Name: SR Prime Steakhouses Painted Hills Prime Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece Painted Hills prime filet mignon (7 oz); 1 piece Painted Hills prime filet mignon (12 oz); 1.5 tbs Kosher salt; 1 tbs Freshly ground black pepper; 2 tsp Neutral high-heat oil (canola, grapeseed, or vegetable); 2 tbs Unsalted butter; 2 cloves Garlic cloves, smashed; 2 sprigs Fresh thyme sprigs; 1 sprig Fresh rosemary sprig; 1 tbs Shallot, finely minced; 0.25 cups Dry red wine or fortified wine (Marsala/Port optional); 0.5 cups Beef stock or low-sodium beef broth; 2 tbs Cold unsalted butter (for mounting sauce), cut into 1/2-tbs pieces; 1 tsp Fresh parsley, minced (optional); 0.25 tsp Coarse finishing salt (optional); 1 tsp Neutral oil for pan (as above, extra if needed); 1 piece Meat thermometer

Method

Steak

Bring to temperature

Remove the filet(s) from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat both sides and the edges dry with paper towels—dry surface = better sear.

Season

Generously season both faces and the circumference with kosher salt and freshly ground black pepper. For the 7 oz portion use approximately 3/4 tbs salt; for the 12 oz use approximately 1.5 tbs—total salt above covers both pieces if preparing both.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 2 tsp neutral oil and swirl to coat; heat until shimmering but not smoking.

Sear

Place the filet(s) in the pan away from you to avoid splatter. Do not move for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes. Sear the edges (use tongs) for 30–60 seconds to render any exterior fat and color the circumference.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, the smashed garlic cloves, thyme sprigs and rosemary. Tilt pan slightly, and using a spoon continuously baste the top of the filet(s) with the melted butter and aromatics for 1–2 minutes. Insert an instant-read thermometer into the side, toward the center.

Doneness targets

Remove from pan when temperature reaches: 115–118°F (46–48°C) for rare, 120–125°F (49–52°C) for medium-rare, and 130–135°F (54–57°C) for medium. Remember the steak will rise 3–5°F while resting.

Rest

Transfer filet(s) to a warm plate or cutting board and loosely tent with foil. Rest for 6–8 minutes for a 7 oz steak, 8–10 minutes for a 12 oz steak. This redistributes juices and finishes carryover cooking.

Finishing & optional sauce

Prepare pan juices

After removing the steaks, lower heat to medium-low. If the pan is very dark or burned, wipe out leaving fond. Add the minced shallot and sauté 30–45 seconds until translucent.

Deglaze with 1/4 cup dry red wine (or Marsala/Port for a richer note). Scrape the browned bits from the pan with a wooden spoon and reduce the liquid by half, about 1–2 minutes.

Add 1/2 cup beef stock and simmer 2–3 minutes until slightly reduced and syrupy. Whisk in cold butter pieces one at a time to emulsify and thicken the sauce (mounting). Taste and season with a pinch of salt and freshly ground black pepper. Stir in minced parsley if using.

Spoon the sauce over the rested filet(s) or serve on the side. Finish with a light sprinkle of coarse finishing salt if desired.

Plating & service

Place the rested filet on a warmed plate. If preparing two portion sizes, serve each steak suited to the guest's requested size. Spoon a small amount of sauce beside or over the steak. Serve immediately with preferred sides.

Recommended doneness serving: medium-rare for optimal tenderness and flavor; cook times and temperatures above will guide you.