Filet Recipe

Bring to room temperature

Remove filets from refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat dry thoroughly with paper towels.

Season

Season all sides generously with kosher salt and finish with freshly ground black pepper just before cooking.

Preheat pan and sear

Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 2 tablespoons neutral oil and swirl to coat. Place filets in the pan with space between them; do not crowd. Sear without moving for 2–3 minutes to form a brown crust.

Flip and baste

Flip filets and add the 4 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. Tilt the pan and use a spoon to baste the tops of the filets with the melted butter and aromatics for 1.5–3 minutes, or until an instant-read thermometer reads: 120–123°F (49–51°C) for rare, 125–128°F (52–53°C) for medium-rare, 130–133°F (54–56°C) for medium. Cooking time will vary by thickness (for 1.5–2 inch filets expect about 4–6 minutes per side including basting).

Rest

Transfer filets to a warm plate or cutting board and tent loosely with foil. Allow to rest 5–10 minutes so juices redistribute; internal temperature will rise 3–5°F.

After removing filets, lower heat to medium and add the finely minced shallot to the pan. Sauté briefly in the remaining fond and butter for 30–45 seconds until softened but not browned.

Deglaze the pan with 1 cup dry red wine (or 1 cup beef stock for a non-alcohol option), scraping up browned bits with a wooden spoon. Reduce by about half, 3–5 minutes.

If you used wine, add 1 cup beef stock and reduce until sauce slightly thickens, about 4–6 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mount the sauce: remove pan from heat and whisk in the 2 tablespoons cold butter pieces a few at a time until sauce is glossy and slightly thickened. If sauce is too thin, reduce further on medium heat briefly before mounting.

Strain sauce through a fine mesh sieve into a small saucepan or serving dish for a smooth finish (optional). Spoon sauce over rested filets.

Plate the rested filets, spoon a little pan sauce or melted butter and aromatics over them. Garnish with chopped parsley and an optional lemon wedge. Serve immediately.