9oz Filet Mignon Recipe
Make 9oz Filet Mignon Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak and seasoning
Cooking fats and aromatics
Finishing (optional)
Method
Preparation
Bring to room temperature
Remove the 9 oz filet mignon from the refrigerator and leave it loosely covered at room temperature for 30–45 minutes. This ensures more even cooking.
Pat the steak dry thoroughly with paper towels. Moisture on the surface prevents good browning.
Season all sides of the steak generously with the kosher salt (use about 1 tablespoon total) and freshly ground black pepper. If using garlic powder, sprinkle it lightly on both sides.
Searing and oven finish
Preheat oven and skillet
Preheat oven to 400°F (200°C). Place an oven-safe heavy skillet (cast iron preferred) on the stove and heat it over medium-high until very hot, about 4–5 minutes.
Sear the filet
Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Carefully place the seasoned filet in the skillet away from you. Sear without moving for 2–2.5 minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes.
Add butter and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves, and thyme sprigs to the skillet. Tilt the pan slightly so melted butter pools on one side, and using a spoon, baste the top and sides of the filet continuously for 30–45 seconds to build flavor and further crust.
Finish in the oven
Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your target: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. For a 9 oz filet (about 1.5–2 inches thick), plan ~5–8 minutes in the oven for medium-rare; use an instant-read thermometer to confirm.
Resting and finishing
Rest the steak
Remove the skillet from the oven and transfer the filet to a cutting board or warm plate. Tent loosely with foil and rest for 5–10 minutes. Resting redistributes juices so the steak stays moist.
Slice the filet against the grain if serving sliced, or serve whole. Serve immediately with preferred sides.