Lunch Filet Mignon Recipe

Bring steaks to room temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking. Pat each steak dry with paper towels — dry surface = better sear.

Season steaks

Brush both sides of each steak lightly with 2 tablespoons olive oil. Evenly season both sides with kosher salt (about 1/2 tsp per side total), 1 tsp freshly ground black pepper and 1 tsp garlic powder. Press seasoning into the meat gently.

Preheat grill or pan

Preheat a grill to high (500–550°F / 260–290°C) or heat a heavy skillet (cast iron preferred) over high heat until very hot. If using a skillet, add 1 tablespoon unsalted butter just before searing.

Sear and grill to temperature

Place the filets on the hot grill or in the skillet. Sear 2–3 minutes per side to develop a brown crust. Reduce heat to medium and continue cooking until desired doneness: for rare 120–125°F (about 3–4 additional minutes per side depending on thickness), medium-rare 130–135°F (about 4–5 additional minutes per side), medium 140–145°F. Use an instant-read thermometer in the thickest part to check.

Finish with butter and thyme

During the last 1–2 minutes of cooking, add 1 tablespoon butter and one thyme sprig to the pan and tilt the pan to baste the steaks with melted butter. If grilling, top each filet with a small pat of butter and a sprig of thyme while resting.

Rest steaks

Transfer filets to a warm plate, tent loosely with foil, and rest for 5–7 minutes to allow juices to redistribute.

Prepare mushrooms

While the steaks rest (or before cooking steaks if preferred), clean mushrooms with a damp towel and cut into halves or quarters for even pieces.

Sauté aromatics

In a medium skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter until sizzling. Add the finely diced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add the mushrooms in a single layer and let them brown undisturbed for 2–3 minutes, then stir and continue cooking another 3–4 minutes until deeply browned and any released liquid has mostly evaporated.

Deglaze and finish

Pour 2 tablespoons dry white wine or chicken stock into the pan to deglaze, scraping any browned bits from the bottom. Cook 1–2 minutes until liquid reduces slightly. Stir in 1 tablespoon chopped parsley, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and finish with optional 1 teaspoon fresh lemon juice if using. Remove from heat.

Assemble: Place a rested filet mignon on each plate. Spoon the warm sautéed mushrooms alongside or over the steak. Top each steak with the optional compound herb butter (about 1/2 tablespoon per steak) if desired. Garnish with an additional thyme sprig or sprinkle of chopped parsley.

Serve: Serve immediately with desired sides (roasted potatoes, salad, or seasonal vegetables).