Filet Mignon Recipe

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

Season both sides generously and evenly with kosher salt and freshly ground black pepper. Press seasoning gently into the meat.

Preheat oven to 400°F (200°C) if finishing steaks in oven for thicker cuts (1½–2" thick). Place a heavy ovenproof skillet (cast iron preferred) on the stove to preheat over medium-high heat.

Heat pan and sear

Add olive oil to the hot skillet and swirl to coat. When oil shimmers and just begins to smoke, carefully add the steaks, spacing them so they do not crowd the pan. Do not move the steaks for 2–3 minutes to allow a deep brown crust to form.

Flip steaks and sear the second side for 2–3 minutes. For steaks with fat cap or very thick sides, sear the edges briefly (30–45 seconds each) using tongs to render fat and brown the sides.

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme and rosemary sprigs to the pan. As the butter melts and foams, tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter for 1–2 minutes, spooning the butter over the tops to infuse flavor and encourage even cooking.

Finish in pan or oven

For rare to medium-rare: after searing and basting, continue cooking in the skillet for another 1–2 minutes per side or until an instant-read thermometer inserted into the side-center reads 120–125°F for rare or 125–130°F for medium-rare. For thicker steaks or if you prefer to use the oven: transfer the skillet to the preheated 400°F oven and roast 4–6 minutes for medium-rare, checking with an instant-read thermometer (125–130°F).

Remember carryover cooking will raise the temperature 3–5°F during resting.

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest 5–10 minutes (5 minutes for rare/medium-rare; up to 10 for medium). Resting redistributes juices and ensures tenderness.

Optional: spoon any pan juices and melted butter over the steaks before serving. Sprinkle a pinch of coarse sea salt or finishing salt to taste.

Serve with optional red wine reduction or pan sauce warmed and spooned alongside.

After removing steaks, carefully pour off excess fat leaving about 1 tablespoon in the skillet. Place skillet over medium heat and add 1/2 cup red wine (or beef stock + splash of balsamic), scraping up browned bits with a wooden spoon. Reduce by half (2–3 minutes), then whisk in 1 tbsp cold butter off the heat for sheen. Taste and season with salt and pepper. Strain if desired and serve with steaks.