How to Cook Costco Filet Mignon

Costco sells beef tenderloin steaks in their meat department, either as individual filet mignon cuts or whole tenderloins you can slice yourself.

These steaks come from the tenderloin, the most tender cut on the animal. The muscle does almost no work during the cow’s life, which is why the texture is so buttery.

Kirkland Signature and USDA Choice or Prime grades are typical at most warehouse locations.

This guide covers three cooking methods: reverse sear, pan sear with oven finish, and grilling. Total cooking time ranges from 15 to 50 minutes depending on which method you choose.

Equipment needed: cast iron skillet, meat thermometer, wire rack, and baking sheet.

Product Details

Product: Costco Filet Mignon / Tenderloin Steaks

Type: Fresh, raw beef (not pre-cooked)

Package Size: Typically 1.8 to 2.5 lbs per package (3 to 4 steaks)

Price: $19.49 to $25.99 per pound at Costco (varies by grade and location)

Storage: Refrigerate at 40 degrees F or below. Use within 3 to 5 days.

Calories per Serving: Approximately 250 to 290 calories per 6 oz steak

Main Ingredients: 100% beef tenderloin

Item Number: Varies by location and grade

Cooking Methods Comparison

Method Producing Best Results: Reverse sear for thick-cut tenderloin steaks because it provides the most control over internal temperature and produces even doneness from edge to center.

Method 1: Reverse Sear (Recommended)

The reverse sear starts with low oven heat to bring the steak up to temperature slowly, then finishes with a hot pan sear. Total time is 45 to 55 minutes for 2-inch thick steaks. This method produces edge-to-edge medium rare with a golden brown crust.

Step 1: How Do You Prepare the Filet Mignon?

Remove steaks from the refrigerator 30 to 45 minutes before cooking. Pat completely dry with paper towels. Season generously with kosher salt and black pepper on all sides.

Instructions:

1. Take steaks out of packaging and place on a plate
2. Pat dry with paper towels to remove surface moisture
3. Season with 1 teaspoon kosher salt per steak and fresh ground pepper
4. Let rest at room temperature while oven preheats

Equipment: Paper towels, plate, kosher salt, pepper grinder

Step 2: What Temperature and Time Do You Use?

Preheat the oven to 225 to 250 degrees F. Place steaks on a wire rack set over a baking sheet. Cook until internal temperature reaches 10 to 15 degrees below your target doneness.

Instructions:

1. Set oven to 225 degrees F (or 250 degrees F for faster cooking)
2. Position wire rack on rimmed baking sheet
3. Cook 25 to 40 minutes for medium rare (target 115 to 120 degrees F before searing)

Temperature: 225 to 250 degrees F oven

Time: 25 to 40 minutes depending on thickness

Step 3: When Do You Sear the Steak?

Remove steaks from oven when internal temp reaches 115 degrees F for medium rare. Let rest 5 minutes. Heat cast iron skillet over high heat for 5 minutes until smoking. Add high smoke point oil.

Instructions:

1. Heat cast iron skillet over high heat for 5 minutes
2. Add 1 tablespoon avocado oil or grapeseed oil
3. Sear steaks 45 to 60 seconds per side
4. Add 2 tablespoons butter, crushed garlic, and fresh thyme in final 30 seconds
5. Baste with butter using a spoon

Checkpoint: Skillet should be smoking before adding steaks

Step 4: How Do You Know When It’s Done?

Use an instant read meat thermometer inserted into the thickest part. The Maillard reaction should produce a deep golden brown crust. Juices will appear on the surface.

Instructions:

1. Check internal temperature with meat thermometer
2. Look for caramelized, brown crust on all seared surfaces
3. Rest 5 to 10 minutes before slicing (temperature rises 5 to 10 degrees during rest)

Target Temperature:

• Rare: 120 to 125 degrees F
• Medium rare: 130 to 135 degrees F
• Medium: 140 to 145 degrees F
• Medium well: 150 to 155 degrees F

Visual Indicator: Deep brown crust, steak springs back slightly when pressed

Method 2: Pan Sear with Oven Finish

This method starts with a hot sear to build crust, then finishes in a 400 degree F oven. Total time is 15 to 20 minutes. Works well for 1 to 1.5 inch thick steaks and produces restaurant-quality results.

Step 1: How Do You Prepare the Steak?

Same preparation as reverse sear. Steaks must be completely dry for proper browning. Wet surfaces steam instead of sear.

Instructions:

1. Remove from refrigerator 30 minutes before cooking
2. Pat very dry with paper towels
3. Season liberally with salt and pepper

Equipment: Cast iron skillet (oven-safe), paper towels, tongs

Step 2: What Temperature and Time Do You Use?

Preheat oven to 400 degrees F. Heat cast iron on stovetop over high heat until smoking. The pan must be extremely hot before adding steaks.

Instructions:

1. Preheat oven to 400 degrees F
2. Heat cast iron 5 minutes on high heat
3. Add 1 tablespoon high smoke point oil
4. Sear steaks 2 to 3 minutes per side

Temperature: High heat stovetop, then 400 degrees F oven

Time: 4 to 6 minutes stovetop, 4 to 8 minutes oven

Step 3: When Do You Flip and Add Butter?

Flip after 2 to 3 minutes when bottom develops brown crust. Add butter, garlic, and herbs after the flip. Baste for 1 minute before transferring to oven.

Instructions:

1. Flip steak when edges show browning (about 2 to 3 minutes)
2. Add 2 tablespoons butter, 2 garlic cloves, and fresh rosemary
3. Tilt pan and spoon melted butter over steak for 1 minute
4. Transfer entire skillet to preheated oven

Checkpoint: At 2 minute mark, check for golden crust before flipping

Step 4: How Long in the Oven?

Oven time depends on thickness and desired doneness. Remove when internal temperature is 5 degrees below target. Rest 5 minutes before serving.

Instructions:

1. For medium rare (1.5 inch steak): 5 to 6 minutes in oven
2. For medium: 6 to 7 minutes in oven
3. Check internal temperature at 4 minute mark
4. Remove to cutting board and tent with foil

Target Temperature: Remove at 125 degrees F for medium rare (rises to 130 to 135 degrees F during rest)

Visual Indicator: Steaks will have rendered fat around edges, butter will be browned

Method 3: Grill

Grilling produces smoky flavor and attractive grill marks. Works with gas or charcoal. Total time is 10 to 14 minutes at 450 degrees F surface temperature. Best for outdoor cooking when weather permits.

Step 1: How Do You Prepare for the Grill?

Clean and oil grill grates before heating. Let steaks reach room temperature and season simply with salt and pepper. No marinade needed for this tender cut.

Instructions:

1. Clean grill grates with brush
2. Oil grates with paper towel dipped in vegetable oil
3. Remove steaks from refrigerator 30 minutes before grilling
4. Pat dry and season all sides including edges

Equipment: Gas or charcoal grill, grill brush, tongs, meat thermometer

Step 2: What Temperature and Time for Grilling?

Preheat grill to 450 degrees F (medium-high on most gas grills). For charcoal, coals should be ashed over with visible red glow underneath.

Instructions:

1. Preheat gas grill 15 to 20 minutes on high
2. Reduce to medium-high (around 450 degrees F) before adding steaks
3. For charcoal: grill directly over medium-hot coals

Temperature: 450 degrees F grill surface

Time: 4 to 5 minutes per side for 1-inch steak (medium rare)

Step 3: When Do You Flip?

Flip once after 4 to 5 minutes. Rotate 45 degrees halfway through each side if you want crosshatch grill marks. Close lid between flips.

Instructions:

1. Place steaks on hottest part of grill, close lid
2. Grill 4 to 5 minutes without moving
3. Flip once, close lid again
4. Continue 4 to 5 minutes on second side

Checkpoint: At 4 minute mark, check for grill marks before flipping

Step 4: How Do You Know When Done?

Use meat thermometer to check internal temperature. Remove 5 to 10 degrees before target since carryover cooking continues off the grill.

Instructions:

1. Insert thermometer through side of steak into center
2. Remove at 125 degrees F for medium rare
3. Rest 5 to 10 minutes on cutting board

Target Temperature: 125 degrees F at removal, rises to 130 to 135 degrees F during rest

Visual Indicator: Clear grill marks, steak feels slightly firm when pressed

Safety and Quality Indicators

Food Safety:

• Internal Temperature: USDA recommends minimum 145 degrees F for beef steaks, though many prefer lower temperatures for filet mignon
• Thawing: Always thaw in refrigerator, never at room temperature. Use within 3 to 5 days after thawing.
• Cross Contamination: Use separate cutting boards and utensils for raw beef

Quality Indicators (Done Properly):

• Color: Warm red or pink center for medium rare, surrounded by light brown cooked edges
• Texture: Buttery soft, cuts easily with fork, minimal resistance
• Temperature: Warm throughout, steam rises when cut
• Appearance: Golden brown caramelized crust on exterior

Signs of Overcooking:

• Gray color throughout with no pink center
• Tough, chewy texture that requires effort to cut
• Dry appearance with no visible moisture
• Shrunken size (more than 25% reduction from raw)

Serving Suggestions

Portion Size: 6 to 8 oz per person (1 steak per serving)

Serving Ideas:

• Top with compound butter (garlic herb, blue cheese, or truffle butter)
• Drizzle with pan sauce made from deglazing with red wine
• Add finishing salt like Maldon flakes just before serving

Pairing Recommendations:

• Roasted asparagus or steamed broccoli
• Baked potato or Costco mashed potatoes
• Creamed spinach or sauteed mushrooms
• Full-bodied red wine (Cabernet Sauvignon, Merlot, or Malbec)

Building a complete meal? Pair your tenderloin steaks with sides like Costco garlic bread for a steakhouse experience at home.

Storage and Reheating

Leftover Storage:

• Refrigerate within 2 hours of cooking
• Store in airtight container or wrap tightly in foil
• Consume within 3 to 4 days
• Can be frozen for up to 3 months (quality decreases)

Reheating Instructions:

• Oven (Recommended): 250 degrees F for 10 to 15 minutes until internal temp reaches 110 degrees F
• Stovetop: Low heat in butter, 2 to 3 minutes per side
• Microwave: Not recommended (causes uneven heating and tough texture)
• Target Temperature: Warm through to 110 to 120 degrees F

Sliced leftover filet works well cold in salads or sandwiches.

Troubleshooting Common Issues

Issue: Steak is gray on the outside instead of brown

Cause: Pan or grill not hot enough, or steak was wet when added

Solution: Preheat cast iron at least 5 minutes until smoking. Pat steaks completely dry before cooking. Use high smoke point oil like avocado or grapeseed.

Issue: Overcooked exterior with raw center

Cause: Heat too high for steak thickness, or steak was cold when cooking started

Solution: Let steak reach room temperature before cooking. Use reverse sear method for steaks thicker than 1.5 inches. Check temperature earlier than expected.

Issue: Steak is tough and chewy

Cause: Overcooked past medium, or steak was not rested before cutting

Solution: Remove from heat at 130 degrees F for medium rare. Always rest 5 to 10 minutes before slicing. Use meat thermometer instead of cooking by time alone.

Issue: Uneven cooking (one side more done than other)

Cause: Uneven steak thickness or hot spots on cooking surface

Solution: Choose steaks of uniform thickness. Rotate position on grill or in pan. Consider using a wire rack in oven for more even heat distribution.

Product Variations and Related Items

Similar Costco Products:

• Costco Tenderloin Steaks (from thick end of tenderloin, larger portion, $23.49/lb)
• Whole Peeled Tenderloin (for slicing your own steaks, $25.99/lb)
• Costco Ribeye Steaks (more marbling, bolder beef flavor)
• Costco NY Strip Steaks (firmer texture, more pronounced grain)

Looking for other Costco beef options? Check out how to prepare Costco prime beef or learn the techniques for Costco short ribs.

Cooking Time Adjustments:

• 4 oz petite filets: Reduce oven time by 30 to 40 percent
• 12 oz thick-cut filets: Add 5 to 10 minutes oven time in reverse sear method
• Whole tenderloin roast: Use roasting method at 425 degrees F, approximately 25 minutes per pound

For a special occasion surf and turf, pair your filet with Costco lobster tails or Costco scallops.

Which Method Should You Choose?

Choose Reverse Sear when:

• Your steaks are 1.5 inches thick or more
• You want edge-to-edge even doneness
• You have 45 to 55 minutes available
• You prioritize precise temperature control

Choose Pan Sear with Oven when:

• Your steaks are 1 to 1.5 inches thick
• You want restaurant-style results quickly
• You have 15 to 20 minutes available
• You want to make a pan sauce from drippings

Choose Grill when:

• Weather permits outdoor cooking
• You want smoky flavor and grill marks
• You have 10 to 14 minutes available
• You prefer simplicity with minimal cleanup

Time Comparison:

Grill (10-14 min) < Pan Sear + Oven (15-20 min) < Reverse Sear (45-55 min)

Doneness Control Ranking:

Reverse Sear (most control) > Pan Sear + Oven (good control) > Grill (requires attention)

FAQ on How To Cook Costco Filet Mignon

What temperature should I cook Costco filet mignon to?

For medium rare, aim for an internal temperature of 130 to 135 degrees F.

Rare runs 120 to 125 degrees F. Medium hits 140 to 145 degrees F.

Always use a meat thermometer. Remove the steak 5 degrees before your target since carryover cooking continues during rest.

How long does it take to cook filet mignon from Costco?

Cooking time depends on your method and steak thickness.

Pan sear with oven finish takes 15 to 20 minutes total. Grilling runs 10 to 14 minutes. The reverse sear method needs 45 to 55 minutes but produces the most even doneness.

Should I let Costco filet mignon come to room temperature first?

Yes. Let the beef tenderloin sit on the counter for 30 to 45 minutes before cooking.

Cold steaks cook unevenly. The outside overcooks while the center stays raw. Room temperature meat cooks more consistently from edge to center.

What is the best cooking method for Costco filet mignon?

The reverse sear works best for thick-cut tenderloin steaks over 1.5 inches.

Start low and slow in a 225 degree F oven. Finish with a hot sear in a cast iron skillet. This creates edge-to-edge pink with a perfect crust.

Do I need to marinate Costco filet mignon?

No. Filet mignon is naturally tender and has a mild, buttery flavor.

Marinades are unnecessary. Simple seasoning with kosher salt and black pepper works best. Add garlic and fresh herbs like rosemary or thyme during butter basting for extra flavor.

What internal temperature is medium rare for beef tenderloin?

Medium rare filet mignon registers 130 to 135 degrees F on a meat thermometer.

The center shows a warm red color with pink edges. This doneness preserves the tender texture that makes this cut special. Most steak lovers prefer this temperature.

How do I get a good sear on my filet mignon?

Pat steaks completely dry with paper towels. Wet surfaces steam instead of sear.

Heat your cast iron skillet on high heat for 5 minutes until smoking. Use a high smoke point oil like avocado or grapeseed. Sear 2 minutes per side.

Should I use butter or oil when cooking filet mignon?

Use both. Start with high smoke point oil for the initial sear since butter burns at high heat.

Add butter, crushed garlic, and fresh thyme after flipping. Then baste the steak with melted compound butter for flavor.

How long should filet mignon rest before cutting?

Rest your cooked steak for 5 to 10 minutes before slicing.

This resting time lets juices redistribute throughout the meat. Cut too soon and those juices run onto your plate instead of staying in the beef tenderloin.

Can I cook Costco filet mignon from frozen?

Not recommended. Frozen steaks cook unevenly with overdone exteriors and cold centers.

Thaw in the refrigerator for 24 hours before cooking. For faster thawing, submerge sealed steaks in cold water for 1 to 2 hours. Never thaw at room temperature.

Conclusion

Now you know how to cook Costco filet mignon using three different methods. Each approach delivers tender, juicy results when you follow proper technique.

The key is monitoring internal temperature with a meat thermometer rather than relying on time alone.

Season simply with salt and pepper. Let the steak rest before slicing. These basics matter more than fancy equipment.

Whether you choose the reverse sear for thick cuts, pan searing for speed, or grilling for smoky flavor, your beef tenderloin will rival any steakhouse.

Start with quality USDA Choice or Prime grade from Costco and the rest is straightforward.