 5 minutes after cooking.

This helps the juices to redistribute evenly throughout the meat, keeping it moist and flavorful.

Quality Ingredients Matter

Opt for high-quality filet mignon cuts from your local butcher or a trusted supplier.

Fresh herbs like thyme and good-quality butter also make a noticeable difference.

Use High Heat for Searing

Make sure your skillet is adequately hot before adding the steaks.

A hot skillet ensures a nice sear that locks in the juices and enhances the flavor.

Don’t Overcrowd the Pan

Cook the filets in batches if your skillet can’t comfortably fit all the steaks.

Overcrowding the pan can cause the meat to steam rather than sear, which affects the texture.

What to Serve with Ruth’s Chris Filet Mignon Recipe

Mashed Sweet Potatoes

You can’t go wrong with creamy mashed sweet potatoes.

Their smooth texture and sweet flavor balance the savory richness of the filet mignon.

Add a touch of butter and a sprinkle of cinnamon for extra deliciousness.

Grilled Asparagus

Grilled asparagus is a classic pairing.

The charred, smoky flavor contrasts beautifully with the tender steak.

A drizzle of lemon juice brightens up the dish.

Sautéed Mushrooms with Garlic

Mushrooms sautéed in garlic butter add an earthy depth to your meal.

They soak up all those flavorful juices from the steak, making every bite a delight.

Creamed Spinach

Creamed spinach is a steakhouse staple.

This creamy, decadent side dish complements the steak’s bold flavor wonderfully.

Oven-Roasted Tomatoes

Oven-roasted tomatoes are a lighter, fresher option.

Their natural sweetness and acidity cut through the richness of the filet.

A sprinkle of fresh basil adds a pop of color and flavor.

Zucchini Noodles

For a low-carb option, try zucchini noodles.

They are light, healthy, and add a touch of freshness to your meal.

Sauté them with a bit of garlic and olive oil for added flavor.

Variations and Substitutions

ruths chris filet mignon cut

Playing with Spices

You can start by adding garlic powder, paprika, or even a touch of cayenne pepper for a slight kick.

These spices can be used individually or combined to create a unique flavor profile for your steak.

Different Cooking Oils

Instead of using olive oil, consider trying avocado oil or grape seed oil.

These oils can handle high heat and add their own subtle flavors.

Herb Variations

Swap out the thyme in the butter mixture for rosemary, tarragon, or sage.

Each of these herbs imparts a different, yet delicious, aromatic quality to the steak.

Alternative Butter Options

Experiment with compound butter mixed with blue cheese crumbles or truffle oil.

This can bring a new richness to your filet mignon that is simply irresistible.

Cooking Techniques

If you don’t have a grill, sear the steaks in a hot cast-iron skillet and then finish in the oven.

This method still allows for a beautifully crusted exterior and a perfectly cooked interior.

Steak Cuts

Not a fan of filet mignon?

Try using ribeye, T-bone, or New York strip steaks instead.

These cuts each have their own texture and flavor profile that can be just as delightful.

How to Store Leftover Filet Mignon

Refrigeration

If you have leftover filet mignon, the best way to keep it fresh is by placing it in the refrigerator as soon as possible.

Always use an airtight container or tightly wrap the steak in plastic wrap or aluminum foil.

This helps prevent air from reaching the meat and keeps it from drying out.

Freezing

For longer storage, you can freeze leftover filet mignon.

First, wrap the steak tightly in plastic wrap, then again in aluminum foil, or place it in a freezer-safe bag.

Label the package with the date so you can keep track of how long it’s been stored.

Storing Tips

Be sure to store leftover steak within 2 hours of cooking to avoid bacteria growth.

Store refrigerated steak for up to 3-4 days, while frozen steak can last for up to 2-3 months.

Keeping portions small when freezing makes it easier to reheat only what you need.

Common Mistakes to Avoid

Using Low Heat

One common mistake is using low heat.

Filet mignon requires extremely high temperatures to achieve that perfect sear on the outside while keeping the inside tender and juicy.

If you can’t reach the high temperatures Ruth’s Chris uses, set your conventional oven on high broil to get as close as possible.

Overcooking the Filet

Another mistake is overcooking the filet.

Filet mignon is best-served medium-rare to medium, allowing the natural flavors to shine.

Using a meat thermometer helps you avoid this by ensuring you reach the ideal internal temperature of 130-135°F for medium-rare.

Skipping the Butter Baste

Some people skip the butter baste, which is key to getting that rich, restaurant-quality flavor.

Basting the steak with butter during the final minutes of cooking enhances its succulence.

Using clarified butter can prevent burning due to its higher smoke point.

ruths chris filet mignon feat

Ruth's Chris Filet Mignon Recipe

You start by seasoning your filets generously with salt and pepper, then give them a good brush with olive oil.             For that signature Ruth's Chris touch, use a tough skillet to sear the steaks to golden-brown perfection on both sides.
Make sure your oven is preheated and ready to finish off the steaks to your desired doneness.
My favorite part is basting the filets with a blend of melted butter, thyme, and garlic.
This key step not only locks in the juicy flavors but also gives the steak that rich, buttery finish we all love.
Serve immediately for an unforgettable steakhouse experience at your own dining table!
 
Prep Time 40 minutes
Cook Time 15 minutes
Servings 1
Ingredients
  
  • 4 pieces Filet Mignon 6 oz. each
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tbsp Unsalted Butter
  • 2 tbsp Canola Oil
  • 2 cloves Garlic minced
  • 1 tbsp Fresh Thyme chopped
Instructions
 
  • Preheat your oven to 400°F (200°C).
  • Remove the filet mignon from the refrigerator and let them come to room temperature for 30 minutes.
  • Season both sides of the filet mignon generously with kosher salt and black pepper.
  • Press the seasonings into the meat so they stick.
  • In an oven-safe skillet, heat the canola oil over medium-high heat until hot.
  • Add the filets to the pan and sear for 2-3 minutes on each side until browned.
  • Add the butter, garlic, and thyme to the pan and baste the steaks with the melted butter using a spoon.
  • Transfer the skillet to the preheated oven.
  • Cook in the oven for about 6-8 minutes for medium-rare doneness or until the internal temperature reaches 130°F (54°C).
  • Remove from the oven and let the steaks rest for 5 minutes before serving.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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