Ingredients
Scale
- 2 Beef Filet Mignon steaks, about 6 ounces each, 1.5 inches thick
- 1 teaspoon kosher salt (or sea salt)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons olive oil (or avocado oil for higher smoke point)
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme or rosemary (optional but recommended)
- 1 tablespoon finely chopped shallots (optional, for a simple pan sauce)
- 1/4 cup beef broth or red wine (optional, for deglazing)
Substitution tips: If you don’t have fresh herbs, dried thyme or rosemary will work—just use about 1/2 teaspoon. If unsalted butter isn’t on hand, salted butter is fine, but reduce the added salt accordingly. For the pan sauce, chicken broth can substitute beef broth, and red wine is optional but adds great depth.
Instructions
- Remove the steaks from the fridge about 30 minutes before cooking to bring them to room temperature. This helps them cook evenly—trust me, I’ve learned this the hard way after serving unevenly cooked steaks to my family.
- Pat the steaks dry with paper towels. Season generously with kosher salt and black pepper on both sides.
- Heat a heavy skillet (cast iron is best) over medium-high heat until very hot—about 3-4 minutes. Add the olive oil and swirl to coat the pan.
- Carefully place the filets in the pan, laying them away from you to avoid splatters. Sear without moving for 3-4 minutes until a golden-brown crust forms. Flip and sear the other side for another 3 minutes.
- Reduce heat to medium. Add the butter, smashed garlic, and fresh herbs to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herb mixture. This step fills your kitchen with that irresistible aroma I always think of as comfort in a pan.
- Cook for another 2-3 minutes while basting, or until the internal temperature reaches 130°F for medium-rare (use a meat thermometer for best results). If you prefer medium, aim for 140°F. Remember, the steak will continue to cook slightly after removing from heat.
- Remove the steaks to a plate and let them rest for 5-7 minutes. This step is crucial—I learned early on that skipping rest means losing all those precious juices on the cutting board.
- Optional: While the steaks rest, add chopped shallots to the skillet and sauté for 1 minute. Deglaze the pan with beef broth or red wine, scraping up browned bits. Let it simmer and reduce by half, then drizzle over the steaks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Beef Filet Mignon Steak, recipe, cooking, food
