Filet Mignon Recipe

Bring to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.

Season both sides of each filet generously with kosher salt (about ½ tsp per side) and lightly with freshly ground black pepper. Press the seasonings into the meat so they adhere.

Preheat oven to 400°F (200°C). Place a heavy, ovenproof skillet (cast-iron recommended) on the stovetop and heat over medium-high until very hot, about 4–5 minutes.

Add the vegetable oil to the hot pan and swirl to coat. When oil is shimmering and just beginning to smoke, carefully place the filets in the pan, spacing so they are not crowded (work in two batches if necessary). Sear without moving for 2½–3 minutes, until a deep brown crust forms.

Flip the filets and sear the second side 2 minutes. Add 1 tablespoon of unsalted butter to the pan during the second side sear and baste the top of the steaks with the melted butter using a spoon for about 30 seconds.

Transfer the pan to the preheated oven to finish cooking: about 4–6 minutes for rare (120–125°F / 49–52°C), 6–8 minutes for medium-rare (130–135°F / 54–57°C), 8–10 minutes for medium (140–145°F / 60–63°C). Use an instant-read thermometer in the center to check doneness.

Remove the filets to a warm plate or cutting board and tent loosely with foil. Let rest for 5–7 minutes so juices redistribute while you make the pan sauce.

Keep the skillet you used for searing on medium heat. If there is more than about 1 tablespoon of fat remaining, spoon off excess, leaving the fond (brown bits) in the pan.

Add the remaining 2 tablespoons unsalted butter to the pan. When it melts, add the minced shallot and crushed garlic. Sauté 30–45 seconds until fragrant and translucent, taking care not to burn the garlic.

Pour in the dry red wine to deglaze the pan, scraping the fond with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, 2–3 minutes.

Add the beef stock and thyme sprigs. Simmer until the sauce reduces by about one-third, 4–6 minutes. Taste and season lightly with salt and pepper as needed.

Remove the pan from heat and whisk in the Dijon mustard. Add the cold cubed butter a piece at a time, whisking constantly to emulsify and thicken the sauce to a glossy finish.

Return the steaks and any resting juices to the pan for 30 seconds to warm through and coat with sauce, or spoon the sauce over plated steaks.

Plate the filets mignon, spoon pan sauce over each steak, sprinkle with chopped parsley and a light pinch of coarse sea salt if desired, and serve immediately.