Dwayne M. Filet Recipe

Bring to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season steaks

Rub each filet with olive oil. Season all sides liberally with kosher salt, then sprinkle with garlic powder and freshly ground black pepper, pressing the seasonings lightly into the meat.

Preheat pan and oven

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron recommended) over high heat until very hot, about 4–5 minutes.

Sear the filets

Add 1 tablespoon neutral oil or a thin film of olive oil to the pan. When the oil is shimmering and just starting to smoke, place filets into the pan—do not crowd. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes. Sear the edges for 30–45 seconds each, using tongs and turning to render any fat.

Finish in the oven

Add 1 tablespoon of butter and two thyme sprigs to the pan. Tilt the pan and spoon melted butter over the steaks for 20–30 seconds. Transfer the skillet to the preheated oven. For rare (120–125°F) roast 4–5 minutes; medium-rare (130–135°F) roast 6–7 minutes. Use an instant-read thermometer for accuracy.

Rest the steaks

Remove filets from the oven and transfer to a warm plate. Tent loosely with foil and rest for 6–8 minutes while you make the pan sauce. Resting redistributes juices and finishes carryover cooking.

While steaks rest, return the skillet to medium heat. Add the remaining 2 tablespoons of butter. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent (do not brown). Add the minced garlic and cook 20–30 seconds until fragrant.

Deglaze the pan by pouring in the red wine, scraping up browned bits from the bottom with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, 2–3 minutes.

Add the beef stock and continue to simmer until the sauce thickens slightly, about 3–4 minutes. Stir in Dijon mustard and the remaining thyme leaves (strip from stems). Swirl in the remaining tablespoon of cold butter to finish the sauce, creating a glossy emulsion. Taste and season with the 1/4 teaspoon salt and 1/8 teaspoon pepper; adjust to taste.

Spoon the sauce over the rested filets. Sprinkle chopped fresh parsley on top. If using the optional compound butter, place a dollop on each steak to melt before serving.

Mix the 2 tablespoons room-temperature butter with minced chives, lemon zest, and 1/16 teaspoon salt until smooth. Roll into a small log in plastic wrap and chill briefly or scoop and place directly atop hot steaks so it melts.