Filet Recipe
Make Filet Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
For Searing
Optional Finishing
Method
Preparation
- 1
Bring to room temperature
Remove the filets from the refrigerator 30–45 minutes before cooking so they reach near room temperature. This ensures even cooking.
- 2
Pat the steaks dry very well with paper towels. Moisture on the surface will impede searing.
- 3
Season both sides and the edges of each filet evenly with the measured salt and black pepper.
Searing and Oven Finish
- 4
Preheat oven
Preheat oven to 400°F (205°C). Place a heavy oven-safe skillet (cast-iron preferred) on the stovetop while the oven heats.
- 5
Heat skillet
Set the skillet over medium-high heat until very hot — a drop of water should sizzle and evaporate quickly. Add the neutral oil and swirl to coat.
- 6
Sear filets
Place the filets into the hot skillet without crowding. Sear undisturbed for 2–3 minutes until a rich brown crust forms. Flip and sear the other side for 2 minutes.
- 7
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the butter over the top of the steaks (baste) for 30–45 seconds to build flavor.
- 8
Finish in the oven
Transfer the skillet to the preheated oven. For rare: roast 4–6 minutes; medium-rare: 6–8 minutes; medium: 8–10 minutes. Use an instant-read thermometer inserted into the center: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C).
- 9
If you prefer, spoon pan juices over steaks once more before removing from oven.