6 Oz. Filet Mignon Recipe
Make 6 Oz. Filet Mignon 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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Beef
Cooking fats & aromatics
Finishing (optional)
Method
Preparation
Bring to room temperature
Remove the 6 oz filet from refrigerator and keep in packaging or on a plate, uncovered, for 30–45 minutes to come closer to room temperature. Pat the outside dry thoroughly with paper towels—dry surface ensures better sear.
Season both sides of the filet generously and evenly with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.
Sear and roast
Preheat oven and pan
Position a rack in the middle of the oven and preheat to 425°F (220°C). Place a heavy oven-safe skillet (cast iron preferred, 10-inch) on the stovetop over medium-high heat and let it heat until very hot, about 3–5 minutes.
Sear the filet
Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Carefully place the filet in the pan away from you. Sear undisturbed for 2 minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes.
Add butter and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, the lightly crushed garlic clove, and the thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter, garlic, and thyme over the top of the steak repeatedly (baste) for 30–45 seconds to flavor the meat.
Finish in the oven
Transfer the skillet to the preheated 425°F (220°C) oven. Roast until the internal temperature reaches desired doneness: 120–122°F (49–50°C) for rare, 125–130°F (52–54°C) for medium-rare, 133–137°F (56–58°C) for medium. For a 1 1/4–1 1/2-inch-thick 6 oz filet expect approximately 4–6 minutes in the oven for medium-rare. Use an instant-read thermometer inserted into the side, toward the center, to check temperature.
Resting and finishing
Carefully remove the skillet from the oven using oven mitts and transfer the filet to a cutting board or warm plate. Tent loosely with foil and let rest for 5–7 minutes. Resting allows juices to redistribute and carryover cooking will raise the temperature a few degrees.
If desired, spoon pan juices and melted butter over the steak. Finish with a pinch of flaky sea salt and/or 1 tablespoon compound herb butter placed on top so it melts over the warm filet.
Slice (if serving sliced) against the grain into medallions or serve whole. Serve immediately.