Bone-in Filet Mignon Recipe
Recipe information
Make Bone-in Filet Mignon in just 1h 5m. 14oz
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Ingredients
Steak
Cooking fat & aromatics
Finishing
Steak
1. Bring to temperature & season
Remove the 14 oz bone-in filet mignon from the refrigerator and let it sit on a plate, uncovered, at room temperature for 30–45 minutes. Pat the steak dry very thoroughly with paper towels. Evenly coat all surfaces with kosher salt (about 1 tablespoon) and freshly ground black pepper (about 1 teaspoon). Let sit while you preheat the pan.
2. Preheat pan
Place a heavy cast-iron skillet or stainless-steel pan over high heat. Allow the pan to heat for 5 minutes until it is very hot and just starting to smoke. This high heat is required to get a good crust on the exterior.
Cooking fat & aromatics
3. Sear the steak
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the filet mignon in the pan, presentation side down first (the side you want as the top on the plate). Do not move the steak for 2–3 minutes to form a deep brown crust. After 2–3 minutes, tilt the pan and sear the edges for 30–60 seconds by holding the steak with tongs so the fat/edge contacts the pan.
4. Flip and baste
Flip the steak and immediately reduce heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and the fresh thyme and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the butter and aromatics over the top of the steak for 2–4 minutes. Continue basting until the steak reaches an internal temperature of 120–125°F for rare, 125–130°F for medium-rare, or 130–135°F for medium (use an instant-read thermometer placed into the side of the filet, avoiding the bone). Because this is a thick 14 oz bone-in filet, you may need 4–6 minutes of basting after flipping; monitor temperature closely.
5. Optional oven finish
If after searing and basting the steak has not yet reached your target temperature, preheat the oven to 400°F and transfer the hot skillet to the oven. Roast for 3–6 minutes, checking temperature every 2 minutes, until the desired internal temperature is reached. Handle the hot skillet with oven mitts and be careful with the hot butter.
Finishing
6. Rest and finish
Transfer the steak to a warm plate or cutting board. If desired, spoon 1 tablespoon resting butter over the top. Tent loosely with foil and let rest for 8–10 minutes (rest time allows juices to redistribute and carryover cooking to finish). After resting, sprinkle coarse finishing salt (about 1 teaspoon) over the steak to taste.
7. Serve
Slice the filet across the grain if serving sliced, or serve whole. Pour any reserved juices from the cutting board over the steak. Serve immediately.
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