Filet Mignon Recipe

Bring to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat them dry thoroughly with paper towels to remove excess moisture.

Season both sides generously and evenly with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat the oven to 425°F (220°C). Place an oven-safe skillet (preferably cast iron) on the stovetop and heat over medium-high until very hot, about 3–5 minutes.

Add 2 tablespoons olive oil to the hot pan and swirl to coat. Carefully place the filets in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip the steaks and sear the second side for 2 minutes to develop color.

Reduce the heat to medium. Add 3 tablespoons unsalted butter, crushed garlic cloves, and the thyme and rosemary sprigs to the pan alongside the steaks.

Tilt the pan slightly and, using a large spoon, baste the steaks with the melted butter and aromatics for 30–60 seconds to enrich the crust.

Transfer the skillet to the preheated oven. Roast until the desired internal temperature is reached: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 4–8 minutes depending on steak thickness (about 1.5–2 inches). Use an instant-read thermometer in the center to check.

Remove the skillet from the oven and transfer steaks to a plate. Tent loosely with foil and rest for 5–10 minutes (carryover cooking will raise the temperature a few degrees).

While steaks rest, place the skillet back on medium heat (be careful — handle will be hot). Add the minced shallot to the pan drippings and sauté 30–60 seconds until fragrant and softened.

Pour in 3 tablespoons dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let reduce by about half (about 1–2 minutes).

Add 1 tablespoon beef stock and simmer 30–60 seconds to combine and reduce slightly.

Off the heat, whisk in 1 tablespoon cold unsalted butter, a few small cubes at a time, to emulsify and thicken the sauce. Season with 1 teaspoon salt and 1/2 teaspoon pepper, tasting and adjusting as needed.

Spoon the sauce over the rested filets or serve alongside.

If desired, sprinkle chopped fresh parsley over the steaks for color. Serve each filet hot with any pan sauce on the side.