8 Oz Filet Mignon Recipe

Bring to room temperature

Remove the 8 oz filet mignon from the refrigerator 30–45 minutes before cooking and place on a plate loosely covered. Pat dry thoroughly with paper towels to remove surface moisture — this ensures better browning.

Season both sides generously and evenly with kosher salt and freshly ground black pepper. If using, lightly dust with garlic powder. Press the seasoning gently so it adheres to the meat.

Preheat oven

Preheat your oven to 425°F (220°C). Place a heavy ovenproof skillet (cast iron preferred) in the oven while it heats so it's very hot when you begin searing.

Sear the steak

Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop. Add 1 tablespoon neutral oil and heat until shimmering but not smoking. Add the filet mignon and sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the edges for 20–30 seconds to render any fat and develop color.

Baste and transfer to oven

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak repeatedly for 30–45 seconds to infuse flavor. Immediately transfer the skillet to the preheated oven.

Finish to desired doneness

Roast in the oven for approximately 4–7 minutes depending on thickness and desired doneness: about 4–5 minutes for medium-rare (internal temp 125–130°F / 52–54°C after resting), 6–7 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the center to check temperature.

Rest the steak

Carefully remove the skillet from the oven and transfer the filet mignon to a cutting board or plate. Tent loosely with foil and let rest for 5–10 minutes. Resting allows juices to redistribute and brings the internal temperature up a few degrees.

Finish and serve

While the steak rests, spoon a little of the butter-and-herb pan juices over the top. Sprinkle a pinch of flaky sea salt and the chopped parsley. Optionally squeeze a lemon wedge lightly over the meat just before serving. Serve whole (8 oz) or slice into medallions against the grain.