Filet Mignon Recipe

Bring to room temperature

Remove the 8 oz filet mignon from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels. Let sit uncovered on a plate at room temperature to ensure even cooking.

Season

Just before cooking, season both sides and the edges of the filet with the kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high to high heat and let it get very hot for 3–5 minutes. The pan should be smoking lightly when ready.

Sear

Add the neutral oil to the hot pan and swirl to coat. Carefully place the filet in the pan and do not move for 2–3 minutes, until a deep brown crust forms. Use tongs to sear the edges for 20–30 seconds each to render any fat and brown the sides.

Baste

Reduce heat to medium. Add the unsalted butter, thyme sprigs, and crushed garlic to the pan. As the butter foams, tilt the pan slightly and use a spoon to baste the butter over the top of the filet continuously for 1–2 minutes. Continue basting until the interior reaches your target temperature (see timing below).

Internal temperature guideline

For an 8 oz (about 1.5–2" thick) filet: remove at 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Because the steak will rise a few degrees while resting, aim to pull ~5°F (3°C) below your final target.

Rest

Transfer the filet to a cutting board. If desired, place 1/2 tablespoon unsalted butter on top. Tent loosely with foil and rest for 5–7 minutes to let juices redistribute.

Finish & serve

Sprinkle a small pinch (about 1/4 tsp) of coarse finishing salt over the steak just before serving. Optionally squeeze a lemon wedge for brightness. Slice or serve whole.

If you prefer a pan sauce: after removing the steak, keep the pan over medium heat, add 1/4 cup beef stock or red wine, scrape browned bits with a wooden spoon, reduce by half, then swirl in 1/2 tablespoon cold butter off heat for gloss. Spoon over steak.

If cooking multiple steaks, allow the pan to reheat between steaks to maintain proper searing temperature.