Filet Mignon Recipe

Bring to room temperature

Remove the 12 oz filet mignon from the refrigerator 30–45 minutes before cooking and keep loosely covered. Bringing the steak closer to room temperature ensures even cooking.

Pat the steak dry on all sides with paper towels. Moisture on the surface will prevent a proper sear.

Season both sides and the edges generously with kosher salt (about 1½ tsp total) and freshly ground black pepper (about 1 tsp). Press the seasoning into the meat so it adheres.

Preheat oven to 400°F (200°C). Place an oven-safe heavy skillet (cast iron preferred) on the stove over medium-high heat and let it get very hot for 3–5 minutes.

Add 1 tbs neutral oil to the hot skillet and swirl to coat. When the oil is shimmering and just beginning to smoke, carefully add the filet mignon. Sear without moving for 2–3 minutes until a deep brown crust forms.

Using tongs, flip the steak and sear the other side for 2 minutes. Sear the exposed edges for 20–30 seconds each to render any fat and brown the sides.

Reduce heat to medium. Add 2 tbs unsalted butter, the crushed garlic clove, and 2 sprigs of thyme to the skillet. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 30–60 seconds to infuse flavor and help build a crust.

Transfer the skillet to the preheated oven. Roast for about 4–6 minutes for rare (120–125°F), 6–8 minutes for medium-rare (130–135°F), or 8–10 minutes for medium (140–145°F). Use an instant-read thermometer inserted into the center to check doneness. Note that cook time varies by steak thickness; adjust as needed.

Remove the skillet from the oven and transfer the filet to a cutting board. Tent loosely with aluminum foil and rest for 5–10 minutes. Resting allows juices to redistribute and the internal temperature to rise a few degrees.

While the steak rests, spoon any skillet juices into a small cup. If desired, return the skillet to medium heat, add 2 tbs of red wine or balsamic reduction (optional) and deglaze, scraping up browned bits to make a quick pan sauce—cook 1–2 minutes until slightly reduced. Whisk in a pat of butter if desired to smooth the sauce.

Slice the rested filet if serving sliced, or serve whole. Sprinkle with 1/4 tsp flaky sea salt (optional) and spoon the pan sauce over the steak or serve the sauce alongside.