Filet Mignon Recipe

Steak

1. 1

   Bring steaks to room temperature

   Remove the filets from the refrigerator and pat them dry with paper towels. Leave them at room temperature for 30–45 minutes (no more than 1 hour) so they cook evenly.

2. 2

   Preheat pan and oven

   Preheat your oven to 400°F (205°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat while the oven preheats so the pan becomes very hot.

3. 3

   Season

   Just before cooking, season both sides of each filet generously with kosher salt (about 1 tsp per side per steak) and freshly ground black pepper. Press the seasonings lightly into the meat so they adhere.

4. 4

   Sear the steaks

   Add the high-heat oil (2 tbsp) to the hot skillet and swirl to coat. When the oil is shimmering and just beginning to smoke, carefully place the filets in the pan, leaving space between them. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Using tongs, flip and sear the other side for 2 minutes.

5. 5

   Add butter and aromatics

   Reduce heat slightly (to medium). Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for about 30–45 seconds. This adds flavor and helps form a glossy crust.

6. 6

   Finish in the oven

   Transfer the skillet to the preheated oven. For medium-rare (recommended for filet), roast for 4–6 minutes depending on thickness: 4 minutes for rare (120–125°F / 49–52°C), 5 minutes for medium-rare (130–135°F / 54–57°C), 6–8 minutes for medium (140–145°F / 60–63°C). Use an instant-read thermometer inserted horizontally into the side of the steak to check doneness.

7. 7

   Rest the steaks

   Using oven mitts and tongs, remove the skillet from the oven and transfer the filets to a warm plate or cutting board. Spoon any melted butter and aromatics from the pan over the steaks, then tent loosely with foil and let rest for 5–10 minutes. Resting allows juices to redistribute and the internal temperature to rise a few degrees.

8. 8

   Finish and serve

   If desired, skim any excess fat from the skillet and reserve the pan juices. Slice the steak (optional) and serve whole or sliced, spooning a little of the pan butter/au jus over the top. Season lightly with additional flaky salt if desired and serve immediately.