Few dishes represent classic steakhouse luxury quite like a perfectly cooked filet mignon. This butter-basted version, inspired by Ruth’s Chris, highlights everything that makes the cut so special: tenderness, simplicity, and rich, beef-forward flavor. With the right technique, this restaurant-quality steak is completely achievable at home.
Filet mignon is prized for its delicate texture rather than heavy marbling, which makes proper cooking essential. A hard sear builds a deep, golden crust, while butter basting finishes the steak gently, infusing it with garlic and fresh herbs. The result is a steak that’s rich without being overwhelming.
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The garlic and thyme play a supporting role, adding aroma and subtle complexity without masking the natural flavor of the beef. As the butter foams and browns, it creates a glossy finish and keeps the meat incredibly moist.
Served simply and allowed to rest properly, this filet mignon delivers everything you expect from a high-end steakhouse: elegance, indulgence, and unforgettable flavor.
Servings and Timing
- Yield: 2 servings
- Prep Time: 5 minutes (plus resting time before cooking)
- Cook Time: 12 minutes
- Total Time: 17 minutes
Ingredients
- 2 filet mignon steaks, 6–8 oz each and about 2 inches thick
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon high-heat oil (avocado or canola)
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3–4 sprigs fresh thyme
- Optional: 1 sprig fresh rosemary
Instructions:
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