Filet Mignon Recipe

Prep and season

Remove steaks from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season both sides and edges generously with kosher salt and freshly ground black pepper.

Sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until smoking lightly. Add neutral oil and swirl to coat. Place filets bone-side down briefly to render a bit of fat (10–20 seconds), then lay flat. Sear steaks without moving for 2–3 minutes until a deep brown crust forms. Flip and sear opposite side 2 minutes.

Baste and roast

Reduce heat to medium. Add unsalted butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks (basting) for 1 minute to flavor. Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This typically takes 5–8 minutes depending on thickness.

Rest

Remove steaks from oven and transfer to a warm plate. Tent loosely with foil and rest for 8–10 minutes (carryover cooking will raise temperature ~5°F). Reserve pan juices for a light sauce or to spoon over steaks.

Clarify butter

Melt 8 tbs unsalted butter gently in a small saucepan over low heat until it separates. Skim foam from the top and carefully pour off the clear golden clarified butter into a heatproof measuring cup, leaving milk solids behind. Keep warm but not hot (around 130–140°F / comfortable to the touch).

Make tarragon reduction

In a small saucepan combine white wine vinegar, dry white wine, minced shallot, 1 tablespoon chopped tarragon leaves and 1 teaspoon freshly ground black pepper. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain, concentrating flavor—about 5–7 minutes. Remove from heat and let cool slightly.

Whisk egg yolks

Place the egg yolks and 1 tablespoon cold water in a heatproof bowl (stainless steel or glass) set over a pot of barely simmering water (double-boiler). Make sure the bottom of the bowl does not touch the water. Whisk the yolks vigorously while slowly adding the reduced vinegar/wine mixture in a steady stream. Continue whisking until the yolks thicken and become pale and ribbon-like (about 3–5 minutes).

Emulsify with butter

With the yolk mixture still over gentle heat, begin adding the warm clarified butter in a very slow, steady stream while whisking constantly to create a stable emulsion. Start drop by drop, then increase to a thin steady stream as the sauce thickens. If sauce becomes too thick, whisk in a few drops of warm water to loosen. The finished sauce should be glossy and coat the back of a spoon.

Finish and season

Remove from heat and stir in the remaining 1 tablespoon finely chopped tarragon and the optional chopped chervil or parsley. Add lemon juice and taste; adjust seasoning with sea salt and additional pepper if needed. Keep béarnaise warm (set bowl over very gentle warm water) and use within 20–30 minutes; if it cools too much it may break—reheat gently while whisking.

Place each rested bone-in filet on warmed plates. Spoon a generous tablespoon or two of reserved pan juices over the steaks if desired. Spoon béarnaise sauce over each steak or serve in a small warmed pitcher alongside. Garnish with extra tarragon leaves. Serve immediately.