Filet Mignon

Ingredients

• 2 steaks, each 5 cm thick (170–227 g)filet mignon steaks
• 30 mlolive oil
• 28 gunsalted butter
• 2fresh garlic cloves
• 2 sprigsfresh rosemary
• 2 sprigsfresh thyme
• to tastesea salt and freshly cracked black pepper

Instructions

1. 1

   Season the steaks

   Season the steaks with sea salt and freshly cracked black pepper.

2. 2

   Press in seasoning

   Press the seasoning into the meat by hand so it coats the steaks, then set them aside.

3. 3

   Heat the skillet

   Preheat a cast-iron skillet over medium-high heat.

4. 4

   Add the oil

   Pour the olive oil into the hot skillet and swirl to coat the base evenly.

5. 5

   Add the steaks

   When the oil is hot, place the seasoned steaks in the skillet in a single layer.

6. 6

   Sear the steaks

   Sear for 4–5 minutes on each side for medium-rare. Use tongs to sear the sides as well.

7. 7

   Add butter and herbs

   Meanwhile, add the butter, garlic and fresh herbs to the skillet.

8. 8

   Baste with butter

   Tilt the skillet slightly and spoon the melted butter over the steaks.

9. 9

   Check the temperature

   Remove the steaks from the skillet when their internal temperature reaches 57°C (135°F).

10. 10

    Transfer the steaks

    Move the seared steaks to a cutting board or plate.

11. 11

    Rest before serving

    Leave the steaks to rest for a few minutes so the flavours can settle.

12. 12

    Garnish and serve

    Finish with fresh herbs or a sprinkle of chopped parsley before serving.

What is filet mignon?

Filet mignon is a thick cut of beef from the tenderloin, valued for its fine texture and mild flavour. The name comes from French, and the cut is commonly served as an individual steak.

This version keeps the preparation simple: a hot skillet creates a browned crust, while butter, garlic, rosemary and thyme add flavour as the steaks cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 697 calories, 31g protein, 1g carbs, 63g fat.

The steak supplies most of the protein, while the olive oil and butter account for much of the fat and energy. The supplied nutrition lists very little carbohydrate; serve with vegetables or a salad for a balanced plate, or add potatoes if you want a more filling meal.

Choosing the steaks

Thickness matters: steaks about 5 cm thick give you time to brown the outside while the centre stays less cooked. The supplied quantity is 170–227 g per steak.

Bring the steaks out while you prepare the skillet so they are not very cold when they go into the pan. Patting them dry first can help the surface brown.

Getting a good sear

Hot pan: let the cast-iron skillet heat over medium-high before adding the oil. The oil should be hot before the steaks go in.

Room to brown: arrange the steaks in one layer without crowding them. Turn them after 4–5 minutes, and use tongs to brown the edges.

Basting with butter

Butter and aromatics: add the butter, garlic, rosemary and thyme to the skillet during cooking. Tilt the pan carefully so the melted butter collects at one side.

Spoon the butter over the steaks, taking care around the hot pan. This step adds flavour to the surface; it does not replace checking the centre for doneness.

Checking doneness

Temperature: the method gives 57°C (135°F) as the target internal temperature for medium-rare. Check the centre of each steak with a thermometer rather than relying only on the timing.

Resting: transfer the steaks to a board or plate and leave them for a few minutes before serving. The exact cooking time can vary with steak thickness and the heat of the pan.

What to serve with it

A green vegetable such as asparagus, green beans or broccoli pairs well with the rich butter and beef. A crisp salad can also keep the meal feeling fresh.

For a more substantial plate, add mashed potatoes or roasted potatoes. Spoon a little of the herb butter over the steaks just before serving.

Recipe notes & tips

• Dry the steak surface before seasoning if it feels damp.
• Use tongs to turn the steaks and sear their edges.
• Add the butter, garlic and herbs during cooking as directed so they can flavour the basting butter.
• Check each steak's centre with a thermometer; two steaks may not cook at exactly the same rate.
• Rest the steaks for a few minutes before cutting into them.

Variations

• Add parsley: finish with chopped parsley as suggested in the method.
• Use extra thyme: add another sprig for a more pronounced herbal note.
• Try a different herb: swap the rosemary for sage while keeping the thyme.
• Add a salad: serve with crisp leaves and a simple dressing for a lighter accompaniment.

Common mistakes to avoid

• Cool skillet: the steaks may not brown well; heat the cast iron before adding the oil.
• Crowded pan: the steaks can lose their sear; cook them in a single layer with space between.
• Guessing doneness: cooking times vary; check for 57°C (135°F) at the centre.
• Skipping the edges: use tongs to sear the sides as well as the broad faces.
• Cutting straight away: juices can escape; rest the steaks for a few minutes first.

How to store

Refrigerate leftover steak in a covered container within 2 hours and use within 3–4 days. Reheat gently in a covered pan over low heat until hot, to help prevent it from becoming tough.

Frequently asked questions