12oz Center Cut Filet Mignon Recipe

Bring steak to room temperature

Remove the 12 oz filet mignon from the refrigerator 30–45 minutes before cooking. Pat it very dry with paper towels. Letting it come closer to room temperature promotes even cooking.

Season

Just before cooking, season all sides liberally with 1.5 tsp fine sea salt and 1 tsp freshly ground black pepper. Press the seasoning gently into the surface so it adheres.

Preheat pan

Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot, about 4–6 minutes. The pan should be smoking lightly when ready.

Sear steak

Add 1 tbs neutral oil to the hot pan, swirl to coat. Carefully place the filet into the pan away from you. Sear without moving for 2½–3 minutes until a deep brown crust forms.

Flip and add aromatics

Flip the steak and immediately add 2 tbs unsalted butter, 2 lightly crushed garlic cloves, 2 thyme sprigs, and the optional rosemary sprig to the pan.

Baste

Tilt the pan slightly so butter pools at the low side. Using a spoon, continuously baste the melted butter over the top of the steak for 2–3 minutes while the second side sears. This builds flavor and promotes even browning.

Finish to temperature

Continue cooking and basting until the internal temperature reaches your target: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 12 oz center-cut filet (about 1.5–2 inches thick) expect approximately 5–8 minutes total after the initial sear, depending on thickness and stovetop heat. Use an instant-read thermometer inserted into the center to verify doneness.

Rest the steak

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes. Resting lets juices redistribute and carries the internal temperature up a few degrees.

Optional pan sauce

If making a quick pan sauce, keep the skillet over medium heat. Carefully pour off excess fat, leaving about 1 tbs of fond and butter in the pan. Add 1/4 cup red wine or beef demi-glace, scraping up browned bits with a wooden spoon. Simmer 1–2 minutes until slightly reduced. Swirl in any remaining butter from the cutting board for gloss, then spoon sauce over the rested steak.

Finish and serve

Sprinkle the rested steak with up to 1/4 tsp flaky sea salt to accentuate flavor (optional). Slice against the grain if serving sliced, or serve whole. Serve immediately.