Filet Mignon Recipe

Bring steak to room temperature

Remove the 6 oz filet mignon from the refrigerator 30–45 minutes before cooking and keep loosely covered. Bringing it closer to room temperature ensures even cooking.

Season

Pat the steak dry with paper towels. Evenly season all sides with about 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning gently into the meat.

Preheat oven

Preheat your oven to 400°F (205°C). Place an oven-safe skillet (cast iron preferred) on the stove but do not heat it yet.

Heat pan

Add 1 tsp neutral oil to the skillet and heat over medium-high until the oil is shimmering and just beginning to smoke lightly (about 2–3 minutes).

Sear steak

Carefully place the filet mignon in the hot pan. Sear without moving for 1.5–2 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes. Also briefly sear the rounded edges by holding the steak with tongs for 20–30 seconds to render any exterior fat.

Add butter and aromatics

Reduce heat to medium. Add 1 tbsp unsalted butter, 2 thyme sprigs, and 1 crushed garlic clove to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for about 30–60 seconds.

Oven finish

Transfer the skillet to the preheated 400°F oven. For a 6 oz filet about 1.5–2 inches thick, roast: - Rare: 4–5 minutes - Medium-rare: 6–7 minutes - Medium: 8–9 minutes Remove earlier if you prefer rarer. Use an instant-read thermometer: 120–125°F rare, 125–130°F medium-rare, 135°F medium.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 5–8 minutes. Resting lets juices redistribute and raises internal temperature a few degrees.

Optional pan sauce

If making a quick pan sauce: after removing the steak from the skillet, place the skillet back on medium heat. Carefully pour off excess fat, leaving about 1 tsp and any browned bits. Add 1/4 cup red wine or beef stock to deglaze, scraping up fond with a wooden spoon. Reduce for 1–2 minutes until slightly thickened. Swirl in the leftover butter and any accumulated juices from the resting steak. Taste and adjust seasoning.

Finish and serve

Slice the filet if desired and transfer to a plate. Sprinkle with about 1/4 tsp coarse finishing salt and optionally 1 tsp chopped parsley. Spoon any pan sauce over the steak and serve immediately.