Sep 08 2026
Restaurants›Patron Saint›Prime Filet Mignon Recipe

Prime Filet Mignon Recipe

Inspired by Patron Saint
Time1h 5m
Serves1

10 Ounces

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Ingredients

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Steak

For searing

Finishing & serving

Method

Steak

  1. 1

    Bring to temperature

    Remove the 10-ounce prime filet mignon from the refrigerator and unwrap. Pat dry thoroughly with paper towels. Let rest at room temperature for 30–45 minutes to take the chill off (this promotes even cooking).

  2. 2

    Season

    Just before cooking, season all sides of the steak evenly with the kosher salt and freshly ground black pepper. Press the seasonings lightly to adhere.

For searing

  1. 3

    Preheat pan and oven

    Preheat the oven to 400°F (205°C). Place a heavy cast-iron skillet or oven-safe stainless steel pan on the stovetop and heat over medium-high until very hot, about 4–6 minutes. The pan should be smoking slightly when the oil is added.

  2. 4

    Sear the steak

    Add the neutral oil to the hot pan and swirl to coat. Gently place the seasoned filet into the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the edges by holding the steak with tongs for 30–45 seconds to render any fat and create crust.

  3. 5

    Baste with butter and aromatics

    Lower the heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts, tilt the pan slightly and spoon the foaming butter and aromatics over the steak continuously for 30–60 seconds to infuse flavor and develop color.

  4. 6

    Finish in the oven

    Transfer the skillet to the preheated oven. For medium-rare (recommended for filet), roast until an instant-read thermometer inserted into the center reads 125–128°F (52–53°C), about 4–7 minutes depending on thickness. For medium, target 135°F (57°C). Remove 5°F (3°C) below your target as the steak will carryover cook while resting.

Finishing & serving

  1. 7

    Rest

    Carefully remove the skillet from the oven and transfer the filet to a cutting board or plate. Spoon some of the pan butter and aromatics over the steak, then loosely tent with foil and let rest for 5–10 minutes to allow juices to redistribute.

  2. 8

    Serve

    If using, place 1 tablespoon of compound butter on top of the hot filet so it melts into the meat. Sprinkle with a pinch of coarse sea salt to finish. Serve whole or sliced across the grain. Accompany with your preferred sides.

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