Beef Filet* Recipe

Bring to room temperature

Remove the beef filets from the refrigerator 30–45 minutes before cooking to allow them to come to room temperature. Pat them dry thoroughly with paper towels. Dry surface ensures a good sear.

Season both sides and the edges of each filet generously with kosher salt, then sprinkle with garlic powder and freshly ground black pepper. Press the seasoning lightly into the meat so it adheres.

Preheat oven

Position a rack in the center of the oven and preheat to 400°F (200°C).

Heat pan

Place a heavy ovenproof skillet (cast iron works best) over medium-high heat. Add 2 tbs olive oil and heat until shimmering but not smoking.

Sear the filets: add the filets to the hot skillet, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes.

Add butter and aromatics: reduce heat slightly. Add 2 tbs unsalted butter, the crushed garlic cloves, thyme sprigs and rosemary (if using) to the pan. Tilt the pan and spoon the melted butter and aromatics over the tops of the filets for 30–45 seconds to baste and build flavor.

Finish in the oven: transfer the skillet to the preheated oven. For rare, roast 4–6 minutes; medium-rare 6–8 minutes; medium 8–10 minutes. (Use an instant-read thermometer for accuracy: rare 120–125°F / 49–52°C; medium-rare 130–135°F / 54–57°C; medium 140–145°F / 60–63°C.)

Rest the meat: remove the skillet from the oven, transfer the filets to a warm plate or cutting board, and tent loosely with foil. Let rest for 5–10 minutes to allow juices to redistribute.

Make pan sauce

While the steaks rest, return the skillet to medium heat (be careful—handle will be hot). Pour off any excess fat leaving about 1 tbs in the pan along with browned bits. Add 1 tbs red wine (if using) to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 30–60 seconds).

Add beef stock: pour in 1 cup beef stock and simmer, scraping and reducing until sauce thickens slightly, about 3–5 minutes.

Mount with butter and season: remove the pan from heat and whisk in 1 tbs cold unsalted butter to give the sauce shine and body. Stir in chopped parsley, and season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning.

Serve: spoon a little pan sauce over each rested filet or serve sauce on the side.