Filet Mignon & Tenderloin

Trim and tie filets for perfect cylinders before the bath so they sear evenly.

Use a ripping-hot carbon-steel pan and baste with foaming butter for 30 sec max.

Rest only 2–3 min; rare filet cools quickly and can lose heat fast.

Let steaks air-dry uncovered for 30 min before searing for a drier surface.

Use a thermometer during the sear if cooking for banquets to keep temps consistent.

Finish with butter and herbs, then baste constantly to build a lacquered exterior.

Sear a bit longer on each side to develop browning without overcooking the center.

Rest 5 min so the slightly firmer center retains juices when sliced.

Brush with garlic butter as soon as it comes out of the pan for flavor.