Peppered Filet Mignon Recipe

Bring to temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This allows even cooking.

Season

Season both sides of each steak generously with kosher salt. Press the coarsely cracked black pepper into both sides of each steak so the pepper adheres and forms a crust.

Preheat pan and oil

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 2 tablespoons olive oil and swirl to coat the pan.

Sear steaks

Place the steaks in the hot skillet, leaving space between them. Sear without moving 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes.

Baste for flavor

Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for about 1–2 minutes to baste and build flavor.

Finish to desired doneness

For medium-rare (recommended), continue cooking after basting until internal temperature reaches 125–128°F (about 1–3 minutes more depending on thickness). For medium, target 135°F. Remove steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes — carryover will raise the temperature a few degrees.

While the steaks rest, combine 3 tablespoons mayonnaise, 3 tablespoons finely chopped sundried tomatoes, 1 teaspoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Stir until smooth. Taste and adjust seasoning; add a little more lemon juice or olive oil if you prefer a looser consistency. Keep refrigerated until ready to serve.

Toast bread

Brush both sides of the bread slices lightly with olive oil or melted butter. Heat a griddle or skillet over medium heat and toast the slices 1–2 minutes per side until golden and crisp. Alternatively, broil for 1–2 minutes per side in the oven.

Spread aioli

Spread about 1 teaspoon to 1 tablespoon of sundried tomato aioli on each toasted bread slice, depending on preference.

Slice steak and plate

Slice each rested filet mignon against the grain into 1/2" medallions. Arrange slices over the aioli-spread toasts (3 slices per toast if making 6 toasts).

Garnish and serve

Sprinkle sliced chives over the plated toasts and add a few microgreens or baby arugula if using. Serve immediately while steaks are warm. Offer extra aioli at the side.