6 Oz Filet Mignon Recipe
Make 6 Oz Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & resting
Method
Preparation
- 1
Bring steak to room temperature
Remove the 6 oz filet mignon from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat the steak dry on all sides with paper towels — a dry surface promotes a good sear.
- 2
Season
Season both sides and the edges of the steak evenly with the kosher salt and freshly ground black pepper. Lightly press the seasonings into the meat so they adhere.
Cooking
- 3
- 4
- 5
Flip and baste
Flip the steak using tongs. Add 1 tablespoon unsalted butter, the smashed garlic cloves and thyme (and rosemary if using) to the pan. Tilt the pan slightly and use a spoon to baste the melted butter, herbs, and garlic over the top of the steak continuously for about 2–3 minutes while cooking. This builds flavor and helps finish the cook.
- 6
Check doneness
For a 6 oz, roughly 1.5–2 inch thick filet, target internal temperatures: 120–125°F (49–52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Use an instant-read thermometer inserted horizontally into the center to check temperature. If the exterior is browning too quickly before the interior reaches the target, reduce heat to medium or transfer to a 350°F (175°C) oven for 3–6 minutes and continue to check temperature.
Finishing & resting
- 7
Finish with butter and rest
When the steak reaches your desired internal temperature, remove it from the pan and place on a warm plate or cutting board. Spoon the pan juices and melted butter and herbs over the steak. Add the optional finishing tablespoon of butter (or compound butter) on top of the hot steak. Tent loosely with foil and let rest for 5–7 minutes — resting allows juices to redistribute and the internal temperature to rise a few degrees.
- 8
Serve
After resting, sprinkle a light pinch of flaky sea salt over the steak to taste. Serve whole or sliced against the grain. Pour any collected resting juices over the slices.