Perfect Filet Mignon with Herb Butter
This melt-in-your-mouth dish is a great meal any steak lover can have on any occasion, or to enjoy on a dinner date this Valentine’s Day. Tender, juicy, and perfectly charred beef with herb and buttery flavors seeping out of the meat!
- 2 (8-ounce) Filet Mignon steaks, about 1 1/2-2 inch thick
- salt and freshly ground pepper to taste
- 2 tablespoons cooking oil ( Olive or Canola)
- 3-4 tablespoons butter
- 3-4 rosemary sprigs (optional)
- fresh chopped parsley to garnish
- garlic butter (RECIPE HERE)
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.
Add oil about 1-2 tablespoons in a cast iron until the surface is lightly covered in oil. Place over high heat until super hot and starts to smoke.
Place steak into the hot skillet and sear for about 1-2 minutes or cook 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, then reduce the time slightly.
Lower the heat, add butter, and rosemary sprigs and continue cooking for about 7-10 minutes.
Use an oven pan mitt to tilt the pan so the butter goes to one side of the pan, then spoon butter over fillet steaks and continue to cook until it reaches the desired doneness.
This will vary greatly depending on the thickness of the meat and your desired preference.
Use an instant-read thermometer to gauge temperature.
Pour any remaining juices and butter from the pan over the steak before serving.
Top with garlic butter, if desired. Enjoy!
||120° F to 125° F
||125° F to 130° F
||135° F to 140° F
||145° F to 150° F
||160° F and above
- When pan-searing steaks, well-seasoned cast-iron skillets are best used for the best flavor.
- Let the steaks rest at room temperature for at least 30 minutes before cooking.
- Make sure to ALWAYS rub and massage it with olive oil, salt, and pepper into the steak to make it flavorful.
- Use a timer and a food-grade thermometer! Guessing is not for steaks – timing is crucial. Every second makes a huge difference.
- If you want to cook it in the oven, make sure to IMMEDIATELY TRANSFER the skillet to the oven after flipping on the other side.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1filet | Calories: 586kcal | Carbohydrates: 1g | Protein: 21g | Fat: 56g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 58mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg