Filet Recipe
Make Filet Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Sides
Method
Preparing the Filet
- 1
Room Temperature
Take the filet mignon out of the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- 2
Drying the Filet
Pat the filet mignon dry with paper towels to remove excess moisture, which will help achieve a nice sear.
- 3
Seasoning
Season both sides of the filet with salt and black pepper, ensuring an even coating.
- 4
Heating Oil
In a large skillet, heat olive oil over medium-high heat until it shimmers.
- 5
Searing
Carefully place the filets in the skillet and cook for about 4-5 minutes on one side until a golden-brown crust forms.
- 6
Adding Flavor
Flip the filets and add butter, crushed garlic cloves, and fresh thyme to the skillet.
- 7
Basting
Continue to cook for another 4-5 minutes, basting the filets with the melted butter using a spoon.
- 8
Resting
Check the internal temperature; for medium-rare, it should be around 130°F (54°C). Remove from skillet and let rest for 5 minutes.
Optional Sides Preparation
- 9
Preparing Asparagus
While the filet rests, steam or sauté the asparagus until tender, about 5-7 minutes.
- 10
Preparing Potatoes
Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and toss with fresh parsley.
