Filet Mignon* Recipe

Name: Chart House Waikikis Filet Mignon* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 6 oz beef filet mignon; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs olive oil; 2 tbs unsalted butter; 2 each garlic cloves (crushed); 2 each fresh thyme sprigs; 1 each fresh rosemary sprig (optional); 1 each shallot (finely minced); 1 tbs dry red wine or beef stock; 1 cup beef stock (or additional red wine); 1 tbs unsalted butter (cold, for finishing); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Chart House Waikiki

Time45m

Serves2

Make Filet Mignon* Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

2 6 oz beef filet mignon

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs olive oil

2 tbs Unsalted butter

2 each garlic cloves (crushed)

2 each fresh thyme sprigs

1 each fresh rosemary sprig (optional)

Pan Sauce (optional)

1 each shallot (finely minced)

1 tbs dry red wine or beef stock

1 cup beef stock (or additional red wine)

1 tbs unsalted butter (cold, for finishing)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Steak

Bring to room temperature

Remove the filet mignons from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove moisture (this promotes a good sear).

Season

Generously season all sides of each filet with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan and oven

Preheat the oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat for 3–4 minutes until very hot.

Sear

Add olive oil to the hot skillet and swirl to coat. Place the filets in the pan, spacing them apart. Sear without moving for 2 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Also quickly sear the edges (use tongs to hold each filet) for 20–30 seconds to render any exterior fat.

Baste and roast

Reduce heat slightly, add unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary (if using). As butter melts, tilt the pan and use a spoon to baste the steaks continuously for 30–45 seconds to infuse flavor. Transfer the skillet to the preheated oven. Roast until the internal temperature reaches desired doneness: about 4–6 minutes for rare (120–125°F), 6–8 minutes for medium-rare (130–135°F), 8–10 minutes for medium (140–145°F). Use an instant-read thermometer in the thickest part of the filet to check.

Rest

Remove the steaks from the oven and transfer to a warm plate or cutting board. Tent loosely with foil and let rest for 5–10 minutes to allow juices to redistribute.

Pan Sauce (optional)

Spoon out fat

After transferring the steaks to rest, return the skillet to medium heat. Carefully pour off and discard excess fat, leaving any browned bits (fond) in the pan.

Cook shallot

Add the minced shallot to the skillet and sauté for 30–45 seconds until softened and fragrant but not browned.

Deglaze

Pour the red wine (or 1 tablespoon wine plus 1 cup beef stock) into the pan. Scrape the browned bits with a wooden spoon. Allow the liquid to reduce by about half, 1–2 minutes over medium-high heat.

Finish sauce

Add the beef stock and simmer until the sauce reduces slightly and thickens enough to coat the back of a spoon, about 3–5 minutes. Stir in the cold butter piece by piece off the heat to emulsify and gloss the sauce. Season to taste with the 1/4 tsp salt and 1/4 tsp black pepper.

Serve

Spoon the pan sauce over the rested filets or serve on the side.