Filet Mignon "double R Ranch" Recipe

Prepare herbs

Wash parsley, cilantro (if using), and oregano. Shake or pat dry thoroughly. Remove thick stems; roughly chop leaves so they pack easily into a measuring cup.

In a medium bowl or a mini food processor combine chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, lemon juice, red pepper flakes, kosher salt and black pepper.

If using a food processor pulse just a few times (4–6 pulses) until herbs are finely chopped but not pureed. If using a bowl, finely mince herbs and garlic and stir to combine.

Slowly stream in the extra-virgin olive oil while stirring (or with the processor running briefly) until the mixture is emulsified but still slightly loose. Taste and adjust seasoning—add a pinch more salt or a splash more vinegar if desired.

Let the chimichurri rest at room temperature for at least 15 minutes (or refrigerate up to 24 hours). Bring to room temperature before serving if chilled.

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

Season both sides of each filet generously with the kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet or oven-safe sauté pan over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke excessively.

Place filets in the pan, spacing them so they sear, and do not move them for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2 minutes.

Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks (baste) for 30–45 seconds to build flavor.

Transfer the skillet to the preheated oven to finish cooking: for medium-rare aim for an internal temperature of 125–130°F (about 6–8 minutes depending on thickness). For medium aim for 135°F (8–10 minutes). Use an instant-read thermometer to check doneness.

Remove steaks from the oven and transfer to a cutting board. Tent loosely with foil and rest for 5–7 minutes to allow juices to redistribute; temperature will rise a few degrees while resting.

Discard garlic and thyme from the pan. Spoon any resting juices from the cutting board over the steaks, then spoon 1–2 tablespoons of chimichurri over each filet or serve chimichurri on the side.

Serve immediately, garnishing with a small extra drizzle of chimichurri and an optional sprinkle of flaky sea salt.