**petite Filet Mignon** Recipe
Our “Petite” Version 8 Oz. Center Cut!
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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing & Serving
Method
Prepare Steak
- 1
Bring to room temperature
Remove the 8 oz filet mignon from the refrigerator and let sit, loosely covered, for 30–45 minutes so the center warms slightly. Pat the steak dry thoroughly with paper towels to remove surface moisture.
- 2
Season
Season all sides liberally with kosher salt and freshly ground black pepper, then lightly dust the surfaces with garlic powder if using. Press the seasonings into the meat so they adhere.
Sear & Cook
- 3
Preheat pan and oil
Preheat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon canola oil and swirl to coat; it should shimmer and just begin to smoke.
- 4
Sear steak
Place the filet into the hot pan away from you. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes. Also quickly sear the edges (about 20–30 seconds each) to render any exterior fat and get a uniform crust.
- 5
Baste with butter & 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 foams, tilt the pan slightly and use a spoon to continually baste the steak with the melted butter and pan juices for 1–2 minutes—this builds flavor and finishes the crust.
- 6
Finish to temperature
Continue cooking and basting until the steak reaches the desired internal temperature: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For an 8 oz filet, expect about 4–6 minutes total after flipping depending on thickness (use an instant-read thermometer inserted into the center to confirm).
Rest & Serve
- 7
Rest
Remove the filet from the pan and transfer to a warm plate or cutting board. Add 1 tablespoon cold unsalted butter on top of the steak so it melts while resting. Tent loosely with foil and rest for 6–8 minutes; this allows juices to redistribute.
- 8
Finish seasoning and garnish
Just before serving, sprinkle a pinch of flaky sea salt over the steak and spoon any collected juices from the resting plate back over the top. Garnish with chopped fresh parsley if desired.
- 9
Slice and serve
Serve the petite filet whole or sliced into medallions across the grain. Pair with your choice of sides (mashed potatoes, roasted vegetables, or a simple salad).