Filet Mignon Recipe

Bring steaks to temperature

Remove the filet mignons from the refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat the steaks very dry with paper towels—dry surface = better sear.

Season both sides and the edges of each steak generously and evenly with kosher salt and freshly ground black pepper. Set on a rack or plate while you preheat the pan or oven.

Preheat

Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stove over medium-high heat and let it get very hot for 3–5 minutes.

Sear steaks

Add the neutral oil to the hot skillet and swirl to coat. Carefully place the steaks in the pan, spaced so they do not touch. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Add aromatics and baste

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 30–60 seconds to build flavor and color.

Finish in oven

Transfer the skillet to the preheated oven to finish cooking. For rare: 4–5 minutes (target 120–125°F/49–52°C). Medium-rare: 6–7 minutes (125–130°F/52–54°C). Medium: 8–10 minutes (135°F/57°C). Use an instant-read thermometer in the thickest part to check doneness.

Remove the skillet from the oven and transfer the steaks to a cutting board or plate. Tent loosely with foil and rest for 5–10 minutes; carryover cooking will raise the internal temperature a few degrees.

Make pan sauce (optional)

While the steaks rest, place the skillet back on medium-high heat. Carefully pour off any excess fat, leaving brown bits in the pan. Add 1 cup red wine or beef stock to deglaze, scraping the fond with a wooden spoon. Reduce by about half, 2–4 minutes.

Lower heat and whisk in the cold diced butter a few pieces at a time to emulsify and thicken the sauce. Taste and season with salt and pepper as needed.

Serve

Slice the filet (optional) or serve whole. Spoon pan sauce over or alongside. Finish with a light sprinkle of coarse sea salt if desired.