Filet Mignon 10oz Recipe
Make Filet Mignon 10oz Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Finishing (optional)
Method
Steak
- 1
Bring to temperature
Remove the 10 oz filet mignon from the refrigerator 30–45 minutes before cooking to come to near room temperature (internal ~55–65°F / 13–18°C). Pat the steak dry thoroughly with paper towels — a dry surface is essential for a good sear.
- 2
Season
Season both sides generously and the exposed edge with kosher salt (about 1¼ tsp total) and freshly ground black pepper (about ¾ tsp). Press the seasonings into the meat so they adhere.
- 3
Preheat pan and oven
Preheat your oven to 400°F (205°C). Place a heavy ovenproof skillet (preferably cast iron) over medium-high heat and let it get very hot (2–4 minutes) until it is shimmering and just beginning to smoke lightly.
- 4
Sear the steak
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the filet into the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip the steak and sear the second side 2 minutes to develop a crust. Sear the exposed fat/edge about 30–45 seconds if present.
- 5
Baste and finish in oven
Reduce heat to medium. Add 1½ tablespoons unsalted butter, the crushed garlic cloves, and the thyme sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continuously for about 30–45 seconds. Transfer the skillet to the preheated oven to finish cooking to your desired doneness: about 4–6 minutes for medium-rare (internal 125–130°F / 51–54°C), 6–8 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the center for accuracy.
- 6
Rest
Remove the skillet from the oven and transfer the filet to a cutting board or plate. Tent loosely with foil and rest for 5–7 minutes — carryover cooking will raise the internal temperature a few degrees.
Finishing (optional)
- 7
Finish and serve
If using, place 1 tablespoon compound or finishing butter on the hot steak while it rests so it melts into the meat. Sprinkle a pinch (about 1/4 tsp) of sea salt flakes just before serving. Slice against the grain if serving sliced, or serve whole.