Filet Mignon Recipe

Bring to temperature

Remove filets from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp pepper split between the two). Press seasonings lightly to adhere.

Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) over high heat until very hot, about 5 minutes.

Add neutral oil to the hot skillet and swirl to coat. Carefully place filets in skillet — do not overcrowd. Sear without moving for 2½ minutes until a deep brown crust forms.

Flip filets and add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt pan and spoon the foaming butter over the steaks (baste) for 1–1½ minutes.

Transfer skillet to the preheated oven and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium. Use an instant-read thermometer for accuracy.

Remove steaks from oven and transfer to a warm plate. Tent loosely with foil and rest for 5–7 minutes so juices redistribute.

While steaks rest, trim asparagus by snapping or cutting off the woody ends (about the bottom 1–2 inches).

Toss asparagus with 1 tablespoon olive oil, 1/2 tsp kosher salt, 1/4 tsp pepper and the zest of the lemon.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add asparagus in a single layer and sauté, turning occasionally, until bright green and tender-crisp, about 4–6 minutes depending on thickness.

Remove from heat, squeeze half the lemon over asparagus, adjust seasoning to taste, and keep warm.

In a small saucepan combine tarragon vinegar, white wine, minced shallot, tarragon stems, and 1/4 tsp freshly ground pepper. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (this concentrates flavor). Strain into a heatproof bowl and discard solids. Allow to cool slightly.

Place the bowl with the reduced vinegar over a saucepan of barely simmering water (double-boiler setup). Add the 3 egg yolks and whisk continuously until the mixture is pale and slightly thickened (the emulsion should reach about 140–150°F / 60–65°C). Be careful to avoid scrambling — keep heat gentle.

Slowly drizzle in the 10 tablespoons of warm melted butter in a thin, steady stream while whisking constantly to create a smooth emulsion. If using clarified butter, add steadily; if using whole melted butter, leave some milk solids behind if necessary. Continue until sauce is thick and glossy.

Once emulsified, remove from heat and whisk in 1 tsp lemon juice, 1/2 tsp salt, and most of the chopped tarragon leaves (reserve a pinch for garnish). Taste and adjust seasoning.

If sauce is too thick, whisk in a teaspoon or two of warm water to reach desired spoonable consistency. Keep sauce warm (not hot) until plating; hold over warm water or in a thermos for up to 30 minutes.

Place a filet mignon on each warmed plate. Spoon 2–3 tablespoons of béarnaise sauce over or beside each steak.

Arrange a portion of asparagus alongside the steak. Garnish with remaining tarragon leaves and a light sprinkle of finishing salt or cracked pepper if desired.

Serve immediately.