Choosing the Right Filet Mignon

• Start with high-quality beef, preferably from a trusted butcher. Look for steaks that are evenly cut and about 2 inches thick. This will help ensure they cook evenly. If the filet isn't holding its shape, you can tie it with butcher’s twine to keep it nice and round while it cooks.

Season the Steaks

• Generously season both sides of your steaks with kosher salt (about 2 teaspoons per steak) and a few cracks of freshly ground black pepper. Salt far in advance (ideally the day before) or right before cooking to avoid excess moisture and grey streaks.

OPTION 1: Indirect Grilling Method

Preheat & Set Up

• Preheat your grill to 200°F. Set up for two-zone cooking (one side with heat, one side without). Lay fresh rosemary sprigs in a cold, oven-safe skillet and place the steaks on top.

Slow Roast

• Place the skillet on the cool (indirect) side of the grill and close the lid. Roast slowly until the internal temperature reaches 120°F (for medium-rare), flipping once at the 20-minute mark. This takes approximately 30–45 minutes, depending on thickness.
• ➡ Tip: Always use an instant-read thermometer to check doneness rather than relying on time alone.

Searing for the Perfect Crust

• This is where the magic happens. The Maillard Reaction creates that deep, golden-brown crust and incredible flavour.

Grill Searing

• Increase the grill to high heat. Sear the steaks over direct heat for 90 seconds per side. Remove from the heat.
• ➡ Pro Tip: Carryover cooking will raise the internal temperature another 5°F as the steaks rest.

OPTION 2: Indirect Oven Method

Preheat

• Preheat your oven to 225°F (107°C).

The Rack Setup

• Place seasoned filets on a wire cooling rack set over a rimmed baking sheet. Elevating the steak allows air to circulate evenly and keeps the surface dry, which is crucial for a great sear.

Slow Roast

• Roast until the internal temperature reaches 115°F for medium-rare. This typically takes 45–60 minutes, depending on thickness.

The Rest (Crucial Step)

• Remove from the oven and rest on a plate for 10 minutes. This allows the juices to redistribute so they stay in the steak, not on your cutting board.

The Flash Sear - Get It Ripping Hot

• The Maillard Reaction creates that deep, golden-brown crust and incredible flavour.

  While the steaks rest, heat an oven-safe skillet (or cast-iron) over high heat. Add a high smoke point oil (such as avocado or grapeseed oil) until shimmering.

Searing for the Perfect Crust

• Sear steaks for 60 seconds per side. In the final 30 seconds, add: 1 knob of butter, 1 smashed garlic clove and 1 sprig of rosemary. Spoon the foaming butter over the steaks to baste.

Rest and Serve

• Let the steaks rest for at least 5 minutes before slicing. Cutting too soon will cause the juices to run out. Top with a pat of compound butter to melt over the surface.

Serving Suggestions

• Serve whole or slice the steaks.

  A filet mignon this good deserves simple, bold sides: Rosemary smashed potatoes (crispy from the skillet drippings), grilled seasonal vegetables and garlic butter mushrooms.

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