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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Take the filets out of the fridge 30 to 45 minutes before cooking. Pat them completely dry with paper towels.
Preheat the oven to 500F.
Season the steaks all over with the kosher salt and black pepper.
Set a cast iron skillet over high heat until it just begins to smoke, about 5 minutes.
Add the avocado oil and swirl to coat the pan.
Lay the filets in the skillet and sear without moving them for 1 to 2 minutes, until a deep brown crust forms.
Flip the filets and sear the second side for 1 to 2 minutes.
Use tongs to stand the filets on their edges and sear the sides for 30 seconds each.
Optional: add the butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the foaming butter over the steaks for 30 to 60 seconds.
Transfer the whole skillet to the 500F oven and roast for 4 to 5 minutes for medium rare.
Check the internal temperature in the side of a steak and pull at 120 to 125F for medium rare.
Move the filets to a board or plate and rest for 5 to 10 minutes.
Top each filet with flaky sea salt and a medallion of compound butter just before serving.
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Pull early - filets keep cooking as they rest. Pulling at 120-125F lands you at a final 130-135F for medium rare.
For the cleanest crust, sear in oil only and skip the baste; let the finishing compound butter carry the butter flavor.
Even thickness matters more than weight - ask for true center-cut filets so both steaks finish at the same time.
A thermometer is the whole game on filet - slide an instant-read into the side of the steak toward the center and pull by number, not by time.
Butter or oil: oil only gives the cleanest, darkest crust; a butter baste with garlic and thyme added at the end of the sear gives the classic steakhouse aroma; the hybrid - sear in oil, add a knob of butter for the last 30 to 60 seconds - is the everyday pick.
What is the ideal internal temperature for medium rare filet mignon?
The ideal internal temperature for medium rare filet mignon is 130-135F.
Can I use a different oil for searing?
Yes, any neutral high-smoke-point oil such as refined canola or light olive oil can be used.
How should I store leftover filet mignon?
Refrigerate leftover filet in an airtight container for up to 3 days. Reheat gently in a low 250F oven or eat the slices cold.
Why is it important to rest the steaks after cooking?
Resting allows the juices to redistribute throughout the meat, resulting in a juicier steak.
Can I freeze cooked filet mignon?
Cooked filet does not freeze well. It's better to freeze the raw steaks and thaw them fully in the fridge before cooking.
