Filet Mignon Recipe

Bring steaks to room temperature

Remove filet mignons from the refrigerator 30–45 minutes before cooking. Pat them dry thoroughly with paper towels to remove surface moisture.

Season

Generously season both sides and the edges of each steak with kosher salt and freshly ground black pepper. Press the seasoning lightly into the meat so it adheres.

Preheat pan and oil

Place a heavy skillet (cast iron preferred) over high heat. Heat until very hot, about 5 minutes. Add the neutral oil and swirl to coat the bottom; the oil should shimmer but not smoke heavily.

Sear steaks

Place steaks in the hot pan without overcrowding (work in two batches if needed). Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Also sear the rounded edges for 30–45 seconds each to render and color the fat.

Add butter and aromatics

Reduce heat to medium. Add the 4 tablespoons of unsalted butter, crushed garlic cloves, thyme and rosemary to the pan alongside the steaks.

Baste

As the butter melts and foams, tilt the pan slightly and use a large spoon to continually baste the steaks with the melted butter and aromatic juices for 1.5–3 minutes. Baste while occasionally moving the steaks so all sides get flavored.

Check doneness

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Remove steaks about 5°F below the target as carryover will raise the temperature.

Rest

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Finish and serve

If desired, place 1/2 tablespoon of the optional butter on each steak to melt while resting. Sprinkle a light pinch of coarse sea salt over each steak. Serve whole or sliced, spooning any reserved pan juices or butter from the pan over the steaks.