Filet Mignon Recipe

Bring to temperature and season

Remove filets from refrigerator 30–45 minutes before cooking so they come up to near room temperature. Pat dry with paper towels. Season all over with kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan and sear

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. Add the olive oil and swirl to coat. Place filets in the pan without crowding; you should hear a strong sizzle. Sear undisturbed 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip each filet and add the butter, thyme sprigs, and crushed garlic cloves to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter and pan juices for 2–3 minutes to aromatize and finish cooking.

Finish to temperature

Continue cooking and basting until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the center to check.

Rest

Transfer filets to a warm plate and tent loosely with foil. Rest 5–8 minutes so juices redistribute (temperature will rise ~5°F while resting).

If using bacon, wrap each filet with two overlapping slices of bacon (covering sides and slightly across top) and secure with two toothpicks. After searing the first side (as described above), continue to cook while turning occasionally so the bacon renders and crisps without overcooking the meat. You may need to finish in a 400°F oven for 5–8 minutes depending on thickness to reach target internal temperature.

After removing steaks from the pan, carefully pour off excess fat leaving about 1 tablespoon and all browned bits. Reduce heat to medium, add the minced shallot and sauté 30–60 seconds until softened. Add the red wine (or 1 cup beef stock if not using wine) to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by about half, then add beef stock (if you used wine) and Worcestershire sauce; simmer 2–3 minutes. Remove from heat and whisk in the cold cubed butter a piece at a time to emulsify and thicken. Taste and adjust seasoning with salt and pepper. Spoon sauce over rested filets and serve.