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Steakhouse Filets Mignons

These tender filets mignons are seasoned with our steakhouse rub, which combines garlic, onion, sea salt and brown sugar with peppery spices, plus a dash of Worcestershire. For a delicious accompaniment, serve BLT Steak Gruyère Popovers (see related recipe at left).


  • 4 filets mignons, each about 8 oz. and 1 1/2 inches thick 
  • 4 Tbs. steakhouse rub 
  • 1 Tbs. extra-virgin olive oil 


Preheat an oven to 450°F.

Season each filet on both sides with 1 Tbs. steakhouse rub. Let stand at room temperature for 30 minutes.

In an oven-safe grill pan over medium-high heat, warm the olive oil until almost smoking. Place the filets in the pan and cook, turning once, until browned, about 2 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the filets registers 130°F for medium-rare, 7 to 12 minutes, or until done to your liking.

Transfer the filets to a platter, cover loosely with aluminum foil and let rest for 5 minutes before serving. Serves 4.

Williams-Sonoma Kitchen.