Bone-in Filet Mignon Recipe

Bring steak to temperature

Remove the 16oz bone-in filet from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes so it cooks evenly.

Season

Generously season both sides and the exposed bone with 2 tsp steak salt and 1 tsp freshly ground black pepper. Press the salt into the meat so it adheres.

Preheat pan and sear

Preheat an oven to 400°F (200°C). Heat a heavy cast-iron skillet or ovenproof pan over high heat until very hot (2–4 minutes). Add 2 tbs neutral oil and swirl to coat. When the oil is shimmering and almost smoking, place the steak in the pan, presentation side down. Sear without moving for 2½–3 minutes until a deep brown crust forms.

Sear second side and baste

Flip the steak and sear the other side for 2½ minutes. Add 2 tbs unsalted butter, 2 thyme sprigs, and 2 lightly crushed garlic cloves to the pan. Tilt the pan and, using a spoon, baste the steak continuously with the melted butter and juices for about 1 minute to flavor the crust.

Roast to temperature

Transfer the skillet with the steak to the preheated oven. Roast until the internal temperature reaches your target: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 16oz bone-in filet, expect 6–10 minutes depending on thickness and desired doneness. Use an instant-read thermometer in the thickest part, avoiding bone.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Reserve pan juices for finishing if desired.

Reduce aromatics

Combine 3 tbs white wine vinegar, 3 tbs dry white wine, 1 minced shallot, and 1 tbs chopped tarragon in a small saucepan. Bring to a simmer over medium heat and reduce until roughly 2–3 tablespoons of liquid remain (about 6–8 minutes). Strain into a heatproof bowl, pressing on solids to extract flavor, then discard solids. Let the reduction cool slightly.

Prepare the double boiler

Set a heatproof bowl over (not touching) gently simmering water to make a bain-marie. Ensure the steam is gentle — the bowl should be warm but not too hot to scramble eggs.

Whisk egg yolks with reduction

Place the 3 egg yolks in the warm bowl with the reduced vinegar-wine mixture. Whisk constantly until the mixture becomes pale and slightly thickened (2–3 minutes). Keep whisking and ensure the yolks do not overheat.

Emulsify with butter

Very slowly drizzle the 8 tbs warm melted butter into the yolks while whisking continuously. Start drop by drop, then a thin stream as the emulsion forms. Continue until all butter is incorporated and the sauce is glossy and thickened.

Season and finish

Remove the bowl from the heat. Whisk in 1 tbs fresh lemon juice, 1 tsp salt, and a pinch of white pepper or cayenne if using. Fold in the remaining 1 tbs chopped tarragon. Taste and adjust seasoning. Keep the béarnaise warm (room temperature or over very low heat) until ready to serve; if it cools too much, gently rewarm over the bain-marie while whisking.

Slice the rested filet on a bias into 1–1½ inch thick medallions or serve whole. Spoon 2–3 tbs of warm béarnaise over the steak or serve on the side. Sprinkle flaky finishing salt to taste (about 1 tsp) over the steak and garnish with a fresh tarragon sprig. Serve immediately.