Filet Mignon Recipe

Bring steaks to room temperature

Remove filets from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels — dry surface ensures good sear.

Season both sides and edges of each filet liberally with kosher salt and freshly ground black pepper immediately before cooking (or up to 1 hour prior if you prefer a slight dry-brine effect).

Preheat oven

Preheat oven to 400°F (205°C). Position oven rack in the center so steaks finish evenly.

Heat pan

Place a heavy ovenproof skillet (cast iron recommended) on the stovetop over medium-high heat. Add the olive oil and heat until shimmering and just beginning to smoke lightly — about 2–3 minutes. The pan must be very hot to get a proper crust.

Sear steaks

Add the filets to the hot pan, leaving space between them (work in two batches if needed). Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. For 1½–2 inch thick filets, this gives a good crust before basting/oven finish.

Baste and aromatics

Lower heat to medium. Add the butter, crushed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and herb-infused juices for 1 minute.

Finish in the oven

Transfer the skillet to the preheated oven. Bake until the internal temperature reaches your desired doneness: 115–120°F (46–49°C) for rare, 120–125°F (49–52°C) for medium-rare, 130–135°F (54–57°C) for medium. For 1½–2 inch steaks expect 4–6 minutes for medium-rare. Use an instant-read thermometer inserted into the center to check temperature.

Rest

Carefully remove skillet from oven and transfer steaks to a cutting board or warm plate. Tent loosely with foil and rest 5–10 minutes (carryover cooking will raise temperature ~5°F). Resting lets juices redistribute so the meat stays moist.

Finish and serve

If using, sprinkle a pinch of flaky finishing salt over each steak. Serve whole or slice into medallions across the grain. Spoon any reserved pan juices or optional red wine pan sauce over the steaks.

After removing steaks from pan, place the skillet back on medium-high heat. Carefully pour off excess fat leaving about 1 tablespoon. Add 1/2 cup red wine and scrape up browned bits with a wooden spoon. Reduce by half (2–3 minutes). Add 1/2 cup beef stock, simmer until slightly thickened (2–3 minutes). Swirl in 1 tablespoon cold butter off heat to finish and season to taste with salt and pepper. Spoon over steaks.