Filet Mignon Recipe

Bring to temperature

Remove the 8 oz filet mignon from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat the steak dry with paper towels to remove surface moisture—this ensures good browning.

Season

Season both sides and the edges of the steak generously and evenly with the kosher salt and freshly ground black pepper. Use all the salt and pepper listed in the ingredients.

Preheat pan

Place a heavy skillet (cast-iron preferred) over high heat. Let it heat until very hot, 3–5 minutes. When the pan is hot, add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear

Place the filet in the hot pan and press gently to ensure full contact. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. Sear the rounded edges 20–30 seconds each to render any fat and create an even crust.

Finish with butter and aromatics

Reduce heat to medium-low. Add 1 tablespoon unsalted butter, the smashed garlic clove, thyme sprig and optionally the rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly with the foaming butter for 1–2 minutes while monitoring doneness.

Check doneness

Use an instant-read thermometer inserted into the center of the steak: 120°F for rare, 125–130°F for medium-rare, 135°F for medium. For an 8 oz filet about 1½–2 inches thick, aim for 125°F (medium-rare). Remember temperature will rise 3–5°F while resting.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute.

After resting, remove the thyme and garlic. Optionally spoon some of the flavored butter from the pan over the steak. Slice crosswise into 1-inch pieces or serve whole. Serve immediately.