Bone-in Filet Mignon Recipe

Steaks

1. 1

   Bring steaks to temperature & season

   Remove bone-in filet mignons from the refrigerator 60–90 minutes before cooking so they come to near room temperature. Pat the steaks very dry with paper towels. Generously season all surfaces of the steaks with the kosher salt, pressing it into the meat; then evenly coat with coarsely ground black pepper. Let rest on a rack while you preheat.

2. 2

   Preheat oven and pan

   Preheat the oven to 425°F (220°C). Place a heavy oven-safe skillet (cast iron preferred) on the stovetop and heat over medium-high for 5 minutes until very hot. Have an instant-read thermometer, tongs, and a spoon ready.

3. 3

   Sear steaks

   Add the neutral oil to the hot skillet and swirl to coat. Carefully place the filets presentation-side down (the most attractive side) into the pan; you should hear a loud sizzle. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the edges by holding the steak with tongs so the fat and bone edge contact the pan for 30–60 seconds, rotating to brown all edges.

4. 4

   Finish in oven with butter-baste

   Lower heat to medium. Add the unsalted butter, thyme sprigs, and crushed garlic cloves to the skillet. Once the butter is melted and foaming, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and pan juices for 30–45 seconds. Immediately transfer the skillet to the preheated oven. Roast until the internal temperature reaches your target: 115–120°F (46–49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. This will usually take 6–10 minutes depending on thickness. Use an instant-read thermometer inserted into the center, avoiding bone contact.

5. 5

   Rest and finish

   Remove the skillet from the oven and transfer the filets to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow carryover cooking and juices to redistribute. Meanwhile, if desired, spoon the butter and pan juices from the skillet into a small bowl and stir in the coarse finishing salt.

6. 6

   Serve

   Slice the steaks off the bone if preferred, or serve whole on the bone. Spoon a little of the reserved butter-pan jus over each steak, sprinkle with freshly chopped parsley if using, and serve immediately.