Name: Rio Chama Prime Steakhouses Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces filet mignon steaks (1½–2" thick); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 3 tbs unsalted butter; 3 pieces garlic cloves, smashed; 4 pieces fresh thyme sprigs; 2 pieces fresh rosemary sprigs; 1 pieces shallot, finely minced; 0.5 cups dry red wine or beef stock; 0.25 cups beef stock (if using wine); 1 tbs cold unsalted butter (for finishing), cubed; 0.25 tsp salt; 0.125 tsp pepper

Method

Steak

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season

Generously season both sides and the edges of the steaks with the kosher salt and freshly ground black pepper. Press the seasoning lightly to adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat for 5 minutes until smoking-hot. Add the olive oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear steaks

Add the steaks to the pan, spaced apart. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For 1½–2" steaks, this will bring them close to medium-rare depending on stove and pan.

Add aromatics & baste

Reduce heat to medium-low. Add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the pan. Once the butter melts and begins to foam, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and juices for 1.5–2 minutes. Basting adds flavor and helps finish cooking gently.

Check doneness

Use an instant-read thermometer inserted into the side, centered in the thickest part of the steak: 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. Remove steaks from pan 5°F (2–3°C) below your target temperature as carryover will raise internal temp while resting.

Rest

Transfer steaks to a warm plate and loosely tent with foil. Rest for 6–10 minutes to allow juices to redistribute. While resting, proceed to make optional pan sauce if desired.

Aromatics & Basting

The aromatics (unsalted butter, garlic, thyme, rosemary) are added to the pan during the searing step to flavor the steaks and the basting butter. Ensure the garlic is smashed (not fully minced) so it flavors without burning. Baste for 1.5–2 minutes as described above.

Optional pan sauce

Remove excess fat

After removing the steaks to rest, reduce heat to medium. Carefully pour off all but about 1 tablespoon of fat from the skillet, leaving the fond (browned bits) in the pan.

Sweat shallot

Add the minced shallot to the skillet and cook 30–45 seconds until fragrant and translucent, stirring to pick up browned bits.

Deglaze

Pour in the 1/2 cup dry red wine (or 1/2 cup beef stock if you prefer no alcohol) to deglaze the pan. Scrape the bottom with a wooden spoon to release fond. Simmer and reduce by about half, 2–3 minutes.

Add stock and reduce

If you used wine, add 1/4 cup beef stock now and simmer another 1–2 minutes until the sauce thickens slightly and coats the back of a spoon.

Finish with butter

Remove pan from heat and whisk in the cold cubed butter one piece at a time to emulsify the sauce, creating a glossy finish. Season with 1/4 tsp salt and 1/8 tsp pepper, tasting and adjusting as needed.

Serve

Spoon the pan sauce over the rested filet mignons and serve immediately.