Filet Mignon Recipe

Bring steaks to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat them dry thoroughly with paper towels to remove surface moisture.

Season both sides and the exposed edges of the steaks evenly with kosher salt and freshly ground black pepper. Press the seasonings gently so they adhere.

Preheat oven

Preheat the oven to 425°F (220°C). Place an oven-safe skillet (preferably cast-iron) on the stovetop while the oven heats so the pan is warm.

Heat the pan

Set the skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear the steaks

Place the filets into the hot skillet, 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 briefly (30–45 seconds) to render any fat and brown the sides.

Add butter and aromatics

Reduce heat to medium. Add 3 tablespoons butter, the smashed garlic cloves, thyme sprigs, rosemary sprig, and chopped parsley to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continually for about 30–45 seconds to build flavor and a glossy finish.

Finish in the oven

Transfer the skillet to the preheated oven. For rare, roast 4–6 minutes; medium-rare 6–8 minutes; medium 8–10 minutes (times are for 1½–2 inch / 3.8–5 cm thick filets). Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Rest the steaks

Carefully remove the skillet from the oven. Transfer steaks to a cutting board or plate and tent loosely with foil. Rest 5–10 minutes so juices redistribute (carryover will raise temperature a few degrees). If desired, spoon a little of the melted butter and aromatics from the pan over the steaks while resting.

Make a quick pan sauce (optional)

Place the skillet back on medium heat. If there is excess fat, pour off all but about 1 tablespoon. Add 1/4 cup red wine or beef demi-glace to the hot pan, scraping up browned bits with a wooden spoon. Let reduce 1–2 minutes until slightly thickened. Taste and adjust with a pinch of salt and pepper.

Finish and serve

Slice steaks if desired or serve whole. Sprinkle a small pinch (about 1/2 tsp) of coarse finishing salt over each steak. Spoon pan sauce over or serve it on the side. Serve immediately.