Restaurants›Epic Chophouse Raleigh›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Epic Chophouse Raleigh
Time1h 15m
Serves1

The “Epic Center Cut” 12 Oz. Tenderloin!

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Ingredients

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Steak & Seasoning

Cooking Fats & Aromatics

Finishing & Serving

Method

Preparation

1

Bring to room temperature

Remove the 12 oz filet mignon from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels (moisture prevents a good crust).

2

Seasoning: Evenly coat all surfaces of the steak with the kosher salt, then with the black pepper and garlic powder. Press seasonings gently into the meat so they adhere.

Searing & Oven Finish

3

Preheat oven and pan

Preheat the oven to 400°F (205°C). Place a heavy, oven-safe skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot, about 4–5 minutes.

4

Sear the steak

Add 1 tablespoon high-heat oil to the hot skillet and swirl to coat. Carefully place the seasoned filet into the pan away from you. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Also briefly sear the edges (about 30–45 seconds) to render any fat and color the sides.

5

Baste and oven-roast

Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme (and rosemary if using) to the pan. Tilt the pan slightly and, using a spoon, baste the melted butter over the top of the steak continuously for 30–45 seconds. Immediately transfer the skillet to the preheated oven to finish cooking.

6

Roast in oven to desired doneness: for rare (120–125°F / 49–52°C) roast 4–6 minutes; medium-rare (130–135°F / 54–57°C) roast 6–8 minutes; medium (140–145°F / 60–63°C) roast 8–10 minutes. Use an instant-read thermometer inserted into the thickest part of the steak to check temperature. Remember the steak will rise ~5°F (3°C) while resting.

Resting & Finishing

7

Rest the steak

Remove the skillet from the oven and transfer the filet to a cutting board or plate. Spoon any butter and aromatics from the pan over the steak. Tent loosely with foil and rest 8–10 minutes (longer for thicker cuts).

8

Finish and serve

After resting, if desired, place 1 tablespoon unsalted butter on top to melt and sprinkle with 1/2 teaspoon coarse sea salt. Serve whole or sliced across the grain. Offer a lemon wedge on the side if desired.