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Ingredients
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Beef
Cooking fat & aromatics
Optional finishing
Method
Preparation
- 1
Bring to room temperature
Remove the aged filet mignons from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat each steak dry thoroughly with paper towels to remove surface moisture—this ensures a good sear.
- 2
Season
Season both sides and the edges of each filet generously with kosher salt (about 1 tsp per side across two steaks) and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.
Searing & pan-roasting
- 3
- 4
Sear steaks
Add the neutral oil to the hot skillet and swirl to coat. Add the filets, laying them away from you to avoid splatter. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.
- 5
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary sprig to the pan. As the butter melts and foams, tilt the pan slightly and spoon (baste) the hot butter over the top of each steak repeatedly for 1–2 minutes to build flavor and promote even cooking.
- 6
Finish to desired doneness
For 1 ½–2 inch filets: after searing and basting, transfer the pan to a preheated 375°F (190°C) oven for more controlled finishing if needed — approximately 4–6 minutes for medium-rare (internal 125–130°F / 52–54°C), 6–8 minutes for medium (135°F / 57°C). Alternatively, continue on stovetop over medium heat, basting and monitoring internal temperature with an instant-read thermometer.
- 7
Rest
Transfer the filets to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute. Internal temperature will rise 3–5°F during resting.
Finishing & serving
- 8
Finish and slice
Optionally sprinkle a pinch of coarse sea salt over the steaks just before serving. Serve whole or slice into medallions across the grain for plating.
- 9
Optional pan sauce
To make a quick red wine pan sauce using the fond: place the skillet over medium heat (remove large herb stems and garlic if desired), add ½ cup red wine to deglaze, scraping up browned bits, reduce by half, then add ½ cup beef stock and reduce until slightly thickened. Swirl in 1 tbsp cold butter off heat to finish, taste and season with salt and pepper, and spoon over steaks.