8 Oz Filet Mignon Recipe
Make 8 Oz Filet Mignon Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & optional garnish
Method
Steak
- 1
Bring steak to room temperature
Remove the 8 oz filet mignon from the refrigerator and pat dry with paper towels. Let sit uncovered on the counter for 30–45 minutes so the internal temperature evens out; this promotes even cooking.
- 2
Season
Just before cooking, season all sides liberally with the kosher salt (use about 1 tablespoon distributed over both sides and edges) and freshly ground black pepper (about 1 teaspoon). Press seasoning gently into the meat so it adheres.
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 4–5 minutes. It should be smoking lightly when ready. Meanwhile warm the oven to 400°F (200°C) only if you plan to finish thicker steaks in the oven (this recipe assumes pan-sear and oven-finish optional).
- 4
Sear the filet
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully add the filet to the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. If there is a fat cap or edges, hold the steak with tongs and sear the edges briefly (about 30–45 seconds).
- 5
Baste with butter and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, the 2 smashed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the butter for 1–2 minutes—this adds flavor and helps finish the crust.
- 6
Finish to temperature
For a 1.5–2 inch thick 8 oz filet, after initial searing and basting: - Rare: finish to an internal temp of 120–125°F (49–52°C) — total cook time ~4–6 minutes. - Medium-rare: 125–130°F (52–54°C) — total ~6–8 minutes. - Medium: 135°F (57°C) — total ~8–10 minutes. Use an instant-read thermometer inserted into the center to check. If the steak needs more time after searing, transfer the skillet to the preheated 400°F oven for 2–4 minutes until desired temp is reached.
- 7
Rest the steak
Remove the filet from the pan and transfer to a warm plate or cutting board. Tent loosely with foil and let rest 5–7 minutes so juices redistribute. Resting will raise the internal temperature ~3–5°F.
Finishing & optional garnish
- 8
- 9
Slice and present (optional)
If serving sliced, cut the filet into medallions about 1/2 inch thick against the grain and arrange on a warm plate. Spoon any resting juices or pan jus over the slices and serve immediately.
