Filet Mignon Recipe

Bring to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat them dry thoroughly with paper towels — a dry surface gives a better sear.

Season both sides generously with the kosher salt, then sprinkle the garlic powder and freshly ground black pepper evenly on both sides. Lightly press the seasoning into the meat so it adheres.

Preheat pan and oven

Preheat the oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop over high heat and let it get very hot for 3–5 minutes.

Add the neutral high-heat oil to the hot skillet and swirl to coat. Carefully place the filets in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip the filets and sear the second side 2 minutes. If using shallot, add the chopped shallot to the pan beside the steaks after flipping so it softens but does not burn.

Add the butter, thyme sprigs, and crushed garlic cloves to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 30–45 seconds to infuse them with flavor.

Transfer the skillet to the preheated oven to finish cooking: about 4–6 minutes for rare (120–125°F / 49–52°C), 6–8 minutes for medium-rare (130–135°F / 54–57°C), and 8–10 minutes for medium (140–145°F / 60–63°C). For best results, use an instant-read thermometer inserted into the center.

Carefully remove the skillet from the oven (use mitts). Transfer the filets to a cutting board or warm plate. Spoon any pan juices and melted butter over the steaks, then tent loosely with foil and let rest for 5–10 minutes. Resting allows juices to redistribute and finishes carryover cooking.

Just before serving, sprinkle flaky sea salt and chopped fresh parsley over the steaks. Serve with lemon wedges or a drizzle of red wine reduction if desired.

Slice the filet into 1/2–3/4 inch medallions for easy sharing as a happy hour plate, arrange on a warm platter with garnish and small bowls of mustard or horseradish aioli for dipping. Provide toothpicks or small forks for guests.