Filet Mignon Recipe
Make Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Cooking fat & aromatics
Finishing (optional)
Method
Beef
- 1
Bring steaks to room temperature
Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat both sides dry with paper towels to remove surface moisture—this helps form a better crust.
- 2
Sear & Cook
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the bottom. The pan should be shimmering and just beginning to smoke.
- 4
Sear steaks
Carefully place the steaks in the hot skillet, leaving space between them. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes.
- 5
Baste with butter and aromatics
Reduce heat to medium. Add 3 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1.5–2 minutes. This adds flavor and helps finish cooking.
- 6
Finish to desired doneness
For steaks about 1.5–2 inches thick: after basting, check internal temperature with an instant-read thermometer. Remove from pan at: 120–122°F for rare, 128–130°F for medium-rare, 135°F for medium. Carryover will raise temp ~5°F while resting. If needed, transfer the pan to a preheated 400°F oven for 3–6 minutes to reach desired doneness.
- 7
Rest
Transfer steaks to a warm plate or cutting board and loosely tent with foil. Rest 5–8 minutes (longer for very thick steaks) to allow juices to redistribute.
Finishing (optional pan sauce)
- 8
Make pan sauce
After removing steaks, keep skillet over medium-high heat (careful—hot pan). Add 1 cup red wine or beef stock to deglaze, scraping browned bits from the bottom with a wooden spoon. Let simmer until reduced by about half, 3–5 minutes.
- 9
Finish sauce
Whisk in 1 tablespoon cold unsalted butter off the heat to add sheen and slightly thicken the sauce. Taste and season with up to 1/2 tsp coarse sea salt as needed.
- 10
Serve
Spoon a little pan sauce over each filet mignon or serve sauce on the side. Plate steaks and serve immediately.