Petite Filet Mignon Recipe

Bring steaks to room temperature

Remove the petite filet mignons from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season

Season both sides of each filet with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper per steak (total quantities in ingredients account for both).

Set up breading station

Place the 1 cup flour in a shallow dish. In a second shallow bowl, whisk together the 2 eggs and 2 tbsp whole milk until smooth. In a third shallow dish, combine the 1 cup breadcrumbs with 1 tsp white pepper and a pinch of salt.

Bread the steaks

Dredge each seasoned filet first in flour (shake off excess), then dip into the egg wash allowing excess to drip off, then press into the breadcrumb mixture until evenly coated. Set on a wire rack for 5 minutes to help the coating adhere.

Pan-fry

Heat a large skillet over medium-high heat. Add 1 cup vegetable oil and 2 tbsp unsalted butter. When oil is shimmering and butter is foaming, add the breaded filets (do not overcrowd; cook in batches if necessary). Fry 3–4 minutes per side until golden-brown and an instant-read thermometer reads 125–130°F for medium-rare or 135°F for medium. Because the filets are petite (6 oz), total cook time should be about 6–8 minutes depending on thickness.

Rest the steaks

Transfer the cooked filets to a clean plate and tent loosely with foil. Let rest 5–7 minutes; carryover heat will raise internal temperature a few degrees.

Make a roux

While filets rest, wipe out most of the frying pan leaving any browned bits and about 1 tbsp oil/butter. Add 2 tbsp unsalted butter over medium heat. When melted, add 2 tbsp flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture is lightly golden.

Add stock and cream

Slowly whisk in 2 cups chicken or beef stock, scraping any browned bits from the pan. Bring to a gentle simmer, whisking to incorporate the roux so the sauce thickens. Stir in 1 cup heavy cream.

Season the gravy

Add 1 tsp white pepper, 1 tsp kosher salt (taste and adjust), and 1 tsp Worcestershire sauce if using. Simmer gently 3–5 minutes until the gravy coats the back of a spoon and reaches desired consistency. If too thick, thin with up to 1/4 cup stock. If too thin, simmer a little longer.

Finish

Taste and adjust seasoning with additional white pepper or salt. Keep warm over very low heat while plating.

Place each rested, breaded petite filet on warmed plates. Spoon a generous portion of white pepper gravy over each steak or pool the gravy beside it. Sprinkle chopped parsley over the top and serve with optional lemon wedge on the side.

Serve immediately. Suggested accompaniments: mashed potatoes, sautéed green beans, or roasted root vegetables.