Filet Mignon With Herb Butter

Filet Mignon drizzled with herbed butter with roasted potatoes and asparagus on the side

Filet Mignon With Herb Butter

This melt-in-your-mouth steak will impress anyone on any occasion. Fork-tender, juicy, and perfectly charred beef smothered in herbed butter for a restaurant-quality meal for a fraction of the price!

Course Entree, Main

Cuisine French

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 586kcal

Author Imma

Ingredients

2 8-ounce filet mignon steaks (1½-2 inches thick)
salt and freshly ground pepper to taste (the recommended amount of salt is 5g or 1½ teaspoons per pound of meat)
2 tablespoons (30ml) oil (canola, avocado, or any neutral-flavored high-smoke-point oil)
3-4 tablespoons (25-40g) butter
3-4 sprigs rosemary (optional)
1 tablespoon fresh chopped parsley to garnish
1 tablespoon (14g) garlic butter (optional)

Instructions

Season filet mignon steaks liberally with salt and coarsely ground black pepper, then flip and season the other side. Set aside until ready to cook.
Pour 1-2 tablespoons of oil into a cast-iron skillet and swirl until the surface is lightly covered with oil. Place over high heat until super hot and barely smoking. Careful, burnt oil is nasty.
Place the steaks into the hot skillet and sear for 1-2 minutes or until they brown and form a crust. Flip and do the same for the other side.
Reduce the heat if the meat is browning too quickly. If you prefer a lighter outside crust, reduce the time slightly.
Lower the heat, add butter and rosemary sprigs, and continue cooking for 7-10 minutes.
Use an oven pan mitt to tilt the pan so the butter goes to one side of the pan, then spoon it over the filets and continue cooking until they reach the desired doneness. The time depends on the steaks' thickness and your preference. An instant-read thermometer helps gauge the temperature.
Remove the steaks, pour any remaining juices and butter from the pan over them, and let them rest 10 minutes before serving.
Top with garlic butter if desired. Enjoy!

Notes

When pan-searing steaks, a well-seasoned cast-iron skillet is great for flavor.
Rub your steaks with a little oil, salt, and pepper, then rest at room temperature for at least 30 minutes before cooking. That will give the salt time to do its job.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition