Bone – In Filet Mignon Recipe

Bring to temperature

Remove the bone-in filets from the refrigerator 45–60 minutes before cooking so they come to room temperature. This promotes even cooking.

Pat dry and season

Pat the steaks very dry with paper towels. Season all sides generously with kosher salt, then sprinkle garlic powder and freshly ground black pepper on both faces and the edges. Press the seasoning lightly so it adheres.

Preheat oven

Preheat the oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) in the oven as it heats so the pan is hot when the steaks go in.

Sear the steaks

When the oven and pan are preheated (about 10–12 minutes), carefully remove the hot skillet and place it over medium-high heat on the stovetop. Add 2 tablespoons of neutral oil and heat until shimmering but not smoking. Place the filets bone-side down first to render a bit of fat around the bone, then lay the steaks flat in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Also briefly sear the exposed edges (about 30–45 seconds each) to develop color.

Baste and roast

Turn the heat to medium. Add 3 tablespoons unsalted butter, crushed garlic cloves, and the thyme and rosemary sprigs to the pan. As the butter foams, tilt the pan slightly and use a spoon to baste the steaks repeatedly for 30–60 seconds to infuse flavor. Transfer the skillet to the preheated oven to finish cooking: roast for 4–8 minutes depending on thickness and desired doneness (approximate internal temperatures: 120–125°F rare, 125–130°F medium-rare, 130–135°F medium). Use an instant-read thermometer inserted into the side of the steak, not touching the bone, to check temperature.

Carryover and rest

Remove the skillet from the oven when the steaks are 5°F (about 3°C) below your target temperature (they will continue to rise while resting). Transfer steaks to a warm cutting board or plate and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute and for carryover cooking to finish.

Final seasoning and serve

If desired, top each rested steak with 1 tablespoon of compound herb butter or sliced butter and let it melt. Sprinkle a pinch of flaky finishing salt to taste. Optionally squeeze a little lemon over the meat for brightness. Slice against the grain away from the bone, or serve whole with the bone attached. Serve immediately.

Notes

Adjust resting time and oven finish according to steak thickness (1.5–2 inches works well with the times above). For thicker steaks or lower oven finish, increase roasting time in 2-minute increments and monitor with a thermometer. Always avoid touching the bone with the thermometer to get an accurate read of the meat temperature.