Filet Mignon Recipe

Bring to room temperature

Remove the steaks from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking. This helps them cook evenly.

Season

Generously season both sides and the edges of each filet with kosher salt (about 1 tsp per steak), then sprinkle garlic powder and freshly ground black pepper evenly on both sides. Press the seasoning gently into the meat.

Preheat pan and oil

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 4–5 minutes. Add the neutral oil and swirl to coat the bottom. The oil should shimmer and just begin to smoke.

Sear the steaks

Carefully place the filets in the pan, leaving space between them. Sear undisturbed for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side for 2.5–3 minutes. For a 1.5–2 inch thick filet, this yields medium-rare; adjust time +/- 1 minute per side for desired doneness.

Baste with butter and aromatics

Reduce heat to medium. Add the butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and pan juices for 1–2 minutes. Baste the edges as well to render any fat and build flavor.

Check internal temperature

Use an instant-read thermometer inserted into the center of the thickest part: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. If the steaks need more time, transfer the pan to a preheated 400°F (200°C) oven for 3–6 minutes, checking frequently.

Rest the steaks

Remove the filets to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute (5 minutes for rare/medium-rare, up to 10 for medium).

Finish and serve

If desired, spoon any pan juices or a quick pan sauce (reduce 1/4 cup red wine with pan drippings for a minute) over the rested steaks. Sprinkle a pinch of finishing salt and a little freshly ground black pepper to taste. Serve whole or sliced, 1 steak per person.