Filet Mignon Recipe

Bring to temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking and let come to near room temperature. Pat dry thoroughly with paper towel.

Season

Generously season all sides of the steak with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Sear

Place a heavy skillet (cast iron preferred) over high heat and heat until smoking hot, about 3–5 minutes. Add the neutral oil and swirl to coat. Carefully place the steak in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add the unsalted butter, crushed garlic, thyme sprigs, and optional rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2–3 minutes, spooning the butter over the top to build flavor and crust.

Finish to temperature

Continue cooking and basting until the internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. For an 8 oz filet, total cook time after sear is typically 4–6 minutes depending on thickness. Use an instant-read thermometer inserted into the side of the steak.

Rest

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute. Reserve pan drippings for the optional sauce.

While basting (see above), the butter will pick up flavor from the garlic and herbs. Spoon the flavored butter over the steak during the last 1–2 minutes of cooking. If desired, after resting, spoon a little of the warm flavored butter over the steak just before serving.

After removing the rested steak, keep the skillet over medium heat. Add the minced shallot to the pan drippings and sauté for 30–45 seconds until fragrant.

Deglaze the pan with the red wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about two-thirds, about 1–2 minutes.

Add the beef stock and continue to reduce for another 1–2 minutes until slightly thickened. Lower heat and whisk in the cold cubed butter piece by piece to emulsify and create a glossy sauce.

Season the sauce with salt and black pepper to taste. Spoon the sauce into a small gravy boat or drizzle over the rested steak when serving.

Place the rested filet on a warm plate, spoon a little finishing butter and/or pan sauce over or beside the steak, and garnish with microgreens or chopped parsley. Serve immediately.