Filet Mignon Recipe

Time25m

Serves1

6oz AAA Canadian beef tenderloin finished with

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Ingredients

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1
Preparation
Take the filet mignon out of the refrigerator and let it come to room temperature for about 30 minutes before cooking to ensure even searing.
2
Season the steak
Pat the filet dry with paper towels. Season all sides with kosher salt and freshly ground black pepper.
3
Preheat the pan
Heat a heavy skillet (cast iron preferred) over high heat and add the high-heat oil; heat until shimmering but not smoking.
4
Sear the filet
Carefully place the seasoned filet in the hot skillet. Sear for about 2-3 minutes without moving, until a deep brown crust forms on the bottom. Flip and sear the other side for another 2-3 minutes.
5
Baste and finish
Reduce heat slightly. Add butter, minced garlic, and thyme to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter for 1-2 minutes, until an internal temperature of 125-130°F (52-54°C) is reached for medium-rare. Adjust time for desired doneness.
6
Rest
Transfer the filet to a plate and let rest for 5 minutes before slicing to allow juices to redistribute.