8oz. Filet Mignon Recipe

Remove the 8 oz. filet from the refrigerator at least 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towel; dryness on the surface ensures a good sear.

Season all sides of the filet generously with kosher salt and freshly ground black pepper. If using garlic powder, sprinkle lightly on both sides.

Preheat and oil the pan

Preheat oven to 400°F (205°C). Heat a heavy oven-safe skillet (cast iron preferred) over high heat until very hot (about 3–5 minutes). Add 1 tablespoon olive oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear the filet

Place the seasoned filet in the hot skillet. Do not move it for 2–3 minutes to develop a deep brown crust. Using tongs, turn and sear the other sides (about 1.5–2 minutes per side), including the edges, until all sides are browned.

Add butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and baste the filet with melted butter using a spoon for 30–60 seconds to coat and flavor the crust.

Finish in the oven

Transfer the skillet to the preheated oven. For an 8 oz. filet about 1.5–2 inches thick: roast until internal temperature reaches desired doneness (use instant-read thermometer inserted into center): 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. This usually takes 5–8 minutes depending on thickness. Check after 4–5 minutes to avoid overcooking.

Rest the steak

Remove the skillet from oven. Transfer the filet to a cutting board or warm plate and tent loosely with foil. Rest for 5–8 minutes; carryover will raise temperature a few degrees and juices will redistribute.

After removing the filet, place the skillet back on medium-high heat (use caution, handle will be hot). If there is an excessive amount of fat, spoon off most, leaving about 1 tablespoon with fond (the browned bits).

Add the minced shallot to the pan and cook 30–45 seconds until softened. Pour in 1 cup red wine to deglaze, scraping up browned bits with a wooden spoon. Reduce wine by about half (2–4 minutes).

Add 1 cup beef stock and continue to simmer until sauce reduces and thickens slightly (3–5 minutes). Remove from heat and whisk in 1 tablespoon cold cubed butter a little at a time until the sauce is glossy. Season to taste with salt and pepper.

Spoon sauce over the rested filet and serve immediately.

Place the rested 8 oz. filet on a warm plate. Optionally spoon a little of the pan sauce around or on top. Garnish with a thyme sprig. Serve with preferred sides (mashed potatoes, roasted vegetables, or a simple salad).