Filet Mignon Recipe

Prepare the Filets

Take the filet mignon out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Season the Meat

Generously season both sides of the filet mignon with salt and black pepper.

Sear the Steaks

In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat until shimmering. Add the filet mignon to the pan and sear for about 3-4 minutes on one side. Do not move them around.

Flip and Add Flavor

Turn the filets over and add the butter, garlic cloves (if using), rosemary, and thyme to the pan. Sear for another 3-4 minutes for medium-rare, basting the steaks with the melted butter and herbs.

Check for Doneness

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130°F (54°C). If desired, cook longer for your preferred doneness.

Rest the Meat

Remove the filets from the pan and let them rest on a plate for about 5 minutes. This allows the juices to redistribute.

Make a Sauce (Optional)

If using red wine, deglaze the pan with the wine after removing the steaks. Scrape up any browned bits and let it reduce for a few minutes to create a simple sauce.