Filet Mignon Recipe

Bring steak to temperature

Remove the 8 oz filet mignon from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture (this improves browning).

Season

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

Preheat oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–4 minutes.

Add the neutral oil and swirl to coat the pan. When the oil is just smoking, carefully lay the filet mignon in the pan away from you. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip the filet and add the butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) the foaming butter over the top of the steak repeatedly for 30–45 seconds to flavor the meat and promote even browning.

Transfer the skillet to the preheated oven and roast until the internal temperature reaches your desired doneness: about 4–6 minutes for medium-rare (120–125°F final after resting), 6–8 minutes for medium (130–135°F final). Use an instant-read thermometer inserted into the center to check temperature.

Remove the skillet from the oven. Transfer the filet to a cutting board and tent loosely with foil. Let rest for 5–10 minutes; carryover heat will bring the steak to the final temperature.

While the steak rests, place the same skillet over medium heat (be careful — handle and pan are hot). If there is excess fat, wipe most out leaving about 1 tsp of fond and any browned bits.

Add the minced shallot to the pan and sauté briefly until translucent, about 30–45 seconds. Deglaze with the red wine or cognac, scraping browned bits from the bottom with a wooden spoon; reduce by half (about 1 minute).

Add the beef stock and simmer until sauce coats the back of a spoon, about 1–2 minutes. Remove from heat and whisk in the cold cubed butter, one piece at a time, to emulsify and slightly thicken the sauce. Stir in the chopped parsley and season to taste with salt and pepper.

Spoon the pan sauce over the rested filet or serve on the side.

Place the rested filet on a warm plate. Optionally sprinkle a pinch of flaky sea salt and a crack of black pepper. Serve immediately with the pan sauce or your preferred sides.