Filet Mignon

By Ali Slagle

Updated Oct. 11, 2023

Filet Mignon
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(1,033)
Comments
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For filet mignon that is supremely tender and stress-free, slow and steady wins the race. Skip the smoking-hot pan and the oven finish. Instead, flip often in a medium-hot skillet and baste with butter. The moderate temperature develops a browned crust without toughening the meat and makes hitting the ideal temperature for a rosy-pink center much easier. It's like a culinary version of the tortoise and the hare. The butter, studded with black pepper, adds a spicy richness to the lean and mild meat, though feel free to add smashed and peeled garlic and rosemary or thyme sprigs to the pan as well. Serve alongside a wedge salad, sautéed spinach and mashed potatoes.

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Ingredients

Yield:4 servings
  • 4(5- to 6-ounce) filet mignon steaks, patted dry
  • Kosher salt (such as Diamond Crystal)
  • 1tablespoon neutral oil, such as grapeseed 
  • 2tablespoons unsalted butter
  • 1teaspoon coarsely ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

467 calories; 37 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 389 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the steaks generously all over with salt. (You can season and refrigerate the steaks uncovered up to 24 hours ahead.)

  2. Step 2

    Heat a large cast-iron skillet over medium. Add the oil and swirl to coat, then add the steaks and cook, flipping every minute, until crusty and browned, 6 to 8 minutes total.

  3. Step 3

    Add the butter and black pepper. Tilt the pan and use a spoon to baste the steaks with the butter for 1 minute. Flip the steaks. Continue to baste and flip every minute until the steak registers an internal temperature of 120 to 125 degrees for medium-rare or 130 to 135 degrees for medium, 2 to 6 minutes more. Transfer meat to a plate, pour over the pan drippings and let rest for 5 minutes before serving.

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Ratings

5 out of 5
1,033 user ratings
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Comments

susan

I tried this method last night and will do it again with more filets. My 1 tenderloin was about 1" thick, 4oz., and I used a 6" cast iron pan. Followed directions as written though I lost track of the number of flips, at least 4-5 before the butter part. Flipped twice again and let rest 5 mins. Not quite as dark as pictured but still at the almost medium stage inside. Good method generally and definitely 6 flips next time before basting step.

KathyC.

I just made this recipe tonight. Outstanding flavor and perfectly PINK (RARE) centers at 7 minutes of flipping the filets every minute, as recommended. By using medium heat throughout the cooking there was NO skillet spatter, making cleanup easy. It’s raining, cold and very windy right now and grilling these filets outside would have been miserable. I felt there was much better control of the cooking temperatures using the skillet, as well. I’ll definitely be using this recipe again!

Rob

cook it on the grill. much easier.

David

Please explain WHY you ONLY apply black pepper in Step 3. Because I followed a YouTube video in which they added the black pepper in the seasoning stage. I had NO IDEA that that would make the steak bitter because the black pepper burns at high heat. Hence, the reason you ONLY add it AFTER cooking. Though, I'm told using more butter might correct that acrid taste from the burnt pepper. It's important to say these things because beginners will not know these details.

Flour Power

That was very, very satisfying. I used a well seasoned Lodge cast iron pan. I got a beautiful crust and color and medium rare inside. Great technique.

Safa

What temperature settings should the pan be in each stage? Medium high?

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