Filet Mignon Recipe

Bring to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season all sides with kosher salt (about 1 tsp per side) and freshly ground black pepper. Let rest while you preheat the pan and oven.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 2 tbs neutral oil and swirl to coat. Place steaks in pan without crowding; you should hear a loud sizzle. Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Add 2 tbs unsalted butter, smashed garlic, and thyme (and rosemary if using) to the pan. Tilt pan slightly and spoon melted butter and aromatics over the steaks (basting) for 30–60 seconds.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. For 1½–2-inch filets expect 4–8 minutes in the oven depending on thickness and oven. Use an instant-read thermometer inserted into the side of the steak for accuracy.

Rest the steaks

Carefully remove skillet from oven and transfer steaks to a cutting board. Tent loosely with foil and rest 8–10 minutes. During resting, residual carryover will raise internal temperature ~5°F and juices will redistribute.

While searing, baste the steaks with the butter, garlic, and herbs as described above. After resting, optionally add 1 tbs softened butter on top of each steak or compound butter to finish; allow to melt into the warmed steak.

Make pan sauce (while steaks rest)

Place the skillet used for searing over medium heat (careful—the handle will be hot). Add the minced shallot and sauté in the fond and remaining fat for about 1 minute until softened. Pour in 1 cup dry red wine (or 1 cup beef stock) to deglaze, scraping up browned bits with a wooden spoon. Reduce liquid by about half, 3–5 minutes. If you used wine, add up to 1 cup beef stock and reduce slightly to concentrate flavors, about 2–3 minutes. Remove from heat and swirl in 1 tbs cold unsalted butter to finish and slightly thicken the sauce. Season with 1/4 tsp salt and 1/8 tsp black pepper to taste, and stir in chopped parsley if using. Spoon sauce over steaks when ready.