Filet Mignon Recipe

Temper and pat dry

Remove the filet mignon from the refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat each steak dry thoroughly with paper towels to ensure a good sear.

Season

Lightly brush each steak on all sides with the 2 tbs olive oil. Evenly season both sides and the edges with the kosher salt (use most of the 2 tbs; reserve a small pinch for finishing), the 2 tsp freshly ground black pepper, and the 1 tsp garlic powder. Press the seasoning gently into the meat so it adheres.

Preheat grill or skillet

If grilling: preheat grill to high (500–550°F / 260–290°C) and oil the grates. If using a heavy skillet (cast iron): heat skillet over medium-high to high heat until smoking just begins.

Sear first side

Place steaks on the hot grill or in the hot skillet. Sear without moving for 2.5–3 minutes to develop a deep brown crust (for 1½–2 inch steaks).

Sear second side

Flip steaks and sear the second side for another 2.5–3 minutes.

Add butter and aromatics

Reduce heat slightly (or move steaks to indirect heat on the grill). Add the 4 tbs unsalted butter to the skillet (or place a small, heatproof pan on the grill). Add the 4 smashed garlic cloves, 4 thyme sprigs and 2 rosemary sprigs into the butter so they flavor it.

Baste and finish to temperature

Tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–3 minutes. Continue cooking until internal temperature reaches desired doneness measured with an instant-read thermometer inserted into the center: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For 1½–2 inch filets, after searing and basting, this usually takes an additional 2–5 minutes depending on heat and desired doneness. If using grill, move to indirect heat while basting until temperature is reached.

Carryover and resting

Remove steaks from heat 3–5°F (2–3°C) below target temp (carryover will raise temp slightly). Tent loosely with foil and rest for 5–10 minutes to allow juices to redistribute and finish cooking.

Just before serving, sprinkle each steak with a pinch of the coarse sea salt (use some of the reserved salt) and a little freshly ground black pepper to taste. If desired, spoon a small amount of the flavored melted butter and aromatics from the pan over the steaks.

Optional: for a pan sauce, remove steaks when resting. Deglaze the hot skillet with 1/2 cup red wine (or 1/4 cup balsamic vinegar + 1/4 cup beef stock) over medium heat, scraping up browned bits. Reduce by half, swirl in 1 tbs cold butter off heat, taste and season, then spoon over steaks.

Serve immediately with your choice of sides. Enjoy the tender, richly flavored USDA Prime filet mignon.