Certified Angus Filet Of Beef Recipe

Bring to temperature

Remove filets from refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat dry thoroughly with paper towels — dry surface = better sear.

Season

Generously season all sides of each filet with kosher salt and freshly ground black pepper. Press seasoning gently into the meat so it adheres.

Preheat pan and oven

Preheat oven to 400°F (200°C). Place a heavy, ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until smoking hot, about 3–5 minutes. Add the neutral oil and swirl to coat.

Sear

Carefully place filets in the hot pan without overcrowding (work in two batches if needed). Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the short edges 30–45 seconds each to render any fat.

Add aromatics and baste

Reduce heat to medium. Add unsalted butter, smashed garlic, and thyme sprigs to the pan. Once butter melts and foams, tilt the pan slightly and use a spoon to baste the filets continually for 30–45 seconds to infuse flavor.

Finish in oven

Transfer the skillet to the preheated oven. For medium-rare (recommended for filet), roast 4–6 minutes, depending on thickness. Target internal temperatures when removed from oven: Rare 115–120°F, Medium-rare 120–125°F, Medium 130–135°F. The steak will rise 5–7°F while resting.

Rest

Remove filets to a warm plate or cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute.

Finish & serve

If desired, spoon some of the pan juices and melted butter over the rested filets. Sprinkle with chopped parsley if using and serve whole or sliced.

After removing the filets from the pan, place the skillet back on medium heat. If the pan is excessively smoky, turn heat down slightly. Add the minced shallot and sauté 30–45 seconds until translucent, stirring to deglaze brown bits.

Pour in the red wine (or vermouth) and scrape the bottom of the pan with a wooden spoon to release fond. Simmer until the wine is reduced by about half, 2–4 minutes.

Add the beef stock and simmer another 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.

Remove pan from heat. Whisk in cold butter pieces, one at a time, until fully incorporated and sauce is glossy. Taste and adjust seasoning with salt and pepper if needed. Spoon sauce over filets and serve immediately.