Filet Mignon Recipe

Preparation

Remove the steak from the fridge and let come to room temperature for 20-30 minutes. Pat dry with paper towels.

Season the steak

Season both sides of the filet with kosher salt and freshly ground black pepper.

Preheat pan

Preheat a heavy skillet (cast iron recommended) over medium-high heat until very hot.

Sear the steak

Add the oil to the hot skillet. Sear the steak without moving for 2-3 minutes, until a rich crust forms. Flip and sear the other side for another 2-3 minutes.

Butter-baste and aromatics

Reduce heat to medium. Add the butter, crushed garlic cloves, thyme, and rosemary (if using). As the butter melts, tilt the pan and baste the steak with a spoon for 1-2 minutes, until the steak reaches your desired doneness.

Check doneness

Check internal temperature with a thermometer. Target about 125-130°F for medium-rare; adjust time for your preference.

Rest the steak

Transfer the steak to a plate and let rest for 5-10 minutes before slicing.

Serve with side

Set out your chosen side to accompany the steak. Options include mashed potatoes, roasted vegetables, or sautéed greens.