Filet Mignon Recipe
Make Filet Mignon Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Seasoning & Aromatics
Oil for Searing
Optional Finishes
Method
Beef
- 1
Bring to room temperature
Remove the filet mignons from refrigerator 30–45 minutes before cooking so they reach near room temperature. Pat them very dry with paper towels — dryness is essential for a good sear.
- 2
Trim (if needed)
If there is excess fat or silver skin, trim carefully with a sharp knife, leaving a thin fat cap if desired for flavor.
Seasoning & Aromatics
- 3
Season
Generously season all sides of the filets with the kosher salt and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.
- 4
Prepare aromatics
Crush the garlic cloves with the flat of a knife (leave skins on if you prefer milder garlic), and have the thyme sprigs ready. Measure the butter for basting.
Sear & Roast
- 5
Preheat oven
Preheat oven to 400°F (200°C). Position a rack in the center.
- 6
Heat pan
Place a heavy oven-safe skillet (cast iron preferred) on medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering and just starting to smoke.
- 7
Sear the filets
Add the filets to the hot pan, spacing them apart. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes. Sear the edges briefly (30–45 seconds) to render any fat and color the sides.
- 8
Baste with butter and aromatics
Reduce heat to medium. Add the 3 tablespoons unsalted butter, crushed garlic and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and, using a spoon, baste the filets repeatedly for 30–60 seconds to infuse flavor and develop color.
- 9
Finish in the oven
Transfer the skillet to the preheated oven. Roast until desired doneness: about 4–6 minutes for medium-rare (internal temp 125–128°F / 51–53°C), 6–8 minutes for medium (130–135°F / 54–57°C). Use an instant-read thermometer inserted into the center to check temperature.
Rest & Serve
- 10
Rest
Remove the skillet from the oven and transfer the filets to a warm plate or cutting board. Tent loosely with foil and rest 5–10 minutes. Internal temperature will rise ~3–5°F while resting.
- 11
Finish & plate
Optionally top each filet with a pat of compound or extra butter to melt. Sprinkle a pinch of coarse sea salt over the top for texture and serve whole or sliced on the bias.
