Filet cooked to a perfect medium rare… so tender and flavorful, it doesn’t need any sides or sauce.
The “Purist” Filet Mignon
Prep time: 45 min (mostly resting) | Cook time: 8-10 min
The Essentials
- The Cut: Two 8oz Filet Mignons, at least 1.5 to 2 inches thick.
- The Fat: High-smoke point oil (Avocado or Grapeseed) and 2 tbsp unsalted butter.
- The Seasoning: Coarse Kosher salt and freshly cracked black pepper.
- The Aromatics: 3 cloves smashed garlic and 2 sprigs of fresh rosemary or thyme.
The Method
1
The Tempering
30-45 minutes before cooking
Take the steaks out of the fridge. Salt them generously on all sides. Letting them sit at room temperature ensures the center isn’t ice-cold when the crust is finished.
2
The Hard Sear
High heat, 2-3 minutes
Get a cast-iron skillet ripping hot until the oil just begins to smoke. Place the steaks in. Do not touch them. You are looking for a dark, even crust. Flip only once.
3
The Butter Baste
Medium-high heat, 3 minutes
Drop the heat slightly. Add the butter, garlic, and herbs. Tilt the pan so the foaming butter pools at the bottom, then spoon that flavored fat over the steaks repeatedly. This “bathes” the meat in flavor and finishes the interior gently.
4
The Rest
10 minutes (Critical)
Remove the steaks at 125°F (52°C) for medium-rare. Place them on a warm plate. The temperature will carry over to 130-135°F. Resting allows the juices to redistribute so they stay in the meat, not on your plate.
Expert Tip: If your steaks are thicker than 2 inches, the “Reverse Sear” method (starting in a low oven at 225°F and finishing in the pan) is actually safer to ensure a edge-to-edge pink interior without a massive gray band of overcooked meat near the surface.
