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
Pan Sauce (optional)
Method
Steak
- 1
Bring steaks to room temperature
Remove the filets from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels. Dry surface ensures better sear.
- 2
Season
Season both sides and the edges of each filet generously with kosher salt and freshly ground black pepper just before cooking.
- 3
Preheat pan and oven
Preheat a heavy ovenproof skillet (cast iron preferred) over medium-high heat for 5 minutes until very hot. Preheat oven to 400°F (200°C) if finishing in oven.
- 4
Sear steaks
Add 1 tablespoon neutral oil to the hot pan and swirl. Place filets into the pan away from you. Sear undisturbed for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the second side 2 minutes.
- 5
Add butter and aromatics
Reduce heat slightly to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly for 30–60 seconds to baste.
- 6
Finish cooking to temperature
For steaks about 1.5–2 inches thick: immediately transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness measured with an instant-read thermometer: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This generally takes 4–8 minutes depending on thickness. Alternatively, continue cooking on the stovetop over medium heat, flipping occasionally and basting, until temperature is reached.
- 7
Rest
Transfer filets to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute (internal temp will rise ~5°F).
Pan Sauce (optional)
- 8
Remove aromatics and deglaze
With the skillet still warm, remove and discard the thyme stems, rosemary, and garlic (or leave if you like more garlic flavor). Place skillet over medium heat. Add the minced shallot and sauté in any remaining fat for 30–45 seconds until softened. Pour in 1 tablespoon red wine and use a wooden spoon to scrape up brown bits from the pan (fond).
- 9
Reduce and add stock
Add 1 tablespoon beef stock and simmer for 1–2 minutes until slightly reduced by half and syrupy. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper.
- 10
Finish with butter
Turn off the heat and swirl in 1 tablespoon cold unsalted butter until sauce is glossy and slightly thickened. Stir in chopped parsley if using.
- 11
Serve
Spoon sauce over rested filets or serve alongside. Carve steaks if desired and serve immediately.