Cooking My 10,000th Filet Mignon (PRO LEVEL STEAK)

Ingredients

• 2 pieces Prime Filet Mignon (8‑oz (225 g) each, trimmed)
• 2 Tbsp Neutral Oil (high smoke‑point oil such as avocado or grapeseed)
• 1 tsp Rosemary Salt (homemade blend of sea salt and dried rosemary, see channel link)
• 1 tsp Freshly Ground Black Pepper (coarse grind)
• 2 medium Shallots (halved, skin left on)
• 2 large Garlic Cloves (smash, keep skin on to protect from burning)
• 4 Tbsp Unsalted Butter (cut into cubes, room temperature)
• 1 sprig Fresh Herbs (thyme or rosemary) (optional, for basting)

Instructions

1. Temper the Steaks

   Remove the filet mignon from the refrigerator and let sit on the counter for about 30 minutes. This allows the interior to come closer to room temperature for even cooking.

   Time: PT30M

2. Pat Dry and Oil

   Pat the steaks dry with paper towels, then drizzle with neutral oil and rub lightly to coat all sides.

   Time: PT2M

3. Season

   Season both sides generously with rosemary salt and freshly ground black pepper, tapping the seasoning into the meat with your hand.

   Time: PT2M

4. Preheat the Pan

   Place the steel pan over high heat and let it heat for 4 minutes until it begins to smoke lightly.

   Time: PT4M

   Temperature: high

5. Add Oil

   Add the remaining neutral oil to the hot pan, swirl, and wait about 30 seconds for it to shimmer.

   Time: PT30S

   Temperature: high

6. Sear the Steaks

   Lay the steaks in the pan without moving them. Sear each side for roughly 2 minutes until a deep brown crust forms, then flip.

   Time: PT4M

   Temperature: medium‑high

7. Sear the Edges

   Using tongs, hold each steak and roll the edges against the pan for about 2 minutes to render the fat and color the sides.

   Time: PT2M

   Temperature: medium‑high

8. Add Aromatics

   Push the steaks to the side, add halved shallots and smashed garlic cloves to the pan. Sear until lightly charred, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

9. Add Butter

   Reduce heat to low, add the butter cubes. Wait until the butter foams (about 30 seconds).

   Time: PT30S

   Temperature: low

10. Butter Baste

    Return the steaks to the pan. Tilt the pan and continuously spoon the foaming butter over the meat every 30 seconds, turning the steak each time. Continue for about 3 minutes, aiming for an internal temperature of 115°F (46°C).

    Time: PT3M

    Temperature: low‑medium

11. Final High‑Heat Finish

    Increase the heat to high for a final 1‑minute burst to reinforce the crust.

    Time: PT1M

    Temperature: high

12. Rest the Steaks

    Transfer the steaks to a cutting board and let rest uncovered for 5 minutes. This allows juices to redistribute.

    Time: PT5M

13. Slice and Serve

    Slice the filet against the grain, plate with the pan‑cooked shallots, garlic, and a drizzle of the buttery pan sauce.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

38 g

Carbohydrates

2 g

Fat

28 g

Fiber

0 g