Filet Mignon Recipe

Name: Hinode Japanese Steakhouse and Sushis Filet Mignon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 6 oz center-cut filet mignon; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 3 tbs unsalted butter; 3 each garlic cloves (crushed); 3 each fresh thyme sprigs; 1 each fresh rosemary sprig; 1 each shallot (finely minced); 1 cup red wine; 1 cup beef stock; 2 tbs cold unsalted butter (cubed); 1 tsp salt; 0.5 tsp pepper

Inspired by Hinode Japanese Steakhouse and Sushi

Time1h

Serves4

Make Filet Mignon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

4 6 oz center-cut filet mignon

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs olive oil

Basting & Finish

3 tbs Unsalted butter

3 each garlic cloves (crushed)

3 each fresh thyme sprigs

1 each fresh rosemary sprig

Optional Pan Sauce

1 each shallot (finely minced)

1 cup Red wine

1 cup beef stock

2 tbs cold unsalted butter (cubed)

1 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

Method

Steak

Bring to temperature

Remove the filets from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes to ensure even cooking.

Season

Season both sides of each filet generously with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat pan and oil

Preheat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 5 minutes. Add the olive oil and heat until shimmering but not smoking.

Sear

Place the filets in the skillet, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.

Finish in pan with butter

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary sprig to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously for 1–2 minutes, spooning melted butter over the top to build flavor and finish cooking to desired doneness (about 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium). Use an instant-read thermometer in the center to check temperature.

Rest

Transfer filets to a cutting board or warm plate and tent loosely with foil. Let rest for 5–10 minutes to allow juices to redistribute.

Optional Pan Sauce

Sauté shallot

After removing the steaks, carefully pour off excess fat from the skillet, leaving about 1 tablespoon and any brown fond. Return skillet to medium heat. Add the minced shallot and sauté 1–2 minutes until translucent and fragrant.

Deglaze

Add the red wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, about 3–4 minutes.

Add stock and reduce

Add the beef stock and continue to simmer until the sauce reduces and thickens slightly, about 5–7 minutes. Taste and adjust seasoning with salt and pepper.

Finish with butter

Remove the pan from heat and whisk in the cold cubed butter a few pieces at a time until the sauce is glossy and slightly thickened. Strain the sauce through a fine mesh sieve if desired, then spoon over the rested filets.