Filet Mignon, 8 Ounce Recipe
Make Filet Mignon, 8 Ounce Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing (optional)
Method
Steak
Bring steak to temperature
Remove the 8 oz filet mignon from the refrigerator and let it sit on a plate, loosely covered, for 30–45 minutes until it reaches near room temperature. Pat the steak dry thoroughly with paper towels.
Season
Season all sides of the steak evenly with the kosher salt and freshly ground black pepper. Press seasoning lightly so it adheres.
Preheat pan
Place a heavy skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.
Sear first side
Carefully place the filet in the hot skillet. Sear without moving for 2.5–3 minutes to form a deep brown crust.
Baste and flavor
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme or rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with melted butter and pan juices for 1–2 minutes. This adds flavor and helps finish cooking.
Check doneness
For an 8 oz (approximately 1.5–2 inch) filet, target internal temperatures: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. Insert an instant-read thermometer into the thickest part of the steak to confirm desired doneness. If the steak needs more cooking, reduce heat and continue basting, or transfer the pan to a preheated 400°F (200°C) oven for 2–5 minutes until temperature is reached.
Rest
Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. Rest time depends on final doneness reached (longer rest for higher temps).