Restaurants›Ovation Bistro & Bar, Davenport›8oz Filet Mignon Recipe

8oz Filet Mignon Recipe

Name: Ovation Bistro & Bar, Davenports 8oz Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 pc 8 oz (approx. 225 g) center-cut filet mignon; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Neutral high-smoke-point oil (canola, grapeseed, or vegetable); 2 tbs Unsalted butter; 2 pc Garlic cloves, lightly crushed; 2 sprig Fresh thyme sprigs (or rosemary); 0.25 tsp Finishing sea salt (flaky) or Maldon; 1 tbs Freshly chopped parsley (optional)

Inspired by Ovation Bistro & Bar, Davenport

Time45m

Serves1

Make 8oz Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 pc 8 oz (approx. 225 g) center-cut filet mignon1 tsp Kosher salt1 tsp Freshly ground black pepper

For cooking

1 tbs Neutral high-smoke-point oil (canola, grapeseed, or vegetable)2 tbs Unsalted butter2 pc Garlic cloves, lightly crushed2 sprig Fresh thyme sprigs (or rosemary)

Optional finishing

1/4 tsp Finishing sea salt (flaky) or Maldon1 tbs Freshly chopped parsley (optional)

Method

Prep

Remove the 8 oz filet mignon from the refrigerator 30–45 minutes before cooking to bring it to near room temperature. Pat dry thoroughly with paper towels. This promotes even cooking and better browning.

Season all sides of the steak generously with kosher salt and freshly ground black pepper. Press the seasoning lightly into the surface so it adheres.

Cook — sear and finish

Preheat pan and oven (if using)

If you will finish the steak in the oven (recommended for an even medium-rare), preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet (cast iron preferred) over high heat for 3–5 minutes until very hot.

Sear the steak

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the filet in the pan and do not move it for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Baste and finish

Reduce heat to medium-high. Add 2 tablespoons butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 1 minute. If finishing in the oven, transfer the skillet to the preheated oven and roast for 4–6 minutes for medium-rare (internal temperature 125–128°F / 52–53°C). For medium, roast 6–8 minutes (130–135°F / 54–57°C). Alternatively, continue on the stovetop over medium heat, basting frequently, until desired doneness is reached.

Use an instant-read thermometer inserted into the center to check doneness: rare 120–125°F (49–52°C), medium-rare 125–130°F (52–54°C), medium 130–140°F (54–60°C). Remember the steak will rise about 3–5°F (2–3°C) while resting.

Rest and finish

Remove the steak from the pan and place on a cutting board. Tent loosely with foil and rest for 5–8 minutes to allow juices to redistribute.

If desired, sprinkle finishing flaky sea salt over the steak and garnish with chopped parsley. Slice against the grain (for a filet, simply halve or slice into medallions) and serve immediately.