Filet Mignon Recipe

Time45m

Serves2

Rating

5.0

1 rating

Tenderloin steak cooked to perfection.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Steaks
Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
2
Prep the Aromatics
Mince the garlic cloves and set aside. Rinse the fresh rosemary sprig and pat dry.

3
Sear the Steaks
Heat the olive oil in a heavy skillet over medium-high heat. Once hot, carefully place the steaks in the skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.
4
Add Butter and Aromatics
During the last minute of cooking, add the butter, minced garlic, and fresh rosemary to the skillet. Baste the steaks with the melted butter and aromatics using a spoon.
5
Rest the Steaks
Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes before slicing. This allows the juices to redistribute.

6
Make the Sauce
In the same skillet, add red wine and beef stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the sauce by half. Adjust seasoning, if necessary.