Restaurant Style Filet Mignon Recipe

Take out the filet mignon 30 minutes to 1 hour before cooking to bring it to room temperature.

Use a cast iron, copper core, or carbon steel pan for cooking.

Do not salt the filet mignon until ready to cook to prevent moisture loss.

Turn on the burner to medium-high heat and let the pan get screaming hot.

Generously season the filet mignon with kosher salt and black pepper on both sides.

Add grapeseed oil to the pan and wait until it starts to smoke before adding the filet mignon.

Sear the filet mignon for 2 to 3 minutes without moving it to achieve a good sear.

After 2 to 3 minutes, flip the filet mignon and add the aromatics (thyme and rosemary) and a pat of butter to the pan.

Baste the filet mignon with the melted butter and aromatics for about 3 minutes.

Preheat the oven to 400 degrees Fahrenheit before starting to cook the steak.

After basting, place the filet mignon in the oven for approximately 3 to 5 minutes until the internal temperature reaches 125 degrees Fahrenheit for medium-rare.

Remove the filet mignon from the oven and let it rest for at least 5 minutes before cutting into it.

Equipment Needed

Spice Level: