Filet Mignon Recipe

Bring steaks to temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat both sides dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper immediately before cooking. Press the seasoning lightly so it adheres.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear steaks

Add the filets to the pan, spacing them so they do not touch. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5 minutes.

Baste with butter

Reduce heat to medium. Add 2 tbsp unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously for 1.5–2 minutes while spooning melted butter over the top. This builds flavor and helps finish cooking.

Check doneness

For medium-rare, remove when an instant-read thermometer inserted into the center reads 125–128°F (52–53°C). For medium, aim for 135°F (57°C). Keep in mind steaks will rise 3–5°F while resting.

Transfer the steaks to a warm plate or cutting board. If using, spoon the 1 tbsp finishing butter over the steaks and sprinkle with flaky sea salt. Tent loosely with foil and rest for 5–7 minutes to allow juices to redistribute.

Serve whole or sliced on the bias. Spoon any pan juices over the slices. Accompany with preferred sides (mashed potatoes, roasted vegetables, or a simple salad).