Filet Mignon Recipe
French · Main course · 22 min total
A classic steakhouse favorite, filet mignon is prized for its buttery tenderness. This recipe delivers a perfectly seared crust and a juicy, medium-rare center with a simple pan sauce.
10
min prep
min prep
12
min cook
min cook
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 (6-8 oz) filet mignon steaks, about 1.5 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 1 clove garlic, smashed
Instructions
- Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels. Season generously on all sides with salt and pepper.
- Preheat oven to 400°F. Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add oil.
- Carefully place steaks in skillet. Sear without moving for 3 minutes until deep golden crust forms. Flip and sear other side for 2 minutes.
- Reduce heat to medium. Add butter, thyme, and garlic. Tilt pan and spoon melted butter over steaks continuously for 1 minute.
- Transfer skillet to oven. Roast for 5-6 minutes for medium-rare (internal temp 130°F). Remove from oven, let rest 5 minutes before serving.
- Optional: Pour pan juices over steaks or make a quick pan sauce by deglazing with 1/4 cup beef broth.
Tips
- Let steaks rest at room temperature before cooking for even doneness.
- Use a meat thermometer for best results.
- Pair with roasted vegetables or mashed potatoes.
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