Filet Recipe

Bring to room temperature

Remove filets from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides of each filet with kosher salt, then sprinkle with black pepper and garlic powder. Press seasoning lightly so it adheres.

Preheat pan

Heat a heavy-bottomed skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the olive oil and swirl to coat.

Sear steaks

Place filets in the hot pan leaving space between them. Sear without moving for 2.5–3 minutes to form a deep brown crust.

Flip and baste

Flip each filet and add the butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan slightly and use a spoon to baste steaks continuously with the melted butter and pan juices for another 2.5–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness: rare 3–4 min total per side for thinner steaks or add 1–3 minutes for medium.

Rest

Transfer filets to a warm plate and loosely tent with foil. Let rest 5–7 minutes to allow juices to redistribute. Internal temperature will rise ~5°F while resting.

After removing steaks, lower heat to medium and carefully pour off excess fat, leaving about 1 tablespoon and any fond in the pan. Add the minced shallot and cook, stirring, until softened, about 1 minute.

Deglaze the pan with the red wine (or 1/2 cup beef stock) scraping up browned bits with a wooden spoon. Simmer until reduced by half, about 2–3 minutes.

Add the additional 1/2 cup beef stock and simmer until sauce is slightly reduced and coats the back of a spoon, about 3–4 minutes.

Remove from heat and swirl in the cold cubed butter until glossy and the sauce is emulsified. Season to taste with salt and pepper.

Spoon the sauce over the rested filets or serve alongside.

Sprinkle chopped parsley over the filets and serve each steak with a lemon wedge if desired. Pair with chosen sides and enjoy immediately.