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Filet Mignon

By Ali Slagle

Updated Oct. 12, 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
4(777)
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

4 out of 5
777 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.

Rob

cook it on the grill. much easier.

Hephaestis

Grill over medium-high heat until steak reaches 118-122 for med-rare (the THICKER the streak, the LOWER the target temp, 117-118 for 2.5 in thickness), 127-130 for med. Flip when the steak reaches 85 because the meat’s temperature accelerates later in the grilling. Rest for 7 min. While resting, top with butter impregnated w/pressed garlic, and tent w/ alum foil. (A wireless meat thermometer really helps, because a couple of degrees is the difference between slightly pink and dull grey center)

Christa

I really appreciated this method: I love Ali Slagle's recipes and have her cookbook. I added a smashed garlic clove. I so rarely cook steak that I was so afraid of undercooking it that I ended up overcooking it, even at the minimum cooking time, but the meat didn't end up ruined or dried out: I just would have preferred a steak more on the rare side. But very easy to make and delicious.

Kishan Motipara

Tasted awesome

retiredpretendchef

Fabulous. Restuarant Quality. This one is a keeper

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