Filet Mignon Recipe

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat both sides dry with paper towels; surface dryness helps with browning.

Season both sides and the edges of the steaks generously with kosher salt and freshly ground black pepper just before cooking (salting earlier than 30–45 minutes can be done for deeper seasoning, but for this recipe season immediately prior to searing).

Preheat oven

Preheat your oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stove while the oven preheats so the pan is hot when you start.

Heat the pan

Set the skillet over medium-high heat. Add the neutral oil and heat until it shimmers and just begins to smoke lightly.

Sear the steaks

Carefully place the steaks in the hot skillet without crowding. Sear undisturbed 2–3 minutes on the first side until a deep brown crust forms. Flip and sear the second side 2 minutes. Sear the edges for 30–45 seconds while holding the steak with tongs to render any exterior fat and brown the sides.

Add butter and aromatics

Reduce heat to medium. Add the 3 tablespoons of unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steaks continuously for about 30–60 seconds to flavor the surface.

Finish in the oven

Transfer the skillet to the preheated oven. For medium-rare (internal temp 125–130°F / 52–54°C), roast 4–6 minutes depending on steak thickness. For medium (135°F / 57°C), roast 6–8 minutes. Use an instant-read thermometer inserted into the center to check doneness. Remove steaks when internal temperature is 5°F (3°C) below final target (carryover will raise temp).

Rest the steaks

Transfer steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes. Resting allows juices to redistribute and the internal temperature to rise slightly.

After removing the steaks, place the skillet with the fond (browned bits) back over medium heat. If there is an excessive amount of fat, spoon off all but about 1 tablespoon.

Add the finely minced shallot and sauté 30–45 seconds until softened but not browned. Pour in the red wine and scrape the pan to deglaze, reducing by half (about 1–2 minutes).

Add the beef or veal stock and simmer until sauce reduces to a slightly thickened consistency, about 3–5 minutes. Off the heat, whisk in the cold tablespoon of butter to mount and gloss the sauce. Taste and season with salt and pepper if needed.

Spoon the sauce over the rested steaks and serve immediately.