There’s nothing quite like savoring a perfectly cooked Ruth’s Chris Filet Mignon on a night out!
What’s better?
Having this masterpiece at home!
You start by seasoning your filets generously with salt and pepper, then give them a good brush with olive oil.
For that signature Ruth’s Chris touch, use a tough skillet to sear the steaks to golden-brown perfection on both sides.
My favorite part is basting the filets with a blend of melted butter, thyme, and garlic!
How to Make Ruth’s Chris Filet Mignon
Ingredients
- 4 pieces Filet Mignon (6 oz. each)
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Unsalted Butter
- 2 tbsp Canola Oil
- 2 cloves Garlic (minced)
- 1 tbsp Fresh Thyme (chopped)
Step-by-Step Instructions
Step 1:
Preheat your oven to 400°F.
Remove the filet mignon from the refrigerator and let them come to room temperature for 30 minutes.
Step 2:
Season both sides of the filet mignon generously with kosher salt and black pepper.
Press the seasonings into the meat so they stick.
Step 3:
In an oven-safe skillet, heat the canola oil over medium-high heat until hot.
Add the filets to the pan and sear for 2-3 minutes on each side until browned.
Step 4:
Add the butter, garlic, and thyme to the pan and baste the steaks with the melted butter using a spoon.
Transfer the skillet to the preheated oven.
Step 5:
Cook in the oven for about 6-8 minutes for medium-rare doneness or until the internal temperature reaches 130°F (54°C).
Remove from the oven and let the steaks rest for 5 minutes before serving.
Tips and Tricks for Making This Recipe
Use a Meat Thermometer
Using a meat thermometer is the most reliable way to ensure that your filet mignon reaches the desired level of doneness.
Insert it into the thickest part of the steak.
Rest the Meat
Allow the steak to rest for at least 5 minutes after cooking.
This helps the juices to redistribute evenly throughout the meat, keeping it moist and flavorful.
Quality Ingredients Matter
Opt for high-quality filet mignon cuts from your local butcher or a trusted supplier.
Fresh herbs like thyme and good-quality butter also make a noticeable difference.
Use High Heat for Searing
Make sure your skillet is adequately hot before adding the steaks.
A hot skillet ensures a nice sear that locks in the juices and enhances the flavor.
Don’t Overcrowd the Pan
Cook the filets in batches if your skillet can’t comfortably fit all the steaks.
Overcrowding the pan can cause the meat to steam rather than sear, which affects the texture.
What to Serve with Ruth’s Chris Filet Mignon Recipe
Mashed Sweet Potatoes
You can’t go wrong with creamy mashed sweet potatoes.
Their smooth texture and sweet flavor balance the savory richness of the filet mignon.
Add a touch of butter and a sprinkle of cinnamon for extra deliciousness.
Grilled Asparagus
Grilled asparagus is a classic pairing.
The charred, smoky flavor contrasts beautifully with the tender steak.
A drizzle of lemon juice brightens up the dish.
Sautéed Mushrooms with Garlic
Mushrooms sautéed in garlic butter add an earthy depth to your meal.
They soak up all those flavorful juices from the steak, making every bite a delight.
Creamed Spinach
Creamed spinach is a steakhouse staple.
This creamy, decadent side dish complements the steak’s bold flavor wonderfully.
Oven-Roasted Tomatoes
Oven-roasted tomatoes are a lighter, fresher option.
Their natural sweetness and acidity cut through the richness of the filet.
A sprinkle of fresh basil adds a pop of color and flavor.
Zucchini Noodles
For a low-carb option, try zucchini noodles.
They are light, healthy, and add a touch of freshness to your meal.
Sauté them with a bit of garlic and olive oil for added flavor.
Variations and Substitutions
Playing with Spices
You can start by adding garlic powder, paprika, or even a touch of cayenne pepper for a slight kick.
These spices can be used individually or combined to create a unique flavor profile for your steak.
Different Cooking Oils
Instead of using olive oil, consider trying avocado oil or grape seed oil.
These oils can handle high heat and add their own subtle flavors.
Herb Variations
Swap out the thyme in the butter mixture for rosemary, tarragon, or sage.
Each of these herbs imparts a different, yet delicious, aromatic quality to the steak.
Alternative Butter Options
Experiment with compound butter mixed with blue cheese crumbles or truffle oil.
This can bring a new richness to your filet mignon that is simply irresistible.
Cooking Techniques
If you don’t have a grill, sear the steaks in a hot cast-iron skillet and then finish in the oven.
This method still allows for a beautifully crusted exterior and a perfectly cooked interior.
Steak Cuts
Not a fan of filet mignon?
Try using ribeye, T-bone, or New York strip steaks instead.
These cuts each have their own texture and flavor profile that can be just as delightful.
How to Store Leftover Filet Mignon
Refrigeration
If you have leftover filet mignon, the best way to keep it fresh is by placing it in the refrigerator as soon as possible.
Always use an airtight container or tightly wrap the steak in plastic wrap or aluminum foil.
This helps prevent air from reaching the meat and keeps it from drying out.
Freezing
For longer storage, you can freeze leftover filet mignon.
First, wrap the steak tightly in plastic wrap, then again in aluminum foil, or place it in a freezer-safe bag.
Label the package with the date so you can keep track of how long it’s been stored.
Storing Tips
Be sure to store leftover steak within 2 hours of cooking to avoid bacteria growth.
Store refrigerated steak for up to 3-4 days, while frozen steak can last for up to 2-3 months.
Keeping portions small when freezing makes it easier to reheat only what you need.
Common Mistakes to Avoid
Using Low Heat
One common mistake is using low heat.
Filet mignon requires extremely high temperatures to achieve that perfect sear on the outside while keeping the inside tender and juicy.
If you can’t reach the high temperatures Ruth’s Chris uses, set your conventional oven on high broil to get as close as possible.
Overcooking the Filet
Another mistake is overcooking the filet.
Filet mignon is best-served medium-rare to medium, allowing the natural flavors to shine.
Using a meat thermometer helps you avoid this by ensuring you reach the ideal internal temperature of 130-135°F for medium-rare.
Skipping the Butter Baste
Some people skip the butter baste, which is key to getting that rich, restaurant-quality flavor.
Basting the steak with butter during the final minutes of cooking enhances its succulence.
Using clarified butter can prevent burning due to its higher smoke point.
Ruth's Chris Filet Mignon Recipe
- 4 pieces Filet Mignon 6 oz. each
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Unsalted Butter
- 2 tbsp Canola Oil
- 2 cloves Garlic minced
- 1 tbsp Fresh Thyme chopped
- Preheat your oven to 400°F (200°C).
- Remove the filet mignon from the refrigerator and let them come to room temperature for 30 minutes.
- Season both sides of the filet mignon generously with kosher salt and black pepper.
- Press the seasonings into the meat so they stick.
- In an oven-safe skillet, heat the canola oil over medium-high heat until hot.
- Add the filets to the pan and sear for 2-3 minutes on each side until browned.
- Add the butter, garlic, and thyme to the pan and baste the steaks with the melted butter using a spoon.
- Transfer the skillet to the preheated oven.
- Cook in the oven for about 6-8 minutes for medium-rare doneness or until the internal temperature reaches 130°F (54°C).
- Remove from the oven and let the steaks rest for 5 minutes before serving.
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