Filet Mignon* Recipe

Bring steaks to temperature

Remove the filet mignons from the refrigerator and unwrap. Pat them very dry with paper towels. Let sit at room temperature for 30–45 minutes (no more than 1 hour) so they cook evenly.

Preheat oven and pan

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

Season

Generously season both sides and the edges of each filet with kosher salt and freshly ground black pepper. Press seasoning gently into the meat so it adheres.

Sear

When the skillet is smoking lightly, add the neutral oil and swirl to coat. Place the filets in the pan, spacing them so they are not touching. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes.

Add aromatics and baste

Reduce heat to medium. Add the unsalted butter, thyme sprigs, rosemary (if using), and crushed garlic to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and aromatics for 30–45 seconds to infuse flavor and build color.

Finish in the oven

Transfer the skillet to the preheated oven to finish cooking. For 1½–2 inch filets: bake about 4–6 minutes for rare (120–125°F), 6–8 minutes for medium-rare (130–135°F), 8–10 minutes for medium (140–145°F). Use an instant-read thermometer inserted into the center to check doneness.

Rest

Remove the skillet from the oven and transfer the filets to a cutting board or plate. Tent loosely with foil and let rest for 5–10 minutes. Resting lets juices redistribute and carryover cooking raises internal temperature ~5°F.

Slice and season

If desired, slice each filet into medallions or serve whole. Sprinkle a pinch of sea salt flakes over the top just before serving.

In a small bowl, combine softened butter, chopped parsley, minced shallot, lemon zest, salt, and black pepper. Mix until smooth and uniform. Spoon onto plastic wrap, roll into a log, twist the ends, and chill for 10–15 minutes to firm slightly. Slice rounds to top the hot steaks or serve a pat alongside.

If using a pan sauce, remove remaining fat from the skillet (reserve browned bits). Place skillet over medium heat, add 1/2 cup red wine or beef stock, scrape up browned bits, simmer until slightly reduced, swirl in 1 tablespoon butter off heat for gloss, and spoon sauce over steaks.