Classic Filet Mignon with Garlic Herb Butter
Ingredients:
- 2 filet mignon steaks (1.5-2 inches thick)
- Salt and freshly ground black pepper
- 2 tbsp olive oil (or your preferred cooking oil)
- 4 tbsp garlic herb butter (store-bought or homemade)
For the Garlic Herb Butter:
- 4 tbsp unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves (or rosemary)
- ½ tsp lemon zest (optional for a fresh kick)
- Pinch of salt
Instructions:
-
Make the Garlic Herb Butter
In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, lemon zest (if using), and a pinch of salt. Mix well and set aside. You can prepare this in advance and store it in the fridge for up to a week. -
Season the Filets
Pat the filet mignons dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. -
Sear the Steaks
Preheat your oven to 400°F. Heat a heavy skillet (preferably cast iron) over medium-high heat and add the olive oil. Once the oil shimmers, carefully add the filet mignons to the pan. Sear for about 2-3 minutes per side, until a deep brown crust forms. -
Finish in the Oven
Once seared, transfer the skillet to the preheated oven. Roast for about 5-7 minutes for medium-rare, or longer depending on your preferred doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium). -
Rest the Steaks
Remove the filets from the oven and transfer them to a cutting board. Let the steaks rest for 5-10 minutes. This allows the juices to redistribute and ensures a juicy, tender steak. -
Top with Garlic Herb Butter
While the steaks rest, top each filet with a tablespoon of garlic herb butter. The heat from the steak will melt the butter, creating a flavorful topping. -
Serve
Serve your filet mignon with creamy mashed potatoes and steamed green beans for a classic steakhouse meal. Enjoy!