Filet Mignon Recipe

Temper the steaks

Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat both sides dry thoroughly with paper towels.

Season

Generously season both sides and the edges of each steak with kosher salt (about 1 tsp per side total) and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 4–5 minutes. Add 2 tbs neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear

Add the filets to the pan away from you so they don't splash. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the fat/edge by holding the steak with tongs and roll for 20–30 seconds to render any exterior fat.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves (with skins), and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the butter-garlic-thyme mixture for 1–2 minutes while monitoring internal temperature. For doneness guide: 120–125°F rare, 125–130°F medium-rare, 130–135°F medium. Aim for 125–130°F for classic filet mignon medium-rare.

Rest

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes (carryover will raise temperature ~5°F). This lets juices redistribute.

Finish with butter and salt

While steaks rest, spoon any pan juices and remaining butter over the steaks. Add 1 tbs unsalted butter on top of each steak to melt. Sprinkle flaky sea salt to taste.

Serve

Optionally scatter freshly chopped parsley over the steaks and provide lemon wedges at the side. Slice against the grain if serving family-style or serve whole. Serve immediately with your preferred sides.