Filet Mignon Recipe
8 oz. seared served with house garlic butter
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Ingredients
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Filet Mignon
House Garlic Butter
Method
Filet Mignon
- 1
Bring to temperature & season
Remove the 8 oz filet from the refrigerator and let sit at room temperature for 30–45 minutes. Pat dry thoroughly with paper towels. Just before cooking, season all sides evenly with about 1 tsp kosher salt and 1 tsp freshly ground black pepper.
- 2
Preheat pan
Place a heavy skillet (cast iron preferred) over medium‑high heat and let it get very hot for 3–5 minutes. When hot, add 1 tablespoon neutral oil and swirl to coat the pan.
- 3
Sear the steak
Place the filet in the hot skillet and do not move it for 2–3 minutes to form a deep brown crust. Flip and sear the second side for 2 minutes. For a 1.5–2 inch thick 8 oz filet, continue cooking 1–2 minutes on each side for medium‑rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness: less time for rare, more for medium.
- 4
Baste with butter
During the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the top of the steak continuously (basting) for 30–60 seconds to enrich flavor and finish the crust.
- 5
Rest
Transfer the filet to a cutting board or plate and loosely tent with foil. Rest for 5–7 minutes so juices redistribute. While resting, finish the house garlic butter (below).
- 6
Serve
Place the rested filet on a warm plate and top with a generous spoonful (about 1 tablespoon) of house garlic butter. Serve immediately.
House Garlic Butter
- 7
- 8
Mix compound butter
In a small bowl, combine 3 tablespoons softened unsalted butter with the minced garlic, 1 teaspoon chopped fresh parsley, 1 teaspoon chopped fresh chives (optional), 1 teaspoon fresh lemon juice, a pinch of kosher salt, and a pinch of freshly ground black pepper. Mix thoroughly until evenly distributed.
- 9
Adjust and chill (optional)
Taste a small amount and adjust seasoning with an additional pinch of salt or a few drops of lemon if needed. For easier scooping and presentation, place the butter on plastic wrap, roll into a small log, and chill for 15–30 minutes until slightly firm. Otherwise, use immediately at room temperature to melt over the hot steak.