Filet Mignon Recipe

Bring steaks to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come to room temperature for even cooking.

Season

Pat the steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing lightly to adhere.

Preheat pan and oil

Preheat a heavy skillet (preferably cast iron) over medium-high heat until very hot, about 3–5 minutes. Add 2 tbs neutral oil and swirl to coat.

Sear steaks

Place filets in the hot pan, leaving space between them. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 3 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly (basting) for 1–2 minutes to build flavor and finish cooking. For medium-rare target an internal temperature of 125–128°F (52–53°C); 130–135°F for medium. Adjust time by steak thickness.

Rest

Transfer steaks to a warm plate or rack and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing or serving. Finish with a light sprinkle of flaky sea salt.

Prepare celeriac

Preheat oven to 425°F (220°C). Peel the celeriac thoroughly and cut into 1/2-inch slices or into 1/2–3/4-inch batons if you prefer a different presentation. If using a molded or 'bone marrow' style, cut a rounded section or hollow slightly to mimic the marrow canal.

Roast (optional for deeper flavor)

Toss celeriac slices with 1 tbs neutral oil, a pinch of salt, and roast on a sheet pan for 20–25 minutes until golden at edges and tender. Roasting adds caramelized flavor but you may skip to simmering if preferred.

Simmer and purée

Place roasted (or raw) celeriac pieces in a medium saucepan with 1 cup heavy cream and 2 tbs unsalted butter. Bring to a gentle simmer over medium-low heat and cook until very tender, about 15–20 minutes. If using gelatin, sprinkle 1 tsp over 1 tbs cold water to bloom while celeriac cooks.

Blend and finish

Transfer the cooked celeriac and cream mixture to a blender or use an immersion blender; purée until very smooth. Stir in 1 oz grated parmesan, 1 tsp salt, 1/2 tsp pepper, and the bloomed gelatin (if using) until fully incorporated. Adjust seasoning to taste.

Mold or plate

If you used gelatin and want a shaped 'bone marrow' style, spoon the purée into a small ring mold or onto parchment-lined tray and chill until set, about 1 hour. Otherwise, keep warm at low heat and spoon onto the plate as a rich, silky bed for the steak.

Sauté shallots

In the same pan used for steaks (remove excess fat leaving browned fond), reduce heat to medium and add 1 tbs unsalted butter. Add 2 minced shallots and cook until translucent and soft, about 2–3 minutes; do not brown aggressively.

Deglaze with red wine

Add 1 cup red wine to the pan to deglaze, scraping the browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, roughly 6–8 minutes.

Add stock and aromatics

Add 1 cup beef stock, 1 thyme sprig, and 1 bay leaf. Continue to simmer until the sauce is reduced to a saucy consistency (coats the back of a spoon), about another 8–10 minutes. Remove thyme and bay leaf.

Mount with butter and season

Lower heat to very low. Whisk in 2 tbs cold unsalted butter, one small cube at a time, to give the sauce a glossy finish (mounting). Stir in 1/2 tsp salt and 1/4 tsp pepper, taste and adjust seasoning. Keep warm; do not boil after adding butter.

Plate: Spoon a smear or quenelle of the warm celeriac purée ('bone marrow') onto each plate. Place the rested filet on top or slightly off-center. Spoon several tablespoons of the red wine-shallot sauce over the steak and around the plate.

Garnish: Sprinkle microgreens or chopped chives and a pinch of flaky sea salt over the steaks. Serve immediately while sauce and steaks are warm.