Filet Mignon* 10 Oz. Recipe

Bring to temperature

Remove the 10 oz filet mignon from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat dry thoroughly with paper towels — dry surface = better sear.

Season

Just before cooking, season all sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total), pressing lightly so the seasoning adheres.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat; oil should shimmer and just begin to smoke.

Sear

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 second side 2–3 minutes. Sear the edges (fat cap) by holding the steak with tongs and rolling to contact the pan for 30–45 seconds.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to continually baste the butter and aromatics over the top of the steak for 1–2 minutes while cooking until internal temperature reaches your target (use an instant-read thermometer): 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 10 oz filet about 2–6 minutes after flipping depending on thickness and starting temperature.

Rest

Transfer the steak to a cutting board or warm plate and tent loosely with foil. Rest for 5–10 minutes to let juices redistribute. Internal temperature will rise a few degrees while resting.

Remove aromatics

While the steak rests, carefully pour off any excess fat from the skillet, leaving behind the fond (browned bits) and about 1 teaspoon of fat. Return skillet to medium heat.

Sweat shallot

Add the minced shallot to the pan and cook 30–45 seconds, stirring, until softened and fragrant but not browned.

Deglaze

Pour in 1 tablespoon dry red wine or 1 tablespoon beef stock and scrape the fond with a wooden spoon to dissolve the browned bits. Let the liquid reduce by half, about 30–60 seconds.

Add stock & reduce

Add 1/2 cup beef stock and simmer until reduced by about half and slightly thickened, about 2–3 minutes.

Finish sauce

Reduce heat to low and whisk in 1 tablespoon cold unsalted butter, one piece at a time, to emulsify the sauce (monté). Taste and season with salt and 1/4 tsp freshly ground black pepper as needed.

Slice the rested filet across the grain into medallions (optional) or leave whole. Spoon the pan sauce over the steak or serve alongside. Sprinkle a pinch of flaky sea salt and chopped parsley or microgreens for garnish. Serve immediately.