4 Oz. Filet Medallion Recipe

Prepare the filet

Remove the filet medallion from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.

Season the filet

Season both sides of the filet medallion with kosher salt and freshly ground black pepper.

Sear the filet

Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the filet medallion in the pan and sear for 2-3 minutes on each side until a deep brown crust forms.

Baste with butter and aromatics

Reduce heat to medium. Add unsalted butter, rosemary, thyme, and smashed garlic to the pan. Tilt the pan slightly and use a spoon to baste the filet continuously with the melted butter and aromatics for 1-2 minutes.

Finish cooking

Continue cooking the filet to your desired doneness. For medium-rare, cook to an internal temperature of 130°F (54°C), about 5-6 minutes total. Adjust time based on thickness and preferred doneness.

Rest the meat

Remove the filet from the pan and let it rest on a plate for 5 minutes before serving to allow juices to redistribute.

Sauté shallots

In the same pan used to cook the filet, discard excess fat leaving about 1 tsp. Add minced shallots and sauté over medium heat for 1 minute until softened.

Deglaze with wine

Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the thyme sprig and bring to a simmer.

Reduce and finish

Simmer until the wine is reduced by half, about 5 minutes. Add beef stock and continue to simmer for another 3-4 minutes until slightly thickened. Remove thyme, then whisk in unsalted butter until the sauce is glossy. Season with salt and pepper to taste.

Serve

Spoon the sauce over the rested filet medallion before serving.