Filet Mignon Recipe

Bring steaks to room temperature

Remove filets from refrigerator 30–45 minutes before cooking and leave in their packaging or on a plate at room temperature. Pat steaks dry very well with paper towels just before seasoning — a dry surface gives better browning.

Season: Generously season both sides and the edges of each filet with kosher salt (about 1/2 tbs per side) and freshly ground black pepper. If using garlic powder, sprinkle lightly and rub into the meat.

Preheat pan

Preheat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat for 3–5 minutes until very hot. Add 2 tbs neutral oil and heat until shimmering but not smoking.

Sear steaks

Place filets in the pan one at a time, leaving space between them. Sear without moving for 2½–3 minutes to form a deep brown crust (for 1½–2 inch steaks). Flip and sear the second side for 2½ minutes.

Render edges

Using tongs, hold each steak on its edge and briefly sear the fat/edge for about 20–30 seconds to render and brown the sides.

Add butter and aromatics

Reduce heat to medium. Add 3 tbs unsalted butter, crushed garlic cloves, thyme sprigs and rosemary (if using) to the pan. Let the butter melt and begin to foam.

Baste while cooking to doneness

Tilt the pan slightly and using a spoon, continuously baste the tops of the steaks with the foaming butter for 1½–3 minutes while rotating steaks to heat evenly. For 1½–2 inch filets, aim for these approximate internal temperatures: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the center to check doneness.

Optional oven finish

If steaks are thick or you prefer more even cooking, immediately transfer the skillet to a preheated 400°F (200°C) oven after searing and bake: about 4–6 minutes for medium-rare (depending on thickness). Continue to baste once or twice in oven if desired.

Rest: Transfer filets to a warm plate or cutting board and tent loosely with foil. Let rest 5–10 minutes to allow juices to redistribute (thicker steaks benefit from the full 8–10 minutes).

Finish & serve: If using, top each steak with 1 tbs unsalted butter to melt over the resting steak and sprinkle with a pinch of coarse sea or flaky salt. Serve with a lemon wedge if desired for brightness.