Parmesan Crusted Filet Mignon

Welcome to the fourth installment of “Valentine’s Day Dinner Ideas.” We have a real winner for you today. There is a steakhouse in Chicago called Wildfire. They have pretty good steaks but it’s the parmesan crust that I love. I’ve always wanted to know how to make the crust but I could never figure it out. A few years ago the Chicago Cubs put out a cookbook. I, of course, bought it. Many of the players contributed recipes from their own collection and some of them contributed recipes from local restaurants. Derek Lee contributed Parmesan Crusted Filet from Wildfire. To be honest, it’s the only recipe I have made from the book!  But I have made it many, many times!

My favorite place to buy filet mignon is Costco. They are a little expensive but worth it in my opinion. I used to cook one each for Cliff and I but it was just too much! Now we split one. So, that should give you an idea of how big they are. We don’t make filet mignon very often but it is nice to have for special occasions. Make sure you cover the filet with the crust because you will want a little crust with each bite of filet! Instead of going out for an expensive dinner at a restaurant for Valentine’s day, make a fancy dinner at home.

Here is what you’ll need

Combine all crust ingredients and mash together into a dough

Wrap in plastic wrap and refrigerate

Sprinkle the filet with salt and pepper

Sear 2 minutes on each side

Once they are seared, place in the oven for another 6 minutes

Lastly, top with the crust and broil for about 2 minutes or until golden brown

Even better than at the restaurant!

Parmesan Crusted Filet Mignon
Serves 4
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  1. 4 filet mignons
  2. salt
  3. pepper
For the crust
  1. ¼ cup unsalted butter, softened
  2. ¼ cup panko
  3. ¼ cup parmesan cheese, grated (I actually used romano)
  4. 2 cloves garlic, minced
  5. sprinkle of salt
  6. sprinkle of pepper
  1. Prepare the crust at least 3 hours in advance. Combine all the crust ingredients and mash together to form a ball of “dough.”
  2. Place the ball into the center of a sheet of plastic wrap. Wrap the ball and form it into a log. If you plan to use it that day refrigerate it, otherwise freeze it.
  3. Begin heating your cast iron pan on high heat. Preheat the oven to 400 degrees. Sprinkle the filet on both sides with a little salt and pepper just before cooking.
  4. Grill in cast iron pan 2 minutes per side. I usually use my cast iron grill pan for this but you can also use a regular cast iron pan. Once you get a nice sear on both sides put the steak in the oven for 6 minutes.
  5. After 6 minutes remove from the oven and top with ½ inch slices of the crust. Place under broiler about 2 minutes or until browned.
  1. My filets were about 2 inches thick and I like to serve them medium rare. Adjust the cooking time to your liking.
Adapted from Wildfire Restaurant


  1. Amy says

    Yummy! Thank you- we had it for Mother’s Day and my husband liked it so much we are having for Father’s Day as well. This worked with non-filet mignon steaks as well, just a slightly different timing on the cooking, and was super yummy. Today I think we will sear them on the grill first and then put them in to oven for the last little bit. What a great recipe.

  2. Cscanlon says

    I found this recipe just by a google search…and it was amazing!! Thank you for posting, I will be keeping this for future dinners. One thing I did differently was shaped the Parmesan/butter mold to fit over the steak rather than putting slices on top. Thanks again!

  3. Kim says

    This recipe was so good. Thank you for posting it. I was just wondering though if there is a way to use this same recipe with chicken?

  4. Wendi says

    I cooked this recipe Saturday night using Ribeyes and it was wonderful!! I’m sure I will use it many more times. Thank you!

  5. Ashley Hawkins says

    I am on a big budget, and I was wondering would it still work if I added mozzarella cheese and grated parmesan cheese and Italian bread crumbs?

    • Brittney says

      Ashley – I am curious as well. I’m making this for tomorrow using Italian bread crumbs instead of the panko because I already have it on hand.

  6. Liz says

    Dumb question, perhaps, but when you put the steaks into the oven, can you just leave them in the pan you seared them in and put the whole thing in the oven? thanks.


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