Filet Mignon Recipe
Make Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Pan Sauce (optional)
Finishing
Method
Steak & Seasoning
- 1
Bring to temperature
Remove the filets from the refrigerator 30–45 minutes before cooking so they reach near room temperature. This ensures even cooking.
- 2
- 3
Preheat pan and oven (if finishing in oven)
Preheat a heavy cast-iron skillet over high heat until it is very hot (2–4 minutes). If you plan to finish thicker filets in the oven, preheat oven to 400°F (200°C).
- 4
Sear the filets
Add 1 tablespoon olive oil to the hot skillet and swirl. Place filets in the skillet without crowding (work in batches if needed). Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Also briefly sear the edges (use tongs to hold each steak) for 30–45 seconds to render and brown any fat.
- 5
Finish to temperature
For steaks about 1½–2 inches thick: after searing, transfer skillet to the preheated oven and roast until internal temperature reaches desired doneness (use an instant-read thermometer): 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This usually takes 4–8 minutes depending on thickness. Alternatively, continue cooking on the stovetop over medium heat, flipping occasionally, until target temp is reached.
- 6
Pan Sauce (optional)
- 7
Prepare pan for sauce
While filets rest, return skillet used for searing to medium heat. If there are bits of burnt residue, remove excess fat leaving about 1 tablespoon in the pan. Add 1 tablespoon of butter and melt.
- 8
- 9
Deglaze
Pour in 1 cup dry red wine (or 1 cup beef stock if avoiding alcohol), scraping the bottom of the pan with a wooden spoon to release browned bits (fond). Simmer until the liquid is reduced by about half, 3–5 minutes.
- 10
Finish sauce
Add the remaining 2 tablespoons of butter and the fresh thyme sprigs. If you used stock, you can add 2 tablespoons heavy cream now for a richer texture. Simmer 1–2 minutes until sauce is glossy. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed. Remove thyme sprigs before serving.