Certified Angus Beef Bone – In Filet Mignon Recipe
Make Certified Angus Beef Bone – In Filet Mignon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Seasoning
Cooking Oil
Butter Baste
Method
Preparation
- 1
Prepare the Steak
Remove the Certified Angus Beef Bone-in Filet Mignon from the refrigerator and let it sit at room temperature for 30-45 minutes. This helps the steak cook evenly.
- 2
Season the Steak
Generously season both sides of the filet mignon with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasonings into the meat to ensure even coverage.
Cooking
- 3
Heat the Pan
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until it shimmers, ensuring the pan is hot before adding the steak.
- 4
- 5
Add Butter and Garlic
Reduce heat to medium-low. Add the unsalted butter and crushed garlic cloves to the pan. Once the butter is melted, use a spoon to baste the melted butter over the steak for about 2-3 minutes.
- 6
Check Doneness
Using a meat thermometer, check the internal temperature. For medium-rare, aim for 130°F (54°C). Remove the steak from the pan once it reaches the desired doneness.
Resting
- 7
Rest the Steak
Transfer the filet mignon to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
Serving
- 8
Serve
Slice the filet mignon and serve warm, garnished with fresh thyme if desired.