Filet Mignon Beef Tenderloin Recipe
*Seasoned with sea salt.
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Ingredients
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Beef
For Searing & Basting
Finishing & Resting
Method
Beef
- 1
Bring to room temperature
Remove the filet mignon steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels to remove excess moisture—this promotes a good sear.
- 2
For Searing & Basting
- 3
Preheat pan and oven (if using)
Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. If finishing in the oven for thicker steaks (1.5–2 inches), preheat oven to 400°F (200°C).
- 4
- 5
Baste with butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and thyme (and rosemary if using) to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the top of each steak repeatedly for 1–2 minutes to baste and flavor the meat.
- 6
Finish cooking (optional oven method)
For steaks thicker than 1¼ inches or to reach a precise internal temperature, transfer the skillet to the preheated oven after searing and basting. Roast until the desired doneness: about 4–6 minutes for rare (120–125°F/49–52°C), 6–8 minutes for medium-rare (130–135°F/54–57°C), or until your instant-read thermometer reaches target temperature. Alternatively, continue cooking on the stovetop over medium-low while basting until temperature is reached.
Finishing & Resting
- 7
Rest and finish
Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. Taste and, if desired, sprinkle a light pinch (about 1/8 tsp) of coarse kosher salt or finishing sea salt over each steak just before serving.
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