Filet Mignon 8oz. Recipe

Bring steak to room temperature

Remove the 8 oz filet mignon from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry very thoroughly with paper towels to remove surface moisture.

Season both sides generously with the kosher salt and the 1 tsp freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat oven

Position an oven rack in the center and preheat the oven to 400°F (200°C).

Heat skillet

Place a heavy, ovenproof skillet (cast iron preferred) over high heat. Add 1 tablespoon neutral oil and heat until the oil is shimmering and just beginning to smoke.

Sear the steak

Carefully place the filet mignon in the hot skillet. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side for 2–3 minutes. Also briefly sear the edges (use tongs to hold on its side) for 20–30 seconds to render fat and color the circumference.

Add butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and the thyme (and rosemary if using) to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the butter over the top of the steak repeatedly for about 30–45 seconds. This builds flavor before oven finishing.

Finish in oven

Transfer the skillet to the preheated oven to finish cooking. For an 8 oz filet (about 1.25–1.5 inches thick), roast until an instant-read thermometer reads: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Expect roughly 4–8 minutes in the oven depending on thickness and starting temperature. Check temperature after 4 minutes to avoid overcooking.

Baste again (optional)

If the steak needs more time in the oven, remove briefly after 3–4 minutes, baste with the melted butter and aromatics with a spoon, then return to the oven. Continue until target temperature is reached.

Rest the steak

Remove the skillet from the oven and transfer the filet mignon to a cutting board or warm plate. Spoon some of the melted butter and aromatics from the pan over the steak. Tent loosely with foil and let rest for 5–7 minutes; this lets juices redistribute and carries the internal temperature up a few degrees.

Finish and serve

Season the rested steak lightly with the coarse sea salt and an additional 1/2 tsp freshly ground black pepper if desired. Serve whole or sliced against the grain. Spoon any accumulated resting juices or reserved pan butter over the slices just before serving.