8 Oz. Prime Filet Mignon Recipe

Prep the steak

Remove the filet from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Season all over with kosher salt (about 1 tablespoon) and freshly ground black pepper (about 1 teaspoon).

Sear and roast

Preheat oven to 425°F (220°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add neutral oil and swirl to coat. When oil is shimmering, add the filet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes. Add 2 tablespoons unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for 30–45 seconds. Transfer the skillet to the preheated oven and roast: about 4–6 minutes for medium-rare (internal 125–128°F / 52–53°C), 6–8 minutes for medium (135°F / 57°C). Remove from oven, transfer steak to a cutting board, and tent loosely with foil to rest 5–7 minutes (carryover will raise temperature ~5°F).

Finish

While resting, place 1 tablespoon (or generous slice) of the roasted garlic & herb compound butter on top of the steak so it melts over. If using optional lobster, keep lobster warm and ready to plate as described below.

Roast garlic: preheat oven to 400°F (200°C). Slice the top off one head of garlic to expose the cloves, drizzle with 1 teaspoon oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze the cloves into a bowl.

Mix compound butter: in a bowl, combine 6 tablespoons room-temperature unsalted butter with the roasted garlic cloves (smashed), 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped chives, 1 teaspoon finely chopped thyme leaves, 1 teaspoon lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Mash and mix until homogeneous. Transfer to plastic wrap, form into a log if desired, chill until firm (30–60 minutes). For service, cut 1 tablespoon rounds to top the steak.

After removing the steak from the pan, leave pan over medium heat and add the finely chopped shallot. Sauté 30–45 seconds in the steak drippings until translucent. Deglaze with 1/2 cup dry red wine, scraping brown bits from the bottom. Reduce by about half (2–3 minutes). Add 1/2 cup beef stock and a sprig of thyme; simmer until slightly reduced and glossy, another 2–3 minutes. Off heat, whisk in 2 tablespoons cold cubed butter, one piece at a time, to emulsify and thicken. Taste and season with salt and pepper. Strain if desired and serve spooned over the rested filet.

With pan over medium heat, sauté 1 tablespoon minced shallot in the steak drippings until soft, ~30–45 seconds. Carefully add 2 tablespoons bourbon (stand back while it may flame) and allow alcohol to burn off (~30 seconds). Add 1/2 cup beef stock and simmer until reduced by about half. Optionally stir in 1 tablespoon cream for a silkier finish. Off heat, whisk in 2 tablespoons cold cubed butter to finish and season to taste. Spoon over steak.

In a small saucepan, combine 2 tablespoons white wine vinegar, 2 tablespoons dry white wine, 1 teaspoon minced shallot and 1 tablespoon chopped tarragon. Simmer until reduced to about 1 tablespoon of liquid. Strain into a heatproof bowl and cool slightly. Whisk in 3 egg yolks over a double boiler (bowl resting over simmering water, not touching water) until thick and pale (ribbon consistency). Very slowly whisk in melted hot butter (6 tablespoons) in a thin steady stream until sauce is emulsified and thick. Stir in remaining 1 tablespoon chopped tarragon, salt and a pinch of white pepper or cayenne. Keep warm (not hot) until serving.

If adding lobster, use a pre-cooked lobster half (tail + claw). Warm gently under low oven (300°F / 150°C) for 6–8 minutes or steam briefly until heated through, brushing with 1–2 tablespoons melted clarified butter. Serve alongside the steak with a lemon wedge and extra clarified butter for dipping.

Slice the rested filet across the grain if desired or serve whole. Place steak on warm plate, top with a round of roasted garlic & herb compound butter (or a generous tablespoon). Spoon chosen sauce (red wine, bourbon, or béarnaise) partially over the steak or serve on the side. If ordered, arrange warmed lobster half beside the steak and garnish with a lemon wedge. Serve immediately.