Clarified Butter–Basted Filet Mignon
Cast-iron seared, finished with garlic, thyme & brown butter
Written by Chef Robert Hale
Published on Feb 9, 2026
Serves: 2
A timeless steakhouse preparation—deep crust, tender center, finished with brown butter aromatics.
Ingredients:
- 2 USDA Choice filet mignon steaks (6–8 oz each, 1½–2" thick)
- Kosher salt & freshly cracked black pepper
- 2 tbsp clarified butter (for searing)
- 2 tbsp unsalted whole butter
- 2 cloves garlic, smashed
- 3–4 sprigs fresh thyme
Chef Robert Hale
Corporate Executive Chef & Brand Ambassador for Cangshan Cutlery, Culinary Institute of America Ambassador & Fellow
Instructions
1. Prep the Steak:
Remove filets from the refrigerator 15 minutes before cooking.
Pat dry thoroughly and season generously with salt and black pepper on all sides.
2. Heat the Pan:
Preheat a cast-iron skillet over medium-high heat until just beginning to smoke.
Add clarified butter—it should shimmer immediately.
3. Sear:
Place filets in the pan and do not move them.
Sear 2½–3 minutes per side until a deep golden-brown crust forms.
4. Baste & Finish:
Reduce heat to medium-low.Add whole butter, garlic, and thyme to the pan.
Tilt the pan and continuously spoon the melted butter over the steaks for 1–2 minutes, allowing the butter to gently brown and pick up the aromatics.
5. Rest:
Remove steaks and rest 5–7 minutes before serving.
Spoon a little of the brown butter over the top just before plating.
Temperature Guide:
• Rare: 120–125°F
• Medium-Rare: 130–135°F (recommended)
• Medium: 140–145°F
Chef Hale Tip
Clarified butter allows you to sear hot without burning, while finishing with whole butter delivers that classic, nutty steakhouse brown butter flavor.
For medium-rare, pull your steaks at 125°F and let them rest—carryover cooking will bring them to the perfect doneness when you slice in.
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