Filet Mignon, 12 Ounce Recipe
Make Filet Mignon, 12 Ounce Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Seasoning
Cooking fats & finishing
Optional sauce (pan jus)
Method
Beef
Bring to room temperature
Remove the 12-ounce filet mignon from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes so it cooks more evenly.
Seasoning
Searing and oven finishing
Preheat
Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) in the oven while it preheats so the pan is hot when you start searing.
Sear
Remove the hot skillet from the oven carefully and place it on the stovetop over medium-high heat. Add 2 tbs neutral oil and heat until shimmering and just beginning to smoke. Place the seasoned filet mignon in the pan away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5–3 minutes. Also quickly sear the edges by holding the steak with tongs for 20–30 seconds per edge to render fat and brown.
Baste and finish in oven
Reduce heat slightly to medium. Add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steak with melted butter and pan juices for 30–45 seconds. Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 12-ounce filet about 6–8 minutes in the oven typically reaches medium-rare (use an instant-read thermometer inserted into the center to check).
Rest
Remove the steak from the skillet onto a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; carryover will raise the temperature a few degrees. While resting, proceed to make the pan jus if using.
Optional sauce (pan jus)
After removing the steak, place the skillet over medium heat. If there are excessive burnt bits, deglaze with 1/4 cup red wine, scraping the bottom with a wooden spoon to loosen fond. Let wine reduce by half (about 1–2 minutes). Add 1/2 cup beef stock and simmer 2–3 minutes until slightly reduced. Turn off heat and swirl in 1 tbs cold butter pieces one at a time to emulsify and thicken the sauce. Taste and season with a pinch of salt and pepper if needed. Spoon the jus over sliced steak or serve on the side.