Filet Mignon Recipe

Bring to room temperature & preheat

Remove the filet mignon from the refrigerator 30–45 minutes before cooking and keep wrapped loosely so the surface doesn’t dry out. Pat the steak very dry with paper towels just before seasoning. Preheat oven to 400°F (200°C).

Season

Evenly season all sides of the steak with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning lightly so it adheres.

Sear

Heat a heavy, oven-safe skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan away from you and let it sear undisturbed for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the sides briefly (30–45 seconds) to render any exterior fat.

Baste & finish in oven

Reduce heat to medium. Add 2 tbs unsalted butter, 2 crushed garlic cloves, and 2 thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter, garlic, and thyme over the steak repeatedly (basting) for 30–60 seconds. Transfer the skillet to the preheated 400°F (200°C) oven and roast until the internal temperature reaches your target: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 10-ounce, 1.5–2 inch thick filet, this typically takes 6–10 minutes; check with an instant-read thermometer.

Rest

Remove the skillet from the oven and transfer the steak to a cutting board or plate. Tent loosely with foil and rest 5–10 minutes. During resting the internal temperature will rise 5–8°F (2–4°C).

Finish & serve

Optionally top the steak with 1 tbs compound butter or a pat of softened butter and sprinkle 1/4 tsp coarse sea salt just before serving. Slice into medallions if desired and spoon any pan juices over the top.

If using compound butter, place it on the hot steak immediately after resting so it melts and adds flavor. Sprinkle finishing salt lightly to taste. Serve hot.