8 Oz Filet Mignon Recipe

Bring to room temperature and pat dry

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. This promotes even cooking. Pat the steak thoroughly dry with paper towels to remove surface moisture for a better sear.

Season all sides generously with the kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat oven and skillet

Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron is ideal) on the stovetop over medium-high heat for 3–4 minutes until very hot.

Sear the filet

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Carefully place the filet in the pan; it should sizzle loudly. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the short edges 30–45 seconds each if the steak has fat or to develop color.

Add butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly for 30–60 seconds to impart flavor and encourage crust development.

Finish in the oven

Transfer the skillet to the preheated 400°F (200°C) oven to finish cooking. Roast until the internal temperature reaches your desired doneness: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 130–135°F (54–57°C) for medium. For an 8 oz, 1.5–2 inch thick filet, expect about 4–6 minutes in the oven for medium-rare. Use an instant-read thermometer inserted into the center to check temperature.

Rest the steak

Remove the skillet from the oven and transfer the filet to a cutting board or warm plate. Spoon any butter and aromatics from the pan over the top. Tent loosely with foil and let rest for 5–7 minutes. Resting allows juices to redistribute and yields a juicier steak; the temperature will rise ~5°F (2–3°C) during this time.

Finish and serve

If desired, top the rested steak with 1 tablespoon compound butter or extra butter and sprinkle a small pinch (about 1/4 teaspoon) flaky sea salt. Serve whole or sliced against the grain.