This filet mignon recipe uses a controlled searing method with garlic, rosemary, and thyme to achieve a tender, juicy interior and golden crust every time. The technique prioritizes even cooking and proper resting for optimal texture.
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Tie each filet mignon steak with butcher's twine to help it hold its shape and cook evenly.
Season the steaks generously on all sides with kosher salt and freshly ground black pepper.
Top each steak with smashed garlic cloves, a sprig of fresh rosemary, and a sprig of fresh thyme.
Place each prepared steak into its own vacuum-sealable bag and add a drizzle of olive oil.
Vacuum seal the bags. For best results, marinate in the refrigerator for several hours or overnight.
Fill a large pot or container with cold water and place the sealed bags inside. Attach an immersion circulator.
Set the immersion circulator to your desired temperature: 130°F for medium-rare or 135°F for medium. Cook for at least 1 hour and up to 2 hours.
Once cooked, remove the bags from the water bath. Take the steaks out of the bags and place them on a paper towel-lined plate, discarding the herbs and garlic.
Pat the steaks completely dry with paper towels. This is crucial for getting a good sear.
Heat a cast iron skillet over high heat. Add a high-smoke point oil.
Carefully place the steaks in the hot skillet and sear for 1-2 minutes per side without moving them to form a deep brown crust.
Using tongs, lift the steaks and sear the sides for a few seconds to render the fat and add color.
Transfer the seared steaks to a plate or cutting board and let them rest for 8-10 minutes.
Remove and discard the butcher's twine, then slice the steak against the grain.
Serve immediately, garnished with optional chimichurri sauce and a sprinkle of flaky sea salt.
Store cooked filet mignon wrapped in foil in the refrigerator for up to 3 days; reheat gently in a 300°F oven until warmed through, or serve cold sliced over salad.
Cast iron skillet or heavy stainless steel pan (retains heat for consistent searing)
Use the touch test: rare feels soft like your palm below your thumb; medium-rare feels like the fleshy area between thumb and index finger when slightly pressed. A meat thermometer (130–135°F for medium-rare) is most reliable.
Yes, butcher's twine helps the steak cook evenly by maintaining a uniform thickness and prevents the thinner tail from overcooking.
Season steaks up to 24 hours ahead and refrigerate uncovered for a drier surface that sears better. Bring to room temperature 30–40 minutes before cooking.
Use a high-smoke point oil like avocado, vegetable, or light olive oil. Avoid extra-virgin olive oil, which burns at searing temperatures.
Rest for 5–10 minutes tented loosely with foil. This allows carryover cooking to finish and redistributes juices throughout the meat.
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