Fillet Mignon Recipe

Bring steaks to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking. Pat them dry all over with paper towels. This helps get a good sear and cooks more evenly.

Season

Generously season both sides and the edges of each steak with the Kosher salt, freshly ground black pepper, and garlic powder (if using). Press the seasoning gently into the meat so it adheres.

Preheat oven and pan

Preheat oven to 425°F (220°C). Place a heavy, oven‑safe skillet (cast iron preferred) on the stove over high heat for 3–5 minutes until very hot.

Sear steaks

Add the olive oil to the hot skillet and swirl to coat. Carefully place the filets in the pan, leaving space between them. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the exposed edges briefly (30–45 seconds) to render any fat and color the sides.

Add butter, herbs and baste

Reduce heat slightly. Add the unsalted butter, thyme sprigs, and smashed garlic cloves to the pan. As the butter foams, tilt the pan toward you and use a spoon to baste the steaks continuously for 30–60 seconds. Basting flavors the crust.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until steaks reach desired internal temperature: 120–122°F (49–50°C) for rare, 128–130°F (53–54°C) for medium‑rare, or 135–137°F (57–58°C) for medium. For 1½–2 in filets, plan about 4–7 minutes for medium‑rare. Use an instant‑read thermometer inserted into the center to check doneness.

Rest

Remove steaks to a cutting board or warm plate and tent loosely with foil. Let rest 5–8 minutes. Residual heat will raise the internal temperature a few degrees and juices will redistribute.

Sauté shallot

While steaks rest, wipe out excess fat from the skillet, leaving any browned bits. Place skillet over medium heat, add a small splash of olive oil if dry, and cook the minced shallot for 1–2 minutes until softened and translucent but not browned.

Deglaze with wine

Pour in the dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium‑high and simmer until the wine is reduced by roughly half (about 4–6 minutes).

Add stock and reduce

Add the beef stock and continue to simmer until the sauce is reduced to a glossy, slightly thickened consistency, about 5–7 minutes.

Finish the sauce

Lower the heat and whisk in the cold unsalted butter, piece by piece, to emulsify and add shine. Season to taste with the salt and freshly ground black pepper. Strain the sauce through a fine mesh sieve if you prefer a smooth sauce, then return to the skillet to keep warm.

Serve

Spoon the sauce over the rested filets or serve on the side.

Plate the rested filets whole or halved, spoon a little of the pan sauce over the top (if using), garnish with a fresh thyme sprig, and serve immediately.