Free recipe
Filet Mignon
Built around filet mignon steaks and oil -- the method starts by take the steaks out of the fridge 30-45 minutes before cooking so they cook.
Anchored by filet mignon steaks, oil and butter, this steakhouse dish starts by take the steaks out of the fridge 30-45 minutes before cooking so they cook and comes together in about 25 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Ready in 25 minutes -- genuinely doable on a weeknight.
A more involved technique that rewards patience with real depth of flavor.
Built around filet mignon steaks, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 filet mignon steaks (about 6 oz each, 1.5 inches thick)
- 2 tbsp oil (high smoke point)
- 3 tbsp butter
- 3 cloves garlic, crushed
- 2 sprigs thyme or rosemary
- Flaky salt and coarse black pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Take the steaks out of the fridge 30-45 minutes before cooking so they cook evenly, and pat them very dry.
Season generously all over with salt and pepper, pressing it in.
Heat the oil in a heavy (ideally cast-iron) pan over high heat until just smoking - a hot pan is essential for a good crust.
Sear the steaks 2-3 minutes on each side without moving them, until a deep brown crust forms. Sear the edges too, holding them with tongs.
Turn the heat to medium and add the butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the steaks 1-2 minutes.
For medium-rare, cook to an internal temperature of 130F/54C (use a thermometer - filet is lean and easy to overcook).
Rest the steaks on a board 5-10 minutes before serving - resting lets the juices settle so they do not run out when you cut.
Doneness check, from the method above: For medium-rare, cook to an internal temperature of 130F/54C (use a thermometer - filet is lean and easy to overcook).
