Filet Mignon Supreme Recipe
A 9-ounce filet mignon steak.
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Ingredients
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Steak
Cooking fats & aromatics
Pan sauce (optional, complements steak)
To finish
Method
Steak
- 1
Bring to temperature
Remove the 9‑ounce filet mignon from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat the steak thoroughly dry with paper towels.
- 2
Season
Generously season both sides and the edges of the dry steak with the kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.
- 3
Preheat pan and oven
Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron recommended) over high heat for 5 minutes until very hot.
- 4
- 5
Baste and finish in oven
Reduce heat to medium-high. Add 2 tbsp unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter for 30 seconds. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 4–6 minutes depending on thickness. For medium, cook to 135°F (57°C).
- 6
Rest
Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 7–10 minutes (carryover will raise the internal temp a few degrees).
- 7
Finish
Optionally sprinkle a pinch of flaky sea salt over the rested steak. Slice if desired and serve immediately.
Pan sauce (optional)
- 8
Prepare pan
After removing the steak from the skillet (keep juices in pan), place the skillet over medium heat. If there is excess fat, spoon off all but about 1 tablespoon.
- 9
Sweat shallot
Add the finely minced shallot to the skillet and cook, stirring, for 1–2 minutes until softened but not browned.
- 10
Deglaze
Pour in 1 dl dry red wine (or 1 dl beef stock for no alcohol) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes.
- 11
Add stock and reduce
Add 1/2 cup beef stock and simmer until the sauce thickens slightly, about 3–5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- 12
Mount with butter
Remove the pan from heat and whisk in 1 tbsp cold unsalted butter, one piece at a time, until the sauce is glossy and slightly thickened. Spoon the sauce over the rested filet and serve.