All Natural Beef Filet Mignon Recipe
Served with hand-cut fried potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef & Seasoning
Hand-Cut Fried Potatoes
Finishing Sauce (optional)
Method
Beef & Seasoning
- 1
Bring to room temperature
Remove the filet mignons from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture.
- 2
Season
Season both sides of each filet generously with kosher salt, then sprinkle garlic powder and freshly ground black pepper evenly on all sides. Press seasoning gently so it adheres.
- 3
Sear and roast
Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron recommended) over high heat until very hot. Add 1 tablespoon olive oil and swirl. Sear filets 2–3 minutes per side without moving until a deep brown crust forms. Sear the edges (fat cap) for 30–45 seconds if present.
- 4
Finish with butter and aromatics
Reduce heat to medium-high, add 2 tablespoons unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks (baste) continuously for 1–2 minutes.
- 5
Oven finish
Transfer the skillet to the preheated oven. 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. Approximate oven time: 4–8 minutes depending on thickness (1.5–2 inches).
- 6
Hand-Cut Fried Potatoes
- 7
- 8
Dry thoroughly
Spread the cut potatoes in a single layer on clean kitchen towels or paper towels and pat completely dry. Excess moisture will cause oil splatter and soggy fries.
- 9
Heat oil
In a heavy skillet or deep frying pan, add enough canola oil to reach about 1/2–3/4 inch deep (approximately 1–2 cups depending on pan). Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don’t have a thermometer, test with a small piece of potato — it should bubble steadily without browning immediately.
- 10
- 11
Second fry (crisp)
Increase heat to 350–375°F (175–190°C). Return batches to the hot oil and fry 2–3 minutes more until golden brown and crisp. Transfer to paper towels or a rack, immediately season with 1 tsp salt, 1/2 tsp black pepper and smoked paprika (if using). Toss gently to coat.
- 12
Finish & garnish
Sprinkle chopped fresh parsley over the fries and keep warm until serving alongside the filet mignon.
Finishing Sauce (optional)
- 13
Make pan sauce
After removing steaks from the skillet, place the skillet back on medium heat. Add the minced shallot and sauté in the pan drippings for 30–45 seconds until softened. Carefully deglaze with 1/4 cup red wine (if using), scraping browned bits from the bottom. Allow wine to reduce by half, then add 1/2 cup beef stock and simmer until slightly reduced, ~2–4 minutes.
- 14
Mount with butter
Remove from heat and whisk in 1 tablespoon cold unsalted butter until the sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper. Spoon sauce over rested filets just before serving.
