6 Oz. Custom-cut Filet Mignon Recipe

Prepare onions first because they take the longest. Heat a medium skillet over medium-low heat. Add 1 tablespoon butter and 1 teaspoon olive oil.

Add the thinly sliced onions and a pinch of kosher salt. Stir to coat. Cook slowly, stirring every 2–3 minutes so they soften evenly. Reduce heat if onions begin to brown too quickly.

After about 10 minutes, when onions are soft and starting to color, sprinkle 1 teaspoon sugar over them to encourage browning (optional). Continue to cook another 10–15 minutes until deep golden-brown and jammy. If they stick or look dry, add up to 2 tablespoons water or beef stock to deglaze and scrape browned bits off the pan.

Once caramelized, taste and adjust seasoning with a small pinch of salt. Keep warm while cooking the steak.

Bring the 6 oz filet to room temperature for 20–30 minutes before cooking. Pat dry with paper towel to remove surface moisture. This ensures better browning.

Season both sides generously with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning lightly into the meat.

Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat.

Place the filet in the hot pan away from you and do not move for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Reduce heat to medium. Add 1 tablespoon unsalted butter, 2 thyme sprigs, and the crushed garlic clove to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) continuously for 1–2 minutes to build flavor.

For target doneness: medium-rare (recommended) remove when internal temperature reaches 125–128°F (52–53°C); for medium remove at 135°F (57°C). If necessary, transfer pan to a 375°F (190°C) oven for 3–6 minutes to finish based on thickness and desired doneness.

Transfer the steak to a plate and tent loosely with foil. Rest for 5–7 minutes so juices redistribute.

Place the rested filet on a warm plate. Spoon a generous portion of the caramelized onions over the top of the steak.

If using, spoon 2 tablespoons red wine reduction or steak sauce around or over the steak for added flavor.

Garnish with 1 teaspoon chopped fresh parsley for color, then serve immediately.