Perfect Filet Mignon with Herb Butter

A melt-in-your-mouth steak that 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
2 tablespoons (30 ml) oil (olive or canola)
3-4 tablespoons (25-40g) butter
3-4 sprigs rosemary (optional)
fresh chopped parsley to garnish
garlic butter (optional topping)

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.
Place steak into the hot skillet and sear for 1-2 minutes or until it browns and forms 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 it reaches the desired doneness. The time depends on the steaks' thickness and your preference. An instant-read thermometer helps gauge the temperature.
Pour any remaining juices and butter from the pan over the steak before serving.
Top with garlic butter if desired. Enjoy!

Notes

Doneness	Temperature Range
Very Rare/Rare	120° F to 125° F
Medium Rare	125° F to 130° F
Medium	135° F to 140° F
Medium Well	145° F to 150° F
Well Done	160° F and above

When pan-searing steaks, a well-seasoned cast-iron skillet is best 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.
Use a timer and an instant-read meat thermometer! Guessing is not for steaks because timing is crucial.
To roast it in the oven, IMMEDIATELY TRANSFER the skillet to the oven after flipping the steak.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition