1. Before you start, decide which aromatics you want to use and how you want to finish the filet mignon (compound butter or a butter-garlic-herb mixture).
2. Gather everything you need and follow the steps below.

Prepare the Filet Mignon

1. Pat the filet mignon dry with paper towels, then season it generously on all sides (including the edges) with kosher salt (1–2 teaspoons, or about 1–1.5% of the steak’s weight). After that, decide on the next step based on the desired results and available time:

• If you’re short on time: let it sit at room temperature for 1 hour. That’s the minimum amount of time the salt needs to do its job.
• If you have more time and want better flavor and a deeper crust: place the salted filet on a wire rack set over a baking sheet and leave it uncovered in the fridge for 2 to 6 hours (this is the option I recommend).

Make the Compound Butter (Optional)

1. While the steak is dry-brining, prepare the compound butter. In a bowl, combine softened butter with salt, pepper, minced garlic, and chopped herbs. If you’re cooking more than two steaks, feel free to double the recipe (see notes).

Preheat the Pan

1. If the steak has been in the fridge after salting, take it out and let it sit at room temperature for an additional 30 minutes before cooking.
2. Set the pan over medium-high heat and let it heat for 3–4 minutes. Add 2 tablespoons of a high–smoke point oil and let it heat for another minute.
3. While the pan is heating, pat the filet mignon dry one more time. If you want, season all sides with about 1/2 teaspoon of finely ground black pepper per pound (454 g) of steak.

Pan-Sear the Filet Mignon

1. Carefully place the filet mignon in the hot pan and press it down gently so it makes full contact with the surface.
2. Sear it, flipping every 30 seconds, until the internal temperature reaches about 30°F (17°C) below your target doneness (see the temperature chart below).
3. At that point, roll the steak onto its sides for about 1 minute to lightly sear the edges. Keep monitoring the internal temperature, and once it reaches about 20°F (11°C) below your target doneness, turn off the heat, remove the filet mignon from the pan, and let it rest for 6–7 minutes.

Add Aromatics

1. You have two simple ways to boost the flavor of the filet mignon.

• Option 1 (compound butter): Right after you take the steak out of the pan, place a thin slice of compound butter on top and let it melt over the steak.
• Option 2 (if you don’t have compound butter): While the steak rests, use the same pan you used to sear it. Lightly brown a few peeled garlic cloves over medium heat, then add a couple of sprigs of rosemary or thyme, along with 2 tablespoons (30 g) of unsalted butter. Let the butter melt, turn off the heat, and pour the mixture over the sliced steak after it has rested for about 6-7 minutes.

Slice and Serve the Steak

1. Don’t forget to let the filet mignon rest for 6 to 7 minutes before slicing.
2. After those 6 to 7 minutes, slice the filet mignon however you like and serve it with your favorite aromatics and sides.