Steakhouse & Grill · Free recipe
Filet Mignon with Butter Baste
The most tender cut of beef, seared to a rich crust and basted in garlic butter until fork-soft. Elegant, mild, and surprisingly easy for a special dinner.
Step 1
Remove the filets from the fridge 40 minutes ahead and let them sit on the counter to lose their chill.
Step 2
Preheat your oven to 400 F, because these thick steaks finish in the oven so the center cooks through without burning the crust.
Step 3
Pat the filets very dry with paper towels on all sides, including the round edges.
Step 4
Season all over with the fine salt and black pepper.
Step 5
Heat a 10-inch oven-safe cast-iron skillet over medium-high heat for 4 minutes until very hot, then add the oil and swirl.
Step 6
When the oil shimmers, stand the filets on their side edges first with tongs and roll them to sear the rounded sides for about 30 seconds each, then set them flat.
Step 7
Sear the two flat faces for 2.5 minutes each without moving them, until each face is deeply browned.
Step 8
Add the butter, garlic, and rosemary to the pan. Once the butter foams, spoon it over the steaks for 1 minute.
Step 9
Transfer the whole skillet into the preheated oven. Roast for 4 to 6 minutes.
Step 10
Check the center with an instant-read thermometer: pull at 128 to 130 F for medium-rare or 138 F for medium. The pan handle is now oven-hot, so use a thick dry towel or mitt.
Step 11
Rest the filets on a plate for 6 to 7 minutes before serving so the juices redistribute.
Step 12
Finish with a pinch of flaky salt and spoon a little leftover pan butter over the top.
Tips from the test kitchen
- Filet is lean and dries out fast, so do not cook past 140 F.
- Buy filets of even thickness so they cook at the same rate.
