Filet Mignon Recipe

Bring to temp & season

Remove the filets from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat each steak dry with paper towels. Evenly season all sides of the filets with kosher salt (about 1/2 tsp per side overall) and freshly ground black pepper.

Preheat pan and oven

Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) over high heat until very hot, about 4–6 minutes. Add 2 tablespoons olive oil and heat until shimmering but not smoking.

Sear the filets

Carefully place the filets in the hot pan, leaving space between them. Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Tilt the pan and use a spoon to baste each steak with about 1 tablespoon of melted butter mixed with the garlic and thyme in the pan.

Finish in the oven

Add the remaining butter, crushed garlic cloves, and thyme sprigs to the pan. Transfer the skillet to the preheated oven. Roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 4–8 minutes depending on thickness (1.5–2 inches).

Rest

Remove steaks to a cutting board and tent loosely with foil. Rest 6–10 minutes to allow juices to redistribute. While steaks rest, proceed with pan sauce if using.

Finish & serve

If desired, sprinkle with a small pinch of coarse sea salt and chopped parsley. Serve whole or sliced, spooning any pan sauce over each filet.

After removing the steaks from the pan, place the skillet back over medium heat. If there's more than 2 tablespoons fat remaining, pour off all but 1 tablespoon. Add the minced shallot and cook, stirring, 30–45 seconds until softened.

Deglaze the pan with 1 tablespoon dry red wine or, if you prefer not to use wine, 1 tablespoon beef stock. Scrape up the browned bits (fond) from the bottom of the pan with a wooden spoon.

Add 1 cup beef stock and bring to a simmer. Reduce the liquid by about half, 3–5 minutes, until slightly thickened.

Whisk in 1 teaspoon Dijon mustard and 1 tablespoon cold cubed butter one cube at a time to create a glossy sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to taste. Strain the sauce into a small saucepan if you prefer a smooth finish.

Spoon the warm sauce over the rested filets and serve immediately.