6 Oz. Filet Mignon Recipe

Bring steaks to room temperature

Remove the 6 oz filet mignons from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Generously season both sides of each filet with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Preheat pan and sear

Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot. Add the neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, place the filets in the pan, leaving space between them. Sear without moving 2.5–3 minutes to form a deep brown crust.

Flip and baste

Flip the steaks and add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter for 2–3 minutes while spooning the pan juices over the top. For medium-rare, remove when an instant-read thermometer reads 125–128°F (51–53°C). For medium, target 135°F (57°C). Adjust time slightly for steak thickness.

Rest

Transfer the filets to a cutting board or warm plate and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute; internal temp will rise a few degrees.

Finish and serve

Remove garlic and herb sprigs. Optionally spoon any resting juices over the steaks and serve immediately with the crispy jalapeño potatoes and housemade steak sauce on the side.

Preheat oven

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Par-cook potatoes (optional for extra crisp)

If potatoes are dense, place halved potatoes cut-side down in a pot with cold water and a pinch of salt. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 1–2 minutes.

Toss with seasoning

In a bowl, combine the halved potatoes with olive oil, diced jalapeño, smoked paprika, garlic powder, kosher salt, and black pepper. Toss thoroughly so each potato is coated.

Roast

Arrange the potatoes cut-side down (if par-cooked) or in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–28 minutes, turning once halfway, until deep golden and crisp on the edges and tender inside. Exact time depends on potato size.

Finish

Remove from oven, squeeze the lime half over the potatoes, and toss with chopped cilantro if using. Taste and adjust salt. Keep warm until steaks are ready.

While steaks rest (or up to a day ahead), whisk together ketchup, soy sauce, Worcestershire sauce, Dijon mustard, brown sugar, apple cider vinegar, hot sauce, and freshly ground black pepper in a small bowl. If the mixture is too thick, add up to 1 tablespoon water to reach a glossy, spoonable consistency.

Taste and adjust: add more brown sugar for sweetness, more vinegar for tang, or a pinch more hot sauce if you want heat. The sauce can be made ahead and refrigerated in an airtight container for up to 3–4 days. Bring to room temperature before serving.