Filet Mignon Recipe

Bring to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking and leave them uncovered on a plate. Pat both sides dry with paper towels to remove excess moisture — dry surface = better sear.

Season both sides of each filet generously with kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.

Preheat pan and oil

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–5 minutes. Add 1–2 tablespoons neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear the filets

Carefully place the filets in the hot pan, spacing them so they do not touch. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the second side for 2.5–3 minutes. (For thicker filets ~1.5–2 in, these times target rare–medium-rare; adjust as needed.)

If the pan begins to smoke excessively, lower the heat slightly. For thicker steaks or preferred doneness beyond medium-rare, after initial sear transfer skillet to a preheated 400°F (200°C) oven for 3–6 minutes depending on thickness and desired doneness.

Add butter and aromatics

When the second side is nearly done (after flipping), reduce heat to medium. Add the 4 tablespoons of unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan.

Baste the steaks

As the butter melts and foams, tilt the pan slightly and use a large spoon to repeatedly scoop the melted butter and pour it over the top of each filet (basting) for 1–2 minutes. This adds flavor and helps finish cooking evenly. Continue basting until the steaks reach your target temperature: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium (use an instant-read thermometer inserted sideways into the center).

Remove the filets from the pan and transfer them to a warm plate or cutting board. Tent loosely with foil and let rest for 5–10 minutes; resting allows juices to redistribute and the internal temperature to rise a few degrees.

While resting, spoon any pan juices and butter over the steaks once more. Sprinkle each filet with coarse finishing salt to taste and, if using, a little chopped fresh parsley for color.

Slice (optional) across the grain and serve immediately with your choice of sides.