Ingredients:
2 filet mignon steaks (6 oz each)
1 tbsp olive oil
Salt and pepper, to taste
1/2 cup beef broth (low sodium for better control over saltiness)
2 tbsp unsalted butter (cut into small cubes)
1 shallot, finely chopped
1 tsp fresh thyme, chopped (or substitute with dried thyme if unavailable)
Preparation:
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) to ensure it’s ready to finish cooking the steaks after searing them on the stove.
Step 2: Season the Steaks
Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper. This helps to form a nice crust during searing, locking in the steak’s juices.
Step 3: Sear the Steaks
Heat 1 tablespoon of olive oil in an oven-safe skillet (cast iron works best) over medium-high heat. Once the oil is shimmering, carefully place the steaks into the pan.
Sear the steaks for 2-3 minutes on each side. You’re looking for a deep brown crust, which adds flavor and texture to the filet mignon. Avoid overcrowding the pan, so the steaks sear rather than steam.
Step 4: Transfer to the Oven
After searing, transfer the entire skillet with the steaks into the preheated oven. Bake for 5-7 minutes for medium-rare doneness. If you prefer a different level of doneness, adjust the cooking time:
3-4 minutes for rare
6-8 minutes for medium
8-10 minutes for medium-well
Use a meat thermometer for precision (125°F for rare, 135°F for medium-rare, and 145°F for medium).
Step 5: Rest the Steaks
Remove the steaks from the skillet and place them on a cutting board or plate. Loosely tent with foil and allow them to rest for at least 5 minutes. This step is crucial to let the juices redistribute within the steak, ensuring a tender and flavorful bite.
Step 6: Finish the Sauce
Lower the heat to low and stir in the 2 tablespoons of butter, one cube at a time, to create a glossy, velvety sauce. Finally, stir in the freshly chopped thyme for an herbaceous finish. Once the sauce is smooth and thickened, remove it from the heat.😋❤️
Filet
