Filet Mignon Recipe

Bring to room temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking to allow it to come to room temperature. Pat dry very well on all sides with paper towels; moisture will prevent proper searing.

Season

Just before cooking, season all sides of the steak evenly with kosher salt and freshly ground black pepper. Press the seasoning gently into the surface so it adheres.

Preheat pan and oven (if using oven-finish)

If finishing in the oven, preheat the oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) over medium-high heat and let it get very hot, about 3–5 minutes.

Sear the steak

Add neutral oil to the hot skillet and swirl to coat. Carefully place the filet in the pan away from you to avoid splatter. For an 8 oz (about 1½–2 inch thick) filet, sear undisturbed 2½–3 minutes on the first side until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continually baste the steak with the melted butter and aromatics for about 1–2 minutes to flavor the crust.

Finish to temperature

For a medium-rare finish (recommended), transfer the skillet to the preheated oven and roast until the steak reaches an internal temperature of 125–128°F (52–53°C) for medium-rare; this usually takes 3–6 minutes depending on thickness. If you prefer not to use the oven, reduce heat to medium-low and continue basting on the stovetop until desired temperature. Use an instant-read thermometer inserted into the center to check doneness.

Optional final butter baste

If desired, add 1 tbs additional butter to the pan during the last minute and baste once more for extra gloss and flavor.

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute; the internal temperature will rise about 3–5°F during resting.

Finish and serve: Sprinkle with a pinch of coarse sea salt and chopped parsley if desired. Serve whole or slice into medallions against the grain. Spoon any pan juices over the steak.