Perfect Filet Mignon
This classic steakhouse method delivers a deeply caramelized crust and a tender, buttery center every time. A dry-brine and herb butter baste elevate this simple recipe into an unforgettable meal.
Equipment
- Cast iron skillet (10-12 inch)
- Instant-read meat thermometer
- Oven-safe tongs
- Wire rack
- Baking sheet
- Small saucepan or skillet (for butter baste) - optional, can use the same cast iron skillet
Ingredients
- 2 filet mignon steaks - 6-8 oz (170-225g) each, at least 1.5 inches thick
- 1 tsp kosher salt - for dry-brining, plus more to taste
- 1/2 tsp black pepper - freshly ground
- 2 tbsp avocado oil or canola oil - neutral oil with high smoke point
- 3 tbsp unsalted butter
- 3 garlic cloves - smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- flaky sea salt - for finishing
Instructions
- Pat steaks dry with paper towels. Season all sides generously with kosher salt and place on a wire rack over a baking sheet. Refrigerate uncovered for at least 1 hour, or up to 24 hours.
- Remove steaks from the fridge 45-60 minutes before cooking to bring to room temperature. Preheat oven to 400°F (200°C). Heat cast iron skillet on high for 4-5 minutes until smoking hot.
- Pat steaks dry again with paper towels. Season with freshly ground black pepper. Add oil to the hot skillet and swirl to coat. Place steaks in the pan away from you to avoid splatter.
- Sear without moving for 2-3 minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes. Stand steaks on their sides to sear the edges for 30-45 seconds each.
- Transfer the skillet directly to the preheated oven. Roast for 4-5 minutes for medium-rare, or 6-7 minutes for medium. Use a meat thermometer to check doneness.
- Remove skillet from oven and return to medium heat. Add butter, smashed garlic, thyme, and rosemary. As butter foams, continuously spoon it over the steaks for 1-2 minutes.
- Transfer steaks to a wire rack, tent loosely with foil, and rest for at least 5 minutes. Finish with flaky sea salt and serve immediately.
Notes
- Dry-brine the steaks whenever possible. Even 1 hour makes a noticeable difference in crust formation and internal flavor. Overnight is even better.
- Use a cast iron or stainless steel skillet. Non-stick pans cannot handle the high heat required for a proper sear.
- Do not crowd the pan. If cooking more than two steaks, use two separate pans or cook in batches.
- Always use an instant-read thermometer. Color and touch methods are unreliable compared to an accurate temperature reading.
- Pull the steaks out of the oven when they are 5°F below your target temperature, as they will continue cooking during the rest period.
- Don't skip the butter baste. It takes less than two minutes and makes an enormous difference in flavor and richness.
- Store leftover steaks in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 20-25 minutes.
- For a blue cheese crust: top with crumbled blue cheese after the oven step and broil for 1-2 minutes until bubbly.
- For bacon-wrapped filet: wrap a strip of thick-cut bacon around each steak and secure with a toothpick before searing.
- Always rest the steak before cutting. Cutting too early causes all the juices to run out and the steak to taste dry.