Filet Mignon Recipe

Bring to temperature & season

Remove the filet from the refrigerator 30–45 minutes before cooking and let it come to room temperature. Pat the steak dry thoroughly with paper towels. Season all surfaces generously with kosher salt and then with freshly ground black pepper; pressing gently so the seasoning adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and allow it to heat for 5 minutes until very hot. Add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear the steak

Add the filet to the hot pan and sear undisturbed for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For an 8 oz (about 1.5–2 inches thick) Kobe-style filet, the target is: rare 120–125°F, medium-rare 125–130°F, medium 135°F. Use an instant-read thermometer in the side of the steak to check temperature.

Add butter and aromatics

When the steak is flipped (after the first sear), reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly away from you and use a spoon to continuously baste the melted butter over the steak for 1.5–2.5 minutes. Basting helps build flavor and finish the cook gently.

Finish to temperature

Continue to baste and cook until the desired internal temperature is reached (insert instant-read thermometer into the center): remove at 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Remember the steak will rise 3–5°F while resting.

Rest the steak

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest 5–8 minutes to allow juices to redistribute. While resting, spoon any pan juices and melted butter over the steak once or twice.

Finish & serve

If desired, sprinkle a light pinch of flaky sea salt over the rested steak just before serving. Serve the filet whole or sliced on the bias. Optionally accompany with 1/4 cup warm red wine pan sauce drizzled over or served on the side.

Red wine pan sauce (quick method)

After removing the steak, carefully pour off excess fat leaving about 1 tbsp in the pan. Over medium heat deglaze the pan with 1/3 cup red wine, scraping browned bits, and reduce by half (about 2–3 minutes). Add 1 tbsp cold unsalted butter off heat and swirl to emulsify, seasoning to taste with salt and pepper. Strain if desired and serve warm (yields ~1/4 cup).