Filet Mignon* Recipe

Bring steaks to room temperature & season

Remove the filets from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat them dry with paper towels. Evenly season all sides with kosher salt and freshly ground black pepper.

Preheat oven and pan

Preheat the oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat until very hot, about 3–5 minutes. Add the neutral high-heat oil and swirl to coat the pan.

Sear the filets

Place the filets in the hot pan with space between them; do not move for 2–3 minutes to form a deep brown crust. Flip and sear the other side for 2 minutes. Sear the edges briefly (use tongs and hold each edge against the pan for 20–30 seconds) to render any exterior fat and brown evenly.

Add aromatics and optional butter

Reduce stove heat to medium. Add the smashed garlic cloves and thyme sprigs to the pan. If using butter (or dairy-free butter), add it now. Tilt the pan slightly and spoon the melted butter/oil and pan juices over the steaks (baste) for 30–45 seconds to build flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the desired internal temperature is reached: about 5–7 minutes for rare (120–125°F / 49–52°C), 7–9 minutes for medium-rare (130–135°F / 54–57°C), or 10–12 minutes for medium (140–145°F / 60–63°C). Use an instant-read thermometer inserted into the center to check doneness.

Rest the steaks

Remove the skillet from the oven and transfer steaks to a cutting board or plate. Tent loosely with foil and rest for 5–10 minutes to allow juices to redistribute. While resting, the steaks will rise about 5°F (3°C) in temperature.

Sauté shallot

While the steaks rest, place the skillet back on medium heat. Add the minced shallot to the pan drippings and sauté for 1–2 minutes until softened and translucent, scraping up browned bits (fond) from the bottom of the pan with a wooden spoon.

Deglaze

Pour in the red wine (or 1 dl wine substitute) and scrape the fond, letting the liquid reduce by half, about 1–2 minutes. If using only beef stock, add 2–3 tablespoons first and reduce slightly before adding the remaining stock.

Finish sauce

Add the beef stock and Dijon mustard, stirring to combine. Simmer gently 2–3 minutes until the sauce thickens slightly. Whisk in the dairy-free butter (or regular butter if not dairy-free) or 1 tablespoon olive oil to give the sauce body and a glossy finish.

Season and serve

Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference. Stir in chopped parsley. Spoon the pan sauce over the rested filets or serve on the side.