Filet Mignon Recipe

Bring steaks to room temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper (use the amounts listed under ingredients). Press the seasonings into the meat.

Sear and finish

Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbs olive oil and swirl. Place the steaks in the pan without crowding and sear 2–3 minutes per side until a deep brown crust forms. Add 2 tbs unsalted butter, minced garlic, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks (baste) for about 1 minute.

Finish to temperature

For 1½–2 inch filets, transfer the skillet to a preheated 400°F (200°C) oven for 4–8 minutes depending on desired doneness (about 4–5 minutes for medium-rare). Use an instant-read thermometer: 125–128°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steaks from oven when 5°F below final temp; transfer to a cutting board and tent loosely with foil. Rest 5–10 minutes before slicing.

Cook potatoes and garlic

Place the cubed potatoes and 4 garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Warm dairy

While potatoes cook, warm 1 cup whole milk and 1/2 cup cream in a small saucepan with 4 tbs butter until the butter melts and the mixture is hot but not boiling. Keep warm.

Mash and season

Drain potatoes and garlic well and return to the hot pot over low heat for 1 minute to evaporate excess moisture. Mash potatoes and garlic using a potato masher or ricer until mostly smooth. Gradually add the warm milk-cream-butter mixture and continue mashing until you reach the desired creaminess. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 2 tbs chopped chives.

Prepare vegetables

Preheat a medium sauté pan over medium heat. Toss the broccoli florets and carrots with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Sauté or roast

Option A - Sauté: Add the vegetables to the hot pan and cook, stirring occasionally, until tender-crisp and lightly browned, about 6–8 minutes. Option B - Roast: Spread on a baking sheet and roast in the 400°F (200°C) oven (can be done at same time as the steaks) for 12–15 minutes until tender. Finish with 1 tsp lemon zest if using.

Make pan sauce (optional)

After removing steaks from the skillet, place the skillet over medium heat on the stove. Add 1/2 cup red wine to deglaze the pan, scraping up browned bits. Reduce by half, then add 1/2 cup beef stock and reduce until slightly thickened, about 3–4 minutes. Remove from heat and whisk in 1 tbs cold unsalted butter to create a glossy sauce. Season to taste with salt and pepper and strain if desired. Spoon sauce over sliced steak.

Slice the rested filets against the grain into 1/2-inch slices if serving as 'sliced filet mignon.' Plate a scoop of garlic mashed potatoes, arrange sliced filet on top or beside, and add the seasoned vegetables. Spoon pan sauce over the steak or serve on the side.