Preparation:

Step 1: Preheat the Oven

• Set your oven to 400°F (200°C) to ensure it’s ready to finish cooking the steaks after searing them on the stove.

Step 2: Season the Steaks

• Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper. This helps to form a nice crust during searing, locking in the steak’s juices.

Step 3: Sear the Steaks

• Heat 1 tablespoon of olive oil in an oven-safe skillet (cast iron works best) over medium-high heat. Once the oil is shimmering, carefully place the steaks into the pan.
• Sear the steaks for 2-3 minutes on each side. You’re looking for a deep brown crust, which adds flavor and texture to the filet mignon. Avoid overcrowding the pan, so the steaks sear rather than steam.

Step 4: Transfer to the Oven

• After searing, transfer the entire skillet with the steaks into the preheated oven. Bake for 5-7 minutes for medium-rare doneness. If you prefer a different level of doneness, adjust the cooking time:
  • 3-4 minutes for rare
  • 6-8 minutes for medium
  • 8-10 minutes for medium-well
  • Use a meat thermometer for precision (125°F for rare, 135°F for medium-rare, and 145°F for medium).

Step 5: Rest the Steaks

• Remove the steaks from the skillet and place them on a cutting board or plate. Loosely tent with foil and allow them to rest for at least 5 minutes. This step is crucial to let the juices redistribute within the steak, ensuring a tender and flavorful bite.

Step 6: Finish the Sauce

• Lower the heat to low and stir in the 2 tablespoons of butter, one cube at a time, to create a glossy, velvety sauce. Finally, stir in the freshly chopped thyme for an herbaceous finish. Once the sauce is smooth and thickened, remove it from the heat.