Filet Mignon Recipe

Bring to temperature

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

Season

Generously season both sides and the edges of each filet with kosher salt and freshly ground black pepper (about 1/2 tsp salt per side total).

Preheat pan and oven

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

Sear

Add 2 tablespoons olive oil to the hot pan and swirl. Place filets in the pan with space between them. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Butter-baste and finish in oven

Reduce heat to medium. Add 3 tablespoons unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary to the pan. As butter melts, tilt the pan and spoon the melted butter and aromatics over the steaks (baste) continuously for 30–60 seconds. Transfer the skillet to the preheated oven and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 51–54°C), 6–8 minutes for medium (135°F / 57°C). Use an instant-read thermometer to check temperature.

Rest

Remove filets from oven and transfer to a warm plate. Tent loosely with foil and rest for 5–10 minutes; carryover cooking will raise the internal temp a few degrees.

Serve

If desired, spoon any resting butter from the pan over the steaks. Serve whole or sliced, garnished with the roasted garlic and a thyme sprig.

Sauté shallot

After removing steaks from the pan, place the skillet over medium heat. Add the finely chopped shallot and sauté in the leftover fat for 1–2 minutes until softened and translucent.

Deglaze

Deglaze the pan with 1 dl dry red wine (or 1 dl beef stock if not using wine), scraping up brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, about 2–3 minutes.

Add stock and reduce

Add 1 dl beef stock and continue to simmer until the sauce thickens slightly, about 3–4 minutes.

Finish with butter

Remove from heat and whisk in 1 tablespoon cold cubed butter and 1 teaspoon Dijon mustard until glossy. Taste and adjust seasoning with up to 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Serve sauce

Spoon the warm pan sauce over the rested filets or serve alongside.