Filet Mignon 7oz Recipe

1. Bring to temperature & season

Remove the 7 oz filet mignon from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the steak dry with paper towels. Evenly season all sides, including the ends, with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

2. Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

3. Sear the filet

Place the filet in the pan and do not move it for 2–3 minutes, until a deep brown crust forms. Using tongs, rotate the steak to sear the second side for another 2–3 minutes. Sear the short ends briefly (20–30 seconds each) to brown the edges. Total searing time will vary slightly by thickness.

4. Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the 2 crushed garlic cloves, and the 2 sprigs of thyme or rosemary to the pan. Tilt the pan slightly so the butter pools, and use a spoon to baste the steak continuously with the melted butter and pan juices for 1–2 minutes while monitoring internal temperature. For a 7 oz filet about 1.5–2 inches thick, target: 120–123°F (49–51°C) for rare, 128–130°F (53–54°C) for medium-rare, 135°F (57°C) for medium. Remove the steak from the pan about 3–5°F (2–3°C) below the desired final temperature, as it will carryover cook while resting.

5. Rest the steak

Transfer the filet to a warm plate or cutting board and loosely tent with foil. Let rest for 5–8 minutes to allow juices to redistribute and temperature to even out.

6. While the steak rests, spoon some of the buttery pan juices (strained if desired) over the filet. Sprinkle with 1 tsp coarse finishing salt to taste and, if using, 1 tablespoon freshly chopped parsley for color. Serve with a lemon wedge on the side if you want a bright acidic note—squeeze lightly right before eating.