Pan Roasted Filet Mignon Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Toss the peeled cipollini onions with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon salt, 1 teaspoon black pepper and 4 thyme sprigs so they are evenly coated. Spread them cut-side down (if halved) on the prepared baking sheet in a single layer.

Roast for 25–30 minutes, turning once after 15 minutes, until onions are golden, tender, and caramelized on edges. Remove from oven and keep warm. Reserve pan juices for plating.

In a small saucepan over medium heat, warm 1 cup heavy cream and 1 tablespoon unsalted butter until just simmering (do not boil).

Reduce heat to low. Whisk in 1 cup grated Pecorino Romano a handful at a time, stirring until melted and smooth before adding more to avoid clumping.

Repeat with 1 cup grated Parmigiano-Reggiano, whisking until fully incorporated and sauce is silky. Stir in 2 teaspoons freshly ground black pepper and taste; add 1/4 teaspoon salt if needed. Keep warm on very low heat, stirring occasionally to prevent skin from forming.

Bring a large pot of salted water to a gentle boil. Cook mushroom ravioli according to package instructions until just al dente (usually 2–4 minutes for fresh). Remove ravioli with a slotted spoon and transfer to a tray; reserve 1/4 cup pasta cooking water.

In a large sauté pan over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add the cooked ravioli in a single layer and sear for 1–2 minutes per side until lightly golden — work in batches if necessary. Season with 1 teaspoon sea salt and 1 teaspoon cracked black pepper while searing.

If the ravioli seem dry, add 1–2 tablespoons reserved pasta water to the pan to create a light gloss. Keep ravioli warm.

Remove steaks from refrigerator 30–45 minutes before cooking to approach room temperature. Pat dry thoroughly with paper towels.

Season both sides of each filet with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Place filets in the skillet and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Add 2 tablespoons unsalted butter, 4 crushed garlic cloves, and 4 thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks for 30 seconds to baste.

Transfer the skillet to the preheated oven and roast until desired doneness: about 4–6 minutes for medium-rare (internal temperature 125–130°F / 51–54°C). Use an instant-read thermometer for accuracy. Remove filets to a cutting board and tent loosely with foil for 5–8 minutes to rest; carryover will raise temperature a few degrees.

Slice each rested filet crosswise into 1–1.5-inch medallions (optional) or leave whole.

Warm the cacio e pepe fondue briefly if it has thickened; thin with up to 2 tablespoons reserved pasta water or cream to reach a silky pourable consistency.

Place a nest of seared mushroom ravioli on each plate. Spoon 2–3 tablespoons of cacio e pepe fondue alongside or beneath the ravioli to coat them lightly.

Arrange 3 cipollini onions per plate (or desired amount) beside the ravioli. Spoon any reserved roasting pan juices over the onions.

Place a whole filet or 2–3 medallions on each plate beside the ravioli and onions. Spoon a little of the basting butter from the steak pan over the meat for shine and flavor.

Finish with a few grinds of fresh black pepper, a light sprinkle of microgreens or chopped parsley, and a small pinch of lemon zest if using. Serve immediately.