Restaurants›The Bourbon Bar at 501 Prime›8oz. Filet Mignon * Recipe

8oz. Filet Mignon * Recipe

Inspired by The Bourbon Bar at 501 Prime

Time1h 5m

Serves1

Make 8oz. Filet Mignon * Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 item Beef filet mignon (8 oz / ~225 g), 1 thick cut1 tbs Kosher salt1 tsp Freshly ground black pepper

For cooking

1 tbs Neutral high-smoke-point oil (grapeseed, canola, or vegetable)2 tbs Unsalted butter2 sprigs Fresh thyme sprigs1 clove Garlic clove, lightly crushed

Finishing (optional)

1 tsp Flaky sea salt (for finishing)2 tbs Compound butter or horseradish sauce (optional)

Method

Steak

Bring to temperature

Remove the 8 oz filet mignon from the refrigerator and unwrap. Pat dry thoroughly on all sides with paper towels. Let rest at room temperature for 30–45 minutes to ensure even cooking.

Season

About 10 minutes before cooking, season all sides of the filet generously with kosher salt (about 1 tablespoon distributed evenly) and freshly ground black pepper (about 1 teaspoon). Press the seasoning lightly so it adheres.

For cooking

Preheat pan and oil

Preheat an oven to 400°F (200°C). Place a heavy skillet (preferably cast iron) on the stovetop over medium-high heat and let it get very hot, 3–5 minutes. Add 1 tablespoon of high-smoke oil and swirl to coat the pan.

Sear the steak

When the oil is shimmering and just beginning to smoke, add the filet to the pan. Sear without moving for 2–2½ minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes. Sear the edges (if rounded) by holding the steak with tongs for 20–30 seconds per edge to render fat and brown.

Baste and finish in oven

Reduce heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic clove and the thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak continuously for 30–45 seconds to flavor and build a glaze. Transfer the skillet to the preheated oven and roast until desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 51–54°C), 6–8 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the center to check temperature.

Carryover and rest

Remove the skillet from the oven and transfer the filet to a cutting board or warm plate. Spoon any pan juices and melted butter over the steak. Tent loosely with foil and let rest for 5–10 minutes; internal temperature will rise ~5°F (3°C).

Finishing (optional)

Just before serving, season the rested filet with a light sprinkle of flaky sea salt to taste (about 1 teaspoon) and top with 1–2 tablespoons of compound butter or a spoonful of horseradish sauce if desired. Slice against the grain if serving sliced, or serve whole.