Restaurants›Mr. B's - A Bartolotta Steakhouse - Brookfield›Classic Filet Mignon Recipe

Classic Filet Mignon Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Classic Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 7 oz filet mignon (center-cut); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (canola, vegetable, or grapeseed); 1 tbs unsalted butter; 1 clove garlic clove (lightly crushed); 2 sprigs fresh thyme sprigs; 0 to taste all-purpose flour (for patting excess moisture, optional); 0 to taste coarse sea salt or finishing salt (optional)

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time45m

Serves1

7 oz

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Ingredients

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Steak

7 oz filet mignon (center-cut)1 tsp kosher salt1 tsp freshly ground black pepper1 tbs neutral oil (canola, vegetable, or grapeseed)

Finishing Butter & Aromatics

1 tbs Unsalted butter1 clove garlic clove (lightly crushed)2 sprigs fresh thyme sprigs

Resting & Optional Garnish

0 to taste all-purpose flour (for patting excess moisture, optional)0 to taste coarse sea salt or finishing salt (optional)

Method

Steak

Temper and dry

Remove the 7 oz filet mignon from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the steak very dry with paper towels. If the surface is excessively wet, lightly dust with a pinch of flour and brush off—this is optional and only for very wet meat.

Season

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total). Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it heat until very hot, about 4–6 minutes. The pan should be smoking lightly when ready. Meanwhile, add 1 tablespoon neutral oil to a small ramekin so it's ready to add to the pan.

Sear

Add the 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the filet into the pan away from you. Sear undisturbed on the first side for 2.5–3 minutes to develop a deep brown crust. Flip the steak using tongs and sear the other side for 2–2.5 minutes.

Finishing Butter & Aromatics

Add butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, the lightly crushed garlic clove, and 2 thyme sprigs to the pan beside the steak.

Baste

Tilt the pan slightly so the butter pools, then use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes while cooking. Baste vigorously and spoon the buttery juices over the top of the filet to build flavor and finish cooking.

Check doneness

For a 7 oz, roughly 1.5–2 inch thick filet, aim for internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer inserted into the center to check temperature during or after basting. If the steak needs a few more minutes, continue to baste and cook, or transfer the pan to a preheated 400°F oven for 2–4 minutes to reach target temperature.

Resting & Optional Garnish

Rest

Transfer the filet to a cutting board or warm plate and tent loosely with foil. Let it rest for 5–7 minutes to allow juices to redistribute. Resting will raise the internal temperature a few degrees.

Finish and serve

If desired, sprinkle a pinch of coarse sea salt or finishing salt over the top just before serving. Serve the filet whole or sliced, spooning any reserved pan butter and juices over the steak.