Name: The Hornet's Nest Steakhouses Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 8 oz beef filet mignon (center-cut); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 1 clove fresh garlic, smashed; 1 sprig fresh thyme or rosemary sprig; 1 tsp paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp kosher salt; 0.5 tsp black pepper; 0.5 cups all-purpose flour; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 each large egg, beaten; 1 tbs milk; 0.75 cups plain breadcrumbs (Panko recommended); 2 tbs grated Parmesan cheese (optional); 0.5 cups neutral oil (for frying); 0.25 cups red wine (for pan sauce); 0.25 cups beef stock; 1 tbs unsalted butter (cold, for mounting sauce); 1 tbs shallot, minced

Method

Steak

Bring to room temperature and season

Remove the 8 oz filet mignon from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper; press seasoning gently into the meat.

Preheat and prepare pan or grill

For grilling: preheat grill to high (450–500°F / 230–260°C). For pan-searing: heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and heat until shimmering but not smoking.

Sear and finish

Place the filet in the hot pan or on the grill. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, the smashed garlic clove and the thyme or rosemary sprig to the pan (or place butter/herbs atop the steak on the grill). For medium-rare, tilt the pan and spoon melted butter over the steak while cooking 2–3 more minutes (internal temperature 125–130°F / 52–54°C). For medium, cook 3–4 more minutes (130–140°F / 54–60°C).

Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute before serving.

Blackened Seasoning (if choosing blackened option)

Mix together paprika, smoked paprika, garlic powder, onion powder, cayenne, dried oregano, dried thyme, 1/2 tsp kosher salt and 1/2 tsp black pepper in a small bowl. Pat the filet dry and coat all surfaces evenly with the spice blend, pressing gently so the rub adheres. Heat a heavy skillet until very hot and add 1 tablespoon neutral oil. Add the blackened filet and sear 2–3 minutes per side until a dark crust forms. Finish in the pan with 1 tablespoon butter and baste for another 1–2 minutes if desired. Rest 5–7 minutes before serving.

Hand-Breading (if choosing breaded option)

Prepare breading stations

Set up three shallow dishes: (1) flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper; (2) beaten egg mixed with 1 tablespoon milk; (3) breadcrumbs combined with 2 tbsp grated Parmesan (optional).

Bread the filet

Pat the steak dry and lightly season with a pinch of salt and pepper. Dredge the filet first in the flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumb mixture to coat evenly. For a thicker crust, repeat the egg and breadcrumb step once more.

Fry and finish

In a skillet over medium heat, heat 1/2 cup neutral oil until shimmering (about 350°F). Carefully add the breaded filet and fry 3–4 minutes per side until golden brown and interior reaches desired doneness (use a meat thermometer: 125–130°F for medium-rare, 130–140°F for medium). Transfer to a rack or paper towel-lined plate to drain briefly, then rest 5 minutes before serving.

Sauce / Finishing (optional)

After removing the steak from the pan used for searing, reduce heat to medium, add 1 tablespoon minced shallot and cook 30–45 seconds until softened. Pour in 1/4 cup red wine to deglaze, scraping up browned bits, and reduce by half (about 1–2 minutes). Add 1/4 cup beef stock and reduce slightly (1–2 minutes). Whisk in 1 tablespoon cold unsalted butter off the heat to finish and thicken the sauce, then season to taste. Spoon sauce over rested filet before serving.