Filet Mignon Recipe

Name: TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTOs Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 6 oz center-cut beef filet mignon; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp unsalted butter; 1 tbsp neutral high-heat oil (canola or grapeseed); 2 sprigs fresh thyme sprigs; 2 each garlic cloves, smashed (skin on); 1 tbsp shallot, finely minced; 1 oz dry red wine or beef stock; 2 oz beef stock (if not using wine); 1 tbsp cold unsalted butter, cubed; 1 tsp fresh parsley, chopped; 1 tsp salt; 0.5 tsp pepper

Inspired by TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTO

Time45m

Serves2

Make Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

2 6 oz center-cut beef filet mignon

1 tsp kosher salt

1 tsp freshly ground black pepper

For Cooking

2 tbsp Unsalted butter

1 tbsp neutral high-heat oil (canola or grapeseed)

2 sprigs fresh thyme sprigs

2 each garlic cloves, smashed (skin on)

Optional Finishing Sauce (Pan Sauce)

1 tbsp shallot, finely minced

1 oz dry red wine or beef stock

2 oz beef stock (if not using wine)

1 tbsp cold unsalted butter, cubed

1 tsp Fresh parsley, chopped

1 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

Method

Steak

Bring to room temperature

Remove the filet mignons from the refrigerator 30–45 minutes before cooking and keep loosely covered. Pat them dry thoroughly with paper towels.

Season

Generously season all sides of each filet with kosher salt and freshly ground black pepper. Press the seasoning gently so it adheres.

Searing and Roasting

Preheat oven and pan

Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot, about 3–5 minutes.

Sear

Add the neutral oil to the hot skillet and swirl to coat. Carefully place the filets in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the edges for 15–30 seconds to render any fat.

Add butter and aromatics

Reduce heat to medium. Add the unsalted butter, thyme sprigs, and smashed garlic to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter, thyme and garlic over the steaks (basting) for 30–45 seconds to build flavor.

Finish in oven

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches the desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer inserted into the center). For typical 1.5–2 inch filets, roast 4–7 minutes for medium-rare. Remove from oven when 5°F below target as carryover will raise the temp.

Rest

Transfer filets to a warm plate or cutting board and tent loosely with foil. Rest 5–10 minutes before serving to allow juices to redistribute.

Optional Pan Sauce

Make sauce

While steaks rest, place the skillet back on medium heat (careful — handle will be hot). If there is excess fat, spoon off all but about 1 tablespoon. Add the minced shallot and sauté 30–45 seconds until translucent. Deglaze the pan with 1 oz dry red wine or 2 oz beef stock, scraping up browned bits with a wooden spoon. If using wine, reduce by half, then add 2 oz beef stock and simmer 1–2 minutes.

Finish sauce

Whisk in the cold cubed butter piece by piece until sauce is glossy and slightly thickened. Season with salt and pepper to taste and stir in chopped parsley. Spoon sauce over rested filets.