Filet Mignon Recipe

Bring to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. Allowing them to warm slightly ensures more even cooking.

Season both sides of each steak liberally with kosher salt (about 1 tsp per steak) and then with freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat while the oven preheats.

Heat fat

Add neutral oil (2 tbs) to the hot skillet. Heat until shimmering but not smoking—this ensures a good sear.

Sear steaks

Carefully place the steaks into the skillet, leaving space between them. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes.

Sear the edges: use tongs to hold each steak on its fat cap/edges for 20–30 seconds to render any exterior fat and brown the sides.

Add aromatics and butter

Reduce heat to medium. Add 3 tbs unsalted butter to the skillet along with smashed garlic cloves, thyme sprigs, and optional rosemary. As butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steaks repeatedly for 30–60 seconds.

Transfer to oven

Move the skillet to the preheated oven to finish cooking. For rare (120–125°F / 49–52°C), roast 3–4 minutes; medium-rare (130–135°F / 54–57°C), roast 5–6 minutes; medium (140–145°F / 60–63°C), roast 7–9 minutes. Use an instant-read thermometer inserted into the center to check doneness.

If you prefer extra basting, return skillet to stovetop for a final 30 seconds of spoon-basting with the pan butter before removing from oven.

Rest the steaks

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Let rest 5–10 minutes so juices redistribute; carryover cooking will raise temperature ~3–5°F.

Taste and finish: sprinkle coarse sea salt or finishing salt over each steak and a light dusting of freshly ground pepper. Top each steak with a pat of compound butter or drizzle with a small spoonful of pan juices or pan sauce if desired.

Serve hot: slice or serve whole. Recommend serving immediately with chosen sides.