Filet Recipe
Make Filet Recipe in just 45m. 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.
Steak
Optional pan sauce
Method
Steak
- 1
Bring steaks to room temperature
Remove the filets from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat dry thoroughly with paper towels—dry surface = better crust.
- 2
Season
Season both sides generously with the kosher salt and freshly ground black pepper. Press seasoning lightly into the meat.
- 3
Preheat pan and oven
Preheat a heavy oven-safe skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Preheat oven to 400°F (200°C) if finishing in the oven.
- 4
- 5
Flip and baste
Flip each steak and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and pan juices for 1.5–2 minutes to develop flavor.
- 6
Finish to desired doneness
For 1.5–2 inch thick filets: after searing both sides, transfer skillet to the preheated oven and roast 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium. Alternatively, continue cooking on the stovetop over medium heat while basting until desired internal temperature is reached.
- 7
Rest
Transfer cooked filets to a warm plate, tent loosely with foil, and rest 5–10 minutes. Resting redistributes juices and raises internal temp a few degrees.
- 8
Serve
Remove garlic and thyme if desired. Spoon any collected resting juices over steaks and serve whole or sliced.
Optional pan sauce
- 9
Sauté shallot
After removing steaks from the pan, discard excess fat leaving about 1 tablespoon and any brown fond. Return pan to medium heat and add the chopped shallot. Cook, stirring, until softened and translucent, about 1–2 minutes.
- 10
Deglaze
Pour in the red wine (or 1 cup beef stock if not using wine) to deglaze, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by about half, 2–4 minutes.
- 11
Add stock and reduce
If you used wine, add the beef stock now and simmer until sauce is slightly reduced and coats the back of a spoon, about 3–5 minutes. Taste and adjust seasoning with salt and pepper.
- 12
- 13
Finish
Spoon the sauce over rested filets or serve alongside.