Filet Mignon Recipe (Perfect Every Time)

If possible, remove your steaks from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)

In a small bowl, mash together half of the butter (1 tablespoon or 14g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.

Preheat the oven to 400 degrees F (204 degrees C).

Trim any connective tissue around the edges of the steaks. Pat them dry with paper towels.

Season the filet mignon liberally with sea salt and black pepper on all sides.

Heat a large cast iron skillet over medium-high heat for 2-3 minutes, until very hot. Add the remaining butter (1 tablespoon or 14g) and let it melt.

Add the steaks to the pan in a single layer. Sear for 2 minutes on each side, without moving them around.

Transfer the skillet to the preheated oven. Cook filet mignon in the oven to the doneness you want. (I recommend medium rare or medium.) For a 2-inch (5 cm) thick filet, it takes about 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well.For best results, use a meat thermometer to check for the right temperature -- 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).

Transfer the steaks to a plate. Top each with 1/2 tablespoon of garlic herb butter (slice the log of herb butter into four parts and place one on each steak). Let the steaks rest for 5 minutes before serving and slicing.