Filet Mignon 10oz* Recipe
Make Filet Mignon 10oz* Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Cooking fats & aromatics
Finishing (optional)
Method
Steak
Bring to room temperature
Remove the 10 oz filet mignon from the refrigerator 30–45 minutes before cooking and leave it uncovered on a plate. This promotes even cooking.
Pat dry and season
Pat the steak dry on all sides with paper towels. Season both sides generously with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Press the seasoning gently so it adheres.
Cooking fats & aromatics
Preheat pan and sear
Place a heavy-bottomed skillet (cast-iron preferred) over high heat and let it get very hot for 3–5 minutes. Add 1 tablespoon of high-smoke oil and swirl to coat. When oil is shimmering and just beginning to smoke, gently place the filet in the pan. Sear undisturbed for 2½–3 minutes to develop a deep brown crust.
Flip and add aromatics
Flip the steak and immediately add 2 tablespoons unsalted butter, the smashed garlic cloves, and the thyme and rosemary sprigs to the pan. Reduce heat to medium-high to prevent burning the butter.
Check doneness
For a 10 oz, roughly 1½–2 inch thick filet, aim for the following approximate internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Use an instant-read thermometer inserted into the center to check temperature. Expect about 5–7 minutes total cook time after the initial sear (varies with thickness and stove).
Optional oven finish (for thicker cuts)
If your filet is thicker than 2 inches or you prefer using the oven: after searing both sides 2–3 minutes each, transfer the skillet to a preheated 400°F oven and roast for 4–8 minutes until the desired internal temperature is reached. Then remove from oven and proceed to rest.
Finishing (optional)
Rest
Transfer the filet to a cutting board or plate and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute; this prevents them from running out when sliced.
Finish and serve
If desired, top the rested filet with ½ teaspoon of finishing sea salt and 1 tablespoon compound or herb butter. Slice or serve whole. Serve immediately.