# Filet Mignon

This recipe demonstrates how to cook Filet Mignon to perfection, featuring a buttery-soft texture and lean profile.

- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- Tenderloin
- Binder
- Salt
- Beef tallow
- Garlic cloves
- Fresh rosemary
- Thyme
- 1 tablespoon Butter
- Vampire Hunter finishing salt
- Cracked black pepper

## Instructions

1. Pat the filets dry and coat them with a binder like oil or mustard.
2. Salt the filets heavily and leave them uncovered in the fridge overnight to dry brine.
3. Heat a cast iron skillet until it is ripping hot, turning on the fan as it will start to smoke.
4. Add a light layer of beef tallow or any neutral oil to the hot pan.
5. Place the filets in the middle of the pan.
6. Add a protein weight on top of the filets to help build the crust.
7. After about 2 minutes, toss in garlic cloves, fresh rosemary, and thyme to fry alongside the steaks.
8. Flip the steaks once an even crust is established on the first side.
9. Add butter, about 1 tablespoon per steak, and let it melt and marry with the herbs.
10. Baste the steaks constantly with the melted butter and herb mixture, flipping every couple of minutes.
11. Check the internal temperature of the steaks using a thermometer, aiming for 120°F for rare.
12. Remove the steaks from the heat and place them on a wire rack.
13. Drizzle the leftover butter from the pan over the cooked steaks.
14. Let the steaks rest for at least 10 minutes.
15. Slice the rested filets to reveal the wall-to-wall rare perfection.
16. Finish the sliced steaks with Vampire Hunter finishing salt and cracked black pepper.

## Equipment

- Cast iron pan
- Stove
- Fan
- Protein weight
- Tongs
- Thermometer
- Wire rack
- Cutting board
- Knife
- Spoon

## Tips

- Dry brine by heavily salting and leaving uncovered in the fridge overnight (or at least 5 hours) to build a steakhouse crust.
- Use a thermometer to check doneness for precision cooking; avoid poking your hand.
- Pull the filet mignon from heat around 120°F (rare) for the classic filet texture.
- Rest the cooked steaks on a wire rack for at least 10 minutes, drizzling with leftover butter for extra flavor.

## Source

- Original video: https://www.tiktok.com/t/ZTMoCDHC4/
- Recipe page: https://www.cliprecipe.com/recipe/03f0fa9f-e02d-4bc0-a801-8f41acc45216
- Extracted: 2025-11-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt