Creekstone Filet Mignon Recipe

Bring steaks to temperature and season

Remove the filets from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat dry with paper towels. Season all sides liberally with kosher salt (about 1/2 tsp per side depending on thickness) and freshly ground black pepper.

Preheat oven and pan

Preheat the oven to 400°F (205°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot, about 3–5 minutes.

Sear the filets

Add 2 tbs neutral oil to the hot pan and swirl to coat. Add the filets (do not overcrowd; cook in two batches if necessary). Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes.

Finish in the oven with butter-basting

Add 2 tbs unsalted butter, thyme sprigs, and smashed garlic to the pan. Spoon the melted butter over the filets for 30–60 seconds, then transfer the skillet to the preheated oven. Roast until internal temperature reaches 125°F (52°C) for medium-rare, about 5–8 minutes depending on thickness (use an instant-read thermometer). Remove the skillet from the oven and transfer filets to a resting plate.

Rest the steaks

Tent the filets loosely with foil and rest for 8–10 minutes. While resting, the carryover heat will raise the internal temperature a few degrees to about 130–135°F for ideal medium-rare.

Roast bone marrow (if starting from bone)

If using marrow in bones rather than pre-removed marrow, preheat oven to 425°F (220°C). Place marrow bones cut side up on a rimmed baking sheet, sprinkle with a little salt, and roast 15–20 minutes until marrow is soft and beginning to pull away from the bone. Scoop out marrow and set aside 4 oz. If you already have marrow removed, skip this step.

Reduce wine with shallots

In a medium saucepan over medium heat, add 1 tbs neutral oil if needed and sauté the minced shallots until translucent, about 2 minutes. Add 1 cup dry red wine, the thyme sprig, and bay leaf. Bring to a simmer and reduce the wine until about 2–3 tablespoons of liquid remain (a strong reduction), about 12–15 minutes.

Add demi-glace and marrow

Strain out the thyme and bay leaf if you prefer a clear sauce. Return the reduced wine to low heat and add 1 cup beef demi-glace (or rich beef stock) and the 4 oz roasted marrow. Whisk or stir frequently and simmer gently until the sauce is glossy and slightly thickened, about 5–7 minutes. If marrow is in small pieces, mash them into the sauce with a spoon to emulsify.

Finish and season

Stir in 1 tsp red wine vinegar to brighten the sauce. Off heat, whisk in the 2 tbs cold cubed unsalted butter a cube at a time to enrich and slightly thicken the sauce (monter au beurre). Taste and season with 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to taste.

Hold warm

Keep the bordelaise warm over the lowest heat, or transfer to a warm bowl set over a pan of barely simmering water until ready to serve.

Plate each rested filet on warm plates. Spoon 2–3 tablespoons of the bone marrow bordelaise over each steak, allowing some to pool beside the meat. Scatter a few microgreens or chopped parsley on top and finish with a light sprinkle of sea salt flakes.

Serve immediately while steak and sauce are hot. Recommend serving with roasted potatoes, sautéed mushrooms, or seasonal vegetables.