10oz Center Cut Filet Mignon Recipe
Make 10oz Center Cut Filet Mignon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
For Searing & Basting
Finishing (optional)
Method
Steak & Seasoning
- 1
Bring steak to room temperature
Remove the 10 oz filet mignon from the refrigerator and pat dry with paper towels. Let sit uncovered on a plate at room temperature for 30–45 minutes. Dry surface ensures a good sear.
- 2
Season
Season both sides and the edges generously with kosher salt (about 1 tablespoon total). Lightly sprinkle freshly ground black pepper (about 1 teaspoon) and, if using, garlic powder (1 teaspoon). Press seasonings gently into the meat so they adhere.
For Searing & Basting
- 3
Preheat oven
Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) in the oven while it preheats so it becomes hot.
- 4
Heat pan and sear
When oven is preheated and skillet is hot (about 8–10 minutes), remove skillet carefully. Heat 1 tablespoon high-smoke-point oil in the skillet over medium-high heat on the stovetop until shimmering but not smoking. Add the filet mignon and sear without moving for 2 minutes to form a deep brown crust. Flip and sear the other side for 2 minutes. Sear the exposed fat/edges for 30–45 seconds, rotating with tongs.
- 5
Add butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and the thyme and rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for 30–45 seconds to infuse flavor and help finish the crust.
- 6
Finish in the oven
Transfer the skillet with the steak to the preheated oven. Roast until the internal temperature reaches desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (51–54°C) for medium-rare, or 135°F (57°C) for medium. For a 1.5–2" thick 10 oz filet, plan approximately 6–10 minutes for medium-rare. Use an instant-read thermometer in the center to check temperature.
- 7
Finishing (optional)
- 8
Finish and serve
After resting, sprinkle a light pinch (about 1 teaspoon) of flaky sea salt over the steak if desired. Optionally place 1–2 teaspoons of compound butter or a drizzle of steak sauce on top before serving. Slice against the grain or serve whole, plating with pan juices spooned over the top.