Filet Mignon Recipe
Make Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & seasoning
Cooking fats & aromatics
Finishing & optional garnish
Method
Steak & seasoning
Bring steaks to room temperature
Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat them dry thoroughly with paper towels to remove surface moisture.
Sear and finish in pan
Preheat pan
Place a heavy-duty skillet (preferably cast-iron) over medium-high to high heat. Let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.
Sear steaks
Add the steaks to the hot pan, spacing them so they do not touch. Sear without moving for 2 1/2–3 minutes to form a deep brown crust. Flip and sear the second side for 2 1/2–3 minutes.
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and aromatics for about 1–2 minutes.
Finish to desired doneness
Continue cooking and basting until steaks reach target internal temperatures when measured with an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For typical 1 1/2–2 inch filets aiming for medium-rare, expect an additional 1–4 minutes of cooking while basting. If steaks are very thick, you can finish in a 400°F (200°C) oven for 3–6 minutes after searing.
Resting & finishing
Rest steaks
Transfer the steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. The internal temperature will rise a few degrees during this time.
Optional pan sauce
While the steaks rest, optionally make a quick pan sauce: with the pan still hot, pour off any excess fat leaving about 1 tbsp. Add 1 tablespoon red wine or beef stock to the pan, stir and scrape up browned bits with a wooden spoon, simmer for 30–60 seconds until slightly reduced, then swirl in 1 tablespoon of butter and remove from heat. Spoon sauce over steaks.
Finish and serve
Sprinkle a pinch of coarse sea salt over the steaks (if desired) and a light scattering of chopped fresh parsley. Serve immediately.