Filet Mignon Recipe

Bring to room temperature

Remove the filets from the refrigerator and pat them dry with paper towels. Allow them to rest at room temperature for 30–45 minutes before cooking; this promotes even cooking.

Season

Season both sides generously with the kosher salt and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Preheat pan and oil

Place a heavy-bottomed skillet (cast-iron preferred) over medium-high heat and let it get very hot, about 3–5 minutes. Add the neutral high-heat oil and swirl to coat; it should shimmer but not smoke heavily.

Sear the filets

Add the filets to the hot pan leaving space between them. Sear, without moving, for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side for 2.5 minutes. Adjust timing slightly for thickness—these times target 1.5–2 inch thick filets.

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts, tilt the pan and, using a large spoon, continuously baste the steaks with the melted butter and pan juices for 1.5–2 minutes. This builds flavor and helps finish the crust.

Finish to temperature

If the filets are not yet at desired doneness, transfer the pan to a preheated 400°F (200°C) oven for 2–6 minutes depending on thickness: about 2–3 minutes for rare (120–125°F), 3–4 minutes for medium-rare (125–130°F), and 4–6 minutes for medium (135–140°F). Alternatively, continue cooking on the stovetop over medium heat while basting. Use an instant-read thermometer inserted into the center to check temperature.

Rest the steaks

Transfer the filets to a warm plate or cutting board and tent loosely with foil. Let rest 5–10 minutes so juices redistribute; internal temperature will rise a few degrees while resting.

Finish with sea salt flakes: just before serving, sprinkle a small pinch of sea salt flakes over each steak to enhance flavor and texture.

Optional butter and garnish: top each filet with 1/2 tablespoon compound butter or extra butter to melt over the hot steak. Garnish with microgreens or chopped parsley for color.

Serve: present the steaks whole or sliced on a warm plate. Offer any preferred sides or sauces alongside (e.g., mashed potatoes, roasted vegetables, or a red wine reduction).