Filet Mignon* Petite Princess Cut Recipe

Bring to temperature

Remove the filets from the refrigerator and let sit, uncovered, at room temperature for 30–45 minutes before cooking. This ensures even cooking.

Pat dry and season

Pat each filet thoroughly dry with paper towels. Season all sides generously with kosher salt (about 1/2 tablespoon per side for each steak) and freshly ground black pepper.

Preheat oven and pan

Preheat the oven to 425°F (220°C). Place a heavy oven-safe skillet (cast iron preferred) over high heat and let it get very hot for about 5 minutes.

Sear filets

Add the high-heat oil to the hot skillet and swirl to coat. Carefully place the filets into the pan, leaving space between them. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Add butter and aromatics

Reduce heat to medium-high. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary sprig to the pan. As the butter melts, tilt the pan slightly and spoon (baste) the butter and aromatics over the top of each filet for 30–60 seconds to build flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness (use an instant-read thermometer): 115–118°F for rare, 120–125°F for medium-rare, 130–135°F for medium. For a petite princess cut (thinner filet), expect 4–7 minutes; adjust for thickness.

Rest

Remove the skillet from the oven and transfer the filets to a warm plate or cutting board. Tent loosely with foil and rest 5–7 minutes; carryover cooking will raise the internal temp a few degrees.

While steaks rest, spoon any butter and aromatics from the skillet into a small bowl. Optionally skim solids and pour over steaks.

Place filets on plates. Spoon a little of the melted herb butter over each steak, sprinkle with a pinch of flaky sea salt and a light scattering of chopped fresh parsley if desired. Serve immediately.