Restaurants›Chop Steakhouse & Bar›Filet Mignon Recipe

Filet Mignon Recipe

Name: Chop Steakhouse & Bars Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece filet mignon (7 oz, center-cut, about 1.5–2 in thick); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral high-smoke-point oil (canola, grapeseed, or vegetable); 1 tbs unsalted butter; 2 cloves garlic cloves (lightly crushed); 2 sprigs fresh thyme or rosemary sprigs; 1 tbs red wine or beef stock (for deglaze); 1 tsp cold unsalted butter (to finish sauce, optional)

Inspired by Chop Steakhouse & Bar

Time45m

Serves1

7oz

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Ingredients

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Steak

1 piece filet mignon (7 oz, center-cut, about 1.5–2 in thick)1 tsp kosher salt1 tsp freshly ground black pepper1 tbs neutral high-smoke-point oil (canola, grapeseed, or vegetable)1 tbs Unsalted butter2 cloves garlic cloves (lightly crushed)2 sprigs fresh thyme or rosemary sprigs

Optional finishing (for sauce and garnish)

1 tbs red wine or beef stock (for deglaze)1 tsp cold unsalted butter (to finish sauce, optional)

Method

Steak

Bring to temperature

Remove the 7 oz filet mignon from the refrigerator 30–45 minutes before cooking to bring it close to room temperature. Pat the steak dry on all sides with paper towels — dry surface = better sear.

Season

Right before cooking, sprinkle kosher salt evenly over all surfaces (about 1 tsp total) and grind about 1 tsp of black pepper over the steak. Press gently so the seasoning adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the bottom; oil should shimmer but not smoke heavily.

Sear the steak

Carefully place the filet into the hot pan. Do not move it for 2–3 minutes to form a crust. Using tongs, rotate the steak and sear the second side for 2–3 minutes. For a 1.5–2 inch thick 7 oz filet, aim for 2–3 minutes per side for medium-rare (internal temp ~125–130°F/52–54°C). Adjust time +/- for desired doneness.

Baste

Reduce heat to medium. Add 1 tablespoon butter, the 2 lightly crushed garlic cloves and 2 sprigs of thyme or rosemary to the pan. When butter melts and becomes foamy, tip the pan slightly and spoon the hot butter over the top of the steak repeatedly for 1–2 minutes. This flavors the exterior and raises the internal temperature gently.

Check doneness

Use an instant-read thermometer inserted into the center: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove the steak from the pan about 5°F lower than target (carryover cooking).

Rest

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute.

Optional finishing (pan sauce)

After removing the steak, keep the pan over medium heat. If pan has more than 1–2 tbsp fat, pour off excess leaving browned bits. Add 1 tablespoon red wine or beef stock to deglaze the pan, scraping up browned fond with a wooden spoon. Let it reduce for 30–60 seconds, then swirl in 1 teaspoon cold butter to gloss the sauce. Spoon sauce over the rested steak and serve immediately.