Petite Filet Recipe
6 oz Tender and oh-so-sweet-to-eat filet. Hand-cut Certified Angus Beef.
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Ingredients
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Beef
Cooking fat & aromatics
Finishing & optional garnish
Method
Beef
- 1
Bring to room temperature
Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat the steak very dry on all sides with paper towels—dry surface = better sear.
- 2
Season
Season all surfaces generously with the kosher salt and freshly ground black pepper. Press the seasoning gently to adhere.
Searing & pan-roasting
- 3
Preheat pan
Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat for about 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan; the oil should shimmer and just begin to smoke.
- 4
Sear the filet
Carefully place the seasoned filet in the hot pan. Sear undisturbed for 2–2.5 minutes to develop a deep brown crust. Flip and sear the opposite side for 2 minutes. Sear the edges briefly (15–20 seconds) to render any fat and create even color.
- 5
Add butter and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove, and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon (baste) the melted butter and aromatics repeatedly over the filet for 30–60 seconds to build flavor and finish the crust.
- 6
Finish to temperature
For a 6 oz petite filet about 1.5–2 inches thick, aim for the following internal temperatures: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C). Using an instant-read thermometer, check the center: if it needs more time, transfer the pan to a preheated 400°F (200°C) oven for 2–4 minutes (or continue cooking on the stovetop over medium heat), then re-check temperature.
Resting & finishing
- 7
Rest
Remove the filet from the pan and transfer to a warm plate or cutting board. Tent loosely with foil and rest for 5–7 minutes. Resting allows juices to redistribute and yields a juicier steak.
- 8
Finish and garnish
If using, place 1 tablespoon finishing butter on top of the warm filet to melt. Sprinkle flaky sea salt to taste and 1 teaspoon chopped parsley for color. Serve whole or sliced.