Garlic-Basted Seared Filet Mignon

Method

1. Remove the steaks from the fridge 30-40 minutes before cooking so they come closer to room temperature — this promotes even cooking. Pat completely dry and season generously with salt and pepper on all sides, including the edges.
2. Heat 1 tablespoon olive oil in a heavy skillet (cast iron ideal) over high heat until just smoking.
3. Sear the steaks 2-3 minutes per side without moving them, until a deep brown crust forms. Sear the edges too, holding each steak on its side with tongs for 30 seconds per edge.
4. Add the margarine, smashed garlic, and thyme to the pan; tilt the pan and continuously spoon the foaming fat over the steaks for 1-2 minutes to baste, until the internal temperature reaches 125°F for medium-rare.
5. Transfer the steaks to a cutting board and rest 8-10 minutes, tented loosely with foil — this is critical for a juicy filet, resist cutting in early.
6. While resting, pour off excess fat from the pan, leaving the fond. Add the shallot and cook 1 minute over medium heat.
7. Deglaze with the red wine, scraping up the browned bits, and simmer 3-4 minutes until reduced by half.
8. Whisk in the stock and Dijon mustard, and simmer 3-4 more minutes until the sauce coats the back of a spoon.
9. Slice the rested steaks against the grain if desired, and spoon the red wine pan sauce generously over the top.