Filet Recipe

Name: The Barrels Filet Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 piece center-cut beef tenderloin (filet mignon), 6 oz, about 1 1/2–2 inches thick; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral high-heat oil (canola, vegetable, or grapeseed); 1 tbs unsalted butter; 2 sprigs fresh thyme sprigs; 1 clove garlic clove, lightly crushed; 0.25 tsp coarse sea salt or finishing salt; 0 to taste red wine pan sauce (optional)

Inspired by The Barrel

Time45m

Serves1

6oz

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Ingredients

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Beef

1 piece center-cut beef tenderloin (filet mignon), 6 oz, about 1 1/2–2 inches thick1 tsp kosher salt1 tsp freshly ground black pepper

For searing & finishing

1 tbs neutral high-heat oil (canola, vegetable, or grapeseed)1 tbs Unsalted butter2 sprigs fresh thyme sprigs1 clove garlic clove, lightly crushed

Optional garnish & sauce

1/4 tsp coarse sea salt or finishing salt0 to taste red wine pan sauce (optional)

Method

Preparation

Bring to room temperature

Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking. Pat it dry thoroughly with paper towels. Dry surface ensures better browning.

Season both sides and the edges generously with kosher salt and freshly ground black pepper just before cooking. Press the seasoning lightly so it adheres.

Searing and finishing in pan

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–4 minutes. The pan should be shimmering but not smoking heavily.

Sear the filet

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Gently lay the filet into the pan away from you. Sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, 2 thyme sprigs, and 1 lightly crushed garlic clove to the pan. As butter melts, tilt the pan slightly and use a spoon to continuously baste the filet with the melted butter and pan juices for 1–2 minutes while monitoring internal temperature. For rare, remove at 120–125°F (49–52°C); medium-rare 130–135°F (54–57°C). Total cook time after searing will vary 1–4 minutes depending on thickness and desired doneness.

If you prefer, you can finish the filet in a preheated 400°F (205°C) oven: after initial 2-minute sear per side, transfer the skillet to the oven and roast 4–6 minutes for medium-rare. Use an instant-read thermometer to confirm.

Resting & serving

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute. Internal temperature will rise about 5°F (3°C) during resting.

Optional finishing: sprinkle 1/4 teaspoon coarse sea salt over the rested steak. If using a pan sauce, remove excess fat from the skillet, deglaze with 1/3 cup red wine or beef stock over medium heat, scrape browned bits, reduce slightly, swirl in 1 teaspoon cold butter to finish, and spoon sauce over the filet.

Slice (if desired) against the grain or serve whole. Serve immediately.