Ruth's Chris Filet Mignon Recipe
This filet mignon cooks hot and fast—and if you get your timing right, it comes out buttery-soft with a crisp crust.For Ruth's Chiris' version, start by getting your cast iron pan screaming hot and pat the steak dry with paper towels so it sears clean.I use coarse kosher salt and freshly cracked pepper right before it hits the pan.Once it’s seared, finish it in the oven to get that even doneness Ruth’s Chris is known for—don’t skip this step.The little butter sizzle at the end brings it all together—use a pat on top during the final seconds in the pan!
Servings: 2
Ingredients
- 2 Filet Mignon Steaks 8 oz. each
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper coarsely ground
- 2 tbsp Unsalted Butter
- 1 tsp Fresh Parsley chopped
Instructions
- Take the filet mignon out of the refrigerator about 30 minutes before you cook it so the steaks get closer to room temperature.
- Pat each steak completely dry with paper towels and brush both sides with olive oil.
- Generously season both sides of each steak with salt and black pepper.
- Preheat your oven to 500°F and put an oven-safe ceramic plate on the bottom rack to get it super hot—it’ll give you that sizzle that Ruth’s Chris is famous for!
- Heat a cast iron skillet over high heat until it is just about smoking, then sear each filet for 2 minutes per side until a brown crust forms.
- Transfer the skillet to the oven for about 5–6 minutes for medium-rare, or longer if you prefer your steak more done.
- Remove the steaks from the oven, top each one with a tablespoon of butter, and let them rest for 5 minutes on the heated plate.
- Sprinkle with chopped fresh parsley before serving.