Two fillet mignon steaks cooking in a cast-iron skillet with a hand spooning green chimichurri sauce over one steak

Filet Mignon

Name: Filet Mignon | Thermador Recipes by Ranges
Ingredients: 2 (about 10 oz) filet mignon steaks; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 1/4 cup extra virgin olive oil; 1/2 cup finely minced parsley (about 1 large bunch); 2 cloves garlic, minced; Zest of 1 medium lemon; 2 Tablespoons fresh lemon juice; Pinch of red chili flakes, or to taste; 1/2 teaspoon kosher salt, or to taste; Fresh cracked black pepper, to taste; 1 teaspoon pink peppercorns, slightly crushed

Picture a butter‑tender filet mignon with a glossy, caramelized crust and a perfectly pink center—this filet mignon recipe shows you how to get there. With simple seasoning, a hot stovetop sear and a precise finish in your Thermador oven or range, you’ll learn the timing and technique that deliver consistent, restaurant-quality results. Ideal for a special dinner or an elevated weeknight, this method highlights the steak’s natural flavor while leaving room for a quick pan sauce or compound butter.

Ingredients

2 servings:

For the Steaks:

2 (about 10 oz) filet mignon steaks

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

For the Pink Peppercorn Chimichurri Sauce:

1/4 cup extra virgin olive oil

1/2 cup finely minced parsley (about 1 large bunch)

2 cloves garlic, minced

Zest of 1 medium lemon

2 Tablespoons fresh lemon juice

Pinch of red chili flakes, or to taste

1/2 teaspoon kosher salt, or to taste

Fresh cracked black pepper, to taste

1 teaspoon pink peppercorns, slightly crushed

Instructions

Step 1

In medium bowl combine olive oil, parsley, garlic, lemon zest, lemon juice, salt, pepper red chili flakes and pink peppercorns. Set aside.

Step 2

Preheat oven to Roast 400° F. Tie filet mignon steaks into an even round shape. Season with salt and pepper on both sides.

Step 3

Heat a large oven proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.

Step 4

Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium rare, 155-165°F for medium well.)

Step 5

Remove steak from pan and set aside covered with foil. Allow to rest for about 5 minutes. Serve the steaks sauced with the pink peppercorn chimichurri sauce.