Aug 28 2026
Restaurants›Aberdeen Barn Steakhouse›Filet Mignon* Regal Cut Recipe

Filet Mignon* Regal Cut Recipe

Inspired by Aberdeen Barn Steakhouse
Time1h 15m
Serves4

The Tenderest of Beef, Center Cuts from Selected Tenderloins

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Ingredients

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Steak

Finishing & Serving

Method

Steak

  1. 1

    Bring steaks to temperature

    Remove filets from refrigerator 45–60 minutes before cooking so they come to room temperature (this ensures even cooking). Pat each steak dry thoroughly with paper towels.

  2. 2

    Season

    Generously season both sides and the edges of each filet with kosher salt (about 1/2 tsp per side depending on thickness) and freshly ground black pepper. Press the seasonings gently into the meat.

  3. 3

    Preheat pan and oven

    Position an oven rack in the center and preheat the oven to 400°F (205°C). Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until very hot (2–3 minutes). Add the neutral oil and heat until it shimmers and just begins to smoke.

  4. 4

    Sear the steaks

    Add the filets to the hot pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the edges (fat cap) briefly by holding steaks with tongs for 20–30 seconds per edge if desired.

  5. 5

    Baste with butter and aromatics

    Reduce heat to medium. Add 3 tbs unsalted butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter and aromatics over the steaks repeatedly for 30–45 seconds to infuse flavor and help form crust.

  6. 6

    Finish in oven to desired doneness

    Transfer the skillet to the preheated oven. For medium-rare (recommended), roast 4–6 minutes for 1.5–2 in thick steaks. Use an instant-read thermometer: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Adjust time if steaks are thicker or thinner.

  7. 7

    Rest the steaks

    Remove skillet from oven. Transfer filets to a warm plate or cutting board and tent loosely with foil. Let rest 7–10 minutes to allow juices to redistribute; internal temperature will rise ~5°F (3°C).

Finishing & Serving

  1. 8

    Finish with butter and season

    While steaks rest, return the skillet to low heat and swirl in 1 tbs unsalted butter into the pan juices to melt and create a glossy finish. Spoon a little of this butter over each filet. Sprinkle a light pinch of flaky finishing salt and freshly ground black pepper just before serving.

  2. 9

    Optional pan sauce

    If making a quick pan sauce, remove excess fat leaving brown bits, deglaze the skillet with 1/2 cup red wine or beef demi-glace, scraping up browned bits. Simmer 1–2 minutes until slightly reduced, then strain or whisk in 1 tbs cold butter off heat for shine. Spoon sauce over steaks.

  3. 10

    Serve

    Serve each filet mignon whole or sliced crosswise. Pair with your choice of sides (mashed potatoes, roasted vegetables, or creamed spinach) and garnish with remaining thyme if desired.

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