Ingredients:

  • 2 Filet Mignon Steaks (6-8 oz each, about 1.5 inches thick)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 clove Garlic, crushed
  • 1 sprig Fresh Thyme (or 1/2 tsp dried)
  • 1/4 cup Red Wine (optional)
  • 1 tablespoon Beef Broth (optional)
  • 1 tablespoon Butter (optional)

Instructions:

  1. Pat the filet mignon steaks dry with paper towels. Season generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for 30-60 minutes. This is key for even cooking!
  2. Preheat the oven to 250°F (120°C). Place the steaks on a wire rack set over a baking sheet. Cook in the oven until the internal temperature reaches 120°F (50°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium. Use a meat thermometer to ensure accuracy!
  3. Heat olive oil in a cast iron skillet over high heat until smoking hot. Add the butter, crushed garlic and thyme to the pan.
  4. Carefully place the steaks in the hot skillet. Sear for 1-2 minutes per side, until a deep golden-brown crust forms. Don't overcrowd the pan!
  5. Remove the steaks from the skillet and let rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender steak.
  6. Make Optional Pan Sauce: Pour off excess grease from the skillet (leave about a tablespoon). Add the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the beef broth. Simmer for another minute, then whisk in the butter until melted and emulsified. Season with salt and pepper to taste. Serve over the steaks.