Northern Gold Canadian Angus Filet Mignon Recipe

Bring steaks to temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat each steak dry thoroughly with paper towels to remove all surface moisture — this ensures a good sear.

Season

Season both sides and the edges of each steak generously with the 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning gently into the meat so it adheres.

Preheat pan and oven

Preheat a heavy-bottomed oven-safe skillet (cast iron preferred) over medium-high heat for 4–5 minutes until very hot. Meanwhile preheat the oven to 400°F (205°C).

Sear the filets

Add 1 tbs neutral oil to the hot pan and swirl to coat. Carefully place the steaks in the skillet, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Baste with butter and aromatics

Reduce heat to medium-low. Add 2 tbs unsalted butter, the 2 smashed garlic cloves, 3 thyme sprigs, and the optional rosemary sprig to the pan. When the butter foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1–2 minutes to infuse flavor and build color.

Finish in oven

Transfer the skillet to the preheated 400°F (205°C) oven. Roast until the internal temperature reaches the desired doneness: about 5–7 minutes for rare (120–125°F / 49–52°C), 7–9 minutes for medium-rare (130–135°F / 54–57°C), or 9–11 minutes for medium (140–145°F / 60–63°C). Use an instant-read thermometer inserted into the center to check.

Rest

Remove the skillet from the oven and transfer steaks to a cutting board. Tent loosely with foil and rest for 5–10 minutes. Resting lets juices redistribute and raises the internal temperature slightly.

While the steaks rest, spoon any resting butter and pan juices over the steaks. If desired, melt 1 tbs unsalted butter in the pan with the juices and pour over each steak for extra gloss and richness.

Season each rested steak with 1/2 tsp coarse finishing salt to taste and sprinkle with 1 tbs chopped fresh parsley if using. Serve whole or slice against the grain into 1-inch medallions.

Offer a lemon wedge at the table to brighten the flavor if desired. Serve immediately with your chosen sides.