Filet Mignon with Thyme Butter & Steamed Rice

Filet Mignon with Thyme Butter & Steamed Rice

⏱ Recipe Overview
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Serves: 2
Skill Level: Medium

Ingredients

2 × 6 oz filet mignons
Salt & freshly cracked black pepper
1 tbsp neutral oil (avocado or grapeseed)
2 tbsp unsalted butter
2–3 fresh thyme sprigs
Steamed white rice, for serving

To Serve
1 bottle Joel Gott Pinot Noir 2023

Instructions

Season & Temper
Pat the filets dry and season generously with salt and cracked black pepper. Let them sit at room temperature for about 15–20 minutes — this helps ensure an even cook.

Sear Hard
Heat a stainless steel pan over medium-high until hot. Add oil and swirl to coat.
Place filets in the pan and do not move them for 3–4 minutes, allowing a deep, golden crust to form.

Flip & Butter-Baste
Flip the steaks, reduce heat slightly, and add butter and thyme sprigs to the pan.
As the butter melts and foams, tilt the pan and spoon the thyme-infused butter over the steaks repeatedly for another 3–4 minutes, depending on thickness and desired doneness.

Rest
Remove steaks from the pan and rest for 5 minutes. Top each filet with a small pat of butter to melt into the meat.

Plate & Pour
Serve alongside steamed rice, letting it soak up any extra butter and juices. Pour a glass of Joel Gott Pinot Noir 2023 and enjoy.

Why This Pairing Works

Joel Gott Pinot Noir brings bright cherry, subtle spice, and soft acidity — perfect for filet mignon’s tenderness without overpowering it. The thyme butter bridges the savory richness with the wine’s earthy undertones.

Pro Tips

• Stainless steel rewards patience — wait for the steak to naturally release before flipping.

• Filet is lean, so butter-basting is key for richness and flavor.

• Keep rice simple; it balances the dish and lets the steak shine.