Jul 14 2026
Restaurants›Ocean 44›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Ocean 44
Time1h
Serves1

(8oz)*

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Ingredients

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Steak

Finishing & optional

Method

Steak

  1. 1

    Bring to temperature

    Remove the 8 oz filet mignon from the refrigerator and leave it covered at room temperature for 30–45 minutes. This relaxes the muscle and promotes even cooking.

  2. 2

    Pat dry and season

    Pat the steak dry on all sides with paper towels. Generously season both faces and the edge with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

  3. 3

    Preheat pan

    Place a heavy skillet (cast iron preferred) on the stove and heat over medium-high until very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan; the oil should shimmer but not smoke heavily.

  4. 4

    Sear

    Add the filet to the pan and sear without moving for 2–2.5 minutes until a deep brown crust forms. Rotate and sear the opposite face for another 2–2.5 minutes.

  5. 5

    Sear edges

    Using tongs, hold the steak on its fatty edge and sear the circumference for 20–30 seconds to render any fat and color the sides.

  6. 6

    Baste and finish

    Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and, using a spoon, baste the melted butter over the steak continuously for 1–2 minutes while cooking until the internal temperature reaches the desired doneness (use an instant-read thermometer): 120–123°F for rare, 125–128°F for medium-rare, 130–135°F for medium. For an 8 oz filet, expect medium-rare at about 5–7 minutes total sear time depending on thickness.

  7. 7

    Rest

    Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute; internal temperature will rise ~3–5°F while resting.

Finishing & optional

  1. 8

    Finish and serve

    If using, spoon 2 tablespoons of warmed red wine or beef pan sauce over the steak. Sprinkle 1/4 tsp flaky finishing salt across the top just before serving. Alternatively, place 1 tablespoon of softened butter on the hot steak to melt for a simple compound-butter finish.

  2. 9

    Presentation

    Slice the filet in half or at an angle if desired and plate. Serve immediately with your choice of sides (potatoes, seasonal vegetables, or a simple salad).

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